...Introduction: Food adulteration is a growing problem in Bangladesh as large numbers of consumers have become victims of consuming adulterated foods. This problem is becoming acute day by day. It is becoming essential to find out the reasons of food adulteration and how to solve this problem. Food and Agriculture Organization (FAO) has estimated that 45 million people in Bangladesh suffer from food poisoning or some kind of food-borne diseases round the year. Adulteration of food with toxic chemicals harmful to health has reached an epidemic proportion in Bangladesh. The newspapers have out and out conferred it, as the ‘silent killer’. It is now very difficult to find a sector of food industry which is free of adulteration. Experts believe that 76% of foods of our country are adulterated. Alarming increase of adulteration of food commodities create a strong public opinion for combating the ferocity of the offence. The study first identifies what is food adulteration and types of food adulteration. Secondly, the study aims to provide some suggestion for removing this problem. II. What is food Adulteration? Food Adulteration is the act of adding or mixing something harmful, useless and unnecessary substance to food. In other words, any food item may be considered as adulterated if its nature and quality are not up to the standard. As a result of adulteration, food or drink becomes impure and unfit for human consumption. Unscrupulous traders normally adulterate food. In the process...
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...Effect of food adulteration on the health of people Abstract of the report: Introduction to Food Adulteration: Adulteration – is a term legally used to define any kind of food product that does not meet the standards set by the centre or the state. The Prevention of Food Adulteration Act states that any substance that may be used for adulteration can be called as an adulterant. • Adulteration could mean any of the below: • Substitution with a cheaper or inferior quality substance – in part or whole • Articles being packaged and kept under conditions that are classified as insanitary • Any food article infested with insects, or consisting of decomposed , rotten or filthy stuff • Substance being obtained from an animal affected from disease • Articles containing poisonous materials • Articles that contain coloring substance that has not been prescribes for use or contains a prescribed coloring substance beyond the prescribed limits • The above point is true for preservatives as well • Quality of an article is not up to the prescribed standards As a part of this report, we intend to explore the effects that food adulteration has on the health and lives of the victims, look at some of the most common forms of food adulteration that takes place in our country as well as around the globe. We will also briefly look at the laws that are in place to protect us from food adulteration and their implications on controlling food adulteration. Another major focus point...
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...to cook food at home with healthy ingredients and knew what went into the meal, in modern times, with rising incomes and affluence, more and more people are moving away to readymade fast foods and eating regularly at restaurants. The food in many of these outlets is cooked with poor quality ingredients to attract and satisfy the palate rather than provide a wholesome nutritional meal. We now have a lot more varieties and the choices are many. Though, some of us may not be aware of the fact that the food we consume may be adulterated, 25 to 30 per cent of the food items in India are intentionally adulterated. Impure, unsafe Food adulteration is the addition or removal of any substances to or from food, so that the natural composition and quality is affected. Adulterated food is impure, unsafe and not wholesome. Food can be adulterated intentionally and accidentally. Unintentional adulteration is a result of ignorance or the lack of facilities to maintain food quality. This may be caused by spill over effect from pesticides and fertilisers. Inappropriate food handling and packaging methods can also result in adulteration. Intentional food adulteration is usually done for financial gain. The most common form of intentional adulteration is colour adulteration. Some examples of intentional adulteration are addition of water to liquid milk, extraneous matter to ground spices, or the removal or substitution of milk solids from the natural product. Natural adulteration occurs due...
