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Adulteration of food stuffs is commonly practised in India by trade. When the price of the food production is higher than the price which the consumer is prepared to pay, the seller is compelled to supply a food product of inferior quality. Thus adulteration occurs. To check such malpractices first central act called Prevention of Food Adulteration Act was passed in 1954. The PFA pertains to the food sold and defines what may be considered as Adulteration. It requires the food to be pure, wholesome and honestly labelled. Adulteration of food may endanger the health if the physiological functions of the consumer are affected due to either addition of deleterious substance or removal of a vital component. Adulterant is any material which is employed or which could be employed for the purpose of adulteration. Adulteration may be intentional or unintentional. Intentional adulterants are sand, marble chips, stones, mud, chalk powder, water, mineral oil, coal tar dyes. Unintentional or incidental adulterants include contamination of foods with harmful micro organisms, metallic contamination etc. Presence of pathogenic organisms in contaminated food leads to food poisoning and food born diseases. Food born diseases are caused due to bacteria, fungus or parasites. The food articles that are subjected to adulteration are: Coffee, common salt, turmeric, honey, jaggery, cane sugar, silver leaves, lozenges, gelatine, isinglass, bakery products, fruit products, soft drinks, meat, Spices and Condiments: chilli powder, cloves, cinnamon, coriander powder, asafoetida, black pepper etc ; Cereals: rice, wheat, bajra, oat meal, maize, tapioca, sago etc. Milk and milk products: ghee, butter, curd, lard, cheese, khoa; Edible oils: argemone oil, mineral oil, castor oil; Food acids: vinegar, citric acid, lemon acid; Beverages: cider, wine, whisky, beer, gin, soda water. The government of India is fully aware to the possibilities of food being adulterated. It has therefore empowered several effective food quality means which can be achieved by legislative measures, certificate schemes and public participation and involvement in the programme. To ensure wholesome nutritious safe food to the people, several laws and acts have been enacted in India as a legislative measure that are classified as mandatory ( PFA 1954, Essential commodities Act 1955) or regulatory and voluntary( Bureau of Indian Standards, AGMARK standard). In addition to these Other International Standards like Codex Alimentarius, Hazard Analysis Critical Control Point(HACCP) help in controlling Food Adulteration. |
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