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REPORT
PROJECT MEMBERS
The Greek and roman classics contain allusion to wine maker and
dealer who coloured and flavoured their wine. In England as early as
13th cent, bakers cheapened their wares or scanted the weight, and
lawmakers for the first time made an effort to prevent fraudulent
dealing on the part of butchers and brewers.
About the middle of the 19 th century chemical and microscopal had
reached the stage that food substance could be analysed, and the
subject of food adulteration began to be studied from the standpoint
of the rights and welfare of the consumers.
In India Prevention of Food Adulteration Programme has been
developed to ensure safe food for the consumers. The ministry of
health and family welfare in India ensures that consumer get safe
food. The legislation called “Prevention of Food Adulteration Act,
1954” was drafted for this purpose. The first law to regulate the
quality of food was made in the country 1899. Up till 1954 the states
made their own food laws and there were substantial differences in
the rules and specification of food. A legislation called prevention of
food adulteration act (PFA) was endorsed in the year 1954 for
making uniformity in food laws all over India. It came into effect from
15 June 1955.
The major role of central government is as an advisory in its
implementation.
In India there are three-tier system is function for ensuring food
quality and food safety. They are the:
1. Government of India
2. State Government
3. Local Bodies.
OBJECTIVES
● To generate awareness regarding Food adulteration practices in
India
● To examine the reasons behind increasing trend in fraudulent
practices.
● Some incidences and surveys of food adulteration happened in
past
● Views of people regarding consumer awareness
Methodology
Following are the methods adopted for the collection of required
data relating to the project report.
3) Collection of data:
For the purpose of the required project report, data was collected
from primary as well as secondary sources.
1) The primary data has been collected from field survey with the
help of online feedbacks. This has been collected through
questionnaires.
Types of adulterants
1. Intentional –
Substances added in food to improve appearance flavour texture or
storage prosperities (food additives)
Example sand marble stones
2. Unintentional –
Pesticides growth promoters, components of packing materials
solvents and enzymes used in food processing
Examples pesticides, rodents
PREVENTION OF
FOOD ADULTERATION
ACT, 1954
The Prevention of Food Adulteration Bill was passed by both the house
of parliament and received the assent of the president on 29 september
1954 .It came into force on 1st June 1955 as THE PREVENTION OF FOOD
ADULTERATION ACT ,1954
In this act
Adulterant means any material which is or could be employed
purposes of adulteration;
Adulterated- An article of food shall be deemed to be adulterated.
Case study 1
80% OF MILK WAS ADULTERATED WITH WATER
UREA STARCH AND DETERGENT
INTRODUCTION:
One of the most common adulterants in milk is added water, which
increase the bulk of the milk but decrease it is specific gravity.
Normal whole cow's has a specific gravity of (1.027-1.035), while the
specific gravity of the skim milk produced from this by removal of fat
is 1.042. Since the milk fat globules have a specific gravity of less
than 1, their removal in the manufacture of skim milk causes an
increase in specific gravity.
Another way of detecting adulteration by water is to determine the
total solids content of the milk. Normal whole cow's milk contains
11.5% solids.
The specific gravity of milk adulterated with water might be
maintained at a normal value by the addition of starch, another form
of adulteration. Starch is easily detected by it is formation of a purple
complex with iodine.
The growth of microorganisms may also be prevented, however, by
the addition of numerous prohibited preservations, for each of which
there is a specific method of detection. Alternatively, milk might be
boiled in order to improve it is keeping quality.
Cow milk consist water, fat, lactose and mineral
Fat 3-3.3%
Solid not fat 8.5%
Total solid 11.7%
OBJECTIVES:
To collect the samples of milk and its dairy products from
different local vendors
To identify the adulterants present in the samples and compare
with the standard products
PROCEDURE:
Survey Method:
The local milk vendors were chosen via random sampling method. 50
samples from various vendors were collected in a sterilized container
and subjected to laboratory techniques to determine the adulterants
present in milk and its products.
Study Design:
Random Sampling Design
Sample Size:
5 milk and its products were collected from 10 different local
vendors (milk, buttermilk, curd, ghee, butter) located in Hyderabad
(India). Total 50 samples were collected. Samples were kept in a
sterilized container in fridge at 40 which are analysed for
adulteration properties which include (water test, urea test, starch
test, detergent test,).
