Dr.

Dharmalingam K
B.Tech., M.Tech., PGDIS, PhD.
Food Biotechnology
Assistant Professor
Department of Biotechnology
Chaitanya Bharathi Institute of
Unit - 4
Technology
Hyderabad – 500075
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UNIT- IV
Food Processing Applications: Principles and methods of food processing
(freezing, heating, dehydration, canning, additives, fermentation, irradiation,
extrusion cooking, dielectric heating). Enzymes and chemicals used in food
processing for flavor development; Processing of meat, fisheries, vegetables, and
dairy products. Food adulteration and food safety
 Food Processing

➢ Food is undeniably most vital to the survival of human beings.

➢ Hence, it must be processed using various scientific techniques.
➢ This is done to extend the shelf-life of foods as well as to ensure the quality and
safety of the foods.
➢ Over the years, several processing technologies have evolved, mostly by trial and
error, for extending the storage life of food.
➢ The fundamentals of food processing involves the following two basic principles:
➢ Prepare the products fit for consumption.
➢ Destroy or inactivate pathogens found in food.
Based on these principles, the common unit operations for food processing include:
• Thermal processing: heating, dehydration, extrusion cooking, canning, dielectric
heating.
• Cold preservation: refrigeration and freezing
• Fermentation
• Irradiation
• Food additives
• Freezing is a process used to preserve a wide range of foods.
• Freezing the food at temperatures ranging from -100C to -800C for long term storage is
much common technique at the commercial scale as well as at homes.
• The challenge of frozen foods is the change in texture and structure.
• For example, rapid freezing can adversely affect the texture of the foods
• Under the freezing condition, microbes generally do not survive, and if any already
existing microbe survived, it will not multiply.
• However, in case of hot served foods, it is always essential to heat the food above 750C
after bringing the food from freezer to room temperature.
• Almost in all the countries, cold
stores are used for long term
storage of fruits, vegetables and
many other foodstuffs.

• There are processed foodstuffs

like waffles from potato which
are stored in a freezer but their
raw material, potato tubers are
stored at a temperature ranging
from 00C to 100C in a cold room
if storage has to be done for
many months. The foods you freeze should be top quality, free
from blemishes and suitable for freezing. The
fresher the product, the more satisfactory the frozen
product will be. Freezing cannot improve the favor or
quality of food.
ADVANTAGES OF FREEZING

Freezing is the home food preservation method that best preserves nutrients, flavors and
colors. Freezing has many advantages:

• saves time, work and money

• is an easy method of preserving food
• can simplify meal preparation
• provides available foods for quick service
• supplies seasonal or favorite foods year-round
• allows stocking up on special sales when prices are low
Food spoilage
Photo has been taken on 19.09.2024
 Food spoilage

Photo has been taken on 19.09.2024

 • There are two main temperature categories
employed in thermal processing: Pasteurization
and Sterilization.

• The basic purpose for the thermal processing of

foods is to reduce or destroy microbial
activity, reduce or destroy enzyme activity
and to produce physical or chemical changes
Food processing by heat to make the food meet a certain quality
There are a number of types of heat standard.
processing employed by the food industry
• e.g. gelatinization of starch & denaturation of
proteins to produce edible food.

• There are several types of heat processing

employed by the food industry.
 Blanching
➢ Blanching is carried out at up to 100°C using hot water or steam at or near
atmospheric pressure.
➢ The primary purpose of blanching is to destroy enzyme activity in fruit and
vegetables.
➢ It is not intended as a sole method of preservation, but as a pretreatment prior to
freezing, drying and canning. Other functions of blanching include:

• Reducing surface microbial contamination

• Softening vegetable tissues to facilitate filling into containers
• Removing air from intercellular spaces prior to canning
Blanching and enzyme inactivation
✓ Freezing and dehydration are insufficient to inactivate enzymes and therefore
blanching can be employed.
✓ Canning conditions may allow sufficient time for enzyme activity.
✓ Enzymes are proteins which are denatured at high temperatures and lose their
activity.
✓ Enzymes which cause loss of quality include Lipoxygenase, Polyphenol-oxidase,
Polygalacturonate and Chlorophyllase.
✓ Heat resistant enzymes include Catalase and Peroxidase
Blanching is useful and its functions include:
• Inactivate most enzymes
• Some cleaning action
• Removes substances in some products
• Activates some enzymes (if controlled)
• Removes undesirable odors/flavors
• Softens fibrous material and decreases volume
• Expels air and respiratory gasses
• Preheating of product prior to canning
Pasteurization is a relatively mild heat treatment in which food is heated to < 1000C.

