...Issues Effect of Food Adulteration on Community Health In: Social Issues Effect of Food Adulteration on Community Health Effect of Food Adulteration on Community Health Health is wealth. People need to be cautious to keep their health well. We are required to take balanced diet and take regular exercise. We also have to maintain the standard of food. Now-a-days foods are being adulterated by mixing inferior but toxic and poisonous chemicals in it. It may also be done by removing some valuable substances from it. Food adulteration is done to degrade the quality and to increase the quantity for maximizing the profit. Every day we watch in the TV news how the unhygienic and spurious foods are entering into our houses. Adulteration of foods has many effects on individuals as well as on the community health. Food adulteration can cause immediate effect on human health. Diarrhea, dysentery, vomiting are such type of effects. Tamarind and date seed powder mixed with coffee powder can cause diarrhea. Adulteration on bakery items and dairy products may have tremendous effects on a child’s health. Such as cream-filled foods, cereal, cream sauces causes increased salivation, abdominal cramp, vomiting, prostration etc. Improperly processed milk and canned meat may cause food poisoning and abdominal pain. Vegetables and fish mixed with formalin and other type of chemicals which are used to keep the food fresh are injurious to health. Unhygienic meat and meat products can cause food infection...
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...Effect of food adulteration on the health of people Abstract of the report: Introduction to Food Adulteration: Adulteration – is a term legally used to define any kind of food product that does not meet the standards set by the centre or the state. The Prevention of Food Adulteration Act states that any substance that may be used for adulteration can be called as an adulterant. • Adulteration could mean any of the below: • Substitution with a cheaper or inferior quality substance – in part or whole • Articles being packaged and kept under conditions that are classified as insanitary • Any food article infested with insects, or consisting of decomposed , rotten or filthy stuff • Substance being obtained from an animal affected from disease • Articles containing poisonous materials • Articles that contain coloring substance that has not been prescribes for use or contains a prescribed coloring substance beyond the prescribed limits • The above point is true for preservatives as well • Quality of an article is not up to the prescribed standards As a part of this report, we intend to explore the effects that food adulteration has on the health and lives of the victims, look at some of the most common forms of food adulteration that takes place in our country as well as around the globe. We will also briefly look at the laws that are in place to protect us from food adulteration and their implications on controlling food adulteration. Another major focus point...
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...to cook food at home with healthy ingredients and knew what went into the meal, in modern times, with rising incomes and affluence, more and more people are moving away to readymade fast foods and eating regularly at restaurants. The food in many of these outlets is cooked with poor quality ingredients to attract and satisfy the palate rather than provide a wholesome nutritional meal. We now have a lot more varieties and the choices are many. Though, some of us may not be aware of the fact that the food we consume may be adulterated, 25 to 30 per cent of the food items in India are intentionally adulterated. Impure, unsafe Food adulteration is the addition or removal of any substances to or from food, so that the natural composition and quality is affected. Adulterated food is impure, unsafe and not wholesome. Food can be adulterated intentionally and accidentally. Unintentional adulteration is a result of ignorance or the lack of facilities to maintain food quality. This may be caused by spill over effect from pesticides and fertilisers. Inappropriate food handling and packaging methods can also result in adulteration. Intentional food adulteration is usually done for financial gain. The most common form of intentional adulteration is colour adulteration. Some examples of intentional adulteration are addition of water to liquid milk, extraneous matter to ground spices, or the removal or substitution of milk solids from the natural product. Natural adulteration occurs due...
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...An adulterant is a substance found within other substances (e.g. food, beverages, fuels), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from, for example, permitted food additives. There can be a fine line between adulterant and additive; chicory may be added to coffee to reduce the cost—this is adulteration if not declared, but may be stated on the label. The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent. Adulterants added to reduce the amount of expensive product in illicit drugs are called cutting agents. Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning. In food and beverages[edit] Past and present examples of adulteration, some dangerous, include: Roasted chicory roots used as an adulterant for coffee Diethylene glycol, used dangerously by some winemakers in sweet wines Apple jellies (jams), as substitutes for more expensive fruit jellies, with added colorant and sometimes even specks of wood that simulate raspberry or strawberry seeds Water, for diluting milk and alcoholic beverages Cutting agents used to adulterate (or "cut") illicit drugs—for example, shoe polish in hashish, amphetamines in ecstasy, lactose in cocaine Urea, melamine and other nonprotein nitrogen sources, added to protein products to inflate crude protein content measurements[1] ...
