AHMEDNAGAR JILHA MARATHA VIDYA PRASARAK SAMAJINSTITUTE OF

HOTEL MANAGEMENT AND CATERING TECHNOLOGYAHMEDNAGAR - 414 001

 

 PROJECT REPORT ON

ADULTERATION

SUBMITED TOUNIVERSITY OF PUNE

 SUBMITED BY

PRASAD M .NALLA  

UNDER THE GUIDANCE OFPROF. ABHIJEET GAJARALWAR

 2013-2014.

INTRODUCTION 

Food Adulteration: In our daily life there are so many unhygienic and contaminated things for our health. Most of our things our

contaminated. Even the food, which we eat, is adulterated. Now a question arises that what is adulteration? The answer is that the

deliberate contamination of food material with low quality, cheap and non-edible or toxic substances is called food adulteration . The

substance, which lowers or degrades the quality of food material, is called an adulterant. Adulteration brings a lot of easy money for the

traders, but it may spoil many lives. Food adulteration can lead to slow poisoning and various kinds of diseases, which can even result in

death. Adulteration makes the food items used in our daily life unsafe and unhygienic for use. An easy example of food adulteration is

vanaspati ghee in desi ghee. The traders use it for their economic benefit without thinking about its effect on the common population of

our country, which consumes it. For preventing it our government has made some certain commissions and laws. Still it prevails in our

country on large scale. Adulteration should be checked properly in common food items so as to save people from its bad effects.

Adulteration is the government and we for the common people therefore something should do a type of curse against it.

 

WHAT IS ADULTERATION?

FOOD IS THE BASIC NECESSITY OF LIFE. ONE WORKS HARD AND EARNS TO SATISFY OUR HUNGER AND RELAX (ENJOY)

LATER. BUT AT THE END OF THE DAY, MANY OF US ARE NOT SURE OF WHAT WE EAT. WE MAY BE EATING A DANGEROUS

DYE, SAWDUST, SOAP STONE, INDUSTRIAL STARCH, AND ALUMINUM FOIL AND SO ON! CONTAMINATED FOODS AND

DRINKS ARE COMMON SOURCES OF INFECTION. OFTEN, WE INVITE DISEASES RATHER THAN GOOD HEALTH.

 

4 DIFFERENT TYPES OF FOOD ADULTERATION AND ITS HARMFUL EFFECTS

1. Milk Adulteration:

In India, which is the land of cows, large quantities of milk are adulterated. Milk adulteration

involves adding water to milk and removing the beneficial fats from milk. Often soya milk, starch, groundnut

milk, and wheat flour are added to milk. This makes the milk less nutritious and it results in milk being useless

for the consumer.

2. Adulteration of Fats and Oils:

It is easy to adulterate oils and fats. But it is difficult to detect such adulteration. Ghee is often

mixed with hydrogenated oils and animal fats. Synthetic colours and flavours are added to other fats to

make them appear like ghee.

3. Food Grain Adulteration:

Food grain adulteration involves mixing sand or crushed stones to increase the weight of food

grains. Cereal grains and pulses are mixed with plastic beads that resemble grains in colour and size. Very

often, water is also sprayed on grains to increase the weight.

 4. Other Adulterations:

Chili powder is often mixed with brick powder, while tea leaves are often mixed with used tea leaves.

These adulterations are very harmful to the consumer and they should be addressed by consumer organizations

and consumers seriously.

1. MILK ADULTERATION 2. Adulteration of Fats and Oils

3. Food Grain Adulteration 4. Other Adulterations

FOOD LAWS IN FORCE IN INDIA

THE SECOND SCHEDULE 1. The Prevention of Food Adulteration Act, 1954 (37 of 1954). 2. The Fruit Products Order, 1955. 3. The Meat Food Products Order, 1973. 4. The Vegetable Oil Products (Control) Order, 1947. 5. The Edible Oils Packaging (Regulation) Order, 1998. 6. The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967.7. The Milk and Milk Products Order, 1992. 8. Any other order issued under the Essential Commodities Act, 1955 (10 of 1955) relating to food

FOOD LAWS IN FORCE IN INDIA

Nature of Grievance Main Acts/Regulations/Orders Applicable1.Quality and Purity foods 1.PFAct,1954 and Rules 1955

2.FPO,19553.MFPO,19734.Sugar(control)order,19665. Vegetable, Oil Products Order,19476.Vegetable,Oil products (Standard of quality)Order,19727.Solvent Extracted and Oils, DEOLIED MEAL AND Edible Flour Order,19678.Packaged Commodities Act 19759.The Edible Oils Packaging(Regulation)Order,199810.The Atomic Energy (Control of Irradiation of food)Rules,199611.The .Vegetable, Oil products(Regulation)Order,199812.The Recycled Plastics Manufacturing an Usage Rules,1999  

