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Presented by S ANJAY P ATEL Chemical Engineering Department

Food Adulteration. ISTE Talk. Presented by S ANJAY P ATEL Chemical Engineering Department. 5 th March 2013. Content. Clippings of Food Adulteration Definition of adulteration Why adulteration Various food adulteration Ways to prevent food adulteration - Laws

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Presented by S ANJAY P ATEL Chemical Engineering Department

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  1. Food Adulteration ISTE Talk Presented by SANJAY PATEL Chemical Engineering Department 5th March 2013

  2. Content • Clippings of Food Adulteration • Definition of adulteration • Why adulteration • Various food adulteration • Ways to prevent food adulteration • - Laws • - Public awareness • Food adulteration and its harm effect • Detection of food adulteration • Demo of Simple Tests

  3. Adulteration • If the article contains any other substance which affects the substance or quality thereof. • If any inferior or cheaper substance has been substituted wholly or in part for the article so as to affect the nature, substance or quality of the product. • If any constituent of the article has been wholly or in part extracted to affect the quality thereof. • If the article has been prepared, packed or kept under unsanitary conditions where by it has become contaminated or injurious to health. • If the article consists wholly or in part of any putrefied, rotten, decomposed or diseased animal or vegetable substance or is insect-infected or is otherwise unfit for human consumption. • If the article is obtained from a diseased animal.

  4. If the article contains any poisonous or other ingredient which renders it injurious to health. • If any colouring matter other than that prescribed in respect thereof is present in the article or if the amounts of the prescribed colouring matter which is present in the article are not within the prescribed limits. • If the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits. • If the quality or purity of the Article falls below the prescribed limits of variability which renders it injurious to health. • If the quality or purity of the article falls below the prescribed standard or its constituents are present in quantities not within the prescribed limits of variability which renders it injurious to health.

  5. Why Adulteration • Earning more Profit • Recovery of valuable compounds from food • Use of sub-standard raw material and other ingredients • Use of high/low level of additives, preservatives, anti-oxidants, colors etc • Careless Handling & Transport • Improper Storage • Enhanced Finishing • Better Look • Improved Taste • Enhancing physical properties (crispy, softness etc.)

  6. Wafers/Kurkure • Instant Foods • Fast Foods • Ready to Eat • Hotels/Road-side Foods • Farsan • Loose Food Products • Medicines • Alcohols • Fruit Injections

  7. Margarine Semi-solid emulsion composed mainly of vegetable fats & water. Made from Vegetable Oil Margarine is used both for spreading or for baking & cooking Margarine contains trans fats that lower good cholesterol and raise bad cholesterol

  8. Adulterated Paneer

  9. Adulterated Deshi Ghee seized at PATNA

  10. Prevention of Food Adulteration Act & Rules (1955) (PFA) Prevention of Food Adulteration • By Laws (Food Inspectors, Analysts, Food Lab) • Public Awareness • Ethics of Manufactures & Distributors

  11. Central Committee for Food Standards • Director General, Health Services ex-officio, who shall be the Chairman • Director of the Central Food Laboratory • Two experts nominated by the Central Government • One representative each of the Departments of Food and Agriculture • One representative each of the Central Ministries of Commerce, Defence, Industry and Supply and Railways, nominated by the Central Government • One representative each nominated by the Government of each State • Two representatives nominated by the Central Government to represent the Union territories • One representative each nominated by the Central government to represent the agricultural, commercial and industrial interests • Five representatives nominated by the Central Government to represent the consumers interest, one of whom shall be from the hotel industry • One representative of the medical profession nominated by the Indian Council of Medical Research • One representative nominated by the Indian Standards Institution Total: 58

  12. CENTRAL FOOD LABORATORY

  13. Natural Colors/Matters to be used • Beta-carotene • Beta-apo-8' carotenal • Methylester of Beta-apo-8'carotenoic acid • Ethylester of Beta-apo-8‘ carotenoic acid • Canthaxanthin • Riboflavin • Caramel • Annatto • Saffron • Turmeric

  14. Permitted Synthetic food colors

  15. Synthetic food colours permitted only for (a) Ice cream, milk lollies, frozen dessert, flavoured milk, yoghurt, ice-cream mix powder (b) Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets, savouries (dal moth, mongia, phulgulab, sago papad) (c) Peas, strawberries and cherries in hermatically sealed containers, preserved or processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial, jellies, jam, marmalade, candied crystallised or glazed fruits (d) Non-alcoholic carbonated and non-carbonated ready-to serve synthetic beverages including synthetic syrups, sherbets, fruit bar, fruit beverages, fruit drinks, synthetic soft drink concentrates (e) Custard powder (f) Jelly crystal and ice candy (g) Flavour emulsion and flavour paste for use in carbonated or non-carbonated beverage

  16. PACKING AND LABELLING OF FOOD (a) Name, trade name or description of food contained in the package (b) Names of ingredients used in the product in descending order of their composition by weight or volume as the case may be • Detailed guide line is made including matters, space, font sizes to be covered by information etc • Price, composition, veg or non-veg symbols, batch, year, best before etc. • Specific warning IN CAPITAL LETTERS: i.e. Tobacco:- Injurious to health • Baby food:- Mother’s milk is best for your baby • Material specification for pickings and labels

