UNIT X: COOKERY RULES AND PRESERVATION OF NUTRIENTS

INTRODUCTION

❖Cooking is the act of preparing food for eating by the application of heat

❖It encompasses a vast range of methods, tools and combinations of ingredients to alter the
flavour or digestibility of food

❖It is the process of selecting, measuring and combining of ingredients in an ordered

procedure in an effort to achieve the desired result. Factors affecting the final outcome
include the variability of ingredients, ambient conditions, tools, and the skill of the individual
doing the actual cooking

Purpose of cooking foods is threefold:

1) To increase their nutritive value and render them more digestible
2) To develop their flavours and
3) To safeguard health by destroying germs and parasites.

DEFINITION

“Cooking is the application of heat to food for the purpose of making it more digestible, safer
to eat, more palatable and to change its appearance”

AIMS AND OBJECTIVES OF COOKING FOOD

1. Cooking increases palatability. Cooking pleasures the eye and is receptive to the
palate and helps to stimulate the digestive juices, thereby creating an appetite
2. Cooking helps to provide a balanced meal. The different ingredients combined
together in one dish make it easier to provide a balanced meal
3. Cooking sterilizes the food partially. Cooked food can be stored for a longer time and
it prevents food poisoning and diseases when stored properly. Some of the disease
producing germs is killed by cooking. They are killed because of high temperature
during the cooking process. A temperature of 600°C applied over 30 or more minutes,
kills most of the pathogenic germs
4. Cooking retains, as far as possible, the nutritive and flavouring ingredients. The
flavour depends upon the amount and kind of extractive present, and the acids
developed. Nutritive value is enhanced if the fat proportion in the meat is more. While
cooking, the nutrition could be preserved by using the cooking liquor
5. Cooking gives a variety to the menu, as one food item could be cooked in various
ways and given different textures, e.g. mutton in a soup, roast joint, croquettes, stews,
keema, meat, etc. Different methods of cooking when used make the menu interesting
and enhance variety. It is, therefore, easier to plan a balanced diet
6. Cooking preserves food for a longer time. The high temperature destroys bacteria and
limits spoilage. It is economical as the cooked leftovers could be utilized and new
dishes could be prepared

I. PRINCIPLES OF COOKING
To cook foods successfully, you must understand the science and principles of cooking
Cooking is simply the transfer of energy from a heat source to a food.
Heat transfer can be transferred to foods through
[A] Conduction
[B] Convection
[C] Radiation
CONDUCTION: Conduction, one of the most basic principles of cooking-is the movement
of heat from one item to another through direct contact.
Example: When a flame touches the bottom of a pan, heat is conducted to the pan.
CONVECTION: Convection is the transfer of heat through a fluid. The fluid may be in a
liquid or gas state. According to the principles of cooking.
Types of convection:
 Natural
 Mechanical
Example: Boiling water
Steaming cup of hot tea
RADIATION: Radiation is the energy transferred by waves of heat or light striking the food.
Types of radiant heat are:
 Infrared
 Microwave
Example: Toasters
Broilers

ADVANTAGES OF COOKING

 Cooking makes the food easy to chew

 Cooking softens the connective tissues in the meat and makes animal foods more
digestible
 Cooking makes the complex foods split into simpler substances.
Cooking helps to kill harmful bacteria. It makes the food safe to eat
 Cooking preserves the food
 Cooking increases palatability It improves taste and enhances the flavour
 Cooking makes the dish more colourful. It develops new flavours in food
 Cooking makes the food to appreciable texture

III. PRESERVATION OF NUTRIENTS

 Preserving nutrients in food is important for maintaining a balanced and healthy diet.
General tips for preserving nutrients when cooking:

1) Cook at Low Temperature:

 Cooking at low temperature can destroy many of the nutrients in food.
Cooking at lower temperature such as steaming or boiling can help to preserve
more of the nutrients

2) Use Minimal Water:

 When boiling or steaming food, use a little water as possible to help prevent
the loss of water-soluble vitamins

3) Avoid Overcooking:
 Overcooking food can cause to lose its nutritional value, so it’s important to
cook it just until the food gets tender and fully cooked. Using a timer and
monitoring the temperature of the food can help prevent over cooking

4) Cut and Store Properly:

 Cutting fruits and vegetables into smaller pieces and storing them properly can
help to preserve their nutritional value. Cut them just before cooking or eat to
help prevent nutrient loss

5) Don’t Over Peel:

 Many fruits and vegetables have nutrients on near their skin, so it’s best to
leave the skin on or peel as thinly as possible

6) Eat Raw or Lightly Cooked:

 Some nutrients are best preserved when eaten raw or lightly cooked. Examples
include Vitamin C in fruits and vegetables and Omega-3 fatty acids in fish

MEASURES TO PREVENT LOSS OF NUTRIENTS

1) Cut and Chop Vegetables Right Before Cooking:

 Chopping vegetables exposes them to air and can lead to nutrient loss
 Cutting and chopping vegetables just before cooking can help minimize
nutrient loss

2) Use Appropriate Cooking Methods:

 Some cooking methods such as Boiling and Deep frying can lead to nutrient
loss
 Baking, Roasting and Grilling are the cooking methods that helps to preserve
nutrients

3) Preserve Cooking Liquid:

 The cooking liquid contains water-soluble vitamins and minerals that can be
lost during cooking
 Using the cooking liquid in soups or gravies can help preserve these nutrients
4) Store and Handle Food Properly:
  Proper storage and handling of food can help prevent nutrient loss
 Store food in a cool, dry place away from light and avoid cutting or peeling
food until just before it is ready to be cooked or eaten\

DO’S

 Choose fresh fruits and vegetables: Fresh fruits and vegetables have higher nutrient
content than older fruits

 Cook at low temperature:

 Cooking at high temperature can destroy the heat sensitive vitamins and
minerals in food
 Cooking at lower temperature and for shorter periods of time can help
preserve nutrients

 Use appropriate cooking methods: Baking, roasting and grilling are cooking methods
that helps to preserve nutrients

DONT’S

 Overcook: Overcooking can destroy the vitamins and minerals in food. Cook food for
the minimum amount of time necessary to make it palatable (good enough to eat)

 Boil on deep fry: Boiling on deep frying can lead to nutrients loss. Baking, roasting,
grilling are cooking methods that helps to preserve nutrients

 Peel fruits and vegetables: The skin of fruits and vegetables contain fibre and
nutrients, so peeling them can result in the nutrient loss

 Leave food uncovered: Leaving food uncovered during cooking can lead to nutrient
loss. Covering lead to food helps to retain moisture and nutrients

IV. SAFE FOOD HANDLING AND STORAGE OF FOODS

DEFINITION

Food handling is the process of preparing food that is safe for public consumption. Essential
to implementing safe food handling is that food handlers receive training on personal hygiene
and sanitation, cooking and storing food at appropriate temperatures, and other safe food
handling practices

OBJECTIVES OF FOOD HANDLING

The objectives of food handling are centred around maintaining food safety, preventing
contamination, and ensuring the quality and nutritional value of the food
  Preventing Contamination: The primary objective of food handling is to prevent
contamination of food by harmful microorganisms, chemicals, allergens, and other
contaminants that could lead to foodborne illnesses.
 Ensuring Food Safety: Proper food handling practices are aimed at reducing the risk
of foodborne diseases and illnesses by following guidelines that eliminate or
minimize potential sources of contamination.
 Maintaining Quality: Effective food handling helps preserve the taste, texture,
color, and nutritional content of food products, ensuring that they remain appealing
and safe to consume
 Minimizing Spoilage: By handling and storing food properly, the growth of spoilage
microorganisms can be slowed down, extending the shelf life of perishable items.
 Following Regulations: Food handling practices often need to adhere to local,
national, and international regulations and guidelines to ensure food safety and
quality standards are met.
 Preventing Cross-Contamination: Proper food handling prevents the transfer of
harmful microorganisms from one surface or food to another, reducing the risk of
cross- contamination.
 Optimizing Resource Use: Efficient food handling can reduce food waste and
maximize the utilization of resources by preventing overcooking, improper storage,
and unnecessary contamination.
 Promoting Public Health: By maintaining food safety, proper food handling
contributes to improved public health by preventing the spread of foodborne diseases
and reducing healthcare costs.

PRINCIPLES OF FOOD HANDLING

The principles of food handling encompass a set of guidelines and practices that aim to
ensure food safety, prevent contamination, and maintain the quality of food products.