2.Hygiene in handling food in factories and restaurants

1.PFA Act,1954 and Rules 19552.State Municipal Act

 3.Suspected adulteration or quality of goods, drawing sample for analysis  

 1.PFA Act,1954 and Rules,1955 

 4.Misleading and wrong labeling of foods and drug  

 1.PFA Act,19542.Drug and Cosmetic Act,19403.Standards of Weights and Measures Rules,19774.Sale of Goods Act,1930 

5.Quality of sale, their measure, price marking 1. Standards of Weights and Measures Rules,19772. Standards of Weights and Measures Act,19873.Sales of Goods Act,1930 

6.Quality of foods guaranteed under voluntary schemes

1.ISI Act,1952 and Rules and Regulation,19562.Agricultural Produce (Grading and Marking)Act,1937

ADULTERANT

FOODS COMMONLY INVOLVED

DISEASES OR HEALTH EFFECTS

LABELINGAGMARK

AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of

standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India The

AGMARK is legally enforced in India by the Agricultural Produce (Grading and Marking) Act of 1937 (and

amended in 1986).The present AGMARK standards cover quality guidelines for 205 different commodities

spanning a variety of Pulses, Cereals, Essential Oils, Vegetable Oils, Fruits & Vegetables, and semi-processed

products like Vermicelli.

FPO mark:

 

A mandatory mark for all processed fruit products in India. Certifies that the product was manufactured in a hygienic

'food-safe' environment

 

 

Adulterant   Foods commonly involved

Diseases or health effects

Mineral oil   Edible oils and fats, black pepper

cancer

Orthorticresyl phosphate   Edible oils and fats Flaccid paralysis

Lathyrussativus   Kesari dal, or mixed with other pulses

Lathyrus

Lead chromate   Turmeric whole and powdered, mixed spices

Anaemia, abortion, paralysis, brain damage.

arsenic   Fruits such as apples sprayed over with lead arsenate( pesticide)

Dizzeiness, chills, cramps, paralysis and death.

copper   Acid foods in contact with tarnished copperware

Vomiting, diarrhea. Astringent taste in mouth, abdominal pain.

mercury   Mercury fungicide treated seeds grains or mercury contaminated fish

Brain damage, paralysis, death

Aflatoxins   Aspergillums flavus contaminated foods such as groundnuts, cottonseeds etc.

Liver damage and cancer

Matchup virus   Foods contaminated with rodent’s urine. Such as cereals

Bolivian hemorrhagic fever

gossypol   Cottonseed flour and cake

cancer

Polychlorinated biphenyl’s   Fatty foods contaminated with PCB’s from packaging or processing

Severe ache, eye discharge, skin darning liver damage, reproduction abornonrmalities.

Nitrates and nitrites   Drinking water , spinach and meat products

Methhaemoglbinaemia cancer, and tumors in the liver, kidney, trachea, esophagus and lungs.pe

Pesticide residues   All types of foods Acute or chronic poisoning with damage to nerves and vital organs like liver, kidney, etc.

antibiotics   Meats from antibiotics fed animals

Multiple drug resistance, hardening of arteries, heart diseases.

PUBLIC SURVEYKnowing about

adulteration

yes

no

Awareness

yes

no

Purchase %

yes

no

0

10

20

30

40

Causes

causes

Affection %

yes

no

yes no0

10

20

30

40

50

60

70

80

Ask or not

Ask or not

yes no0

10

20

30

40

50

60

Labele checking

%

Sourses

news paper

television

mouth pulicity

radio

SUGGETION AND RECOMNDATIONS 

The consumer should avoid taking food an unhygienic place and food being prepared under

unhygienic conditions. Such types of food may cause various diseases, consumption of cut fruits

being sold in unhygienic conditions should be avoided

It is always better to buy certified food from reputed staff.

Food inspector will have to take action against traders who adulterate the food.

There should be public programs for identification of adulterated food and awareness for it.

Always check expiry date and seal is packed or not.

COCLUSION 

Food adulteration is an 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.

Selection of wholesale and non-adulterated food is essential for daily life to make sure that such food does not

cause any health hazards. It is not possible to ensure wholesale food only on visual examination when the toxic

contaminants are present in ppm level.

First visual examination of the food before purchase make sure to ensure absence of insects, visual fungus, foreign

matters, etc. therefore, due care taken by the consumer at the time of purchase of food after thoroughly examine

can be of great help.

Secondly, labeled clearation of packed food is very important for knowing the ingredients and nutritional value.

It’s also helps in checking the freshness of food and the period of best before use.