Adulteration and FSSAI

The controversy surrounding the use of adulterated ghee in the famous Tirupati laddus has sparked concerns over food quality and safety

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Allegations surfaced that ghee supplied to the Tirumala Tirupati Devasthanams (TTD) was mixed with cheaper vegetable oils and even animal fats, undermining its authenticity and purity.

What is Food Adulteration?

• The Prevention of Food Adulteration Act, 1954 defines adulteration as the replacement of a food substance by a low-grade or inexpensive material, rendering it injurious to health.

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Different Kinds of Adulterations

• Vegetable Oils: Ghee is often adulterated with cheaper oils like palm, soyabean, and sunflower oil, which cost significantly less.
• Animal Fats: Allegations in the Tirupati laddu case include adulteration with beef tallow and pork lard, which are cheaper than ghee.
• Synthetic Additives: Chemicals and synthetic substances are used to enhance appearance or shelf life, often at the cost of nutritional value.

Reasons of Adulteration

• Economic Factors: Food businesses may add cheaper ingredients to increase their profit margin. 
  • For example, adding water to milk, sawdust to spices, or synthetic colours to fruits and vegetables are common forms of adulteration.
• Regulatory Factors: Weak food laws, understaffed or poorly trained food regulators, or corruption can create an environment where food adulteration can thrive.

• Misrepresentation: Adulteration can mimic a more well-known food to improve its aesthetic appeal or include false claims about the origin of a food. 
  • Labelling a synthetically derived flavour chemical as naturally derived.
• Improper Handling: Improper handling practices during harvesting or processing can cause defects in grains and other food items.

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Health Impact of Adulteration

• Nutritional Deficiency: Adulteration deprives consumers of essential nutrients, as in the case of ghee replaced by vegetable fats.
• Digestive Issues: Consumption of adulterated fats can lead to digestive problems, especially for those sensitive to certain oils or fats.
• Long-Term Health Risks: Regular intake of adulterated food can increase the risk of chronic diseases such as heart ailments, hypertension, and obesity due to poor-quality fats.

Provisions to Curb Adulteration

• Food Safety and Standards Act, 2006: This act provides the legal framework to ensure food safety, repealing older laws like the Prevention of Food Adulteration Act, 1954. It empowers authorities to regulate food production and ensure safety standards.
• Licensing & Regulation: The act mandates food businesses to obtain licences and adhere to safety regulations.
• Bharatiya Nyaya Sanhita (BNS): Imposes penalties, including imprisonment and fines, for food adulteration offences, with severe penalties for unsafe food practices.

FSSAI and its role

• The Food Safety and Standards Authority of India is a statutory body established under the Food Safety and Standards Act, of 2006.
• Nodal Ministry: Ministry of Health and Family Welfare
• It regulates the manufacture, storage, distribution, sale, and import of food articles, while also establishing standards to ensure food safety.
• Monitoring and Testing: FSSAI has established platforms like DART (Detect Adulteration with Rapid Test), which allows for real-time testing of food products for contaminants.
• Coordination with State Bodies: FSSAI works in collaboration with state-level food safety officers and commissioners to ensure compliance with food safety laws.
• Consumer Protection: Through standards and regulations, FSSAI aims to protect public health by minimising the risk of food adulteration.

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Initiatives for better food choice

• The Eat Right India movement is a government initiative aimed at promoting healthy eating habits and food safety in India. 
• It encourages people to make informed food choices and adopt a balanced diet. Key components of the movement include:
• Public awareness campaigns: Promoting healthy eating through various channels like social media, print media, and television.
• Healthy food environments: Creating environments that support healthy eating choices, such as promoting healthy food options in schools and workplaces.
• Nutrition education: Providing nutrition education to individuals and communities to help them make informed food choices.

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