Disadvantages of Food Adulteration
- It contains or bears any poisonous or harmful substance which may be injurious to health.
- It bears any added substance which is poisonous or harmful that is unsafe.
- It is composed of on a whole or partially is of any substance which is poisonous or harmful which may cause health issues.
- It contains a residue of any chemical or pesticide which is unsafe.
- It contains an unsafe food additive.
- It bears a new and unsafe animal drug.
- It contains any unsafe color additive.
- It consists of any rancid or decomposed substance or any unfit food.
- It has been prepared or packed under unsanitary conditions where it may have been contaminated and pose health injuries.
- Overpaying for substandard food.
- Adulterants are injurious to health and can result in death.
- Most of the nutrients of the food is lost.
- Polished and milled rice results in loss of iron and vitamin B.
- White flour can cause unhealthy weight loss and loss of nutrients.,
- The original taste of the food is changed to some extent.
- Mud, grit or soapstone which is seen in cereals like wheat and rice.
- Metanil yellow (dye) in dal.
- Lead chromate in turmeric powder.
- Starch or powdered horse dung or cow dung in coriander powder.
- Dried papaya seeds as in black pepper.
- Brick powder or saw dust in red chilli powder.
- Extracted fat, starch and water in milk.
- Jaggery or sugar syrup in honey.
- Hydrogenated vegetable fat in ghee.
Best Results From Wikipedia Yahoo Answers Encyclopedia Youtube
Adulterated food -- generally, impure, unsafe, or unwholesome foodâ€”has technical definitions in various United States laws. The Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321 et seq.), the Federal Meat Inspection Act (21 U.S.C. 601 et seq.), and the Poultry Products Inspection Act (21 U.S.C. 451 et seq.) contain separate language defining in very specific (and lengthy) terms how the term adulterated will be applied to the foods each of these laws regulates. Products that are adulterated under these lawsâ€™ definitions cannot enter into commerce for human food use.
adulteration of food see food adulteration .
food adulteration 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. The Greek and Roman classics contain allusions to wine makers and dealers who colored and flavored their wine. In England as early as the 13th cent., bakers cheapened their wares or scanted the weight, and lawmakers for the first time made an effort to prevent fraudulent dealings on the part of butchers and brewers. In Great Britain in the 18th and early 19th cent., coffee, tea, and cocoa were placed under protection laws by Parliament, passed not so much in the interest of the consumer as to keep up internal revenues. About the middle of the 19th cent. chemical and microscopal knowledge had reached the stage that food substances could be analyzed, and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of the consumer. In 1860 the first food law framed in the interest of the purchaser was passed. That law, lacking sufficient means of enforcement, remained largely ineffective until 1872, when administrative officials were appointed and penalties for violation provided. In the United States the federal Food and Drug Act of 1906 was the result of a long and stormy campaign led by Dr. Harvey Washington Wiley . This law defined food adulteration and the misbranding of products; it provided regulations covering the interstate movement of food and penalties for violations. The act was superseded in 1938 by the more rigorous Food, Drug, and Cosmetic Act administered since 1940 by the Food and Drug Administration (now within the Dept. of Health and Human Services). It is charged with enforcing truthful and informative labeling of essential commodities, maintaining staff laboratories, and formulating definitions and standards promoting fair dealing in the interests of the consumer. The 1938 act broadened the definitions of adulteration, misbranding, and lack of informative labeling; it provided for factory inspections; and it increased the penalties for violations. It was amended in 1958 and 1962 to define and regulate food additives and food coloring. Imported goods that violate the provisions of the act may be denied admittance to the United States and if not removed within a given time may be destroyed. The federal law controls traffic from one state to another and is supplemented by local regulations that require food handlers to be licensed, thereby discouraging the spread of disease; it provides for the inspection by health officers of meat and other foods, of restaurants, and of dairies and cold storage methods. Food may be poisonous for reasons other than deliberate adulteration; see botulism , food poisoning . Bibliography: See J. C. Ayres et al., ed., Chemical and Biological Hazards in Food (1962, repr. 1969); B. T. Hunter, Consumer Beware (1971).
Part 5 of 6: Adulterated Food
From Yahoo Answers
Answers:Sony, there can be a number of reasons, depending on the food, cross contamination could be one reason, the freshness of the produce plays a big part, could you be a bit more specific?
Answers:adulteration is to add inferior ingredients to food make it impure or bad, that what happened to pet food during the last months, this example can be seen here http://apps.leg.wa.gov/WAC/default.aspx?cite=16-252-120 some common adulterants can be found here http://agmarknet.nic.in/adulterants.htm !!!
Answers:There are many types of adulterants. For example, food processing facilities test for pieces of metal in their packaged products by passing each package through a magnetic detector. When the magnet detects a package with metal in it a blast of air or a robot arm kicks the package off of the conveyor belt so that it is removed from production. If you're talking about chemical or biological adulturants, the testing for those would be done on finished product samples. If any of the samples test positive then more samples from the appropriate production lot are usually tested. Any product that has not passed all of its testing is held in a separate part of the warehouse so that it doesn't get confused with "clean" product. There are literally hundreds of methods for testing the samples. The manual of standard operating procedures at the company I used to work for was literally too big to fit in one binder. It included methods for testing for Salmonella, Arsenic, Endotoxins, and many others.
Answers:Ask the India-based office of the World Food Programme.