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Food Adulteration PowerPoint Presentation

worldwideweb By : worldwideweb

On : Jan 08, 2015

In : Health & Wellness

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  • Slide 1 - Food Adulteration
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  • Slide 3 - Food Adulteration Definition: It is an act of intentionally debasing the quality of food offered for sale either by the admixture /substitution of inferior subs or by removal of some valuable ingredients.
  • Slide 4 - When is food said to be adulterated ? Inferior or cheap sub is substituted . Constituent is wholly or partly abstracted. Article is prepared , packed or kept under insanitary condition. If there is rotten , decomposed or insects in the material. If it contains poisonous ingredient or diseased animals Unprescribed colored substance. Any prohibited or excessive preservative. If the standard is not maintained.
  • Slide 5 - Who does this and why? Merchants and traders to make quick profit. Shortage and increasing prices Consumer demands Lack of awareness Indifference and lethargy among consumers Enforcement of food laws. Food adulterated is dangerous as it affects the health ,it may be toxic and deprive from essential nutrients.
  • Slide 6 - Types of Adulteration Intentional : Added deliberately to increase the margin of profit. Incidental Intentional adulteration : Adulteration is bec of negligence, ignorance or lack of proper facilities. E.g. larvae in food, dropping of indents , pesticide residue . Prevention: Regular market surveys , Using safer pesticides like synthetic pyrethroids , washing vegs before cooking, teaching farmers to use pesticides .
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  • Slide 10 - Common food adulteration Argemone seeds: mixed with mustard seeds. Toxic in form of oil and seeds As it contains 2 alkaloids obtained from poppy plants . Closely resembles mustard seeds but surface is rough and uneven and has tail at one end. Found: Mumbai,Chennai,Bihar,West Bengal Disease: Beri Beri ,gastro intestinal disturbance , fever,rashes,swelling feet and leg, enlargement of liver, blindness, cancer , cardiac arrest.
  • Slide 11 - Lathyrus (Kesari dal) Added with other pulses like masoor , black bengal gram ,chana dal,besan, as its staple food for low income people. Found: Madhya Pradesh , Bihar ,Bengal, Uttar pradesh. Effect: Paralysis , of lower limbs,stiffness in knee joints ,pain in ankle and knee joints
  • Slide 12 - Toxic Colouring Colour introduces variety and makes it look attractive and appetizing. Used; ice cream , dairy products , biscuits, pastries , jelly , custard, Non permitted color :lead chromate , red ,yellow earth , dyes, peela rang (metanil ),Rhodamine B (red) Used : dal , sweet meals like jalebies , laddoos, halwa, red chillies Effect: abnormalities of bones ,eyes ,skin ,lungs , ovaries , mental retardation.
  • Slide 13 - Common toxic colours Metanil Yellow Orange II Rhodamine B Blue VRS Auramine Malachite Green Ice candy,Faluda Halwa Red chillie pd and churan Sweets Sugar coated saunf/sopari Coconut
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  • Slide 15 - PFA-Prevention of Food Adulteration-1954 This act prohibits manufacture , sales and distributions of not only adulterated food but also food contaminated with microbes, toxicants and misbranded food. There are standards specified for pasteurized milk, milk powder ,infant milk food etc.
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  • Slide 17 - Food shall be deemed to be adulterated Not up-to standard. Other subs which affects the quality of the substance. Inferior or cheap subs used as substitute Subs has been wholly or partly abstracted Product has been prepared , packed or kept under unsanitary condition Poisonous or other ingredient which renders its content injurious to health. Prohibited preservative added to the product. Quality or purity falls below the prescribed standard
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