• It is widely used throughout the food industry and is frequently employed as a CCP in
various HACCP plans.

• As a unit operation in food processing, it can be used to destroy enzymes and

relatively heat sensitive micro-organisms (e.g. non spore forming bacteria, yeast and
moulds).

• In this regard is it used to extend shelf life by several days e.g. milk or bottled fruit.

• Pasteurization is normally used for the destruction of all disease-causing organisms

(e.g. pasteurization of milk) or the destruction or reduction in the number of spoilage
organisms in certain foods e.g. vinegar.
• Milk pasteurization temperatures are also sufficient to destroy all yeasts,
moulds, gram negative bacteria and many gram positive bacteria.
 There are number of basic methods of pasteurization widely used in the industry.

✓ Batch (holding) Method: In this method every particle (e.g. milk) must be heated to at least
63°C and held for at least 30 minutes, however this is not used commercially nowadays.

✓ High-Temperature-Short-Time (HTST): In this method the heating of every particle of

milk to at least 72°C and holding for at least 15 seconds. Carried out as a continuous
process. Ultra Heat Treatment (UHT) a sterilisation treatment, can also be performed using
higher temperatures and shorter times e.g. 1 s at 135°C
Sterilization

✓ Unlike pasteurized products where the survival of heat resistant microorganisms is

accepted, the aim of sterilization is the destruction of all bacteria including their
spores.

✓ Heat treatment of such products must be severe enough to inactivate/kill the most heat
resistant bacterial microorganisms, which are the spores of Bacillus and Clostridium.

✓ Food products filled in sealed containers are exposed to temperatures above 100°C in
pressure cookers.

✓ Temperatures above 100°C, usually ranging from 110-121°C depending on the type of
product, must be reached inside the product.

✓ Products are kept for a defined period of time at temperature levels required for the
sterilization depending on type of product and size of container.
• If spores are not completely inactivated, vegetative microorganisms will grow from
the spores as soon as conditions are favourable again.

• Favourable conditions will exist when the heat treatment is completed, and the products
are stored under ambient temperatures.

• The surviving microorganisms can either spoil preserved food or produce toxins which
cause food poisoning.

• Amongst the two groups of spore producing microorganisms Clostridium is more

heat resistant than Bacillus.

• Temperatures of 110°C will kill most Bacillus spores within a short time.

• In the case of Clostridium temperatures of up to 121°C are needed to kill the spores
within a relatively short time.
Canning: The process of canning for extending the shelf life of foodstuffs was discovered
by Nicolas Appert, a French confectioner in early nineteenth century.

• The process involves cooking of the food, and thereafter sealing it in sterilized jars
or cans, and boiling the containers for sterilization.

• Under the conditions, there is killing or weakening of any remaining microbe.

• The process could not be popular until 1864 when Louis Pasteur showed the relationship
between the food spoilage and microbes, and subsequently illness
✓ It has been shown that different foodstuffs have natural protection against spoilage

✓ High acid foodstuffs such as strawberries do not need any preservative for canning
and only boiling for a little time is sufficient.

✓ On the other hand, many other foodstuffs such as carrots need longer boiling and
one has to add acidic preservative such as citric acid.

✓ Foodstuffs with low acid constituents such as vegetables and meats need pressure
canning.

✓ However, canned foodstuffs are spoiled within a short span of time after opening the can
or bottle.
• Sometimes, can with canned food gets swollen or bursts due to gas production inside
since canned foods are prone to entrance of water or microbes which help in
decomposition of food.

• There are reports that canned food contained anaerobic microbe, Clostridium
botulinum which produces a toxin capable of causing food poisoning or even sometimes
death upon consumption by humans.

• The contamination of this microbe is generally not visible by naked eye, however, its
toxin can be denatured by proper cooking.

