Adulteration in Food

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CONTENTS

* SIGNATURE PAGE 1
* CERTIFICATE 2
* ACKNOWLEDGMENT 3
* DECLARATION 4
* INTRODUCTION 6
* THEORY
1. What is food adulteration? 7
2. Ugly face of adulteration 8
3. Why food adulteration? 8
4. How prevalent is food adulteration? 9
5. Food standards 11
6. How to prevent food adulteration? 12
* LAB REPORT
1. Experiment 14
2. Result 15
* CONCLUSION 16
* BIBLIOGRAPHY 17

INTRODUCTION

A
dulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. Normally the contamination/adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. This ultimately results that the consumer is either cheated or often become victim of diseases. Such types of adulteration are quite common in developing countries or backward countries. It is equally important for the consumer to know the common adulterants and their effect on health. The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need simple screening tests for their detection. In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhoea, asthma, ulcers, etc. Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. These adulterants can be easily identified by simple chemical tests. Several agencies have been set up by the Government of India to remove adulterants from food stuffs. AGMARK - acronym for agricultural marketing....this organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commodities.

theory
H
ealth care systems at Central, State, district or municipal levels have to implement various types of health programmes. But of these, the one which is most complicated, disappointing and frustrating is related to the prevention of food adulteration. For other types of health programmes, the manager has periods of satisfaction followed by periods of worry and concern; but, for those responsible for implementing prevention of food adulteration programme in a conscientious manner, it is nothing but continued agony. Any health care personnel responsible for administering this programme either at the administrative or at the operational level will have the same opinion. What is food adulteration?

Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. Food is declared adulterated if: * a substance is added which depreciates or injuriously affects it * cheaper or inferior substances are substituted wholly or in part * any valuable or necessary constituent has been wholly or in part abstracted * it is an imitation

* it is colored or otherwise treated, to improve its appearance or if it contains any added substance injurious to health It is undoubtedly a social evil which can be regarded as the outcome of an interaction between a number of social, economic, technical and human behavioral factors. It is a manifestation of a sick society and can...
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