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Food adulteration

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Radhika Shrestha
Radhika Shrestha

Presentation prepared by students of home science food and nutrition first semester in context to Nepal

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*Recent News Articles on Food Adulteration Group D Anita Aryal Punam Chhetri Supriya Thapa Surya Paudel Radhika Shrestha
*Outline of presentation *Definition *Reasons for food adulteration *Disadvantages of food adulteration *Food adulterants practiced in Nepal *Recent news articles on food adulteration *Problems of food adulteration *Health hazards due to food adulteration *How to control adulteration *Precautions *Why to control adulteration *Suggestions
• Mixing, substitution, putting up decomposed food for sale, misbranding or giving false labelling and addition of toxicants to food, which are having adverse effect on the health of the consumer is called food adulteration. • Adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. • It is also defined as intentional addition of non permitted foreign matter. * Food adulteration
*Reasons for food adulteration *To get more profit *To increase the weight, adulterant is added *To increase the volume of trade by showing lower prices. *Lack of proper laws *Lack of government initiative *Consumers are not aware
*Disadvantages *Some forms of adulteration are injuries to health. *Paying more money for lower quality foodstuffs. *Availability of less nutritious food in the market. *Increase in fraudulent in business practice
*Food adulterants practiced in Nepal *Milk – addition of water/ removal of fat. *Cream – foreign fats *Ghee – animal fat/ hydrogenated fat *Wheat and rice- stones *Gram/dal – kesari dal *Chilli powder – starch colored red by tar dye *Black pepper – dried papaya seeds *Honey – colored sugar syrup
*
*After receiving the information about adulteration, Tea Board of India conducted a raid on Jayalaxmi Tea Industry and SR Tea industry in South India. *Followed by a lab report which disclosed the use of coloring agent in the tea leaves, the board started destroying adulterated tea weighing about 2 lakh kgs seized from these two tea industries. *As burning of the adulterated tea would cause air pollution, salt and lime was mixed with the tea powder and water, which was then buried in a pit for natural decay. Later, it could be used as manure.
Food adulteration
* *PUNE: The crime branch on Saturday busted a gang into adulterating foreign liquor with the arrest of three persons. * The gang used to mix cheap alcohol with the foreign liquor of a popular brand and sell them. Police have sealed the distillery company with 59,760 bottles of liquor totally worth over Rs60 lakh at Shinde Vasti in MIDC Hadapsar near the Wanowrie police station.
* *On September 13, Supply Management of Consumer Protection Department imposed a ban on production of Sajan cooking oil after a monitoring team from the department inspected Shivashakti Ghee Industry in Jitpur- Simara, Bara. *After testing the sample, the Food Technical and Quality Control unit found that the oil was inedible because the produced cooking oil was substandard. *Regardless of the notice about the ban of the produced items, the company did not stop the oil production and also obstructed the monitoring team to inspect the ghee plant. *The monitoring was conducted after receiving the notice from the government that Shivashakti ghee produced in the industry was adulterated.
* *Government statistics shows that maximum number of cases filled by Department of Food Technology and Quality Control in the last fiscal year were against manufacture of water, oil, ghee and milk. *Recent government inspection team found the presence of coliform bacteria in bottled water and high concentration of fatty acids and peroxides in cooking oil. The cooking oil was also found to be date expired. *Doctors and microbiologists found carcinogens in water due to which they predicted that cancer patients are likely to increase over years due to adulteration, *They also found the solid-not-fats in milk to be less than 8% suggesting a lack of nutritional value in the processed milk. DDC was found using 4000 sacks of powdered milk without label and 2 sacks of expired sugar for dairy products.
> 200 cases by department 27 against drinking water 37 against cooking oil production 15 against production of vegetable ghee 16 against processed milk
Used for cleaning Ingestion of the chemical by human beings Damaged heart Damaged lungs Damaged arteries and veins
*FOOD ADULTERATION PROBLEMS Food adulteration has becoming one of the significant public health issues. The malpractice of adding harmful chemicals in food items is not only impacting on consumers’ health but also destroying the nutritional elements from the food product.
*Problems can be discussed as: As we can get food adulteration in various products. The general problems due to food adulteration are: Mineral oil may be added to edible oil and fats and can cause cancers. Lead chromate added to turmeric powder and spices can cause anemia, paralysis, brain damage and abortions.
Mercury in mercury fungicide treated grains or mercury contaminated fish can cause brain damage, paralysis and death. Non-permitted color or permitted food color like metanil yellow, beyond the safe limit in colored food can cause allergies, hyperactivity, liver damage, infertility, anemia, cancer and birth defects.
Harms due to health adulterated food coming in festive season. Normally, people buy more foods in festive seasons and maximum adulterated food is sweets. Most health problems related to adulteration in sweets are: Food poisoning, stomach ache, indigestion, loose stools, cough, fever, vomiting or nausea, allergic or inflammatory.
*Health hazards due to food adulteration Consumption of adulterated food for long will have both short term and long term impact on our health which are as follow:- *Due to the consumption of adulterated food, we can get various chronic diseases like Liver Disorder, Diarrhea, Stomach Disorder, Vomiting, Dysentery, Cancer, Joint Pain, Heart Diseases, Food Poisoning etc. *The minerals, chemicals, and poor quality substances added to the food are responsible for these health conditions which we might have to undergo in future. Some adulterated foods can even lead to abortion or a brain damage.
*Young children consuming adulterated food decrease proper growth and development of their body. And constantly using adulterated food for long will have issues in conceiving. * Chemicals like lead added in food may cause anemia, brain damage, paralysis
*How to control adulteration *Strict laws formulation and implementation *Constant monitoring by government and non government agencies. *Awareness among consumers *Awarding and encouraging fair trade
*PRECAUTIONS By taking few precautions, we can escape from consuming adulterated products: Take only packet items of well known companies. Check the ISI mark or AG mark. Buy items from reliable retail shops and recognized outlets.
Check if these outlets are regularly checked by food inspectors and if the premises are kept clean with no infestations. Buy products of only popular air tight brands. Avoid craziness for artificially colored sweets and buy only from reputed shops. check if the packaging is intact, as also the expiry date and the source of the product.
talk regularly to the local community to check if people are falling sick after eating in a particular restaurant or food ingredients bought from a particular retailer. Create awareness in the local community on the ill effects of food adulteration so that when it happens the public knows when to seek help.
*Why to control adulteration *Protect the consumer against any health hazards arising out of adulteration. *Protect the consumer from fraudulent trade practices. *Ensure and enforce fair trade practices. *Maximum nutritive value *Freedom from toxic effects
*SUGGESTIONS We need to remember that contamination could happen in very small amounts over a period of time and it might be impossible to detect or too late to intervene. So it is prudent that every one of us takes special interest in this subject and educate our families, friends and colleagues about this matter. The consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. Such types of food may cause various diseases. Consumption of cut foods being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shops.