• The Staphylococcus aureus contamination is also much common in canned

mushrooms.

• This microbe also produces a toxin, however unlike toxin produced by Clostridium
botulinum, this is not inactivated by heating the canned food
• Food additives are chemicals added to foods to keep them fresh or to enhance their
colour, flavour or texture.

• They may include food colourings (such as tartrazine ), flavour enhancers (such as MSG)
or a range of preservatives.
Chemical preservatives
• Antimicrobial chemical agents are added for the long-term preservation of foods.
• These chemical agents are added in small quantities, where large amounts can be
toxic.
• For example, acid and benzoates are used for food preservation in acidic foods, such
as jams, salad dressings, juices, pickles, carbonated drinks, and soy sauce.
• Sorbic acids and sorbates are used for cheese, wine, baked foods, and others.
• In the case of meats, nitrates and nitrites are used to prevent the botulism toxin .
• For fruits and vegetables, sulfur dioxide and sulfites are used, whereas propionic
acid and propionates are used for baked foods.
Types of food additives
The different types of food additive and their uses include:
• Anti-caking agents – stop ingredients from becoming lumpy.
• Antioxidants – prevent foods from oxidising, or going rancid.
• Artificial sweeteners – increase the sweetness.
• Emulsifiers – stop fats from clotting together.
• Food acids – maintain the right acid level.
• Colours – enhance or add colour.
• Humectants – keep foods moist.
• Flavours – add flavour.
• Flavour enhancers – increase the power of a flavour.
• Foaming agents – maintain uniform aeration of gases in foods.
• Mineral salts – enhance texture and flavour.
• Preservatives – stop microbes from multiplying and spoiling the food.
• Thickeners and vegetable gums – enhance texture and consistency.
• Stabilisers and firming agents – maintain even food dispersion.
• Flour treatment – improves baking quality.
• Glazing agent – improves appearance and can protect food.
• Gelling agents – alter the texture of foods through gel formation.
• Propellants – help propel food from a container.
• Raising agents – increase the volume of food through the use of gases.
• Bulking agents – increase the volume of food without major changes to its available energy.
 DEHYDRATION

• The technique of drying is the oldest method of food preservation practiced by mankind.

• The removal of moisture, which is actually dehydration or drying, prevents the growth
and reproduction of microorganisms causing decay and minimizes many of the
moisture mediated deterioration reactions.

• Further, removal of moisture brings about substantial reduction in weight and volume,
thus minimizing packing, storage and transportation costs and enable storability of
the product under ambient temperatures
Theory/Principle of Drying

• Drying can be defined as the application of heat under controlled conditions to remove
the majority of the water normally present in a food by evaporation.

• The main purpose of dehydration is to extend the shelf life of foods by a reduction in
water activity (aw).

• This inhibits microbial growth; however the processing temperature is not normally be
sufficient to cause inactivation, thus care is to be taken with the product on subsequent
rehydration.
• Drying does cause deterioration in the eating quality and nutritive value of the food.
• The role of the food engineer is to design a plant that will minimize such detrimental
effects while obtaining efficient drying rates.

• Typical foods that are important commercially include; sugar, coffee, milk, potato, flour,
beans, pulses, grains, nuts, breakfast cereals, tea and spices.
Mechanism of Drying
When hot air is blown over a wet food, heat is transferred to the surface, and the latent heat of
vaporization causes water to evaporate. Water vapour diffuses through a boundary film of air
and is carried away by the moving air. This creates a region of lower water vapour pressure at
the surface of the food, and a water vapour pressure gradient is established from the moist
interior of the food to the dry air. This gradient provides the driving force for the removal of
water from the food. Water moves to the surface by the following mechanisms:
Four main factors affect the rate and total drying time, which include:

• The properties of the products (the moisture content, surface area to volume ratio, surface
temperature and rate of moisture), loss especially particle size and geometry;

• The geometrical arrangement of the products in relation to heat transfer medium (drying air);

• The physical properties of drying medium/ environment;

• The characteristics of the drying equipment/drier (the dry bulb temperature, relative
humidity).
Common dryer types used for liquid and solid foods

Dryer type Usual food type

Cabinet, tray dryer Pieces, purées, liquids
Tunnel dryer Pieces
Fluidized bed dryer Small pieces, granules
Spray dryer Liquid, purées
Vacuum dryer Purées, liquids
Freeze dryers Pieces, liquids
Fermentation
• Certain foodstuffs such as beer, wine and cheese are manufactured by the process of
fermentation using specific microbes.

