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    Food Adulteration: Dr. Mohammad Hayatun Nabi Dept. of Public Health

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    Ahsan Sayeed Nabeel Depro
    Adulteration refers to reducing the purity or quality of food by adding inferior substances or removing valuable ingredients. Throughout history, governments and societies have acted to prevent adulteration of foods like wine, bread, and ale. Adulteration takes many forms such as adding non-food items like sand or snails to foods to increase weight or disguise poor quality. Adulteration is defined in terms of potential harm to health, and whether the added substances are poisonous, deleterious, or ordinarily injurious. Foods can also be considered adulterated if they consist of filthy, putrid, decomposed substances, or are otherwise unfit for consumption.

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    Food Adulteration: Dr. Mohammad Hayatun Nabi Dept. of Public Health

    Uploaded by

    Ahsan Sayeed Nabeel Depro
    32 views20 pages
    Adulteration refers to reducing the purity or quality of food by adding inferior substances or removing valuable ingredients. Throughout history, governments and societies have acted to prevent adulteration of foods like wine, bread, and ale. Adulteration takes many forms such as adding non-food items like sand or snails to foods to increase weight or disguise poor quality. Adulteration is defined in terms of potential harm to health, and whether the added substances are poisonous, deleterious, or ordinarily injurious. Foods can also be considered adulterated if they consist of filthy, putrid, decomposed substances, or are otherwise unfit for consumption.

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    Adulteration refers to reducing the purity or quality of food by adding inferior substances or removing valuable ingredients. Throughout history, governments and societies have acted to prevent adulteration of foods like wine, bread, and ale. Adulteration takes many forms such as adding non-food items like sand or snails to foods to increase weight or disguise poor quality. Adulteration is defined in terms of potential harm to health, and whether the added substances are poisonous, deleterious, or ordinarily injurious. Foods can also be considered adulterated if they consist of filthy, putrid, decomposed substances, or are otherwise unfit for consumption.

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    32 views20 pages

    Food Adulteration: Dr. Mohammad Hayatun Nabi Dept. of Public Health

    Uploaded by

    Ahsan Sayeed Nabeel Depro
    Adulteration refers to reducing the purity or quality of food by adding inferior substances or removing valuable ingredients. Throughout history, governments and societies have acted to prevent adulteration of foods like wine, bread, and ale. Adulteration takes many forms such as adding non-food items like sand or snails to foods to increase weight or disguise poor quality. Adulteration is defined in terms of potential harm to health, and whether the added substances are poisonous, deleterious, or ordinarily injurious. Foods can also be considered adulterated if they consist of filthy, putrid, decomposed substances, or are otherwise unfit for consumption.

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    FOOD

    ADULTERATION
    Dr. Mohammad Hayatun Nabi
    MPH(Aus), MHSM(Aus), MBBS
    Dept. of Public Health
    What is Adulteration?
    Simple definition:
    Reducing the purity of a food by the
    addition of a foreign or inferior
    substance or by the removal of
    some valuable ingredient.

    Defines almost every situation where the


    quality of a food might by impaired to the
    point where it should be removed from
    interstate commerce.

    Dr. Mohammad Hayatun Nabi 2


    Adulteration

    Greeks and Romans acted to prevent wine


    makers from coloring and flavoring wine
    Athens had public wine inspector
    England proscribed scanting weight of

    bakery goods
    Edward the Confessor provided public

    punishment for brewers of bad ale


    Pliny the Elder mentioned adulteration of

    bread

    Dr. Mohammad Hayatun Nabi 3


    Adulteration
    Addition of sand to brown sugar and rice to
    make heavier
    Addition of colors to disguise poor quality
    Snails added to milk to make more frothy
    Addition of stone chips to rice to make

    heavier
    Addition of formalin to keep the fish fresh
    Use carbide and other chemicals to fruits

    and vegetables

    Dr. Mohammad Hayatun Nabi 4


    Intentional Adulteration
    Salt and acid food preservatives
    Food colors

    Coal Tars in EU
    Vegetable dyes in US
    Pickles colored green with copper salts
    Food Flavors