More Related Content

Food adulteration

  • 1. *Recent News Articles on Food Adulteration Group D Anita Aryal Punam Chhetri Supriya Thapa Surya Paudel Radhika Shrestha
  • 2. *Outline of presentation *Definition *Reasons for food adulteration *Disadvantages of food adulteration *Food adulterants practiced in Nepal *Recent news articles on food adulteration *Problems of food adulteration *Health hazards due to food adulteration *How to control adulteration *Precautions *Why to control adulteration *Suggestions
  • 3. • Mixing, substitution, putting up decomposed food for sale, misbranding or giving false labelling and addition of toxicants to food, which are having adverse effect on the health of the consumer is called food adulteration. • Adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. • It is also defined as intentional addition of non permitted foreign matter. * Food adulteration
  • 4. *Reasons for food adulteration *To get more profit *To increase the weight, adulterant is added *To increase the volume of trade by showing lower prices. *Lack of proper laws *Lack of government initiative *Consumers are not aware
  • 5. *Disadvantages *Some forms of adulteration are injuries to health. *Paying more money for lower quality foodstuffs. *Availability of less nutritious food in the market. *Increase in fraudulent in business practice
  • 6. *Food adulterants practiced in Nepal *Milk – addition of water/ removal of fat. *Cream – foreign fats *Ghee – animal fat/ hydrogenated fat *Wheat and rice- stones *Gram/dal – kesari dal *Chilli powder – starch colored red by tar dye *Black pepper – dried papaya seeds *Honey – colored sugar syrup
  • 7. *
  • 8. *After receiving the information about adulteration, Tea Board of India conducted a raid on Jayalaxmi Tea Industry and SR Tea industry in South India. *Followed by a lab report which disclosed the use of coloring agent in the tea leaves, the board started destroying adulterated tea weighing about 2 lakh kgs seized from these two tea industries. *As burning of the adulterated tea would cause air pollution, salt and lime was mixed with the tea powder and water, which was then buried in a pit for natural decay. Later, it could be used as manure.
  • 10. * *PUNE: The crime branch on Saturday busted a gang into adulterating foreign liquor with the arrest of three persons. * The gang used to mix cheap alcohol with the foreign liquor of a popular brand and sell them. Police have sealed the distillery company with 59,760 bottles of liquor totally worth over Rs60 lakh at Shinde Vasti in MIDC Hadapsar near the Wanowrie police station.
  • 11. * *On September 13, Supply Management of Consumer Protection Department imposed a ban on production of Sajan cooking oil after a monitoring team from the department inspected Shivashakti Ghee Industry in Jitpur- Simara, Bara. *After testing the sample, the Food Technical and Quality Control unit found that the oil was inedible because the produced cooking oil was substandard. *Regardless of the notice about the ban of the produced items, the company did not stop the oil production and also obstructed the monitoring team to inspect the ghee plant. *The monitoring was conducted after receiving the notice from the government that Shivashakti ghee produced in the industry was adulterated.
  • 12. * *Government statistics shows that maximum number of cases filled by Department of Food Technology and Quality Control in the last fiscal year were against manufacture of water, oil, ghee and milk. *Recent government inspection team found the presence of coliform bacteria in bottled water and high concentration of fatty acids and peroxides in cooking oil. The cooking oil was also found to be date expired. *Doctors and microbiologists found carcinogens in water due to which they predicted that cancer patients are likely to increase over years due to adulteration, *They also found the solid-not-fats in milk to be less than 8% suggesting a lack of nutritional value in the processed milk. DDC was found using 4000 sacks of powdered milk without label and 2 sacks of expired sugar for dairy products.
  • 13. > 200 cases by department 27 against drinking water 37 against cooking oil production 15 against production of vegetable ghee 16 against processed milk