• These fermentative microbes protect the foodstuff against other pathogenic microbes by
producing an acid or alcohol which is toxic to other pathogenic microbes.

• During fermentation, controlled conditions such as salt, temperature, oxygen level and other
parameters are maintained which help the fermentative microbe to produce the food product
good enough for human consumption
 Irradiation
• Foodstuff is exposed to ionizing radiation either as β- particles or γ- rays.

• The radiation is capable of killing bacteria, molds and pests among others.

• The irradiation is also capable of decreasing the ripening of fruits and stops spoilage.

• Although, World Health Organization (WHO) and Food and Agricultural Organization
(FAO) have affirmed food irradiation, but there are controversies in this technique.

• Some people have a misconception that upon irradiation, food may become radioactive.

• Others oppose this technique by saying that irradiation may sterilize contaminated food.

• This technique has been mostly used for spices, condiments and fresh fruits.
 Irradiation

https://barc.gov.in/ebooks/9788195473328/paper05.pdf
 Extrusion cooking

• This technology is applied to the development of instant functional foods.

• It has advantages of low cost, sustainability, and versatility for production of a wide variety
of food products.

• For formulation of functional foods, bioactive compounds are added to base mixtures, the
main sources being fruits, vegetables, cereals, oleaginous plants, legumes, and industrial
food by-product such as pomace.

• These sources provide phenolic compounds such as anthocyanins, flavonols, and

procyanidins besides betalains, carotenoids, vitamins, amino acids, and complex
polysaccharides such as dietary fiber sources.
 Extrusion cooking

• During the extrusion cooking process, ingredients are mixed, conditioned, and
transformed to a melt fluid, thus causing degradation or a release of functional
compounds because of structural and chemical changes caused by the effects of some
process variables such as temperature, moisture content, screw speed, and inherent
factors such as geometrical configuration of the extruder.

• Retention of bioactive compounds to obtain extruded functional foods is an important topic

Expansion of cornstarch due to extrusion.

 • The extrusion cooking process involves
temperatures >100°C, where the food is mixed,
transported, heated, and forced through one or
more restricted openings (dies) at the discharge end
of the barrel, expanding when emerging from the
die.

• Subsequently, this extrudate is dried, sweetener

coated, and packed, or directly packed.

A flow diagram of the extrusion process for production of an

expanded functional food.
https://www.intechopen.com/chapters/55427
Food products obtained by an extrusion process.
 Dielectric heating
• It is yet another promising process of uniform sterilization of food products.
• Radio frequency and microwave heating are used following the principle of dielectric heating.
• The process allows heating a dielectric material with the help of high frequency alternating
electric field, microwave electromagnetic radiation, or radio wave.
• Radio frequency and microwave are noticed to act on polar compounds, namely, water
coordinating itself around the food by reverse electric field
• Dielectric components are identified by the presence of permanent or induced dipoles, which
acts as capacitor when allocated in between two electrodes.
• Water shows immense dielectric properties for which it is commercially used in dielectric
heating
• Microwave heating, after achieving success in domiciliary activity has also gained huge
importance in industrial uses.

• The easy operation at much less time, maintaining the proper quality of food, happens to be
the best reason for microwave heating being a step ahead of conventional treatments of food.

• The frequency of microwave heating is maintained between 300 MHz and 300 GHz.

• Microwave heating is utilized in a wide range of applications including thawing, cooking,

and heat sterilization.

• Sterilization of food occurs with no change in quality of the food at a very short time.

• Microwave heating, in recent days, has become a prevailing process of inhibiting microbial
contamination in food industries.
✓ Microwave and RF energy are transmitted as electromagnetic waves and the depth to
which these penetrate foods is determined by both their frequency and the characteristics
of the food.

