food adulteration by dr najeeb memon

BY:

DR: MUHAMMED NAJEEB MEMON

MPH, DFHC

Asst: Prof:

F.C.M & P.H.S

LUMHS, Jamshoro, Sind

PAKISTAN

e mail mnajeeb80@gmail.com

FOOD & ADULTERATION

BY: MUHAMMED NAJEEB MEMON

FOOD

Definition :-

Food can be defined as a Substance that can be consumed metabolized & assimilated by an organism produce energy stimulate growth & maintain life.

ELEMENTS OF FOOD

Nitrogen Oxygen Hydrogen Sulphur etc.

Food is essential as it provides energy for various life processes

• Food is material that comes from animals or plants. It is eaten by living things to provide energy and nutrition.

• Food sources:

• 1. Plants

• 2. Animals

Plants• Many plants or plant

parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars

Animals• Animals are used as food

either directly or indirectly by the products they produce. Meat is an example of a direct product taken from an animal, which comes from muscle systems or from organs.

ADULTERATIONSimple definition:

Reducing the purity of an article by the addition of a foreign or inferior substance.

OR

• The process of lowering the nutritive value of food either by removing a vital component or by adding substances of inferior quality, is called food adulteration.

• The substance that is used to lower the quality is known as adulterant.

The food may get adulterated bypesticides and chemicals.

Intentionally :

Substances added in food to improve appearance, flavour, texture or storage properties (food additives)

Unintentionally :

Pesticides, growth promoters, components of packaging materials, solvents and enzymes used in food processing etc.

INTENTIONAL ADULTERATION

CHEMICAL CONTAMINANTS

CHEMICAL CONTAMINANTS

• Chemical non-nutritive substances are added intentionally to food, generally in small quantities to improve its appearance, flavor, texture or storage properties. They are called food additives.

• Pesticides are used to protect the crops from insect-pests and by increasing the yield.

• Fertilizers are used to provide nutrition to plant and hence increasing production.

• Pesticides are toxic substance and may pose variety of adverse effects if used indiscriminately.

Food is declare 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. For whatever reasons its quality is below the standard.

Reasons of Food AdulterationReasons of Food Adulteration

• Sellers want profit• Increase of food production• To preserve food for economic activities• To earn money in less time • To make food look more fresh and natural

Images showing Detection of Adulteration

COMMON ADULTERATES Addition of chalk to flour

Added water can be an adulterant

Addition of colors to disguise poor quality

Snails added to milk to make more “frothy”

Addition of sand to brown sugar and rice to

make heavier

Addition of sand to brown sugar and brown

rice

Common Adulterants• Food grains and grams- marble pieces, sand particles, clay gilts, soap stone pieces.• Pulses- kesari dhal – Colours• Wheat flow Maida- powdered lime – talcum powder• Turmeric powder (Haldi) - metanil yellow• Pepper- dry papaya seeds• Chilli powder- coloured saw dust• Sweets- colours not permitted• Honey- jaggery – sugar• Tea- coloured tea leaves after removing the essence

Effects of adulteration on humans

• Symptoms like headache, gastro-intestinal disorders, muscular pain, drowsiness etc. appear, if adulterated food substances are used regularly.

How dangerous are these adulterants??

• The argemone oil used to adulterate ghee and butter is highly toxic. It causes a disease known as dropsy. Watery fluid collecting in some parts of the body is the main symptom. It affects the normal functioning of the body. It may also paralyse the limbs.

• Metanil yellow used to brighten the colour of pulses, turmeric powder and sweet meats is a coal-tar dye. It may cause cancer.

• Washing soda often added to powdered sugar and other food items, may cause intestinal disorders.

• Food items prepared under unhygienic conditions and stale foods cause food poisoning.

Detection of food adulteration

• Tea powder and Soji (rava) : Adulterants : Iron filings: Spread the tea leaves or soji on a paper. Draw a magnet over it. The iron filings if present, are attracted by the magnet.

• Rice and wheat : Adulterants : Sand grit, marble pieces, soap stone pieces. These are visually detected and removed by sorting, handpicking and washing.

• Coffee powder : Adulterant- Tamarind seed powder: Two teaspoons of coffee powder is added to water in a tumbler. Coffee powder floats and the adulterants sink.

• Cooking oil : Adulterant- Argemone oil: About 5 ml of cooking oil is taken in a test tube and 5 ml of concentrated nitric acid is added to it. A reddish brown colour appears if argemone oil is present in it.