  • 14. Used for cleaning Ingestion of the chemical by human beings Damaged heart Damaged lungs Damaged arteries and veins
  • 15. *FOOD ADULTERATION PROBLEMS Food adulteration has becoming one of the significant public health issues. The malpractice of adding harmful chemicals in food items is not only impacting on consumers’ health but also destroying the nutritional elements from the food product.
  • 16. *Problems can be discussed as: As we can get food adulteration in various products. The general problems due to food adulteration are: Mineral oil may be added to edible oil and fats and can cause cancers. Lead chromate added to turmeric powder and spices can cause anemia, paralysis, brain damage and abortions.
  • 17. Mercury in mercury fungicide treated grains or mercury contaminated fish can cause brain damage, paralysis and death. Non-permitted color or permitted food color like metanil yellow, beyond the safe limit in colored food can cause allergies, hyperactivity, liver damage, infertility, anemia, cancer and birth defects.
  • 18. Harms due to health adulterated food coming in festive season. Normally, people buy more foods in festive seasons and maximum adulterated food is sweets. Most health problems related to adulteration in sweets are: Food poisoning, stomach ache, indigestion, loose stools, cough, fever, vomiting or nausea, allergic or inflammatory.
  • 19. *Health hazards due to food adulteration Consumption of adulterated food for long will have both short term and long term impact on our health which are as follow:- *Due to the consumption of adulterated food, we can get various chronic diseases like Liver Disorder, Diarrhea, Stomach Disorder, Vomiting, Dysentery, Cancer, Joint Pain, Heart Diseases, Food Poisoning etc. *The minerals, chemicals, and poor quality substances added to the food are responsible for these health conditions which we might have to undergo in future. Some adulterated foods can even lead to abortion or a brain damage.
  • 20. *Young children consuming adulterated food decrease proper growth and development of their body. And constantly using adulterated food for long will have issues in conceiving. * Chemicals like lead added in food may cause anemia, brain damage, paralysis
  • 21. *How to control adulteration *Strict laws formulation and implementation *Constant monitoring by government and non government agencies. *Awareness among consumers *Awarding and encouraging fair trade
  • 22. *PRECAUTIONS By taking few precautions, we can escape from consuming adulterated products: Take only packet items of well known companies. Check the ISI mark or AG mark. Buy items from reliable retail shops and recognized outlets.
  • 23. Check if these outlets are regularly checked by food inspectors and if the premises are kept clean with no infestations. Buy products of only popular air tight brands. Avoid craziness for artificially colored sweets and buy only from reputed shops. check if the packaging is intact, as also the expiry date and the source of the product.
  • 24. talk regularly to the local community to check if people are falling sick after eating in a particular restaurant or food ingredients bought from a particular retailer. Create awareness in the local community on the ill effects of food adulteration so that when it happens the public knows when to seek help.
  • 25. *Why to control adulteration *Protect the consumer against any health hazards arising out of adulteration. *Protect the consumer from fraudulent trade practices. *Ensure and enforce fair trade practices. *Maximum nutritive value *Freedom from toxic effects
  • 26. *SUGGESTIONS We need to remember that contamination could happen in very small amounts over a period of time and it might be impossible to detect or too late to intervene. So it is prudent that every one of us takes special interest in this subject and educate our families, friends and colleagues about this matter. The consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. Such types of food may cause various diseases. Consumption of cut foods being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shops.