Food Safety And Adulteraton

-P. Abhishek (170122034)

-Swagatam Das (170122046)
-Vatsa Shah (170122049)
-Vipul Srivastava (170122050)
 What is Adulteraton?
An adulterant is a chemical substance which Should not be contained within other
substances ,beverages, and fuels) for legal or other reasons.
The additon of adulterants is called adulteraton.
The word is appropriate only when the additons are unwanted by the recipient,
Otherwise the expression would be food additve. Adulterants when used in illicit
drugs are called cutng agents, while deliberate additon of toxic adulterants to
food or other products for human consumpton is known as poisoning.
 Safe food is a composite of all of the views and descriptons held by consumers,
special interest groups, academicians, regulatory authorites, and industry. Almost
any single defniton of safe food will be overly simplistc, because safe food is a
complex, multfaceted concept. The scientfc experts atending the 1998 American
Academy of Microbiology Colloquium on Food Safety (AAM, 1999) described safe
food as follows: Safe food, if properly handled at all steps of producton through
consumpton, is reliably unlikely (i.e., the probability is low and the variability is
small) to cause illness or injury.
 Background in Food Safety
1864 - Louis Pasteur invented a straightorward food safety technique–aptly
called pasteurizaton. This process uses heat to destroy pathogens in milk and
juices, making both safer for consumpton. Interestngly, as it was adopted, many
people thought it would produce toxins, and some stll persist in that thinking
today.
1906- Author Upton Sinclair publishes The Jungle, a novel that vividly portrays
the reality of the health violatons and unsanitary practces of the American
meatpacking industry, spurring a wave of outcry and governmental reform within the
year. In the wake of the Pure Food & Drug Act and the Federal Meat Inspecton Act of
1906, recorded American deaths from food-related illnesses drop signifcantly.

1938- Congress passes the Federal Food, Drug

& Cosmetc Act giving the then recently founded
Food and Drug Administraton authority to issue
food safety standards alongside other agencies.

1957/58- Due to renewed public concerns about

the meat industry, U.S. lawmakers passed the
Poultry Products Inspectons Act and the Humane
Methods of Slaughter Act, which establishes
more stringent standards for food safety.
1997- Sparked by an E. coli outbreak, food safety shifed drastcally from the
existng “sight, smell and touch” food inspecton method into a science-based
approach known as Hazard Analysis & Critcal Control Points. Recognized by the
Centre for Disease Control and Preventon for dramatcally reducing food borne
illness since it was implemented, this new system metculously analyses and
controls biological, chemical, and physical hazards from the felds to the grocery
store.

2011- The Food Safety Modernizaton Act is passed, which focuses on preventng
food contaminaton, rather than solely planning the best response to it.

Current scenario- The Food Safety and Inspecton Service is developing a dynamic
and comprehensive data analysis system known as the Public Health Informaton
System, which will allow experts to collect and analyze food safety data more
efciently and eeectvely.
 India On Food Safety
In India the Food Safety and Standards Authority of India(FSSAI) is the
apex food regulator. It is empowered by and functons under the Ministry of Health
and Family Welfare, Government of India. The FSSAI implements and enforces food
regulatons as prescribed in the Food Safety and Standards Act, 2006 (FSS Act). The
FSS Act is an Act of Parliament, popularly known as the Food Act. Previous to the
FSS Act there were a number of food legislatons. All these have been consolidated
into a homogenous whole in the FSS Act. The regulatons of the FSS Act became
eeectve in 2011 with FSSAI as its regulatory body. Though the Act contnues to
evolve it needs to be further harmonized with standards of internatonal agencies
for global parity.
The Preventon of Food Adulteraton Act, 1954
The Prevention of Food Adulteration Bill was passed by both the house of
Parliament and received the assent of the President on 29th September, 1954.
It came into force on 1st June, 1955 as THE PREVENTION OF FOOD
ADULTERATION ACT, 1954.
In this Act unless the context otherwise requires,—
"adulterant" means any material which is or could be employed for the
purposes of adulteration;
"adulterated"—an article of food shall be deemed to be adulterated.

