The Prevention of Food

Food drugs are generally controlled through a common administration i.e. FDA (Food Drugs Administration in various states/country). The main objective of the Prevention of Food Adulteration Act is to make provision for the prevention of adulteration of food. The Act was passed in 1954 Rules under the Act were passed in 1955. 

Role of Probiotic Bacteria in the Prevention of Food Allergy...78... 

ROLE OF PROBIOTIC BACTERIA IN THE PREVENTION OF FOOD ALLERGY... 

The Government of India enacted a Central legislation called the Prevention of Food Adulteration Act (PFA) which came into effect from 1st June 1955. This Act repealed all laws existing at that time in Indian States concerning food adulteration, a new edition was published 1981. 

An amendment of the Prevention of Food Adulteration Rules has been published in 1988 [53]. A new rule 64 BBB on the use of menthol has been inserted, limiting menthol in confectionery to 0.1 %. In addition to the prohibition of the use of... 

Anon., 2001. The Prevention of Food Adulteration Act, 1954 . Eastern Book Company, Lucknow, India. 

Most foods deteriorate due to action of microorganisms, which use foods as their substrates. Therefore, the knowledge of factors that favor or inhibit microbial growth is of great importance as it could be applied in food processing to ensure food safety and the prevention of food spoilage. 

The trade and distribution of food and foodstuffs is immediately endangered by spoilage, and several materials based on CI2 are suitable for the protection of products of plant or animal origin against microbial contamination. Food-borne diseases such as intoxication by Staphylococcus aureus remain a problem in many locations worldwide, and are relevant to adequate shelf-life for food, as well as the benefits of Cl2-products that are effective in the prevention of food or feed damage. 

Standards for production of iodized salt have been laid under the Prevention of Food Adulteration Act (PFA). 

The basic principle is to prioritize different waste management options according to their environmental desirability. The top of food waste hierarchy is the prevention of food waste and recovery of food to feed hungry people. In this case, some issues, including society, ethics, and sanitary conditions, require the food must be edible. 

One of the most prominent problems confronting the modem food processor is the prevention of rancidity. Rancidity affects not only the palatability of the food but the nutritive value as well—for example, oxidative spoilage of fats has been shown to be responsible for the partial destruction of the essential fatty acids (6) and of other dietary nutrients such as vitamins A (12) and E (9), and perhaps D (26) and certain members of the B complex (5, 29, SO). When one considers that nearly every food contains some fat and that this fat is subject to oxidative spoilage, the magnitude of the problem of rancidity is at once obvious. 

In spite of inadequacies in laboratory methods, much valuable time is saved through accelerated tests, and much valuable information is obtained. The foods chemist, through the judicious application of these tests, is making rapid progress in the prevention of rancidity, and in improving the quality of fats and fatty foods. 

The measurement of filth elements by microanalysis is a valuable adjunct in the enforcement of the Food, Drug, and Cosmetic Act and serves as an efficient means of evaluating conditions of cleanliness, decency, and sanitation in food-producing plants. This, of course, is in addition to the value of microanalytical methods in the determination of the fitness of foods as they reach the consumer. The techniques available, together with proficiency of manipulation, repeated references to authentic materials, and sound judgment in the interpretation of results, provide effective enforcement weapons in the constant war to prevent the production and interstate distribution of products which are unfit for the table of the American consumer. 

ADM INI STERI NG TOCAIN IDE AN D M EXILETIN E Tocainide and mexiletine are administered at 8-hour intervals and with food (or an antacid) to prevent gastrointestinal upset. In addition, administering tocainide with food may offer some protection gainst toxicity because the absoq> tion rate is slowed in the presence of food. 

Vitamin C occurs as L-ascorbic acid and dihydroascorbic acid in fruits, vegetables and potatoes, as well as in processed foods to which it has been added as an antioxidant. The only wholly undisputed function of vitamin C is the prevention of scurvy. Although this is the physiological rationale for the currently recommended intake levels, there is growing evidence that vitamin C may provide additional protective effects against other diseases including cancer, and the recommended dietary allowance (RDA) may be increased in the near future. Scurvy develops in adults whose habitual intake of vitamin C falls below 1 mg/d, and under experimental conditions 10 mg/d is sufficient to prevent or alleviate symptoms (Bartley et al., 1953). The RDA is 60 mg per day in the USA, but plasma levels of ascorbate do not achieve saturation until daily intakes reach around 100 mg (Bates et al., 1979). Most of the ascorbate in human diets is derived from natural sources, and consumers who eat five portions, or about 400-500 g, of fruits and vegetables per day could obtain as much as 200 mg of ascorbate. 

World Cancer Research Fund (1997) Colon, tecXma ,Food, Nutrition and the Prevention of Cancer A Global Perspective, 216-51, Washington DC, American Institute for Cancer Research. 

WORLD CANCER RESEARCH FUND (1997) Food, nutrition and the prevention of cancer a global perspective. American Institute for Cancer Research, Washington DC, USA. 

MCINTOSH G H (2001) Cereal foods, fibers and the prevention of cancers. Australian Journal of Nutrition and Dietetics, 58 Suppl. 2 S35-S48. 

Kris-Etherton, P.M. et ah. Bioactive compounds in foods their role in the prevention of cardiovascular disease and cancer. Am. J. Med., 113, 71, 2002. 

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