FOOD ADULTERATION

Presented by,
- Cindy Zonunmawii
- Lalawmpuii
- Laldinsangi Ralte
- Lalhruaitluangi
-Lalnuntluanga
- Lalremtluanga Ralte
INTRODUCTION
- Adulteration of food can be defined as “the addition or
subtraction of any substances to or from food , so that the
natural composition and quality of food substance is affected”.
- Food adulteration includes mixing , substitution ,
concealing, the quality , putting up decomposed food for sale ,
misbranding or giving false labels and addition of toxicants.
TYPES OF ADULTERATION

There are three types of adulteration namely : This Photo by Unknown Author is licensed under CC BY

1. Intentional adulterants

2. Incidental adulterants

3. Metallic contamination
INTENTIONAL ADULTERATION

- Done for financial gain .

- Addition of sand , marble, chips ,

stone , mud , other , filth , tale , chalk
powder , water , mineral oil and
harmful colour .
 INCIDENTAL ADULTERATION

Happen due to carelessness and lack in proper hygienic

condition of processing , storage , transportation , and
marketing .

eg; pesticides residues , droppings of rodents , larvae in

foods .
 METALLIC ADULTERATION

Occurs due to arsenic from pesticides , lead from

water, effluent from chemical industries , tin from
cans .
Why is Food Adulteration done?

The main reasons for adulterating food products:

*Practiced as a part of the business strategy.

*An imitation of some other food substance . Lack of knowledge of proper food
consumption.

*To increase the quantity of food production and sales.

*Increased food demand for a rapidly growing population.

*To make maximum profit from food items by fewer investments.

How can Adulteration be Prevented?

“Prevention is better than cure” is a well-established idiom. One should always ensure
that food should not, knowingly or unknowingly, be adulterated or contaminated. To
prevent food adulteration and contamination.

According to the National Health Service and Food Research Institute,

several food products have been adulterated to increase the quantity and make more
profit. This practice of adding adulterants to food products are quite common in all in
developing countries and other backward countries.
Certain safety tips to avoid Adulteration-

- Avoid dark coloured , junk and other processed foods.

- Make sure to clean and store all the grains, pulses and other food products.

- Wash fruits and vegetables thoroughly in running water before they are used.

- Check if the seal is valid or not, before buying food products like milk, oil and other
pouches.

- Always make sure to check and buy products having an -FSSAI-validated label, along
with the license number, list of ingredients, manufactured date, and its expiration.
Methods of Food Adulteration .

Here is a list of most common adulterants which have been Adding certain chemicals for
faster ripening of fruits :

- Mixing of decomposed fruits and vegetables with the good ones.

- Adding certain natural and chemical dyes to attract consumers.

- Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other
crops.

- Cheaper and inferior substances are added wholly or partially with the good ones to
increase the weight or nature of the product.
PREVENTION OF FOOD ADULTERATION ACT 1954

- enacted in indian parliament in 1954.

- Amended in 1964,1976,&1986,2001,2002 to Make act more stringent.

OBJECTIVE
- ensuring pure and wholesome food to the consumer-protect the consumer from
fraudalent and deceptive trade practices.
- to make provision for the prevention of adulteration of food.

PUNISHMENT AWARDED
1.case of proven adulteration
-6months imprisonment and fine of ₹1000

2.adulteration causing Grievous hurt or death

-Life imprisonment and fine of ₹5000
Book References
• Nutrition and Dietetics
• Rapid Detection of Food Adulterants and Contaminants-
Shyam Narayan Jha