1. Personal Hygiene: Maintain proper personal hygiene by washing hands frequently

with soap and water, wearing clean clothing, and using appropriate protective gear
like gloves and hairnets.
2. Cross-Contamination Prevention: Keep raw meats, poultry, seafood, and produce
separate to avoid cross-contamination. Use separate cutting boards, utensils, and work
areas for different food types.
3. Temperature Control: Cook food to the appropriate internal temperature to kill
harmful bacteria. Keep hot foods hot (above 140°F or 60°C) and cold foods cold
(below 40°F or 4°C).
4. Safe Food Storage: Store perishable foods in the refrigerator to slow down bacterial
growth. Use proper storage containers to prevent moisture and odor transfer.
5. Thawing Practices: Thaw frozen foods safely in the refrigerator, under cold running
water, or using the microwave's defrost setting. Avoid thawing at room temperature.
6. Cleaning and Sanitizing: Maintain a clean and sanitized environment by regularly
cleaning and sanitizing cutting boards, utensils, and surfaces. Use food- safe cleaning
agents.
7. Allergen Management: Prevent cross-contact with allergenic ingredients by using
separate equipment, utensils, and storage areas. Clearly label allergenic ingredients.
 8. Avoiding Time-Temperature Abuse: Minimize the time perishable foods spend in
the "danger zone" (40°F to 140°F or 4°C to 60°C) where bacteria can multiply
rapidly.
9. Cooking and Reheating: Ensure that food is cooked thoroughly and evenly. Reheat
cooked food to at least 165°F (73.9°C) to eliminate any bacteria that may have
developed.
10. Labelling and Dating: Clearly label foods with their contents and date of preparation
or storage to track their freshness and prevent using expired items.

IMPORTANCE OF FOOD HANDLING

Food handling is of paramount importance for several reasons, as it directly affects the safety,
quality, and nutritional value of the food we consume. Here's why proper food handling is
crucial:

1. Food Safety: Proper food handling practices prevent the growth and spread of harmful
microorganisms that can cause foodborne illnesses. These illnesses can lead to serious health
consequences and, in some cases, even death

2. Public Health: By following safe food handling practices, we health by reducing the
incidence of foodborne diseases and decreasing the burden systems

[Link] Confidence: When consumers are confident the food the Consumer Conte and
of high quality, they are more likely to trust food establishments and the overall food supply
chain.

4. Reduced Food Waste: Proper food handling helps extend the shelf life of food products,
reducing food waste and contributing to sustainability efforts

5. Nutritional Integrity: Maintaining proper temperatures and handling techniques preserves

the nutritional value of foods, ensuring that consumers receive the intended health benefits
from their diet

6. Preventing Contamination: Proper food handling practices prevent cross- contamination

between raw and ready-to-eat foods, as well as allergenic and non- allergenic ingredients

7. Legal Compliance: Food businesses are often required by law to adhere to food safety
regulations and guidelines. Compliance with these regulations helps businesses avoid legal
issues and penalties

8. Economic Impact: Foodborne illnesses can have significant economic repercussions,

including medical expenses, loss of productivity, and damage to a business's reputation

9. Healthy Work Environment: Safe food handling practices create a healthier work
environment for food handlers, reducing their risk of exposure to harmful contaminants
10. Child and Elderly Safety: Infants, young children, and the elderly are more vulnerable
to foodborne illnesses. Proper food handling is especially important when preparing food for
these age groups

11. Preventing Food Fraud: Proper food handling helps prevent the adulteration of
misrepresentation of food products, ensuring that consumers get what they expect

12. Cultural and Dietary Considerations: Proper food handling takes into account cultural,
dietary, and religious requirements to ensure that all individuals can consume food safely

4C'S OF SAFE FOOD HANDLING

1. Clean: Proper cleaning of hands, surfaces, utensils, and equipment is crucial to prevent the
spread of harmful microorganisms. Regular and thorough cleaning helps remove dirt,
bacteria, and contaminants from surfaces that come into contact with food

2. Cook: Proper cooking is essential to kill harmful bacteria and pathogens that may be
present in raw food. Cook food to the correct internal temperature using a food thermometer
to ensure that it is safe to eat

3. Chill: Proper temperature control, especially chilling, is crucial to slow down the growth
of harmful bacteria. Perishable foods should be promptly refrigerated at 40°F (4°C) or below
to prevent bacterial multiplication