✓ Microwave energy has a range of frequencies from 300 MHz to 300 GHz whereas RF
energy has lower frequencies, from 1 to 200 MHz.

✓ However, because these frequencies are also used for communications and navigation, an
international agreement has allocated the following bands for industrial, scientific and
medical use:

• Microwaves: 915 MHz (range 902–928 MHz) and 2450 MHz (range 2400–2500 MHz).

• Radio frequency: 13.560 MHz (range 13.553–13.567 MHz), 27.120 MHz (range 26.957–
27.283 MHz) and the seldom used 40.68 MHz (range 40.66–40.70 MHz).
Continuous microwave finish drying equipment.

Designs of conventional radio frequency applicators: (a) through-field

applicator; (b) fringe-field applicator; (c) staggered through-field applicator.
https://doi.org/10.1533/9781845696344.3.581
• Staggered through-field electrodes: is similar to the through-field electrodes, but its electrodes are consisted
of a series of rods or tubes that are staggered above and below the treated samples

• Fringe-field electrodes: is also composed of a series of rod electrodes or narrow plate electrodes, but the
electrodes with opposite polarity are alternately arranged either all above or all below the sample

https://doi.org/10.1016/j.jfoodeng.2023.111609
• The ‘through-field’ design is the simplest and consists of two electrodes at different
voltages that form a parallel plate capacitor, supplied by a high-voltage generator.
Food is placed or conveyed between the plates, and this design is used for relatively
thick pieces of food.

• In the ‘fringe-field (or ‘stray-field’) design, a thin layer of material passes over
bars, rods or plates that are connected to either side of the voltage generator and have
alternating polarity. The product makes complete contact with the electrodes which
ensures that there is a constant electric field in the product between the bars.

• The ‘staggered through-field’ design has bars arranged above and below the
product, and is used for foods of intermediate thickness (e.g. biscuits)
The advantages of dielectric over conventional heating can be summarized as:
• rapid heating throughout the food without localized overheating or hot surfaces, which
results in minimum heat damage and no surface browning;

• heat transfer is not limited by boundary films and energy conversion efficiencies are high;

• equipment is small, compact and suited to automatic control

• there is no contamination of foods by products of combustion.

Enzymes and chemicals used in food processing for flavor
development

Enzyme has the following advantages: high catalytic efficiency; high

specificity; mild work condition.
 Enzymes used in food processing
• Enzymes are proteins which catalyze chemical reactions selectively as part of
essential life processes such as digestion, respiration and metabolism in organisms.

• For centuries, human beings have exploited the impressive catalytic efficiency of
these ubiquitous biomolecules for food processing, especially in the preparation of
beer, wine, cheese and bread.

• Enzymes are generally extracted from edible plants and the tissues of animals.

• Certain enzymes also are produced by microorganisms like bacteria, yeasts, and fungi
Some of the enzymes generally employed in food industry are listed below:

1. Alpha-amylase: It is used to solubilize the carbohydrates found in barley and other

cereals used in brewing.

2. Beta-glucanase: Breakdown of glucans into malt and other materials

3. Lipase: Used to shorten the time for cheese ripening. It is employed in the production of
enzyme-modified cheese/butter from cheese curd or butterfat.

4. Papain: It is widely used as a meat tenderizer.

5. Chymosin: Helps in the curdling of milk by breaking down kappa-caseins in cheese

making.
6. Microbial proteases: Used in the production of fish meals, meat extracts, texturized
proteins, etc.
7. Pectinase: Treatment of fruit pulp to facilitate juice extraction. It also helps in the
clarification and filtration of fruit juice.
8. Lactase: Additive for dairy products for individuals lacking lactase.
9. Glucose oxidase: Conversion of glucose to gluconic acid to prevent Maillard reaction
(reaction that gives browned food a particular flavor) in products caused by high heat used in
dehydration.
10. Cellulase: Conversion of cellulose waste to fermentable feedstock for ethanol or single-
cell protein production.
 Proteases in Food Industry
• Proteases are protein-hydrolysing enzymes which belong to the class “hydrolases”. They
are involved in breaking long protein chains into shorter fragments by splitting the
peptide bonds that link amino acid residues.

