4 standard marks in food adulteration
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Answer:
Food Adulteration Act & AGMARK
1. Food Adulteration & AGMARK Presented by : Sumit Bansal B.tech(Food technology
2. Food adulteration is defined as ‘the intentional addition of non-permitted foreign matter’. Reasons for food adulteration are To get more profit To increase the weight, adulterant is added. To increase volume of trade by showing lower prices.
3. When is food said to be adulterated ? • Constituent is wholly or partly abstracted. • Article is prepared , packed or kept under insanitary condition. • If there is rotten , decomposed or insects in the material. • If it contains poisonous ingredient or diseased animals • Unprescribed colored substance. • Any prohibited or excessive preservative. • If the standard is not
Explanation:
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Answer:
Food adulteration is act of intentionally debasing the quality of food offered for sale either by the admixture or subsitution of inferior substances or by the removal of some valuable ingredient.
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