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...Failure * Adulteration in Food Industry Submitted to: Mr. Sheikh Morshed Jahan Associate Professor Course Instructor - Bangladesh Studies Submitted by: Samia Khan (RQ 16) Adel Mostaque Ahmed (ZR 22) Ahnaf Zabee (ZR 35) Rituraj Baidya (ZR 56) Institute of Business Administration University of Dhaka April 9, 2012 Table of Contents Market failure 3 Food adulteration in Bangladesh 3 Mouthwatering looks: 4 Endurance: 4 Examples of food adulteration 5 The consequences: 6 The awareness issue: 6 Penalties 7 The Solution 8 Conclusion 8 Market failure Market failure is a concept within economic theory describing when the allocation of goods and services by a free market is not efficient. That is, there exists another conceivable outcome where a market participant may be made better off without making someone else worse-off. Market failures can be viewed as scenarios where individuals' pursuit of pure self-interest leads to results that are not efficient – that can be improved upon from the societal point-of-view. Food adulteration in Bangladesh Food adulteration is the process of adding chemical substances with foods, which should not be contained within food and beverages. Chemical substances or simply adulterants may be added to substances to reduce manufacturing costs, or for some deceptive or malicious purpose. When profit in business is more important than morality, then it is possible to add the poisoning contents to the foods and beverages...
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...BTV vs CHANNEL I BTV is the first state owned television network in Bangladesh but Channel i is the first private television network in Bangladesh. BTV is the first channel that without any dish connection everybody can see this channel but without dish nobody can see Channel i. The picture quality of BTV is so poor, but the picture quality of Channel i is so much better than BTV. There are also some differences by broadcasting these two channels. BTV telecasts various program comprising drama, documentaries, musicals, education and information, including 14 News bulletins in English and Bangle daily. Channel i telecasts various programs like BTV but there telecasting programs are better than BTV and there programs were popular by people. It is also the good site of business. Channel I have some good techniques to improve their popularity by giving variety programs but BTV have no tension to improve their popularity by changing their old thinking. In these two channels they have some similarities like cameramen, production members, telecasting members, reporters, journalists, organization members etc. In the village side peoples watch BTV channel because they have no dish connection. For villagers BTV is the best TV channel. On the other side for city people Channel i is better than BTV. Villagers can’t compare these two channels for dish connection. It is the best site of BTV that they don’t need any dish line to publish their program and it is also the bad side for Channel...
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...Md.Ruhul Amin Vill: Tayubpur, P.O.: Zirabo, Upzilla: Savar, Dist:Dhaka, Bangladesh. Mobile: +88-01706010670 E-mail: Alimruhu_l@yahoo.com Career Objective To gain an entry-level position in a marketing department or to obtain an entry-level position where I can use my excellent customer service and communication skills. Academic Qualification Bachelor of Business Administration * University Name: International University of Business Agriculture & Technology, Bangladesh * Graduation Year: 2015(continue) * CGPA: 3.50 (out of 4) (continue) * Course Duration : Four Years Secondary Higher Certificate (HSC) * Institute Name: Zirabo Dewan Idres Collage * Year of Passing: 2011 * Field of Study: Business, Dhaka Board * GPA: 4.50 (out of 5.0) Secondary School Certificate (SSC) * School Name: Zirabo High School * Year of Passing: 2009 * Field of Study: Business, Dhaka Board * GPA: 4.44 (out of 5.0) Language Skills * Reading, speaking & writing proficiency in both Bengali & English * Ability to write clearly and concisely. * Good inter-personal and Communication skill. Extra-Curricular Activities 1. Writing short story and highly interested in script writing. 2. Play Football and Cricket Self-Appraisal * Can quickly learn the necessary details of Work. * Excellent ability to adjust...
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...Algae - Wikipedia, the free encyclopedia Page 1 of 13 Algae From Wikipedia, the free encyclopedia Algae (/ˈældʒiː/ or /ˈælɡiː/; singular alga /ˈælɡə/, Latin for "seaweed") are a very large and diverse group of eukaryotic organisms, ranging from unicellular genera such as Chlorella and the diatoms to multicellular forms such as the giant kelp, a large brown alga that may grow up to 50 meters in length. Most are autotrophic and lack many of the distinct cell and tissue types found in land plants such as stomata, xylem and phloem. The largest and most complex marine algae are called seaweeds, while the most complex freshwater forms are the Charophyta, a division of algae that includes Spirogyra and the stoneworts. There is no generally accepted definition of algae. One definition is that algae "have chlorophyll as their primary photosynthetic pigment and lack a sterile covering of cells around their reproductive cells".[3] Other authors exclude all prokaryotes[4] and thus do not consider cyanobacteria (blue-green algae) as algae.[5] Algae A variety of algae growing on the sea bed in Algae constitute a polyphyletic group[4] since they do not include a common ancestor, and although their plastids seem to have a single origin, from cyanobacteria,[1] they were acquired in different ways. Green algae are examples of algae that have primary chloroplasts derived from endosymbiotic cyanobacteria. Diatoms are examples of algae with secondary chloroplasts derived from an...
