introduction of food hygiene, food additives, food processing, sanitation of food establishment, food handlers, conservation of nutrients, before, during and after food preparation, food fortification, food adulteration, food standards, PFA act, milk hygiene, pasteurization of milk, tests of pasteurization, meat hygiene, slaughterhouse hygiene, fish hygiene, egg hygiene, along with references.

1. -DR. SUNAINA KUMTHEKAR
JR3, DEPT. OF COMMUNITY MEDICINE
GMC, AURANGABAD

2. CONTENT
1. Introduction
2. Food additives
3. Food processing
4. Sanitation of food establishment
5. Conservation of nutrients
6. Food fortification
7. Food adulteration
8. Milk Hygiene
9. Meat hygiene

3. INTRODUCTION
Food hygiene-
“Food hygiene are the conditions and measures
necessary to ensure the safety of food from production to
consumption.”

4. FOOD ADDITIVES
 Addition of ‘non-nutritious’ substances to food, in small
quantity, to improve appearance, flavor & storage
properties.
• Coloring agent
• Flavoring agent
• Sweetening agent
Cat1- Direct
• Pesticides
• RodenticidesCat II- Indirect
• Lead chromate
• feSO4
• Metallic yellow
Prohibited
additives

5.  Effects of food additives- Allergy, food poisoning,
carcinogenicity
 Ex- Bread, biscuit, cake, jam, jellies, soft drinks etc.
 Adulterated = if > permissible level
 Printed on label- Nature & quantity of additive
 Govt. regulations- PFA act & Fruit products order

6. FOOD PROCESSING
Parboiling
Puffing / parching
Sprouting / germination
Fermenting
Liming
“Set of techniques used to transform raw ingredient into
food or to transform food into other forms for consumption.”

7. SANITATION OF FOOD ESTABLISHMENT
(Restaurant, Eating Places)
1. Location
2. Floor
3. Rooms
4. Walls
5. Lighting & Ventillation
6. Kitchen
7. Store room & furniture
8. Collection of refuse

8. 1. Location- not near open drainage, stable, manure pit
2. Floor- higher than adjoing land, impervious, easy to keep clean
3. Rooms-whr meals r served shall not <100sq ft. accommodate max 10 pers
4. Walls-upto 3ft.smooth, impervious, easily washable
5. Lighting & Ventillation-ample natural lighting aided by artificial wth gud
circular air
6. Kitchen-floor space- min 60sqft. Window opening- to be 25% of floor ar.,
flooe-impervious easy to wash non slippery, doors windows-rat n fly
proof,self closing type. Ventillators-2% of floor ar in addn to smoke pipes.
7. Store room & furniture-separate room for cooked n raw foods, rat n vermin
proof.. Strong furniture easy to clean n dry
8. Collection of refuse- in covered, impervious bins, disposed off twice a day
9. Water suppl-independnt.adequate,continous

9. Food handlers-
1. Pre-placement medical examination
2. Day to day health appraisal
3. Abstain from duty if infection present
4. Periodic medical check up & prompt t/t
5. Education of food handlers.
6. Maintain high std of personal hygiene- Hairs, Hands,

10. CONSERVATION OF NUTRIENTS
Before
• Air tight
container
• Sprouting
• Washing
wth min
water
• Avoid too
small & too
early cutting
During
• Veg in
boiling
water
• Not >15min
• No baking
soda
• Milk boiling
• Add salt
late
• Little acid
• Steam
heating
After
• Avoid
repeated
reheating
• Eat food as
early as
possible

11. FOOD FORTIFICATION
 Def-
“Process whereby nutrients are added to foods to
maintain or improve the quality of diet of a group, a
community , or a population”
 Food vehicle
 Fortificant
 Food enrichment- Replacing nutrients lost in processing.