4. Cross-Contamination Prevention: Avoid cross-contamination by keeping raw meats,

poultry, seafood, and produce separate during storage, preparation, and serving. Use separate
cutting boards, utensils, and work areas to prevent the transfer of harmful microorganisms

Adhering to the 4 Cs of Safe Food Handling helps individuals and food establishments
maintain food safety standards, reduce the risk of foodborne illnesses, and ensure that food
products are safe and of high quality for consumption

TYPES OF STORAGE/METHODS

Certainly, here are several types of food storage methods:

• Dry Storage: Storing non-perishable foods like grains, flour, canned goods, and dried beans
in a cool, dry place to prevent moisture and pests

• Refrigeration: Keeping perishable foods at temperatures below 40°F (4°C) in a refrigerator

to slow bacterial growth. Items like dairy, meats, seafood, and fresh produce are typically
refrigerated

• Freezing: Storing foods at temperatures below 0°F (-18°C) in a freezer to halt bacterial
activity. This method is suitable for long-term storage of meats, fruits, vegetables, and
prepared meals
 V. FOOD PRESERVATION

Food preservation is the procedure by which food is treated and handled to stop or slow down
food spoilage, loss of quality, edibility, or nutritional value and thus allow for longer food
storage

Principles of Food Preservation

➢Prevention or delay of microbial decomposition

➢By hindering the growth and activity of microorganisms-low temperature, drying.

➢By killing the microorganisms - heat or radiation.

➢Prevention or delay of self-decomposition of food -By destruction or inactivation of food
enzymes, (e.g.) blanching.
➢Prevention of damage caused by insects, animals and mechanical causes.

METHODS OF FOOD PRESERVATION

1. Physical Methods:

A. Preservation by Low Temperatures:

1. Refrigeration: The temperature maintained in the refrigerator is 0 to 5°C Enzymatic and

microbial changes in foods are slowed down considerably. Perishable foods like eggs, dairy
products, meat, sea foods, fruits and vegetables are stored in refrigerators. Food can be stored
safely for few days or a week

2. Freezing: The temperature of freezer is -18 to -40°C. Microbial growth is pre-vented

completely and the action of food enzymes greatly reduced. Frozen foods have better quality
and need uninterrupted supply of electricity while storing. Foods like poultry, meat, fish,
peas, vegetables, juice concentrates can be preserved for several months by this method

B. Preservation by High Temperature:

1. Pasteurization: Pasteurization is a mild heat treatment that kills a part but not all the
microorganisms present and usually involves the application of temperature below 100°C.

There are three methods of pasteurization:

1. Bottle or Holding Pasteurization: This method is commonly used for the preservation
of fruit juices. The extracted juice is strained and filled in bottles. The bottles are then
sealed air tight and pasteurized
2. Over Flow Method: Juice is heated to a temperature about 2.5! higher than the
pasteurization temperature and filled in hot sterilized bottles
 3. Flash Pasteurization: The juice is heated rapidly to a temperature of about 5.5°C
higher than the pasteurization temperature and kept at this temperature for about a
minute. This method has been developed specially for canning of natural orange juice,
grape and apple juice. It has the advantages of minimizing the flavor loss and
preserving the vitamins

2. Canning: Canning is the process in which the foods are heated in hermetically sealed
(airtight) jars or cans to a temperature that destroys microorganisms and inactivates enzymes
that can cause food spoilage. The general steps to be adopted for canning foods are

(i) Cleaning: It is the first step in canning. Thorough cleaning of the product to be canned
helps to remove most of the spoilage organisms

(ii) Blanching: This process serves as an additional hot water wash. It inactivates the food
enzymes and fixes the natural colour of the product. It also softens the fibrous plant tissues
and facilitates removal of skin. In this process the raw food material is immersed in hot water
or exposed to live steam for 2-5 minutes and immediately dipped into cold water to prevent
further exposure to heat

(iii) Filling: Either manually or by using machinery the contents can be filled in the cans. A
headspace of 6-9mm depth above the level of food in the can must be left

(iv) Exhausting: Gases are expelled by passing the open can containing the food through an
exhaust box in which hot water or steam is used. It expands the food and expels air and other
gases from contents and also from the head space area of the can.

(v) Sealing: The exhausted containers are immediately sealed to avoid re- contamination.

