food quality presentation

7/29/2019 Food Quality presentation

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Food quality controlDr K N Prasad

Community Medicine


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ApproachesScientific approach

Administrative approach

Legal approach

Educational approach


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Food fortificationFood additives

Food adulteration


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Food Fortification

Food fortification is the process

whereby nutrients are added to food

( relatively in small quantities) to maintainor improve the quality of the diet of a

group , community or population.

It is a public health measure to prevent or

control some nutritional disorders


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Criteria for fortification

1. Vehicle must be a part of the regular dailydiet by relevant section of the population.

2. Amount of nutrient added must provide an

effective supplement for low consumers othe vehicle

3. Not harmful to high consumers

4. Do not cause noticeable change in the

taste, smell, appearance or consistency

5. Cost should be economical


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EffectivenessFluoridation of drinking water in endemic areas

to prevent dental caries

Iodisation of salt to prevent IDD

Vitamin A fortification of Vanaspathi

Iron to salt or Flour

Food enrichment: Bread etc.


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Food Additives

Food additives are non nutritioussubstances which are added intentionally

to food , generally in small quantity to

improve its appearance , flavor, texture ofstorage properties.

This is the concept of pickling or drying

When it is in excess amounts to

adulteration


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Food additives

Traditionally- Salt, Oil, Turmeric areused

Modern Science- food processing

industries use more additives toincrease shelf life of food, improve

taste, texture or colour.


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Classification of additives

1. Coloring agents: considered as safe forhuman consumption

2. Flavoring agents: sweeteners

( Saccharin), Preservatives( Sorbic acid,Sodium Benzoate), acidity impartingagents ( Citric acid, Acetic acid)

3. Pose health hazards among consumers -contaminants through packing,processing steps, farming practices

( insecticides)


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Regulations in India

Punishable ifFood containing additive which is not

permitted

Exceeding the concentration of additives

used in the food

Information on the label gives falseconfidence among users

FAO & WHO Codex Alimentarius are its

principal organs for control


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Food adulteration

Definition: Mixing, substitution,

abstraction, concealing the quality ,

putting up decomposed food for sale,misbranding or giving false labeling and

addition of toxicants to food, which are

having adverse effect on the health of the

consumer is called as food adulteration.


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Disadvantages

Paying more money for a lower

quality foodstuffs

Some forms of adulteration areinjurious to health

Practices vary from one part of the

country to another , from time to

time.


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Food adulterants

Extraneous matter - 5%Insect damaged matter 5%

Ash insoluble in HCl.

Extraneous matter max permissible limit

Inorganic(2%) dirt, dust, stones, lumpsof earth

Organic(3%) foreign edible seeds,stems, stalks, straw, leaf matters, otherfood grains


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Factors responsible

Ignorance metallic yellow orRhodopsin B dye to color the sweets in

villages

Storing food grains in pesticides stored bagsNegligence cooking in un tinned vessels

Storing food articles in containers without

covers

inadvertence & Deliberate fraud cannot

be easily detected


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Milk - Addition of water/removal of fat.Skim milk - soluble starch.Cream -foreign fats.Ghee -Hydrogenated fat/animal fat.

Vegetable oils -Cheap/non edible oil like linseed,mineral oils.Wheat and rice -stones

Bengal gram dhal -Kesari dhal.Chilli powder- Starch colored red by tar dye.Black pepper- Dried papaya seeds

Honey -colored sugar syrup.-


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Prevention PFAAmended in 1954, 1964, 1976, 1986

Objectives:

Protect the consumer against any

health hazards arising out ofadulteration

Protect the consumer from fraudulenttrade practices

Ensure and enforce fair trace

ractices


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Functions of PFA

Ensure Manufacture or processing under strict

hygienic conditions

Retention of maximum nutritive value

Freedom from toxic effects

Elimination of contaminants of different kinds

Packaging under sanitary conditions

Marketing of food with suitable labelingrequirements ( nutritive value, weight, date ofmfr, composition, instructions for use etc.)


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Actions at various Levels (PFA)

Central, state and local levels

Central level- central committee for food

standards.

Setting standards for foods, co ordination ,monitoring and surveillance of program

State level- implementation & surveillance,

training, laboratory services , analysis ,

punishments

Local level- sample collection, enforcement,

surveillance, inspection, education to public


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Punishments for food

adulteration1. Imprisonment of 6 months with a fine ofRs 1000

2. Harm or death as a result of food adulteration

- life imprisonment with fine up to Rs 5000


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Thought for the day

Creativity begins with thinking different

and progresses with acting differentand

giving unique results


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Thank you


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Food standards


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Infections were common among the sex

workers, with a 25.7 percent prevalence of

HIV and 22.5 percent prevalence of

bacterial STDs: chlamydia 7.3 percent;gonorrhea 8.9 percent; and trichomonas

9.4 percent. Antibodies to herpes simplex

virus-2 were detected in 57.2 percent ofwomen.

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