FOOD ADULTRATION

Mrs.Mayakutty M.Sc(N)
Asst.proffessor
KVCN.
 What is food adulteration?

The addition of non permitted foreign matter to

food or the removal of certain ingredients
from food is called food adulteration
 Types of food adulteration

 Intentional food adulteration It is a purposeful

act done by adulterator who intends to earn huge
profits. Eg. Use of excess water, colour etc.

 Incidental adulteration Happens due to lack of

knowledge, carelessness, or lack of facilities. Eg
pesticides, germ infestation etc.
 What is food quality?

 It is defined as that which makes a thing what

it is, its nature, kind, property, status, grade of
goodness and excellence.
 What are food standards?

Food standards are something that are set up by

experts or an authority for measuring quantity,
weight, extent, value and quality of a substance
.
 International food standards

 Codex Alimentarius commission is the

principle organisation of the worldwide food
standards programm set by FAO and WHO.
(Food and Agriculture Organisation, World
health Organisation )


 Purpose of Codex Alimentarius

 To present internationally accepted food

standards in a uniform manner
 To protect consumers health
 To educate consumers
 To assist harmonisation
 To make international trade easy.
 Scope of Codex Alimentarius

It includes standards for all categories of foods,

processed, semi processed or raw for
distribution to the consumer It also covers
factors like materials used in food processing,
food hygiene, food additives, pesticide
residues, labelling and presentation methods of
analysis and sample
 Food standards in India

They are formulated along the lines of codex

alimentarius.

1.Compulsory standards
2. Voluntary standards
 Compulsory standards

 The prevention of food adulteration act(PFA) 1955

 Essential commodities act 1954. Various orders fall under this :
 Fruit Products Order (FPO) regulated by Ministry of food processing
Industries
 Meat Products Order (MPO) 1973 regulated by the Directorate of
Marketing and Inspection
 Milk and Milk Products Order 1992: cover the sale , purchase and
distribution of milk andmilk products
 Solvent xtracted oils, flour control order, vegetable products order
1976. the license is grantedby the Ministry of Civil Supplies
Consumer Affairs and Public Distribution . It controls the market price
of Vanaspati.(dalda)
 Standard on weights and measures 1977. it is compulsory to declare
the weight of the product.
 Voluntary standards

AGMARK.
 Agriculture produce grading and marketing act 1937.
 The Director of Marketing and Inspection grades

commodities as 1234 meaning special, good ,fair and

ordinary. The “Agmark” label is an assurance of quality. It
also helps settle disputes between buyers and sellers
.
Bureau of Indian Standards (BIS).
 Indian Standards Institute (ISI) is responsible for laying
 BIS. These standards are evolved after chemical, biological

and physical assessment of the product to be market

 what is misbranding

 Label is false or misleading

 Food is sold under another name
 limitations are not clearly indicated
 Size of the container is misleading
 Statement of weights and measures is wrong
 Packaging details are not given
 Fails to list nutrient information
 It fails to list artificial flavouring, colouring and
preservatives
 Precautions and measures

 Buy only from authorized shops

 Avoid eating on road side shops
 Processed foods must have a quality mark
 Check manufacturing and expiry date
 Ask for bill and details
 Keep detergents and drugs in separate
cupboards
 Assignment

Make a list of food adulterants with its main

quality items.
 Thank you