What is meant by food adulteration?

Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.

What are the different types of adulteration?

Types of adulterants
TypeSubstances Added
Intentional AdulterantsSand, marble chips, stones, mud, other filth, talc, chalk powder, water, mineral oil and harmful colour.
Incidental adulterantsPesticide residues, droppings of rodents, larvae in foods.

What are the effects of adulterated foods?

Non-permitted colour or permitted food colour like metanil yellow, beyond the safe limit in coloured food can cause allergies, hyperactivity, liver damage, infertility, anaemia, cancer and birth defects. The best way to avoid these health problems is prevention.

What are two harmful effects of food adulteration?

Adulterated food is hazardous to our health. It may cause viral diseases, skin diseases, serious health problems such as cancer and paralysis, and sometimes even prove fatal.

How can we prevent food adulteration?

To prevent food adulteration regular surveillance, monitoring, inspection and random sampling of food products, including edible oil, are being carried out by Food Safety Officers of States/UT and action has been initiated against as per the provisions of FSS Act, 2006 against the defaulting Food Business Operators.

What is Prevention of Food Adulteration Act?

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.

Why is food adulteration prevention important?

This act of spoiling the nature and quality of food items is considered food adulteration. Adulterated food is dangerous because it may be toxic and can affect health and it could deprive nutrients essential for proper growth and development of a human being.

What are the objectives of preventing food adulteration act?

The main objectives of the PFA Act and Rules are to protect the consumer against ill-health caused by adulteration; to restrict and control the use of food additives and to confirm the nutritional standards of the food. These laws are applicable for both kinds of foods whether manufactured indigenously or imported.

Which is the act of government to prevent adulteration?

The Prevention of Food Adulteration Act, 1954. (1) This Act may be called the Prevention of Food Adulteration Act, 1954. (2) It extends to the whole of India 1 [***]. (3) It shall come into force on such date 2 as the Central Government may, by notification in the Official Gazette, appoint.

When was Food Adulteration Act passed?

(37 OF 1954) [29th September, 1954 An Act to make provision for the prevention of adulteration of food. (1) This Act may be called the Prevention of Food Adulteration Act, 1954. (2) It extends to the whole of India .

Which of the following reason shows the impact of adulteration on the economy?

8. Which of the following reason shows the impact of adulteration on the economy? Explanation: Both the reasons are valid. Explanation: Methods for detection of common adulterants are visual tests, chemical tests and physical tests.

What does adulterant mean?

A substance added to a product but not listed as an ingredient, or a substance that ends up in a product by accident when the product is made. Adulterants may be in foods, drugs, and other products. An adulterant may cause a product to be harmful, cheaper to make, or not work as it should.

What is purpose of adulteration?

An adulterant is a chemical which acts as a contaminant when combined with other substances. Adulterants are added to pure substances to extend the quantity while reducing the quality.

What is harmful adulteration?

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 are the common adulterants in milk?

Some of the major adulterants in milk having serious adverse health effect are urea, formalin, detergents, ammonium sulphate, boric acid, caustic soda, benzoic acid, salicylic acid, hydrogen peroxide, sugars and melamine.

How do you detect adulteration in milk?

Testing Method:

Put a drop of milk on a polished slanting surface. Pure milk either stays or flows slowly leaving a white trail behind. Milk adulterated with water will flow immediately without leaving a mark.

What are the impurities in milk?

The other adulterants used are mainly detergent, foreign fat, starch, sodium hydroxide (caustic soda), sugar, urea, pond water, salt, maltodextrin, sodium carbonate, formalin, and ammonium sulphate.

Why is milk adulteration done?

Adulterants are mainly added to increase the shelf life of milk. Some of the preservatives like acid and formalin is added to the milk as adulterants, thereby increasing the storage period of milk. Generally, water is added to the milk to increase the volume content of the milk.