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...Adulteration can be defined as the intentional addition or subtraction or substitution or abstraction of substances which adversely affect the nature, substance and quality of food products. It can be at the time of harvesting, storage, processing, transportation or distribution. Adulteration is of two types: intentional and incidental. Sometimes adulteration is caused due to ignorance, negligence or lack of proper facilities. To check the growing tendency of food adulteration, Government of India had intro¬duced "Prevention of Food Adulteration Act" (PFA) in 1954. This Act is based on interna¬tional standards, keeping in mind the Indian conditions. This Act came into force on 1 June, 1955. Since then the rules have been amended in 1968, 1973 and 1978-79 to safe-guard the consumer's interests. According to PFA, the following foodstuffs should be deemed to be adulterated: 1. If it is not of the nature, substance, and quality which it ought to be. 2. If it contains cheaper or inferior ingredi¬ents incidentally or intentionally. 3. If it has been prepared by a process which alters the nature, substance, or quality of foodstuff. 4. If any constituent has been abstracted partially or wholly from it like abstrac¬tion of cream from milk. 5. If it has been prepared, packed or kept under unsanitary conditions. 6. If it is infected with insects, worms, etc. 7. If it is obtained from sick or diseased animal, e.g., milk and meat of diseased animals. 8. If it contains poisonous ingredients...
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...The Prevention of Food Adulteration Act & Rules (as on 1.10.2004) CONTENTS PRELIMINARY SECTION 1. 2. 2-A Short title, extent and commencement Definitions Rule of construction PAGE 1 1 10 MISCELLANEOUS SECTION PAGE 14. Manufacturers, distributors and dealers to give warranty 35 14-A Vendor to disclose the name, etc, of the person from whom the article of food was purchased 36 15. Notification of food poisoning 36 16. Penalties 36 16-A Power of Court to try cases summarily 39 17. Offences by companies 43 18. Forfeiture of property 45 19. Defences which may or may not be allowed in prosecutions under this Act 46 20. Cognizance and trial of offences 47 20-A Power of Court to implead manufacturer, etc. 53 20-AA Application of the Probation of Offenders Act, 1958 and Section 360 of the Code of Criminal Procedure 1973. 54 21. Magistrates power to impose enhanced penalties 54 22. Protection of action taken in good faith 54 22-A Power of Central Government to give directions 54 23. Power of Central Government to make rules 55 24. Power of the State Government to make rules 58 25. Repeal and saving 59 THE PREVENTION OF FOOD ADULTERATION RULES, 1955 Part I PRELIMINARY RULE PAGE 1. Short title, extent and commencement 60 2. Definitions 60 vi CENTRAL COMMITTEE FOR FOOD STANDARDS AND CENTRAL FOOD LABORATORY 3. 3-A 4. 5. 6. 7. The Cental Committee for Food Standards Appointement of Secretary and other staff Central Food Laboratory GENERAL PROVISIONS AS TO FOOD Prohibition of import...
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...FOOD SAFETY AND POLICY PROF. SHAH MONIR HOSSAIN SENIOR NATIONAL ADVISOR ,FAO Food safety situation in Bangladesh WHAT IS OUR CONCERN 1. FOOD ADULTERATION 2. NATURALLY OCCURING TOXINS 3. PESTICIDE RESIDUES 4. MYCOTOXINS 5. MICROBIOLOGICAL CONTAMINATION 6. VETERINARY DRUG RESIDUES 7. HEAVY METALS Burden on public health • Diarrhoea – 3 million cases reported (DGHS; 2005-09) – Responsible for 15% of mortality in children under 5 years (2011) • Long term health effects – Renal failure – Liver damage – Cancer • Large scale adulteration – 40-60% food samples found adulterated in Dhaka (IPH) – Extent and severity of food-borne illnesses unknown Daily Star, October 12, 2012 Changes in food consumption pattern • • • • Rapid urbanization Globalization of food trade Lack of food safety knowledge and practice Low food security leads to consumption of unsafe food Risk Factors associated with unsafe food Consumption of safe and quality food needs quality control from “Firm to Fork” • • • • Production Storing Marketing Consumption Issue of public concern • Contamination – Along the supply chain from producer to consumer – By adulteration as an unethical business practice • Health burden – 3 million cases of diarrhoea (2005-09) – Severe effects include cancer, liver and renal failure Daily Star, October 12, 2012 Food control in Bangladesh • Reactive approach to food safety – End product inspection – Emphasis on food quality • Outdated...
