Topic:- Food adultration Prevention
Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of the food products, is also responsible for the lowering or degradation of the quality of food products. Adulterants are those substances which are used for making the food products unsafe for human consumption. (Food adultration Prevention)
A food item is said to be adulterated if:
A substance which is added is injurious for human consumption.An inferior substance substitutes wholly or partly.A valuable ingredient has been abstracted from the food product, wholly or in part.
Various types of adulterants found in the food products are as follows:
Intentional adulterants; like coloring agents, starch, Pepperoil, injectable dyes and others.Incidental adulterants; like pesticide residues, larvae in foods, droppings of rodents.Metallic contaminants; like lead, arsenic, effluent from chemical industries etc. (Food adultration Prevention)
Prevention (Food adultration Prevention)
Food is one of the basic necessities for sustenance of life. Pure, fresh and healthy diet is most essential for the health of the people. It is no wonder to say that community health is national wealth. To check this kind of anti-social evil a concerted and determined onslaught was launched by the Government by introduction of the Prevention of Food Adulteration Bill in the Parliament to herald an era of much needed hope and relief for the consumers at large. Development of stricter monitoring programs to screen all food products for safety is the only way to secure food supply and address the growing concern over food adulteration. Without access to healthy foods, a nutritious diet that is necessary for good health is out of reach.
Food Safety and Standards Authority of India (FSSAI) is an autonomous body established under the Ministry of Health and Family Welfare, Government of India.
The FSSAI has been established under the Food Safety and Standards Act, 2006 which is a consolidating statute related to food safety and regulation in India.
FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.
Efforts of Central Government for Solving the Constraints
Refresher training programmes are being arranged for all the functionaries namely:
(a) Food Inspectors
(b) Local (Health) Authorities
(c) Food (Health) Authorities
(d) Public Analyst and Chemists
Training for Analysts and Chemists are being organized in their own laboratories by trainer deputed by the Central Government. These trainers stay in one lab for six working days and first of all they setup the laboratory as per Good Laboratory Practices and thereafter, the specific training is organized.Sophisticated equipments are being supplied to State Food Testing Laboratories so that at least one laboratory in each State is appropriately strengthened. Efforts are being made to ensure that warranty of the equipment so supplied are for minimum 3 years along with consumables and proper trainings is provided to the analysts/chemists by the supplier for handling and running the equipment.Efforts are also being made to ensure that each State is linked electronically with its District Headquarters.
The expenditure for this is proposed to be provided from the World Bank Assisted Capacity Building Project for food and drugs being implemented by the Central Government. This will facilitate smooth sharing of information and networking.Efforts are being made to provide at least one analyst from the Central Budget through the World Bank Assisted Project in each Food Testing Lab for a period of 5 years.Standard reference material for pesticides, listed under Rule 65 of PFA Rules, all the metals listed under Rule 57 of the PFA Rules and aflatoxin are being supplied to one lab in each State.Books on methods of analysis like AOAC, Pearson, Food Chemical Codex, have already been supplied to a majority of the laboratories.Training programme for consumers, traders, vendors and street food hawkers have been organized and will be organized in future as a consumer education programme on food safety.Sensitisation training programmes have been organized for Port (Health) Officers/Customs Officers/Customs House Clearing Agents and importers on various provisions of PFA Act/Rules and other provisions namely packaged Commodity Order and Customs Act, so that these officers may appropriately handle the imported food product.
(Food adultration Prevention)
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