What is food adulteration project?
The Objective of this project is to study some of the common food adulterants present in different food stuffs. 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.
What is food adulteration and its types?
Intentional adulteration: The adulterants are added as a deliberate act with intention to increase profit. Metallic adulteration: When the metallic substances are added intentionally or accidentally. Eg: arsenic, pesticides, lead from water, mercury from effluents, tins from cans, etc.
What are the three types of food adulteration?
There are three types of adulteration namely:
- •Intentional adulterants: Intentional adulterants are sand, marble chips, stone,
- •Metallic contamination: Metallic contaminations include arsenic from.
- •Incidental adulterants: Incidental adulterants are pesticide residues, tin from.
What is adulteration in chemistry?
An adulterant is a substance found within other substances such as food, cosmetics, pharmaceuticals, fuel or other chemicals that compromises the safety or effectiveness of said substance.
What is the aim of food adulteration?
The main objectives of the act are: 1) to make provision for the prevention of adulteration of food; 2) to protect the public from poisonous and harmful foods; 3) to prevent the sale of substandard foods; and 4) to protect the interests of the consumers by eliminating fraudulent practices.
What is Prevention of Food Adulteration?
Prevention of Food Adulteration Act, 1954. An Act to make provisions on the prevention of adulteration of food. The Act seeks to prevent the adulteration of any article used as food of drinks for human consumption excluding drugs and water.
Which of Prevention of Food Adulteration is responsible for analysis of adulteration of food articles?
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 Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).
What are the reasons for food adulteration?
Reasons for Food Adulteration No efficient food law and lack of government initiatives. Increased food demand for a rapidly growing population. Lack of knowledge and awareness of proper food consumption by general public. To make food presentable and an imitation of some other food which is in demand.
What is the punishment for food adulteration?
Penalty is minimum imprisonment of six months that may extend up to 3 years and minimum fine of Rs 1000. Import, manufacture, storage, sale or distribution of any food article which is adulterated or any adulterant which is injurious to health is being used is punishable under Law.
What do you mean by food adulteration how can it be prevented by the Act?
THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (Amended in 1964, 1976, 1986) The Act provides the protection from adulteration / contamination of food that may lead to the health risk of consumers. The Act deals with the frauds also that can be perpetrated by the dealers by supplying cheaper or adulterated foods.
What does the term adulteration of food mean?
That is the deliberate contamination of food material with low quality, cheap and non-edible or toxic substances. The substance, which lowers or degrades the quality of food material, is called an adulterant.
How to identify adulterants in food in India?
Munesw Page 7 fThese 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.
What kind of adulterants are in chilli powder?
PROCEDURE: Common adulterants present in chilli powder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows : (i) Adulteration of red lead salts in chilli powder To a sample of chilli powder, add dil. HNO3.
Which is the most common adulterant in ice cream?
This increases the profits derived from a given volume of milk. ✓Ice Cream: Most common adulterants in ice cream are pepper oil, ethyl acetate, butyraldehyde, emil acetate, nitrate, washing powder etc are not less than poison. Pepper oil is used as a pesticide and ethyl acetate causes terrible diseases affecting lungs, kidneys and heart.