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...health laboratory about the energy drink ‘Cloud 9’ containing more than the permissible level of caffeine, the state Food and Drug Administration (FDA), Pune region, has now filed an application seeking judicial action against the manufacturers and distributors of the drink Pushpam Foods and Beverages and Goldwin Healthcare Private Limited. The manufacturer had made misleading statements on the label that suggested that the drink was recommended for medical purposes. “We have now filed an application seeking judicial action against the offenders,” said C D Salunkhe, Assistant Commissioner, state FDA, Pune office. A central notification, issued on June 19, 2009, says energy drinks should not contain more than 145 parts per million (ppm) of caffeine, while the earlier official cap was 200ppm. Many popular energy drink brands thus overshot the limit by nearly 100 ppm. “It was a clear violation of a 2008 amendment to the Prevention of Food Adulteration Act banning energy drinks with caffeine content more than 145 parts per million (ppm). We sent samples of the drink to the public health laboratory and they have confirmed that the level of caffeine was 228.2 ppm,” says the laboratory report that gave its findings recently. Chetan Chopra, director of Pushpam Foods and Beverages said that the product was already in the market before the new rules came into effect on June 17, 2009. “How can the FDA apply the new rules about the change in the caffeine limit to the products which...
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...Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get maximum quantity of a commodity for as low a price as possible. This attitude of the consumer being coupled with the intention of the traders to increase the margin of profit, where the quality of the commodity gets reduced through addition of a baser substance and / or removal of vital elements also commonly known as food adulteration. The manual deals in detail about the location, layout, structure, physical facilities like hand wash, water supply, storage, lighting and ventilation etc required for the food service establishments. Background of the Study Food is the primary necessity in the world. It is usually of plant and animal in origin which is consist and contains essential nutrients ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life such as carbohydrates, fats, proteins, vitamins, or minerals. Historically, food is secured through hunting and agriculture like farming and animal raising. By that time...
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...Part I The Beech-Nut case is primarily a case testing the behavioral ethics and decision processes of key stakeholders in the crisis. This case primarily gives an overview on different roles of the key players and their outlook toward the adulteration speculation. I would like to briefly introduce the key characters, their responsibilities, and issues faced by them in their communication strategy, all of which in the wake of the crisis formed a basis for a crucial decision-making by the CEO. Peter Anderson Role: President and CEO Responsibilities: As the newly appointed CEO of Beech-Nut Nutrition Corporation Anderson was responsible for the following * Turning the loss making Beech-Nut into a profitable company * Increasing the market share of Beech-Nut * To supply healthy products rich in nutrition in the market which met Nestlé’s product standards * To undertake changes in the operational and marketing activities of the company which directly influenced the profitability of the company Ethical issues those faced by Anderson while addressing his role are listed as follows * The most important dilemma Anderson was facing during the speculative adulteration crisis situation was whether Beech-Nut Corp needs to join PAI in a lawsuit against Universal Juice Company who were the suppliers of apple juice concentrate to Beech-Nut * Whether Beech-Nut needed to continue selling its apple juice products from the finished inventory which was around 700,000 cases...
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...Drug and alcohol control Name Course Institution Tutor Date Drug and alcohol control The pure food and drug act of 1906 The pure food and drugs act of 1906 was an important piece of the progressive Era registration. This act was enacted to safeguard the public against the adulteration of food and also from the products which were identified to be healthful without the scientific support. It was applied to the goods that were shipped in the foreign commerce. The main reason was to safeguard against misbranding or adulteration. The adulteration was as a result of poisonous color or flavor in food or even various ingredients that which would be harmful to the health of humans. The provisions included development of the food and drug administration that was entrusted on with the charge of testing of all drugs and foods that was meant for human consumption (Curtis, 2013). The provisions required that there be prescriptions from the licensed physicians prior to purchasing certain drugs by the patients. There were also requirements for the label caution for drugs that are addictive. In case a distributor or a manufacturer were caught offending this enforcement they were liable for prosecution by the central government. However distributors were not entirely liable to this action if they could show a sufficient guarantee from the vendors (Curtis, 2013). The pure food and drug act also required that certain drugs inclusive of alcohol, heroin, cocaine, cannabis and morphine...
