Food Adulteration and Additives - Consumers Association of India · Food Adulteration and Additives...
Transcript of Food Adulteration and Additives - Consumers Association of India · Food Adulteration and Additives...
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Food Adulteration and Additives
Organized by
Consumers Association of India, (CAI)With the support of
Food Safety, Standards Authority of India, FSSAI)
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• First law on adulteration dates back to Hebrew age 4500 BC.
• In 13th
Century bakery products were added with washing soda to make them white in England.
• King Henry’s daily diet included saffron.• The vendor who supplied adulterated
saffron was punished to death.
• This is a notorious historical punishment for food adulteration
Adulteration ‐Introduction
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Adulteration ‐
Legislation
• 1993‐
National Nutrition Policy envisaged PFA to improve nutritional standards
• 2002‐
National Health Policy emphasized PFA for betterment of human health.
• WHO insists Prevention Food Adulteration as the basic step to prevent food borne illness.
• Adulteration cannot be prevented unless it is checked from manufacturer to consumer level
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CHANGE IN FOOD HABITS
Globalisation – Multicuisines of International types
Urbanisation – Less time for cooking
Food Habits – Mushrooming of Fast Food centres
Working women – Large‐scale eating out
Selection of Food – Junk Food , street Food, Fast food
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FOOD RELATED DISEASES
FEW STATISTICS
• 30% of Cancer deaths are food related• 20% of the world population are affected by
unhygienic food
• 85% of urban Indians are affected by unhygienic food
• 64% of the people have obesity
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FOOD PROCESSING METHODS
• Grinding
• Boiling
• Heating
• Cooling
• Steaming
• Separation
• Hardening
• Fermentation
• Distillation
• Colouring
• Powdering
• Flavouring
• Adding carbon dioxide
• Fortification
• Squeezing
• Storing
• Packing
• Distribution
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Food Adulteration
Addition or Subtraction of anything from food that
affects its Nutritional Value to increase
profits
Includes mixing, substitution, misbranding, false
labels, addition of toxicants and selling of
decomposed or expired food
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Invisible hazards in Food
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Chemical hazards in Food
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Food Adulterant
Milk Water, Urea
Honey Water, Sugar Syrup
Ice Cream Washing Powder
Sugar, Salt Chalk
Mustard Seeds Aryemore Seed
Tea Used leaves, Iron Fillings
Silver Foil Aluminum Foil
Common Adulterants
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Food Additives
Non nutritious substances added to enhance flavor,
appearance, texture or improve storage life
Coloring agents, pickling, sweeteners are few
examples
Can lead to hyper‐activity, allergic reactions
etc
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PRESENCE OF FOOD ADDITIVES ‐I
• Food Colours ‐ Sweets
• Preservatives
‐
Soft drinks
• Artificial Sweetener ‐
Supari
• Emulsifiers
‐
Biscuits
• Antioxidants
‐
Edible Oil
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PRESENCE OF FOOD ADDITIVES ‐II
• Anti caking agents ‐
Salt
• Buffering agents
‐
Soft Drinks• Flavour Enhancer ‐ Noodles
• Clouding agent
‐
Drinks
• Mold Inhibitors
‐
Bread
• Leavening Agent
‐
Biscuits
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METALLIC CONTAMINANTS
Metal | Food
| Disease
Arsenic | Apple, Grapes | Nausea
Lead | Pipe Water | Anaemia
Mercury | Fish | Damage to Brain
Tin | Canned Foods | Head Ache
Zinc | G. I. Pipes | Vomit
Cadmium | Fruit Juice | Liver damage
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CAI A5, 2nd Floor, 2nd Main Road
Thiruvalluvar nagar
Thiruvanmiyur
Chennai – 6000041
www.foodsafe.caiindia.org
Ph: 044-24513191
Email: [email protected]