Test:
5 adulteration tests were conducted to detect common adulterants
in milk and milk product samples collected from various areas in and
around the campus of Osmania University College for women, Koti
Hyderabad the tests conducted are as follows:
1) Water test: To know the percentage of water added in the milk, as
water is the most common adulterant added in the milk [12].
2) Urea test: To know if urea is added in the milk to increase its SNF
value.
3) Starch test: To know the amount of starch added in the milk and
milk product samples.
4) Detergent test: To detect the presence of detergent in the milk
and milk products.
Discussion:
Adulteration tests for milk sample:
All the ten milk samples were analysed for adulteration test, sample
1, 3, 4 & 8 were showing same results in all the adulteration tests.
were samples 2, 5 & 9 were adulterated with water and starch
similarly sample 6, 7& 10 were showing same results and they were
adulterated with more amount of water and starch only sample 3
was differing from all the five samples as it was adulterated with
water and detergent.
Adulteration tests for curd sample:
All the ten milk samples were analysed for adulteration test, sample
3, 6 & 9 was adulterated with water, urea and detergent. Sample 1,
5, 7 & 9 was adulterated with water and detergent. 2, 4 & 8 were
showing same results and they were adulterated with more amounts
of water and urea only sample 5 was adulterated with water, urea
and detergent.
Adulteration tests for buttermilk sample:
All the ten milk samples were analysed for adulteration test, sample
1, 3 & 5 was adulterated with water, urea and detergent. Sample 2, 4
& 6 was adulterated with 25% water and detergent. 7 & 9 was
adulterated with 50% water and urea. Sample 8 &10 were showing
same results and they were adulterated with 50% water, urea and
detergent.
Adulteration tests for butter sample:
All the ten milk samples were analysed for adulteration test, sample
2, 3& 7 was adulterated with 25% water, and urea starch and
detergent. Sample 1, 5 &10 was adulterated with 25% water and
detergent. 4 & 9 were showing same results and were adulterated
with25% water and urea. Sample 6 & 8 was adulterated with 25%
water, urea and detergent.
Adulteration tests for ghee sample:
All the ten milk samples were analysed for adulteration test, sample
1, 4, 8 &10 was adulterated with 25% water and starch. Sample 2, 7
& 9 was adulterated with 50%water and detergent. 3& 5 was
adulterated with 25% water, urea and starch. Sample 6 was
adulterated with 50% water, urea and detergent. Sample 5 was
adulterated with 25% water, urea and detergent.
Case study 2
Details of National Survey on Adulteration of
Milk:
1. Objectives: The survey was conducted by FSSAI with the following
objectives: To identify milk’s common adulterants in rural and urban
areas. To identify the common adulterants in loose and packed milk.
2. Sample Size: A random sample was taken and analyzed from 33
Indian states. The total sample size was 1791. The following table
summarizes the number of samples drawn from various Indian
states.
Case study 3
65% of the milk you drink may be
adulterated: Study Samples across India Fail
Government Test
New Delhi: Beware, your daily glass of good health could actually be
doing you harm. As much as 100% of milk samples picked up in parts
of the country by a government agency failed to conform to
standards.
In a 33 state and UT study conducted by the Food Safety Standards
Authority of India (FSSAI), not a single sample tested met the
prescribed norms in West Bengal, Bihar, Chhattisgarh, Jharkhand,
Orissa and Mizoram. Other prominent states fared just a shade
better. Around 89% of the samples tested from Gujarat, 83% from
Jammu & Kashmir, 81% from Punjab, 76% from Rajasthan, 70% from
Delhi and Haryana and 65% from Maharashtra failed the test.
Around half of the samples from Madhya Pradesh (48%) also met a
similar fate.
Only in Goa and Puducherry did 100% of the samples tested conform
to required standards.
Of the 71 samples randomly taken from Delhi for testing, 50 were
found to be contaminated with glucose and skimmed milk powder.
(SMP), which is usually added to milk in the lean season to enhance
volumes. Elsewhere, milk was found adulterated with detergent, fat
and even urea, besides the age old practice of diluting it with water.
Across the country, 68.4% of the samples of milk were found
contaminated. 68% milk samples fail quality test.
States with comparatively better results included Kerala, where 28%
of samples did not conform to the FSSAI standards, Karnataka (22%),
Tamil Nadu (12%) and Andhra Pradesh (6.7%).