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...Bhatt3 (Abstract) The present study was carried out keeping in view the recently emerging concern of the adulteration of the natural milk with the synthetic milk. Synthetic milk is prepared by emulsifying vegetable oils with appropriate amount of detergent and urea. Samples of the natural milk with synthetic milk were analyzed for concentration of urea and detergent and their effect is assayed through survey in different population in Uttar Pradesh, India. Children’s had different range of intake of milk. Children of age group 1-5 years consumes about 50-250 mg of milk daily, while of age group 6-18 years of children consumes about 250-1000 ml milk/day and children’s of age group 19-22 consumes milk about 500-1000 ml milk /day. Addition of synthetic milk is on large scale in Meerut district of U.P. and mostly urea in such milk creating huge problem of headache, eyesight and diarrhea in children. Keywords: Milk adulteration; Synthetic milk, detection, urea 1. Research Scholar, Faculty of H.Sc, Sri. A.K.A.P.G. Collage Varanasi. 2. Head, Department of Food & Nutrition, Sri. Agrasen Kanya Autonomous P.G. College. Parmanandpur, Varanasi. 3. School of Biochemical Engineering, Institule of Technology B.H.U. Varanasi. Corresponding Author Email: sheel_bhu@yahoo.co.in 1 Introduction Liquid milk is an essential nutritional food for infants as well as the aged. Adulteration of natural milk with a chemically synthesized milky liquid (synthetic milk) is a matter of serious concern....
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...Edible fats and oils play an important role in the human diet because of their characteristic nutritional, organoleptic, heat transfer and rheological properties 1. Ultrasonic analysis of edible fats and oils. Oils and fats constitute one of the three major classes of food constituents besides proteins and carbohydrates (Lawson, 1995). Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats. By definition, a fat is solid at the temperature of interest, whilst oil is liquid. The chemical constituents of fats and oils are triglycerides, i.e. esters of glycerol and three fatty acid molecules. Ultrasonic analysis of edible fats and oils In food chemistry and technology, the molecular structures of the...
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...Theodore Roosevelt, and the Federal Regulation of Food and Drugs By Anthony Gaughan Food and Drug Law Mr. Peter Barton Hutt Harvard Law School Winter 2004 Introduction In 1906 Congress passed two landmark pieces of legislation: the Pure Food and Drug Act and the Meat Inspection Act. The acts emerged from the reformist ethos of the Progressive Era, a time when the federal government took on a new and much more active role in the everyday lives of ordinary Americans. Of all the laws passed during the Progressive Era, no legislation proved more successful and more enduring than the 1906 food and drug legislation. The acts established the foundations of modern American food and drug law, and gave birth to the Food and Drug Administration. For the first time, the federal government assumed permanent and comprehensive responsibility for the health and safety of the American food and drug supply. Although the statutes have been revised many times since 1906, the essence of modern food and drug law remains consistent with the principles of federal responsibility for consumer safety that underlay the first statutes a century ago. The passage of the 1906 food and drug legislation stemmed from the actions of many people across the political landscape, ranging from Senator Albert Beveridge to socialist writer Upton Sinclair. But no indi- 1 viduals played a larger public role in the passage of the Meat Inspection Act and the Pure Food and Drug Act than Theodore Roosevelt and Harvey...
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... VIJAYAKUMAR) 2. (SUMA HASALKAR) 3. (A.R.S. BHAT) CONTENTS Sl. No. 1 2 3 4 5 6 7 INTRODUCTION Chapter Particulars Page No. REVIEW OF LITERATURE MATERIALS AND METHODS RESULTS DISCUSSION SUMMARY REFERENCES APPENDICES LIST OF TABLES Table No. 1 2 Title General information of selected samples of different landholdings Place of purchase of food items by farm families of different landholdings Frequency and mode of purchase of food items by farm families of different landholdings Place of purchase of clothing by farm families of different landholdings Frequency and mode of purchase of clothing by farm families of different landholdings Mode of purchase of consumer durables by farm families of different landholdings Rank matrix of common top factors considered for purchasing of food, clothing and consumer durables Rank matrix of common top problems faced for purchasing of food, clothing and consumer durables Coping up practices to solve problems faced by the selected landholding families while purchasing food, clothing and consumer durables Percentage distribution of coping up practices by the selected samples while buying food, clothing and consumer durables Source of information for purchasing of consumable goods and consumer durables for farm...
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