• Those which break the terminal amino acids from the protein chain are called
exopeptidases (Eg: carboxypeptidase A) whereas, those which attack internal peptide
bonds of a protein are called endopeptidases (Eg: trypsin).
• Certain proteases - Rennet (mainly chymosin), obtained from the stomach of calves, has
been used traditionally in the production of cheese.
• Similarly, papain from the leaves and unripe fruit of Carica papaya has been used to
tenderise meat.
 Rennet and Milk Coagulation
• Rennet involves the hydrolysis of a specific peptide linkage, between phenylalanine and
methionine residues (-Phe105-Met106-) in the kappa-casein protein present in milk.
• There are four major types of casein molecules in milk, viz., alpha-s1, alpha-s2, beta and
kappa.
• The alpha and beta caseins are hydrophobic proteins that are readily precipitated by
calcium but kappa casein is not calcium-precipitable.
• The caseins self-associate into micelles in which the alpha and beta caseins are kept from
precipitating by their interactions with kappa casein.
• In essence, kappa casein normally keeps the majority of milk protein soluble and
prevents it from spontaneously coagulating.
• Chymosin proteolytically cuts and inactivates kappa casein.
• Calf rennet, consisting of mainly chymosin with a small but variable
proportion of pepsin, is a relatively expensive enzyme and various attempts
have been made to find cheaper alternatives from microbial sources.

• These have ultimately proved to be successful and microbial rennets are

used for about 70% of USA cheese and 33% of cheese production world-
wide.
 Summary
• Most enzymes applied in the food processing are glucoamylase and then followed by
protease, lipase, esterase, oxidoreductase and isomerase.
• Enzyme used in the meat industry is mainly used to improve product quality (color, smell,
taste, etc.)
• It can improve the baking quality, nutritional quality, texture, storage resistance and other
functions of flour products.
• Tannase can improve the tea cold-soluble, prevent tea cloudy, and can improve the strength of
the strength of tea.
• Enzymes used in this area are mainly pectin, cellulase and amylase, and mostly are used alone
or in combination. These enzymes are mainly used for peeling fruit, clarifying fruit juice,
reducing the viscosity of fruit juice, increasing the rate of fruit juices
 Chemicals used in food processing
• The flavor and fragrance are essential components in the food manufacturing sector.
Because of the rising customer demand for natural and sustainable products, natural
flavors are an ever-challenging field.
• The flavors are separated into their respective categories according to the many factors,
such as origin and chemical composition.
• Acids, alcohols, esters, ketones, aldehydes, and other flavor compounds have smaller
molecular weights. The unique flavor of fruits is defined by esters, which are significant
functional groups responsible for flavor in fruits.
• Vanillin is derived from lignin, which was produced by chemical synthesis

DOI: 10.1021/bk-2022-1433.ch001
• Hydrocarbons are only used in small quantities for fragrance and taste. Simple aliphatic
molecules, acyclic and cyclic terpenes, and benzene rings are all examples of hydrocarbons

• Essential oils are mostly made up of terpenoids, which are commonly employed as
flavoring agents or as a starting point for the discovery of new flavoring compounds.

• n-Amyl alcohol is found in the flavors of fruits, baked, dairy, meat, alcoholic, and roasted
foods
• Acetaldehyde is prominent in fruit flavour, despite the fact that its volatility makes it
difficult and risky to handle as a pure fragrance component.
 What Is Food Adulteration?
• Food Adulteration can be defined as the practice of adulterating food or contamination of
food materials by adding a few substances, which are collectively called adulterants.

• Adulterants are the substance or poor-quality products added to food items for economic
and technical benefits.

• Addition of these adulterants reduces the value of nutrients in food and also contaminates the
food, which is not fit for consumption.

• These adulterants can be available in all food products which we consume daily, including
dairy products, cereals, pulses, grains, meat, vegetables, fruits, oils, beverages, etc.
 Why is Food Adulteration done?
The process of contaminating food or adding to the food components is a common
phenomenon in developing countries.

For instance: Milk can be diluted by adding water to increase its quantity and starch
powder is often added to increase its solid content.

