Food quality control Approaches Scientific

Transcript:Food quality control Approaches Scientific:
Food quality control Approaches Scientific approach Administrative approach Legal approach Educational approach Food fortification Food additives Food adulteration 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 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 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. 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 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. 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) 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 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. 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. Food adulterants Extraneous matter - 5% Insect damaged matter – 5% Ash insoluble in HCl. Extraneous