    Pear, banana essence in fruit juices

    Dr. Mohammad Hayatun Nabi 5


    Intentional Adulteration
    Milk adulterated with water and by
    removal of cream
    Butter adulterated with lard and

    oleomargarine
    Cheese made from skim milk or

    cottonseed oil
    Starch addition to sausages

    Dr. Mohammad Hayatun Nabi 6


    Adulteration
    Criteria
    Magic words:
    Poisonous and deleterious
    Added substances
    Injurious to health

    Dr. Mohammad Hayatun Nabi 7


    Poisonous and
    Deleterious
    Poisonous = injurious effect or deadly
    effect as result of chemical reaction
    between substance and body
    N2 gas in flour
    Deleterious = broader term which
    includes mechanical, physical and
    bacterial agents
    Shell fragments in Oysters

    Dr. Mohammad Hayatun Nabi 8


    Added Substances

    Substances intentionally added to foods


    are scrutinized more closely
    Legal question is whether or not
    substance is considered added or a
    component of the food
    Would now be considered food additives

    Dr. Mohammad Hayatun Nabi 9


    US v. Coca Cola
    Issue: Was caffeine an added substance
    in coca cola
    Company argued caffeine even if added

    separately should NOT be considered an


    added substance because it is essential to
    identity of product.
    Court decided caffeine was an added

    substance on basis of protection consumer

    Dr. Mohammad Hayatun Nabi 10


    Ordinarily Injurious
    Oyster shell fragments in canned oysters.
    Court held presence of shell fragments not

    ordinarily injurious to health so product


    not adulterated.

    Dr. Mohammad Hayatun Nabi 11


    Food Additives
    Any substance which is intended to become
    a component of a food product or which
    affects a food product
    Includes substances used for processing,

    manufacture, packaging, treating, etc.


    Including irradiation

    Dr. Mohammad Hayatun Nabi 12


    Food Additives
    Direct food additives
    Substance intended for use in food
    Serve a particular functional effect
    Indirect food additives
    Substances that become a part of food from
    processing, packaging or food contact surfaces
    reasonably expected to become part of food
    Accidental Additives
    Substances which accidentally get into foods are
    not considered food additives unless injurious to
    health

    Dr. Mohammad Hayatun Nabi 13


    Food vs. Food Additive
    Food is broad term that includes food
    components, raw materials and food
    additives
    Food becomes a food additive when used as

    a component in another food


    Food additives require premarket approval

    Dr. Mohammad Hayatun Nabi 14


    Economic Adulteration

    Food processed or manufactured in such


    a way as to make it appear to be better
    or of greater value than it is

    Includes:
    Appearance
    Contents
    Quantity
    Volume

    Dr. Mohammad Hayatun Nabi 15


    Economic
    Adulteration
    P/D usually defined in relation to some
    measure of harm
    May render injurious
    Ordinarily renders injurious
    Unsafe
    As necessary for public health
    Poisonous without regard to quantity
    Flourine or Monochloroacetic acid in beer

    Dr. Mohammad Hayatun Nabi 16


    Filthy/Putrid/Decomposed
    Food is adulterated if consists in whole or in
    part of filthy, putrid or decomposed
    substances or if otherwise unfit for food
    Products of diseased animals (died

    otherwise than by slaughter)


    Protects aesthetics and sensitivities of

    consumers so contamination need not be


    visible

    Dr. Mohammad Hayatun Nabi 17


    Other Adulteration
    Criteria:
    De Minimis quantities
    Quantity of contaminant too small
    Otherwise unfit
    Question of fact
    Tough rubbery fish
    Insanitary conditions
    Packaged or held under insanitary conditions

    Dr. Mohammad Hayatun Nabi 18


    Adulteration Summary
    Adulteration is defined in terms of health,
    potential for harm and reduction in
    economic value
    Standard is the measure of harm
    May render injurious
    Ordinarily injurious
    Unsafe
    Public health protection

    Dr. Mohammad Hayatun Nabi 19


    Thank you

    Dr. Mohammad Hayatun Nabi 20

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