Consumers' awareness, attitudes and behaviours towards food ...
Sessions on FOOD SAFETY Awareness
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Transcript of Sessions on FOOD SAFETY Awareness
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By VINU FOOD PRODUCTS
15-11-2011 1A Presentation by VINU FOOD PRODUCTS
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2. Understanding Food Additives
Any substance added to the foodaffecting the characteristics of natural food.I.Direct additives are intentionally added to foods for a specific purposeII.Indirect additives are those to which the food is exposed to during processing, packaging, or storing
215-11-2011 A Presentation by VINU FOOD PRODUCTS
2.1 What is Food Additive:
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I. Direct additives:
II.Indirect additives:315-11-2011 A Presentation by VINU FOOD PRODUCTS
a. As part of food processing a vast range of extra chemicals are added to food -called Additives.
b. Around 90% of them are flavorings and colours- to make the food taste better and
- to look better.c. Only the rest are to improve or maintain
product consistency, quality, nutritional value, palatability and wholesomeness
2.2 Different Food Additives:
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:415-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
a. FOOD COLOURS: Colours play a strong role in food to give:
Identification of the foodFitness for consumption.
Two types of colours:Natural coloursSynthetic colours
Synthetic colours usage is very hign
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:515-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
a. FOOD COLOURS: Synthetic colours are used in many
products – like Soft Drinks, Fruit Drinks, Sweets, Ice Creams etc.
High in-take of such synthetic colour gives wide range of health hazards over a period of time reducing our life span.
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:615-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
b. FLAVOR ENHANCERS
• Heavily used Taste Enhancer is Monosodium glutamate, or MSG. It is a
• A white powder • Enhances the flavor of food
• MSG is also present in the following additives:
calcium glutamate, autolyzed yeast extract, yeast nutrient, textured protein, hydrolyzed protein etc.
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:715-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
b. FLAVOR ENHANCERSMSG - Health Problems due to high consumption of MSG– burning sensations in the back, neck, chest; paralysis,
numbness in the same areas – tingling or warmth in the face, arms or back– nausea; facial tightness; rapid heartbeat– chest pains, asthma attacks– drowsiness or cravings for other foods– headache or facial pressure– sweating and flushing– Some patients report an overall feeling of weakness.
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:815-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
C. PRESERVATIVES
Why preservatives- To kill harmful micro organisms - To prevent oxidation - Thereby increases shelf-life
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:915-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
C. PRESERVATIVES
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:1015-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
C. PRESERVATIVES
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:1115-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
C. PRESERVATIVES
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:1215-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
C. PRESERVATIVES
2. Understanding Food Additives
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I. Direct additives:
II.Indirect additives:1315-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:
C. PRESERVATIVES
Class I preservatives are Natural Presevatives Class II preservatives are Artificial ChemicalsSome Class II preservatives are allowed in limited
quantity. Some are not allowed in food products
High in-take of class-II preservatives give widerange of health hazards over a period of time reducing our life span.
2. Understanding Food Additives
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1415-11-2011 A Presentation by VINU FOOD PRODUCTS
D. KINDS OF DIRECT ADDITIVES:-Acids -Flavor enhancers-Acidity regulators -Flour treatment agents-Anticaking agents -Glazing agents-Antifoaming agents -Humectants-Antioxidants -Tracer gas-Bulking agents -Preservatives-Food colors -Stabilizers-Color retention agents -Sweeteners-Emulsifiers -Thickeners-Flavors -Caffeine.
2.2 Different Food Additives:I. Direct additives
II.Indirect additives:
2. Understanding Food Additives
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1515-11-2011 A Presentation by VINU FOOD PRODUCTS
2.2 Different Food Additives:I. Direct additives:
II.Indirect additives:
D. KINDS OF DIRECT ADDITIVES:-Acids -Flavor enhancers-Acidity regulators -Flour treatment agents-Anticaking agents -Glazing agents-Antifoaming agents -Humectants-Antioxidants -Tracer gas-Bulking agents -Preservatives-Food colors -Stabilizers-Color retention agents -Sweeteners-Emulsifiers -Thickeners-Flavors -Caffeine.
2. Understanding Food Additives
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- They are the results of un-hygienic, un-controlled processing environment
- Low quality equipments leading to metallic contaminations
- Inadequate quality checks on the processes and products
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I. Direct additives:II.Indirect additives:
2.2 Different Food Additives:
2. Understanding Food Additives
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Please refer to
“Food Additives & Their Effects”.
The ill-effects are alarming andit will be an eye-opener.
15-11-2011 17A Presentation by VINU FOOD PRODUCTS
2.3 Food Additives & their Effects:
2. Understanding Food Additives
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Any impure addition is defined as adulteration.It is a kind of Additive aimed at increasing the
profitabilityIn food, it is “the addition of foreign substances,
being contaminated by chemicals or being fouledby animal and human excrement.
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2. Understanding Food Additives
2.4 Adulterations
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• Pepper - gravel, leaves and twigs added• Tea - exhausted tea leaves and other leaves
added and glazed with black lead• Bread - grit, sand, ashes and mashed potato
were added and alum used for bleaching.• Rum and beer - strychnine, cocculus inculus
(both are hallucinogens) and copperas were added
• Pickles, bottled fruit, wine, and preserves - sulphate of copper added
• Mustard - lead chromate • Bengal Gram Floor – Pattani Paruppu is used 1915-11-2011 A Presentation by VINU FOOD PRODUCTS
2. Understanding Food Additives
2.5 Some Adulterations
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Sugar confectionery and chocolate - copper carbonate, lead sulphate, bisulphate of mercury, and Venetian lead
Gloucester cheese - Red lead gives its 'healthy' red hue
Cream - flour and arrowroot gives rich thickness
2015-11-2011 A Presentation by VINU FOOD PRODUCTS
2.5 Some Adulterations
2. Understanding Food Additives
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It is a world,
FULL of ADDITIVES /ADULTERATIONSwith ill-effects
every where and In every thing.
THINGS ARE NOT IN OUR CONTROL.
WE NEED TO TAKE CAUTIOUS APPROACH.
15-11-2011 21A Presentation by VINU FOOD PRODUCTS
2. Understanding Food Additives
2.6 Summary on Food Additives
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Therefore for your family’s Food Safety,
It is important to understand what ADDITIVES are added
in the food you buy and THEIR EFFECT on HEALTH.
15-11-2011 22A Presentation by VINU FOOD PRODUCTS
2. Understanding Food Additives
2.6 Summary on Food Additives
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15-11-2011 23A Presentation by VINU FOOD PRODUCTS