Food Ethics

Ethics in
Food
Industry
FOOD ADULTERATION
LAND
ACKNOWLEDGEMENT
Kwsepsum (Esquimalt)
First Nation
Lkwungen (Songhees)
First Nation
OUR TEAM
RAJESH SAINI FAEZEH DILHANI VAIBHAV

SARMAST MITTAL
TABLE OF
CONTENTS
01 02 03 04
PROBLEMS ETHICAL RECOMMENDAT STRATERGI
Food Adulteration and The Affected to Address The to Create
Problems in Food ISSUES
Stakeholders IONS
Ethical Issues ES
Positive Change
Industry Identified
3,800,000
PEOPLE DIE
ANNUALLY
BECAUSE OF FOOD ADULTERATION (GLOBALLY)
● Food adulteration- a common
FOOD practice in the world
● Humans consuming these foods
ADULTERATIONS everyday
● Harmful effects to our health
● The usage of adulterants has
increased
● Reason- few legal controls on food
quality and/or poor/nonexistent
monitoring by authorities.
● Occurs where informal food
production and marketing services
are predominant, and enforcement of
food regulation is weak.
● Unethical and A SLOW POISON.
FOOD ADULTERATION
TYPES
Intentional Adulterants
are sand, marble chips, stone, mud, chalk
powder, water, mineral oil and coal tar
dyes.
Metallic Contamination
from pesticides, lead from water, and mercury
from effluents of chemical industries
Incidental Adulterants
through microorganisms
REASONS OF FOOD
ADULTERATION
PROFITS TRADE DEMAND >
To earn more profits To INCREASE
increase volume of trade SUPPLY
When supply is less
by showing lower prices. than demand
COST WEIGHT INGREDIENTS

To cut MONOLOLY
down the product costs To INCREASE
increase the weight, STORAGE
Shortage of authentic
to meet the market competition. adulterant is added. ingredients for re-selling.
OUTDATED INADEQUATE LACK OF

ShortageTECHNIQUES
of qualified personnel KNOWLEDGE
Inadequate knowledge on the AWARENESS
Lack of awareness
and outdated processing consequences and associated related to food safety
techniques food safety risks. outbreaks.
Why Food Adulteration Unethical
Disregard humans right of safe food
Threat to public health
● Causes more than 200 diseases – ranging

from diarrhea to cancers.
● 1 in 10 people in the world – fall ill

after eating contaminated food and 420
000 die every year, resulting in the
loss of 33 million healthy life years
● Children under 5 years of age carry 40%

of the foodborne disease burden, with
125 000 deaths every year
Unethical Practices in Food Adulteration
• Mixing excessive amount of
preservatives
• Mixing harmful chemicals and toxic

artificial colors
• Substituting low priced products and

other materials
• Concealing the quality of food by

mislabeling,
• Selling expired food and serving

rotten dishes.
Effects on Stakeholders
• All consumers – Children/ Adults/ Old people
• National Economic Loss
• Effects on developing countries
• US$110 billion is lost each year in productivity

and medical expenses
• -Foods get easily contaminated with microbes due

to the poor hygiene and sanitation
• - Week Regulatory services
• Effects on developed countries
• -10% of food that consumers buy in the developed

world is adulterated
• Less contaminated foods as compared to developing

countries
Recommendations
Government intervention
•  Strengthening the penalties and imprisonment
•  Imposed food regulatory laws safety standards, protocols
•  Regular Inspections and audits
•  Certification for quality assurance
•  Public awareness program
•  Monitoring and regulating food advertisements
Public Intervention
•  Aware the consumer rights
•  Must be educated about the harmful impact of food adulteration
•  Must be vigilance and whistleblowers
•  Unite against the misconduct
•  Act as socially responsible persons against food adulteration
Recommendations
Companies
•  Exercise business ethics and CSR
•  Focus Sustainable development rather than short term profit
maximization
Global attention
•  Strengthening the WHO, & FAO relationships towards monitoring food
adulteration
•  Implement food safety standards and protocols
•  Continuing research and global awareness program
• Ex- Food adulteration and health-related issues: different types of
cancer.
Specific Strategies to create positive change
• Identifying the vulnerabilities and actionable process steps
• Mitigation Strategies
• Training and record keeping
Community engagement/Accountabilities
Food adulteration control strategies can be implemented with the
participation of the following departments:
01 02 03 04
Regulatory Food industry Scientific Consumers and

authorities Community users
Regulatory authorities /Accountability
• Lay down the tougher laws
• Increase the public awareness
• Provision of the feasible rules and regulations
• Updating the rules at regular intervals
• Monitor of the implementation
• Regular interactions with the industry
Food industry /Accountability

• Feel more moral responsibility in the food supply chain and community
health
• Regular updates on the production process and hazardous materials
• Risk assessment for all ingredients and additives
• Frequent testing of vulnerable ingredients and additives
Scientific Community/Accountability
• Develop validated test procedures to analyze the
ingredients and additives
• Share the latest uprate with the regulatory
authorities and industry
Consumers and users /Accountability

through microorganisms
• Awareness of all types of food adulteration
• Distinguish the difference between the natural and aesthetic
• Ensure the affixing of industry labels on food package before
consuming
• Complain to the competent authorities if adulteration is observed
• Concern and special attention to the quality of children’s favorite
foods
Questions?
THANKYOU
REFERENCES
WHO. (2020). Fact sheets. World Health Organization.

https://www.who.int/news-room/fact-sheets
Collins, E. J. (1993). Food adulteration and food safety in Britain in the 19th and early
20th centuries. Food policy, 18(2), 95-109.
https://www.sciencedirect.com/science/article/abs/pii/0306919293900187
Nasreen, S., & Ahmed, T. (2014). Food adulteration and consumer awareness in Dhaka
City, 1995-2011. Journal of health, population, and nutrition, 32(3), 452.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4221451/
Mepham, T. B. (2015). Food ethics. Ethics, law and society, ed. VJ Gunning, and S.
Holm, 141-152. https://books.google.ca/books?
hl=en&lr=&id=FW8OrtPgGxoC&oi=fnd&pg=PA141&dq=%22food+adulteration%22+
%22ethics
%22&ots=JZDYOyOCw4&sig=Jlzy30GojXY48Bv9A9MDSeWFT90&redir_esc=y#v=onepa
ge&q&f=false

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Ethics in

RAJESH SAINI FAEZEH DILHANI VAIBHAV

COST WEIGHT INGREDIENTS

OUTDATED INADEQUATE LACK OF

Threat to public health

● Causes more than 200 diseases – ranging

● 1 in 10 people in the world – fall ill

● Children under 5 years of age carry 40%

• Mixing harmful chemicals and toxic

• Substituting low priced products and

• Concealing the quality of food by

• Selling expired food and serving

• National Economic Loss

• Effects on developing countries

• US$110 billion is lost each year in productivity

• -Foods get easily contaminated with microbes due

• - Week Regulatory services

• Effects on developed countries

• -10% of food that consumers buy in the developed

• Less contaminated foods as compared to developing

Regulatory Food industry Scientific Consumers and

Food industry /Accountability

Consumers and users /Accountability

WHO. (2020). Fact sheets. World Health Organization.

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