(vi) Sterilization: To bring about complete sterilization, thermal process is carried out. This
ensures the destruction of spoilage microorganisms. This is usually done by the application of
steam under pressure

(vii) Cooling: The containers are cooled rapidly to check the action of Cooling prevent
unnecessary softening of the food or change in the colour of the contents. It can be done by
means of air or water

(viii) Labelling: The containers are labelled with nutritional characteristics of the food inside

C. Preservation by Drying: Microorganisms need moisture to grow. When exposed to

sunlight or subjected to dehydration, the moisture in the food is removed and the
concentration of water is brought below a certain level. This prevents the growth of
microorganisms and thereby spoilage of food. Food preservation by drying is one of the
oldest methods practiced from ancient times

(i) Sun Drying: It is limited to regions with hot climates and dry atmosphere and to certain
fruits such as raisins, prunes, figs, apricots, pears and peaches. It is a slow process. Many
Indian foods are preserved by sun drying. Papads etc.,

(ii) Drying by Mechanical Driers: Artificial drying involves the passage of hot air with
controlled relative humidity over the food to be dried or the passage of the food through such
air. Fruits, vegetables, nuts, fish and meat can be successfully preserved by this method. In
the dehydration process, artificial drying methods like spray drying, vacuum drying, drum
drying and freeze drying are used for drying foods

(iii) Freeze drying: Removal of water from a frozen product by sublimation is called freeze
drying. Freeze dried foods will be of superior quality with light and porous texture

D. Preservation by Irradiation: Food irradiation also known as cold sterilization is another

preservation technique. The foods are bombarded by high energy rays called gamma rays or
by fast moving electrons to kill bacteria, fungi and insects and in some cases to delay fruit
ripening or prevent sprouting in onions and potatoes. The goal of irradiation is to kill the
microorganisms and inactivate the enzymes without altering the food.

II. Chemical Methods:

1. High Concentration of Salt: It is an ancient preservation technique. Food is treated

with salt or strong salt solution. Salt causes high osmotic pressure and shrinking of
cell, dehydrates foods and microbes by drawing out moisture
2. High Concentration of Sugar: Sugar has the ability to bind water and make it
unavailable for microbial growth. It reduces the solubility of oxygen in moisture,
which is essential for the growth and multiplication microorganisms. Apples, oranges,
guavas, grapes and pineapples are suitable for making jams and jellies. The fruits
should be just ripe because the pectin content is high in such fruits
3. Using chemical preservatives:

 Benzoic acid (including benzoates): Sodium benzoate is a salt of benzoic acid and is
used in preservation of coloured fruit juices and squashes
 Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source
of sulphur dioxide when it is added to the juice or squash. When used in fruits with
deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in
such cases benzoic acid is desirable

VI. FOOD ADDITIVES

Food additives maybe defined as "A substance or mixture of substances, other than a basic
food stuff, which is present in a food as a result of any aspect of food production, processing,
storage or packaging". The term does not include chance contaminants.

Need for Food Additives

➤ It provides protection against food spoilage during storage, transportation, distribution and
processing

➤ It is included in the preparation of convenience foods like jams and jellies

➤ To fortify or enrich the foods

➤ It is used to add colour, flavour, firmness and retards or hastens chemical reaction in food
➤To maintain nutritional quality of food
➤ Used as a preservative and colouring agent

CLASSIFICATION OF FOOD ADDITIVES

The food additives can be classified as following:

1. Preservatives: Preservatives are the compounds used to prevent and retard the microbial
spoilage of food. They are classified into:

Class I preservative: They are natural substances and addition of it in food is not restricted,
e.g., salt, sugar, honey, vegetable oil, spices etc.

Class II preservative: They are chemical substances which should be included in food in a
restricted quantity, e.g., benzoic acid, Sorbic acid etc.

2. Colouring agents: It is a dye, pigment or substance to impart colour in the food. It is

classified into natural colours (Naturally available, e.g., turmeric) Synthetic colours
(Synthesised from fruits, vegetables and chemicals, eg, tartrazine, sunset yellow)

3. Artificial sweeteners: These are said to be sugar substitute which contains less energy,
which are not produced naturally, e.g., saccharin, Aspartame, Dulcin etc.

