CONTENTS:- Preface. 1. Prevention of adulteration of food and beverages: an introduction. 2. Beverages: non alcoholic and alcoholic. 3. Milk and milk products. 4. Tea and coffee. 5. Spices, condiments and pan masala. 6. Fruit products. 7. Cereals. 8. Common salt, edible oils and fats. 9. Baking powder and strachy foods. 10. Sweetening agents. 11. Vanaspati, vinegar and geletin. 12. Sweets and confectionery. 13. Food colours. 14. Colouring matter, packaging and labelling. 15. Flavouring agents, insecticides and pesticides. 16. Preservatives, poisonous metals and anti-oxidants etc. 17. Prohibition and regulation of sales and conditions for sale and licence. 18. Food poisoning, offences, warranty, punishment and allied issues. 19. Central committee for food standards. 20. Standards of quality of food. 21. Analysis of food: public analyst and food inspectors. 22. Samples: sealing, fastening and despatch. Model questions for examinations.
The book is an important piece of guidelines for law enforcing officials dealing with anti-food adulteration measures and in discharging anti-adulteration measures and the solemn duty imposed on them by the statute on which the entire nation depends. The contents of the book will definitely help in guiding to protect the society against unscrupulous and anti-social dealers and ensure that the food which the public could buy is inter alia prepared, packed and stored under sanitary condition so as not to be injurious to be people consuming it. In all there are 22 topics dealing with different subject-matter which are ground under Part I, Part II and Part III. The text is supported by tables, figures, examples and case etc., to make interesting and understandable subject.