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...Edible fats and oils play an important role in the human diet because of their characteristic nutritional, organoleptic, heat transfer and rheological properties 1. Ultrasonic analysis of edible fats and oils. Oils and fats constitute one of the three major classes of food constituents besides proteins and carbohydrates (Lawson, 1995). Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats. By definition, a fat is solid at the temperature of interest, whilst oil is liquid. The chemical constituents of fats and oils are triglycerides, i.e. esters of glycerol and three fatty acid molecules. Ultrasonic analysis of edible fats and oils In food chemistry and technology, the molecular structures of the...
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...religion and in Islam the month of Ramadan is very holy and important to them because it is also known as the month of forgiveness. After a whole month of fasting finally the main occasion EID-UL-FITER comes and brings happiness among all. During this Ramadan people starts to get prepared to celebrate the EID with their family .In EID people celebrate the day by wearing different out fits and gorgeous dresses specially the children who likes to wear new cloths in this days, also in this month people mostly stays outside and likes to have a meal in famous food stalls or restaurants , in this time people who come to the cities from villages get prepared to visit their family members who lives in the villages and because of this they faces a huge struggling period to collect the tickets from the counters. Now we are about to concern about this following issue’s advantages and disadvantages :- 1. Shopping 2. Food 3. Transportations tickets. Shopping Advantages sellers point of view :- They do a lot of sells throughout this month. also the profit margin they get is very high on that time. They spend a lot of capitals to collect different and modern dress collections on publics demand so that the sell gets better and more profitable. During this month the businessmen do a lot of advertisements for their products to get noticeable to the customers and it spreads the goodwill of their business. Customers points of view :- They get huge Varity in collections...
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...| | |Food Safety | |A Matter of Ethics | | | | | | | | | | | | | | | |Professor: | | ...
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...criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOP’s to be documented and reviewed...
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...to cook food at home with healthy ingredients and knew what went into the meal, in modern times, with rising incomes and affluence, more and more people are moving away to readymade fast foods and eating regularly at restaurants. The food in many of these outlets is cooked with poor quality ingredients to attract and satisfy the palate rather than provide a wholesome nutritional meal. We now have a lot more varieties and the choices are many. Though, some of us may not be aware of the fact that the food we consume may be adulterated, 25 to 30 per cent of the food items in India are intentionally adulterated. Impure, unsafe Food adulteration is the addition or removal of any substances to or from food, so that the natural composition and quality is affected. Adulterated food is impure, unsafe and not wholesome. Food can be adulterated intentionally and accidentally. Unintentional adulteration is a result of ignorance or the lack of facilities to maintain food quality. This may be caused by spill over effect from pesticides and fertilisers. Inappropriate food handling and packaging methods can also result in adulteration. Intentional food adulteration is usually done for financial gain. The most common form of intentional adulteration is colour adulteration. Some examples of intentional adulteration are addition of water to liquid milk, extraneous matter to ground spices, or the removal or substitution of milk solids from the natural product. Natural adulteration occurs due...