1) The article contains any poisonous or other ingredient which renders it injurious
to health;
2) The container of the article is composed of any poisonous or deleterious
substance which renders its contents injurious to health;
3) Any colouring matter other than that prescribed is present in the article;
4) The article contains any prohibited preservative or permitted preservative in
excess of the prescribed limits;
 Recent Advances In The Field
Meat Sector- The meat industry is undergoing a period of very mixed fortunes with
beef in partcular losing market share; however, longer term forecasts are good for
all meat species with demand growth coming mainly from developing countries.
This review deals in partcular with the main problems that are responsible for the
decline of beef as a consumer product in developed markets. These are the meat
safety crisis and the unreliability of meat eatng quality, especially tenderness. The
review suggests that recent research has defned and clarifed these problems but
they have not been elucidated to the extent that is needed for product assurance.
Hence, meat safety and consistent quality are two of the core issues to be
addressed in future research. The third core issue is product development which is
very actve in the most compettve sectors of the food industry and is weak in the
red meat sector.
Goat milk- Goat milk producton is a dynamic and growing industry that is
fundamental to the wellbeing of hundreds of millions of people worldwide and is
an important part of the economy in many countries. The aim of the present
review is to provide an integrated and critcal analysis of the major aspects in this
feld to highlight unexploited nutritonal potental of goat milk and the need for
improvements, partcularly in food safety. The survey suggests that total bacterial
count that is currently used as the major quality measure to prevent pathogen-
related food toxicity is not sufciently eeectve. The proposal is to include somatc
cell count as a routne criterion to qualify the hygienic status of goat milk in terms
of the relevant physiology and biochemistry. The paper presents a novel
mechanism controlling milk secreton, and demonstrates the use of this knowledge
in making decisions for two major managerial tasks that farmers face, namely
milking frequency that dictates to a large extent the milk yield and workload on
the farm, and helping to deal with subclinical mastts that is the single major cause
for economical losses in dairy farms worldwide.
Fruits and Vegetables-Food borne illness outbreaks linked to fresh produce are
becoming more frequent and widespread. High impact outbreaks, such as that
associated with spinach contaminated with Escherichia coli O157:H7, resulted in
almost 200 cases of food borne illness across North America and >$300 m market
losses. Over the last decade there has been intensive research into gaining an
understanding on the interactons of human pathogens with plants and how
microbiological safety of fresh produce can be improved. Novel are being writen
and interventon methods to enhance the microbiological safety of fresh produce
is being done on large scale to educate people regarding the same.
 New Proposal In This Field
Topic- Determining Presence Of Adulterant In Turmeric Powder
Objectve- Turmeric is a commonly used ingredient in food and plays a major role
in Ayurvedic medicine. Yellow chalk powder being a cheap material, is used as a
common adulterant in Turmeric . Consumpton of such adulterated turmeric may
lead to nausea, swelling of the face, vomitng, loss of appette etc.
Method and Plan-
1)The water test: This is one of the easiest ways to look out for adulteraton.
Take some warm water in a glass and drop a teaspoon of turmeric on the surface.
Do not str or mix it. Leave it for about 20 minutes and then check again. If the
sediments setle down at the botom of the glass and clear water stays above, your
turmeric powder is pure. But if the water turns cloudy, it is possibly adulterated.
2)Presence of chalk powder:

Take some turmeric powder in a test tube or

a glass fask. Add some water to it and few
drops of hydrochloric acid, if the liquid gives
of bubbles it indicates the presence of chalk
powder and even yellow soap stone powder.

Yellow Chalk contains calcium carbonate,

and the acid here is hydrochloric acid,
together they produce carbon dioxide gas as
bubble. This test should be made mandatory
before buying from shops for customer
satsfacton. Government authorites must see
to this and make sure HCL is available to
each shop owners under expert supervision.

CaCO3(s) + 2 HCl(aq) = H2O(l) + CO2(g) + CaCl2(aq)

Outcomes-

1) The Water test is a simple test. One can easily deal with tumeric adulteraton at
domestc disposal through its help. Tumeric adulteraton is most common and
water test is the easiest method to deal with it.
2) Shopkeepers and retailers must check the products they buy for further retailaton
through the above mentoned process. Consumer courts forums must pass law for
these adulteratons.
3) Government must take steps to remove turmeric adulteraton by these steps.
Laboratory Manufacturers must have these tests mandatory for pure producton of
turmeric without impurites and adulterants.
4) Awarness can be easily spread about other spices through these easy tests of
removing adulterants.
 References

-Google Scholar/for Recent advances

1) Science direct /Meat Science -Volume 49, Supplement 1, 1998, Pages S1-S16
2) Small Ruminant Research- Volume 89, Issues 2–3, April 2010, Pages 110-124
3) Advances in Food and Nutriton Research- Volume 57, 2009, Pages 155-208

-www.google.com/for year wise background of food safety

-www.wikipedia.com/for Adulteraton facts
-www.Quora.com/for new proposals