The samples for testing were collected randomly and analyzed from
33 states and Union Territories totalling a sample size of 1,791. These
were sent to government laboratories for testing against the
presence of common adulterants such as fat, neutralizers, hydrogen
peroxide, sugar, starch, glucose, urea, detergent, formalin and
vegetable fat. Just around 31.5% (565) of the total samples tested
conformed to the FSSAI standards while the rest 68.4% (1,226) failed
the test. Detergent was found in 103 samples (8.4%). “This was
because the milk tanks were not properly washed. Detergents in milk
can cause serious health problems,” an FSSAI official said.
The nonconforming samples in rural areas numbered 381 (31%) out
of which 64 (16.7%) were packet milk and 317 (83.2%) were loose
samples. In urban areas, the number of non-confirming samples
were 845 (68.9%) out of which 282 (33.3%) were packed and 563
(66.6%) were loose. The most common adulteration was that of fat
and solid not food (SNF), found in 574 (46.8%) of the nonconforming
samples. This is because of dilution of milk with water. The second
highest parameter of nonconformity was skim milk powder (SMP) in
548 samples (44.69%), which includes presence of glucose in 477
samples. Glucose would have been added to milk probably to
enhance SNF. “The study indicates that addition of water to milk is
most common adulterant,” the report said.
Times View: This only confirms that food adulteration is common in
India. Even milk, consumed primarily by children, isn’t spared.
What’s particularly worrying is the kind of substances used to
adulterate, including toxic chemicals. This shows that the trade off
between the risk of getting caught and the ‘reward’ of huge profits is
skewed heavily in favour of the latter. The government must focus
on raising the risks to the adulterator. One way of doing this is by
hiking the penalty, including making it analogous to attempt to
murder in extreme cases. It’s equally important to regularly check
foodstuff for adulteration and ensure speedy trials.
Survey with respect to consumer
awareness on food adulteration
CONCLUSION
A recent survey revealed that more than 68 percent of milk sold in
India was adulterated. Given how much milk is a part of the Indian
diet, the shocking number showed the need for new national milk
safety standards in the country. And now, after 60 years, we will
finally be getting them. The new standards will include milk sources
as camel and yak along with flavoured and fortified milk, says this
report by Hindustan Times. Currently, safety standards follow
guidelines set in 1954 which only considers milk from cow, sheep,
buffalo and goat. “There is a need to revisit old standards to ensure
people eat and drink quality food,” said Pawan Agarwal, CEO, Food
Safety and Standards Authority of India, the country’s food-safety
regulator to the newspaper. The new standards will be implemented
uniformly across all the states. As per the current standards, fat and
solid non-fat (SNF) content varies from state to state, the report
adds. Recently, detergent and frozen fat have been found in milk
across the country on many occasions, confirmed by recognised
laboratories.
2 AVAILABILITY OF DATA
Most of the localities and people were not interested in conducting
these surveys as they think it as a wastage of time.
Non willingness of respondents to answer the questionnaires was
also a big hurdle.
3 RELIABILITY OF DATA
Reliability of data remains a primary concern when it comes to
human surveys. Unclear questions, poor understanding and unwilling
participations may lead to some deviation from the correct data.
4 MODE OF SURVEY
Since the survey was conducted more in online mode rather than
physically, we can say that some common people missed the survey
Bibliography
1. The Prevention of Food Adulteration Act & Rules (as on 1.10.2004).
2. Prevention of Food Adulteration Cases (FAC) including Food Safety &
Standards Act, Rules, Regulations Cases 1972 to 2012(2) (80 bound volumes).
3. An Exhaustive Commentary on - The Prevention of Food Adulteration Act &
Rules (Central and States with State Amendments) - A Book Review
4. PREVENTION OF FOOD ADULTERATION, ACT 1954.
5. The fight against food adulteration.
6. Websites-
1 http://www. Muzffarangarwikipedia.com.
2 http://www.muzaffarnagr.in
3 http// www.wikipedia.org/wiki/muzaffarnagar –district
5 http://www.mightylaws.com
6 http://consumergreevance.com
7 http://www.consumerlaw.in
8 http/www.plannigcommission.nic.in
9 http://www.saharanpur.nic .in
10 http://www.merasaharanpur.com
11 http:// www.mapsofindia.com
12 http:// www.legalhelpindia.com
13 http://www.jetexconsumerlaw.com
14 http://www.consumergoodsindiabizclub.com
15 http://www.wisbar.org/am/temblet.com
16 htpp://www.indiastudychanel.com
17 http://www.consumercourt.netfirms.com
18 http://www.lawyersclubindia.com