IGNOU AHE-01 P Project – Food Adulterants and Evaluation of their Impact

Adulteration of food stuffs is commonly practiced in India by the trade. The consumers like to get maximum quantity for as low a price as possible. The sellers must meet the needs of the buyers, to be able to exist. This is a vicious cycle. When the price of the food production is higher than the price which the consumer is prepared to pay, seller is compelled to supply a food product of inferior quality.

Objectives

• To study the food adulterants and methods of identification of various adulterants in different foods.
• To study the ill-effects of food adulterants on health.
• To study the impacts of food adulteration.

Topic Covered

• Acknowledgement
• Introduction
• The theme of the Project
• Introduction
• Functions of food
• Protection and Regulation
• Food Groups
• Adulteration
• Types of Adulterants
• Table: Intentional adulterations and methods of detection
• Contamination of foods with harmful microorganisms
• Metallic contamination
• Table: Food borne diseases caused by some pathogenic organisms
• Table: Toxic effects of some metals and chemicals
• Toxic metals
• Incidental adulterants
• Packaging hazards
• New Adulterants
• Food Laws and Standards
• Prevention of food Adulteration Act
• Administrative Hierarchy
• Powers of Food Inspectors
• Essential Commodities Act, 1954
• Fruit Products Order
• Milk and Milk Products Order
• Meat Products Order
• Cold Storage Order
• Misbranding
• Enforcement
• Bureau of Indian Standards
• The Agmark Standard
• Export Inspection Council
• Consumer Protection Act
• Codex Alimentations
• Hazard Analysis Critical Control  Point (HACCP)
• Conclusion
• References