1. Dr K N Prasad Community Medicine
Food quality control
Dr K N Prasad
Community Medicine

2. Approaches Scientific approach Administrative approach Legal approach
Educational approach

3. Food fortification
Food additives
Food adulteration

4. Food Fortification
Food fortification is the process whereby nutrients are added to food ( relatively in small quantities) to maintain or improve the quality of the diet of a group , community or population.
It is a public health measure to prevent or control some nutritional disorders

5. Criteria for fortification
Vehicle must be a part of the regular daily diet by relevant section of the population.
Amount of nutrient added must provide an effective supplement for low consumers of the vehicle
Not harmful to high consumers
Do not cause noticeable change in the taste, smell, appearance or consistency
Cost should be economical

6. Effectiveness
Fluoridation of drinking water in endemic areas to prevent dental caries
Iodisation of salt to prevent IDD
Vitamin A fortification of Vanaspathi
Iron to salt or Flour
Food enrichment: Bread etc.

7. Food Additives
Food additives are non nutritious substances which are added intentionally to food , generally in small quantity to improve its appearance , flavor, texture of storage properties.
This is the concept of pickling or drying
When it is in excess amounts to adulteration

8. Food additives Traditionally- Salt, Oil, Turmeric are used
Modern Science- food processing industries use more additives to increase shelf life of food, improve taste, texture or colour.

9. Classification of additives
Coloring agents: considered as safe for human consumption
Flavoring agents: sweeteners ( Saccharin), Preservatives( Sorbic acid, Sodium Benzoate), acidity imparting agents ( Citric acid, Acetic acid)
Pose health hazards among consumers - contaminants through packing, processing steps, farming practices ( insecticides)

10. Regulations in India Punishable if
Food containing additive which is not permitted
Exceeding the concentration of additives used in the food
Information on the label gives false confidence among users
FAO & WHO Codex Alimentarius are its principal organs for control

11. Food adulteration
Definition: Mixing, substitution, abstraction, concealing the quality , putting up decomposed food for sale, misbranding or giving false labeling and addition of toxicants to food, which are having adverse effect on the health of the consumer is called as food adulteration.

12. Disadvantages Paying more money for a lower quality foodstuffs
Some forms of adulteration are injurious to health
Practices vary from one part of the country to another , from time to time.

13. Food adulterants Extraneous matter - 5% Insect damaged matter – 5%
Ash insoluble in HCl.
Extraneous matter – max permissible limit
Inorganic(2%) – dirt, dust, stones, lumps of earth
Organic(3%) – foreign edible seeds, stems, stalks, straw, leaf matters, other food grains

14. Factors responsible
Ignorance – metallic yellow or Rhodopsin B dye to color the sweets in villages
Storing food grains in pesticides stored bags
Negligence – cooking in un tinned vessels
Storing food articles in containers without covers
inadvertence & Deliberate fraud – cannot be easily detected

15. Adulterants used in Food
Milk - Addition of water/removal of fat. Skim milk - soluble starch. Cream -foreign fats. Ghee -Hydrogenated fat/animal fat. Vegetable oils -Cheap/non edible oil like linseed, mineral oils. Wheat and rice -stones Bengal gram dhal -Kesari dhal. Chilli powder- Starch colored red by tar dye. Black pepper- Dried papaya seeds Honey -colored sugar syrup. Tea - exhausted tea leaves.

16. Prevention – PFA Amended in 1954, 1964, 1976, 1986 Objectives:
Protect the consumer against any health hazards arising out of adulteration
Protect the consumer from fraudulent trade practices
Ensure and enforce fair trace practices

17. Functions of PFA Ensure
Manufacture or processing under strict hygienic conditions
Retention of maximum nutritive value
Freedom from toxic effects
Elimination of contaminants of different kinds
Packaging under sanitary conditions
Marketing of food with suitable labeling requirements ( nutritive value, weight, date of mfr, composition, instructions for use etc.)

18. Actions at various Levels (PFA)
Central, state and local levels
Central level- central committee for food standards.
Setting standards for foods, co ordination , monitoring and surveillance of program
State level- implementation & surveillance, training, laboratory services , analysis , punishments
Local level- sample collection, enforcement, surveillance, inspection, education to public

19. Punishments for food adulteration
Imprisonment of 6 months with a fine of Rs 1000
Harm or death as a result of food adulteration - life imprisonment with fine up to Rs 5000

20. Thought for the day
Creativity begins with thinking different and progresses with acting different and
giving unique results

21. Thank you

24. Food standards

25. Infections were common among the sex workers, with a 25
Infections were common among the sex workers, with a 25.7 percent prevalence of HIV and 22.5 percent prevalence of bacterial STDs: chlamydia 7.3 percent; gonorrhea 8.9 percent; and trichomonas 9.4 percent. Antibodies to herpes simplex virus-2 were detected in 57.2 percent of women.
Sexually Transmitted Infections (2009;85(1):50-9).