INTRODUCTION
Food is a substance when taken inside, meets 3 requirements of body, such as it is essential for energy production, replacing of the worn-out tissues and promotion of tissue growth. Mainly its either by themselves or in a combination with others in the body having among their functions which are regulating these 3 processes. For the purpose to appreciate of influence food on health and the factors which effect food requirements, it is necessary to know the chemical compositions of foods and their metabolism in man. This knowledge is for assessing the food requirements of in the practical theory, the clinical effects of diets varying stands and their rectification is possible only if the basic facts are estimated justly. The common constituents of food necessary for human nutrition are proteins, fats and carbohydrates which yield energy and carry tissue growth and repairs. Energy is required for maintaining body temperature and main actions of organs and for mechanical work. Vitamins are organic compounds required in small quantities for normal growth and maintenance of a healthy life. Vitamins are mostly available in fresh milk, meat, eggs, vegetables and fruits.
Inspection of food stuffs.
The prevention of food adulteration act, 1954 is to control quality of food stuffs kept for sale to the public. The inspection of food items offered for sale is necessary to ensure that they are of an adequate nutritive value,will not cause food borne diseases. Composite laboratories are available for special tests and analysis. Food inspectors and regional vigilance food inspectors are appointed in municipal corporations and panchayaths by state governments. The service of food inspection officers are enlisted to work with food laboratories to ensure the quality of food and if any adulteration is found in tests the seller will be prosecuted and if found guilty then punished with fine and imprisonment. Adulteration of food at storage and selling of adulterated food to public are offense as per food adulteration act,1954.
Inspection principles
Sampling of the products requiring inspection is the first important procedure. Samples should be adequate in quantity. For example if tinned milk is being examined it may be essential to sort the consignments into different brands. In the analysis of sample obtained the factors should be noted are the appearance, taste, physical condition, smell of the commodity in relation to its normal characteristics and its keeping qualities. For the food items in bottles, in cartons. bottles and cans,etc, the internal and external condition of the container, expiry date of warranty period and name of manufacture are to be considered.
Disposal of food stuffs after examinations.
Food may be considered fit for issue with out conditions, fit for issue with in a limited period, or unfit for issue. The only difference between atta and flour, these two wheat products are, in the the point of view of inspections, is that atta contains more pericarp or bran and of the germ of the wheat berry. So it is a grayish colour as compared with refined flour. Fresh flour or atta smells good and having a uniform and has a band taste devoid of sharpness. Prolonged storage normally results deterioration or from adverse storage conditions.The main causes for rejection are poor baking quality, infestation of larvae by common during monsoon, mould infection may occur in moist condition, and etc. Ordinary bread is made of white flour and must be well risen and aerated and free from large cavities and with a elastic peace of bread. It can be consumed after 24 hours after baking, and the main defects in bread are heaviness and sourness and soddenness. All these may be due to bad storage and bad baking. Biscuits are made of flour, sugar, salt, hydrogenated oil, water , milk and bicarbonate of ammonia. On examination it should be noted appearance, colour, odour, hardness, palatability and presence or absence of insects. The main defects are rancidity, softness and presence of moulds. The main principles of inspecting fresh milk supplies is to find out visible dirt and adulteration and assess nutritive value and keeping quality and ascertain efficiency of pasteurization. The specific gravity of milk is1.029 to 1.033. But adulterated milk by water with will show below normal, but still can show normal by adding sugar or corn- flour. This can be detected by laboratory tests.
Appearance of rice and degree of milling, insect infestation, mouldiness should be noted while inspecting rice.And milk products and hydrogenated oil, tinned fruits and jam, sugar, dals and beans and peas, condiments, tea, salt, tinned meat and fish and etc are to be inspected periodically in shops and in hotels where food is served and samples also to be taken and sent for laboratory tests to find out adulteration in food stuffs displayed for selling to public.
pm kutty
Inspection principles
Sampling of the products requiring inspection is the first important procedure. Samples should be adequate in quantity. For example if tinned milk is being examined it may be essential to sort the consignments into different brands. In the analysis of sample obtained the factors should be noted are the appearance, taste, physical condition, smell of the commodity in relation to its normal characteristics and its keeping qualities. For the food items in bottles, in cartons. bottles and cans,etc, the internal and external condition of the container, expiry date of warranty period and name of manufacture are to be considered.
Disposal of food stuffs after examinations.
Food may be considered fit for issue with out conditions, fit for issue with in a limited period, or unfit for issue. The only difference between atta and flour, these two wheat products are, in the the point of view of inspections, is that atta contains more pericarp or bran and of the germ of the wheat berry. So it is a grayish colour as compared with refined flour. Fresh flour or atta smells good and having a uniform and has a band taste devoid of sharpness. Prolonged storage normally results deterioration or from adverse storage conditions.The main causes for rejection are poor baking quality, infestation of larvae by common during monsoon, mould infection may occur in moist condition, and etc. Ordinary bread is made of white flour and must be well risen and aerated and free from large cavities and with a elastic peace of bread. It can be consumed after 24 hours after baking, and the main defects in bread are heaviness and sourness and soddenness. All these may be due to bad storage and bad baking. Biscuits are made of flour, sugar, salt, hydrogenated oil, water , milk and bicarbonate of ammonia. On examination it should be noted appearance, colour, odour, hardness, palatability and presence or absence of insects. The main defects are rancidity, softness and presence of moulds. The main principles of inspecting fresh milk supplies is to find out visible dirt and adulteration and assess nutritive value and keeping quality and ascertain efficiency of pasteurization. The specific gravity of milk is1.029 to 1.033. But adulterated milk by water with will show below normal, but still can show normal by adding sugar or corn- flour. This can be detected by laboratory tests.
Appearance of rice and degree of milling, insect infestation, mouldiness should be noted while inspecting rice.And milk products and hydrogenated oil, tinned fruits and jam, sugar, dals and beans and peas, condiments, tea, salt, tinned meat and fish and etc are to be inspected periodically in shops and in hotels where food is served and samples also to be taken and sent for laboratory tests to find out adulteration in food stuffs displayed for selling to public.
pm kutty
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