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...Discussion and Evaluation of Woolworths Foods purchasing process Authors: Ian dlamini, Sne Byron Van Herder, Naseer Khan, Mohamed Kadar & Muhammad Moola, Executive summary Woolworths is one of the biggest retail stores in South Africa. Founded in the early nineteen thirties by Max Sonnenberg, Woolworths has grown to a retail giant with over four hundred stores throughout Africa and Middle East. Along with Woolworths being of such large proportions it now is listed on the Johannesburg Stock Exchange. Within our study of Woolworths we will be examining the purchasing process of this retail giant and in order to achieve this we will employ tools and techniques to simplify our study. This study will compromise of a detailed discussion, illustration and evaluation of Woolworths purchasing process and for the purpose of our study we narrow down the study to a smaller aspect of Woolworths namely Woolworths Food. As we look closer into exactly what is required we employ the use of tools to aid in our study. These will consist of a SWOT analysis of the company, a PESTLE analysis of the purchasing processes and a PORTERS five forces analysis. We will then narrow down the purchasing process to one area of Woolworths namely Woolworths Food and base our study on that. A concise discussion is to follow in which we outline the most important factors that influence the purchasing decision. Included in the factors to be mentioned within our investigation we would refer to...
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...The Prevention of Food Adulteration Act & Rules (as on 1.10.2004) CONTENTS PRELIMINARY SECTION 1. 2. 2-A Short title, extent and commencement Definitions Rule of construction PAGE 1 1 10 MISCELLANEOUS SECTION PAGE 14. Manufacturers, distributors and dealers to give warranty 35 14-A Vendor to disclose the name, etc, of the person from whom the article of food was purchased 36 15. Notification of food poisoning 36 16. Penalties 36 16-A Power of Court to try cases summarily 39 17. Offences by companies 43 18. Forfeiture of property 45 19. Defences which may or may not be allowed in prosecutions under this Act 46 20. Cognizance and trial of offences 47 20-A Power of Court to implead manufacturer, etc. 53 20-AA Application of the Probation of Offenders Act, 1958 and Section 360 of the Code of Criminal Procedure 1973. 54 21. Magistrates power to impose enhanced penalties 54 22. Protection of action taken in good faith 54 22-A Power of Central Government to give directions 54 23. Power of Central Government to make rules 55 24. Power of the State Government to make rules 58 25. Repeal and saving 59 THE PREVENTION OF FOOD ADULTERATION RULES, 1955 Part I PRELIMINARY RULE PAGE 1. Short title, extent and commencement 60 2. Definitions 60 vi CENTRAL COMMITTEE FOR FOOD STANDARDS AND CENTRAL FOOD LABORATORY 3. 3-A 4. 5. 6. 7. The Cental Committee for Food Standards Appointement of Secretary and other staff Central Food Laboratory GENERAL PROVISIONS AS TO FOOD Prohibition of import...
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...Adulteration can be defined as the intentional addition or subtraction or substitution or abstraction of substances which adversely affect the nature, substance and quality of food products. It can be at the time of harvesting, storage, processing, transportation or distribution. Adulteration is of two types: intentional and incidental. Sometimes adulteration is caused due to ignorance, negligence or lack of proper facilities. To check the growing tendency of food adulteration, Government of India had intro¬duced "Prevention of Food Adulteration Act" (PFA) in 1954. This Act is based on interna¬tional standards, keeping in mind the Indian conditions. This Act came into force on 1 June, 1955. Since then the rules have been amended in 1968, 1973 and 1978-79 to safe-guard the consumer's interests. According to PFA, the following foodstuffs should be deemed to be adulterated: 1. If it is not of the nature, substance, and quality which it ought to be. 2. If it contains cheaper or inferior ingredi¬ents incidentally or intentionally. 3. If it has been prepared by a process which alters the nature, substance, or quality of foodstuff. 4. If any constituent has been abstracted partially or wholly from it like abstrac¬tion of cream from milk. 5. If it has been prepared, packed or kept under unsanitary conditions. 6. If it is infected with insects, worms, etc. 7. If it is obtained from sick or diseased animal, e.g., milk and meat of diseased animals. 8. If it contains poisonous ingredients...
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