  17. Permissible colouring matter used are to be mentioned on the label I) CONTAINS PERMITTED NATURAL COLOUR(S) OR II) CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S) OR III) CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S) Unauthorized addition of colouring matter prohibited Addition of inorganic matters and pigments prohibited

  18. PROHIBITION AND REGULATIONS OF SALES Sale of certain admixtures prohibited :- (a) cream which has not been 4[ prepared exclusively from) milk or which contains less than 5[25] per cent of milk fat. (b) milk which contains any added water. (c) ghee which contains any added matter not exclusively derived from milk fat. (d) skimmed milk (fat abstracted) as milk. (e) mixture of two or more edible oils as an edible oil. (f) vanaspati to which ghee or any other substance has been added. (h) turmeric containing any foreign substance. (i) mixture of coffee and any other substance except chicory. (j) curd not prepared from boiled, pasteurised or sterilised milk.

  19. Sale of KesariDal (Lathyrussativus) prohibited Products of Kesaridal (Lathyrussativus) and its products or mixture are prohibited. • Kesaridal is known to have dangerous side effects: • Lathyrism or Neurolathyrism • which is a neurological disease of humans and domestic animals that affects the linking of collagen, a protein of connective tissues • This disease is prevalent in some areas of Bangladesh, Ethiopia, India and Nepal and affects more men than women. • Paralysis • Cancer

  20. The equivalent of Kesari gram in some of the Indian languages are:- 1. Assamese.......... Khesari, Teora. 2. Bengali.............. Khesari, Teora, Kassur, Batura. 3. Bihari................ Khesari, Teora, Kassur, Batura. 4. English.............. Chikling vetch. 5. Gujarati............. Lang. 6. Hindi................. Khesari, Kessur, Kasari, Kassartiuri, Batura, Chapri, Dubia, Kansari, Kesori, Latri, Tinra, Tiuri, Kassor. 7. Kannada............ Laki Bele, Kessari Bele. 8. Malayalam........ Kesari, Lanki, Vattu. 9. Tamil................. Muku. 10. Marathi............. Lakheri, Batri, Lakhi, Lang, Mutra, Teora, Botroliki. 11. Oryia................. Khesra, Khesari, Khesaridal. 12. Persian.............. Masang. 13. Punjabi.............. Kisari, Chural, Karas, Karil, Kasa, Kesari, Chapa. 14. Sanskrit............. Sandika, Triputi. 15. Sindhi............... Matter. 16. Telugu............... Lamka.

  21. Restriction on use and sale of artificial Sweeteners

  22. STEVIA

  23. Preservatives Preservative means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food. Use of more than one Class II preservative prohibited

  24. Anti-oxidants Anti-oxidant means a substance which when added to food retards or prevents oxidative deterioration of food.

  25. Flavouring Agents Flavouring agents include flavour substances, flavour extracts or flavour preparations, which are capable of imparting flavouring properties. Prohibited flavouring agents :- 1. Coumarin and dihydrocoumarin 2. Tonkabean (DipterylOdorat) 3. Asarone and cinamylanthracilate 4. Estragole 5. Ethyl Methyl Ketone 6. Ethyl-3-Phenylglycidate 7. Eugenyl methyl ether 8. Methyl ß napthylKetone 9. Poly Propyl anisole 10. Saffrole and Isosaffrole 11. Thujone and Isothujone α & Thujone In many foods Mono Sodium Glutamate is not allowed but its used extensively

  26. PAN FLAVOURING MATERIAL 11. Cross Carmellose sodium 12. Colloidal silicone dioxide 13. Glycrine 14. L-leucine 15. Magnesium stearate IP 16. Purified Talc 17. Poly vinyl pyrrolidone 18. Providone 19. Sodium hydrogen carbonate 20. Starch 21. Tartaric acid. 1. Dextrose 2. Lactose 3. Maltodextrin 4. Mannitol 5. Sucrose 6. Isomalt 7. Citric acid 8. Calcium 9. Carboxymethyl Cellulose 10. Cream of Tartar

  27. INSECTICIDES AND PESTICIDES 121 Pesticides are listed in the PFA

  28. SEQUESTERING AND BUFFERING AGENTS (ACIDS, BASES AND SALTS) Sequestering agents are substances which prevent adverse effect of metals catalysing the oxidative breakdown of foods forming chelates; thus inhibiting decolourisation, off taste and rancidity. Buffering agents are materials used to counter acidic and alkaline changes during storage or processing steps, thus improving the flavour and increasing the stability of foods.

  29. ANY READY MADE FOOD PURCHAGED FROM MARKET WILL HAVE PRESERVATIVES, PESTICIDES, BUFFERING AGENS, COLOR, FAVOURS, ANTI-OXIDENTS, ADULTERATED SUBSTANCE

  30. In PFA the various compositions, limits, confirmation tests, permitted components etc are reported for milk products, beverages, ice-creams, ghee, masala, fats, edible oils, vanaspati, solvent extracted flours, chocolates, water etc.

  31. Effect of Adulterated Food

  32. Argemone oil is extracted from argemone seeds. It is mixed with sunflower oil and sesame oil to increase their quantity which leads to health disorders among children.

  33. Detection of Adulterated Food

  34. Some Simple Tests to detect Adulterated Food

  35. Thanks

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