Listed below are the main reasons for adulterating food products:
• Practiced as a part of the business strategy.
• An imitation of some other food substance.
• Lack of knowledge of proper food consumption.
• To increase the quantity of food production and sales.
• Increased food demand for a rapidly growing population.
• To make maximum profit from food items by fewer investments.
 Methods of Food Adulteration

1. Adding certain chemicals for faster ripening of fruits.

2. Mixing of decomposed fruits and vegetables with the good ones.
3. Adding certain natural and chemical dyes to attract consumers.
4. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses
and other crops.
5. Cheaper and inferior substances are added wholly or partially with the good
ones to increase the weight or nature of the product.
Having this adulterated food is highly toxic and leads to several health issues,
including certain nutrition deficiency diseases, kidney disorders, and failure of an
individual’s organ systems, including heart, kidney and liver.
Every year, the 7th of April is celebrated as the World Health Day globally and as
per the reports, WHO aims to bring a general awareness about the adulterations of
food products, motivate and inspire everybody to have a healthy, balanced diet.
 How can Adulteration be Prevented?

1. Avoid dark coloured, junk and other processed foods.

2. Make sure to clean and store all the grains, pulses and other food products.
3. Wash fruits and vegetables thoroughly in running water before they are used.
4. Check if the seal is valid or not, before buying food products like milk, oil and other
pouches.
5. Always make sure to check and buy products having an FSSAI-validated label, along
with the license number, list of ingredients, manufactured date, and its expiration.
 Food safety

➢ Access to enough safe and nutritious food is key to sustaining life and promoting good
health.
➢ Unsafe food containing harmful bacteria, viruses, parasites or chemical substances can
cause more than 200 different diseases, ranging from diarrhoea to cancers.
➢ Around the world, an estimated 600 million – almost 1 in 10 people – fall ill after eating
contaminated food each year, resulting in 420 000 deaths and the loss of 33 million
healthy life years.
➢ WHO aims to enhance the capacity to prevent, detect and respond to public health threats
associated with unsafe food at the global and country levels
The Codex Alimentarius Commission(CAC) is an international food standards body
established jointly by the Food and Agriculture organization (FAO) and the World Health
Organization (WHO) in May 1963 with the objective of protecting consumer's health and
ensuring fair practices in food trade.

7 principles of Codex Alimentarius:

These seven principles are: (1) hazard analysis, (2) critical control point identification, (3)
establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record
keeping, and (7) verification procedures.
• Vegetable Oil Products (Control) Order, 1947
• Prevention of Food Adulteration Act, 1954
• Fruit Products Order, 1955
• Meat Food Products Order, 1973
• The Code of Federal Regulations (CFR) is a codification of the general and
permanent rules published in the Federal Register by the Executive
departments and agencies of the Federal Government. Title 21 of the CFR is
reserved for rules of the Food and Drug Administration.

Schematic representation
of regulations governing
infant formula in United
States.
HACCP stands for Hazard Analysis and Critical Control Point. It helps food businesses
ensure food safety by identifying and controlling potential problems before they occur.

The HACCP system is based on scientific and technical principles. To create an HACCP plan,
food businesses must:
•Identify hazards that need to be avoided, removed, or reduced
•Identify critical control points (CCPs) where hazards need to be prevented, removed, or
reduced
•Set limits for CCPs
•Monitor CCPs
•Correct problems with CCPs
•Put checks in place to ensure the plan is working
•Keep records

The HACCP system was developed in the early 1960s by NASA, the Pillsbury Company, and
the U.S. Army Laboratories to ensure safe food for space expeditions
• HARPC stands for Hazard Analysis and Risk-based Preventive Controls. It is a food
safety standard developed by the US Food and Drug Administration (FDA) under the Food
Safety Modernization Act (FSMA). HARPC is a science-based system that helps food
producers identify and control potential hazards that could make consumers sick.
• HARPC is a more comprehensive regulation than the previous standard, HACCP (Hazard
Analysis and Critical Control Points). HARPC focuses on preventive controls that are
science- or risk-based.
To identify hazards, companies must consider:
• Biological hazards, Chemical hazards, Physical hazards, Natural toxins, Pesticides, Drug
residues, Decomposition, Parasites, Allergens, and Unapproved food and color additives.