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Food Adultration

Extracts from this essay...

Introduction

FOOD ADULTRATION Food shall be deemed to be adulterated: I. (1) If it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance such food shall not be considered adulterated under this clause if the quantity of such substance in such food does not ordinarily render it injurious to health; (2) if it bears or contains any added poisonous or added deleterious substance other than one which is a pesticide chemical in or on a raw agricultural commodity; a food additive; or a color additive, which is unsafe within the meaning of RSA 146:21; or if it is a raw agricultural commodity and it bears or contains a pesticide chemical which is unsafe within the meaning of RSA 146:21 or if it is or it bears or contains any food additive which is unsafe within the meaning of RSA 146:21; provided that where a pesticide chemical has been used in or on a raw agricultural commodity in conformity with an exemption granted or tolerance prescribed under RSA 146:21, and such raw agricultural commodity has been subjected to processing such as canning, cooking, freezing, dehydrating, or milling, the residue of such pesticide chemical remaining in or on such processed food shall, notwithstanding the provisions of RSA 146:21, not be deemed unsafe if such residue in or on the raw agricultural commodity has been removed to the extent possible in good manufacturing practice, and the concentration

Middle

be avoided by good manufacturing practice, shall be deemed to be unsafe for purposes of the application of RSA 146:3, I(2); but when such substance is so required or cannot be so avoided, the commissioner shall promulgate regulations limiting the quantity therein or thereon to such extent as the commissioner finds necessary for the protection of public health, and any quantity exceeding the limits so fixed shall also be deemed to be unsafe for purposes of application of RSA 146:3, I(2). While such a regulation is in effect limiting the quantity of any such substance in the case of any food, such food shall not, by reason of bearing or containing any added amount of such substance, be considered to be adulterated within the meaning of RSA 146:3, I(1). In determining the quantity of such added substance to be tolerated in or on different articles of food, the commissioner shall take into account the extent to which the use of such substance is required or cannot be avoided in the production of each such article and the other ways in which the consumer may be affected by the same or other poisonous or deleterious substances. Source. 1907, 48:3. PL 139:3. 1929, 45:3, 4, 5. RL 164:3. 1943, 60:1. 1947, 61:2. RSA 146:3. 1963, 193:3, 9. 1969, 164:3. 1995, 310:183, eff. Nov. 1, 1995. Common Adulterants/Contaminants in food and Simple screening tests for their detection Adulteration in food is normally present in its most crude form, prohibited substances are either added or partly or wholly substituted.

Conclusion

Continuous use of food contaminated with these metals beyond safe limits may cause these diseases Natural Contamination 20 Flouride Drinking water, sea foods, tea, etc. Excess fluoride causes fluorosis (mottling of teeth, skeletal and neurological disorders) 21 Oxalic acid Spinach, amaranth, etc. Renal calculi, cramps, failure of blood to clot 22 Gossypol Cottonseed flour and cake Cancer 23 Cyanogenetic compounds Bitter almonds, apple seeds, cassava, some beans etc. Gastro-intestinal disturbances 24 Polycyclic Aromatic Hydrocarbons(PAH) Smoked fish, meat, mineral oil-contaminated water, oils, fats and fish, especially shell-fish Cancer 25 Phalloidine (Alkaloid) Toxic mushrooms Mushroom poisoning (Hypoglycemia, convulsions, profuse watery stools, severe necrosis of liver leading to hepatic failure and death) 26 Solanine Potatoes Solanine poisoning (vomiting, abdominal pain, diarrhoea) 27 Nitrates and Nitrites Drinking water, spinach rhubarb, asparagus, etc. and meat products Methaemoglobinaemia especially in infants, cancer and tumours in the liver, kidney, trachea oesophagus and lungs. The liver is the initial site but afterwards tumours appear in other organs. 28 Asbestos (may be present in talc, Kaolin, etc. and in processed foods) Polished rice, pulses, processed foods containing anti-caking agents, etc. Absorption in particulate form by the body may produce cancer 29 Pesticide residues (beyond safe limit) All types of food Acute or chronic poisoning with damage to nerves and vital organs like liver, kidney, etc. 30 Antibiotics (beyond safe limit) Meats from antibiotic-fed animals Multiple drug resistance hardening of arteries, heart disease

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