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Adulteration in Food

The document discusses food adulteration, which is defined as mixing inferior or harmful substances into food intended for sale. This makes the food impure and unfit for consumption. The FDA prohibits transporting adulterated foods across state lines. Some common food adulterants mentioned are metanil yellow and starch added to foods like turmeric, pulses, paneer and milk. Adulterated foods can cause health issues like cancer and stomach disorders if consumed long-term. The document outlines various ways foods can be contaminated and laws in India to regulate food safety and prevent adulteration.

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Pratyush Kumar
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503 views12 pages

Adulteration in Food

The document discusses food adulteration, which is defined as mixing inferior or harmful substances into food intended for sale. This makes the food impure and unfit for consumption. The FDA prohibits transporting adulterated foods across state lines. Some common food adulterants mentioned are metanil yellow and starch added to foods like turmeric, pulses, paneer and milk. Adulterated foods can cause health issues like cancer and stomach disorders if consumed long-term. The document outlines various ways foods can be contaminated and laws in India to regulate food safety and prevent adulteration.

Uploaded by

Pratyush Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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What is Adulteration??

Adulteration usually refers to mixing other matter of an


inferior and sometimes harmful quality with food or drink
intended to be sold. As a result of adulteration, food or drink
becomes impure and unfit for human consumption.

The federal Food and Drug Administration prohibits


transportation of adulterated foods, drugs, and cosmetics in
interstate commerce, as provided under the Food, Drug and
Cosmetic Act (21 U.S.C.A. 301 et seq. [1938])

"Adulteration" is a legal term meaning that a food product


fails to meet federal or state standards.
Adulteration
Some adulterated food products and
there adverse effects

Turmeric, dals and pulses such as moong or channa: Here


adulterant is Metanil Yellow and Kesari Dal (Added to
enhance the yellow colour of a food substance).It's harmful
effect is that it is highly carcinogenic and if consumed over a
continuous period of time it can also cause stomach disorders.

Paneer, khoya, condensed milk and milk: Here adulterant is


starch (used to give itthick, rich texture).It 's harmful effect is
that it is unhygienic, unprocessed water and starch can cause
stomach disorders. Starch greatly reduces the nutritional value
of the ingredient
Some Examples

Adulteration in olive oil Adulteration in pickles


Cartoon Spreading Awareness
Ways to contaminate food

Poisonous or deleterious substances

Filth and foreign matte

Economic-adulteration

Microbiological contamination
and adulteration
Law against Food Adulteration
FSSA It establishes a new national regulatory body, the Food
Safety and Standards Authority of India (hereinafter referred to as
"FSSAI"), to develop science based standards for food and to
regulate and monitor the manufacture, processing, storage,
distribution, sale and import of food so as to ensure the
availability of safe and wholesome food for human consumption.

Key Regulations of FSSA:


A. Packaging and Labeling
B. Signage and Customer Notices
C. Licensing Registration and Health
And Sanitary Permits
How sweet are sweets??
How to Detect Adulteration
Ingredient :Arhar Pulse , Adulterant: Kesarri Pulse
Kesari Pulse has a characteristic wedge shape. Larger Kesari
resembles Arhar (Tur). It can be separated by visual examination

Ingredient : Coffee powder, Adulterant: Cereal starch


Take a small quantity (one-fourth of a tea-spoon) of the sample in
a test tube and add 3 ml of distilled water in it. Light a spirit lamp
and heat the contents to colourize. Add 33 ml of a solution of
potassium permanganate and muratic acid (1:1) to decolourize
the mixture. The formation of blue colour in mixture by addition
of a drop of 1% aqueous solution of iodine indicates adulteration
with starch.
An Article on Food Adulteration

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