12.  Need for fortification-
Micronutrient deficiency
 Ex.
1. Vanaspati Ghee - Vit A & D
2. Common salt- Twin fortification
3. Wheat flour- Groundnut flour, lysine
4. Fluoridation of water

13. Choosing a fortificant
1. Regular diet by community
2. Stable
3. Non hazardous
4. No change in smell, taste n appearance
5. Cost

14. FOOD ADULTERATION
 Def-
“Process of mixing, substitution, concealing the quality,
putting up decomposed foods for sale, misbranding or giving
false labels & addition of toxicants.”
 Traders – Greed for money
 Disadv: Paying more & at risk

15. FOOD STANDARDS
Codex alimentarius
commission
PFA std
AGMARK std
ISI std

16. PREVENTION OF FOOD ADULTERATION
(PFA ACT 1954)
 Objectives : Ensure, protect, prevent
 Rules by central body c/a “Central committee for food std.”
 Enforced by state Govt.
 State Govt. appoint- Food Analyst & Food Inspector
 Chain of 82 state food labs & 4 central labs

17.  Punishment
1. Import, manufacture, storage, sale or distribution of any food
article which is adulterated by allowing its quality or purity to
fall
2. Giving a false warranty in writing in respect of any food
article.
3. Preventing a food inspector from taking a sample
4. Injurious to health
5. Likely to cause death or grievous bodily harm.
 Health education approach

18. Milk
hygiene
Meat
hygiene
Fish
Egg

19. MILK HYGIENE
 Source of infection
1. Dairy animal
2. Human handler
3. Environment/ premises
4. Milk vessels
 After drawn - cooled immediately to <10ºC

20. PASTEURIZATION OF MILK
1
Holders method- 63-66ºC (30min) to
5ºC
2
HTST- 72ºC (15sec) to 4ºC
3
UHT- 125ºC few sec

21.  Kills 90% bact. Heat resistant tubercle bacillus, Q
fever org.
Does not kill thermoduric bact. nor bact. Spores.

22. TESTS FOR PASTEURIZATION
Phosphatase test- 60ºC
(30min)
Std. plate count- 30k/ml
Coliform count- Ab/ml
Methylene blue reduction
test

23. • Phosphatase test- 60ºc (30min)-addition of buffer
disod.phenyl phosphate nd incubated.If enz present,
releases phenol which is indicated by adding Folin’s reagent
turns milk blue=enz present=not pasteurized / /addition of
raw milk
• Std. Plate count- 30k/ml permissible limit of bact.
• Coliform count- ab/ml-should destroyed by
pasteurization.
• Methylene blue reduction test-to detect destruction of
bacilli.1ml methyln blue+10ml milk-incub in water bath
for 5hrs. Discoloration=presence of bact.

24. MEAT HYGIENE
Meat – various tissues of animal origin.
Diseases- Tapeworm infestation, Bacterial infestation.
• Meat inspection-
1. Proper inspection by veterinary staff.
2. AM & PM examination
 Good meat-
i. Not pale pink/ deep purple, slimy, not shrink on cooking
ii. Firm n elastic with agreeable odour, marble appearance

25. SLAUGHTER HOUSE STD.
(Under model public health act 1955 INDIA)
1. Location
2. Structure – floor n walls
3. Disposal of waste- Blood, garbage not into public
sewers
4. Water supply-
5. Instrument-
6. Other animals-
7. Storage of meat- For overnight, temp <5ºC

26. FISH HYGIENE
Signs of fresh fish-
1. Firm n stiff to touch
2. When held flat on hand, tail should not drop
3. Eyes, gills
4. Scales- not easily detachable
 Decomposition begins- flaccid body, blood-dull red
wth offensive odor
 Diseases
 Tinned fish- Inspection of tin

27. EGG HYGIENE
 Freshly laid- sterile
 Pathogenic salmonella- penetrate cracked shell

28. REFERENCES
1. K. Park, Parks’s textbook of preventive & social
medicine, 25th edition, Feb 2019, pages 710-716.
2. P. Agrawal, DART, fssai, pages 6-36
3. AH Suryakantha, Community medicine with recent
advances, 4th edition 2017, pages 180-187
4. R. Bhalwar, Textbook of community medicine, 2nd
edition 2018, pages 470-474, 481-490.
5. https://ffrc.fssai.gov.in
6. https://www.indiafilings.com/learn/punishment-food-
adulteration-fssai
7. J.P. Baride, A.P.Kulkarni, Textbook of community
medicine, 3rd edition, 2006, pages 720-725.
8. https://www.who.int/foodsafety/areas_work/food-