4. Anti-Oxidants: Antioxidants are added to oils and fats to prevent oxidative rancidity, e.g.,
ethyl Propyl, Octyl Gallates etc.

5. Flavouring agents: They form a divergent group of organic compounds both natural and
synthetic in nature, e.g., menthol, vanillin etc.

6. Emulsifiers, Stabilizers and Thickeners: A variety of organic compounds form the group
of emulsifiers, stabilizers and thickening agents, e.g., Guar gum, Gelatin, Agar-agar etc.

7. Humectants: These are moisture retention agents. It controls viscosity, texture, bulking,
retention of moisture, reduction of water activity, control of crystallization and improvement
of softness, e.g., poly hydroxyl alcohols

8. Flour improvers: These are bleaching and maturing agents used to bleach and mature the
flour, e.g., Benzyl peroxide

9. Curing agents: These are additives to preserve meat, give them desirable colour, flavour,
and discourage microbial growth, e.g., Sodium nitrite

10. Chelating agents: These are anti-oxidants. They serve as scavengers of metals which
catalyse oxidation, e.g., Ethylene Diamide Tetra acetic

11. Leavening agents: Leavening agent causes expansion of dough and batter by releasing
gas and gives porous structure, e.g., Yeast, Baking powder and baking
HARMFUL EFFECTS OF FOOD ADDITIVES

➢Hydrogenated Fats: It cause cardiovascular disease and obesity

➢Artificial Food Colors: It leads to allergies, asthma and carcinogenic. ➢Nitrites and
Nitrates: Carcinogenic

➢Sulfites (sulfurdioxide, metabisulfites, and others): It leads to allergy and asthmatic

reactions. Sugar and Sweeteners: It leads to obesity, dental cavities, Hypoglycaemia and
diabetes

➤ Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin): It cause behavioral

problems, hyperactivity, allergies. The government has given statutory warning against the
use of any artificial sweetener for children and pregnant women foods

➤ Preservatives (BHA, BHT, EDTA, etc.): Causes allergic reactions, hyperactivity, and liver
problems

➤Artificial Flavours: Leads to allergic and behavioral problems

➤ Refined Flour: Low-nutrient calories, carbohydrate imbalances, altered insulin production.
➤Salt (excessive): Increase in blood pressure

VII. FOOD ADULTERATION

DEFINITION: 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

Reasons for food adulteration:

 To get more profit

 To increase the weight
 To increase the volume of trade by showing lower prices

TYPES OF FOOD ADULTERATION

(a) Intentional Adulteration: It is done intentionally with knowledge for financial gain
or to earn profit
Example: Sand, marble chips, stones, mud, chalk powder etc.,

(b) Incidental adulteration: Occurs accidentally in nature, without our knowledge

Example: Droppings of rodents, larvae in foods

(c) Metallic Contaminants: Addition of metals in the food is dangerous to health

 Example: Arsenic from pesticides, lead from mercury etc.,

HAZARDS OF FOOD ADULTERATION

 Food poisoning
 Stomach ache
 Indigestion
 Loose stools
 Apathy
 Nausea & Vomiting
 Allergic reaction & Fever
 Vision

PREVENTION OF FOOD ADULTERATION ACT (1954)

Prevention of food adulteration act, 1954 was, enacted by Indian Parliament in 1954

1. It formulates and monitors the standard of quality and purity of foods with emphasis
on prevention of adulteration of foods.
2. It is the basic structure intended to protect the common consumer against the supply
of adulterated foods.
3. It makes provision for prevention of adulteration of food and lays down the rule that
no person shall manufacture for sale, store, sell or distribute any adulterated or
misbranded food or food which contravenes the provision of act or rules.
4. It is not of the nature, substance and quality, which the food ought to be.
5. It contains any other substance which affects, or if the article is so processed so as to
affect injuriously the nature, substance and quality of the food.
6. It contains added inferior or cheaper substance that affects the nature and quality of
the food.
7. Any constituent of the food is removed so as to affect injuriously the nature, quality
and substance of the food.
8. It contains excessive or prohibited colours.
9. It contains excessive or prohibited preservatives.
10. It does not satisfy the standards prescribed by the authorities.

OBJECTIVES:

1. Ensuring pure and wholesome food to consumers

2. To protect consumers from fraudulent and discipline malpractices
3. To maintain quality of food stuff and edible substances
4. To prevent adulteration of food