Food contamination and its effects

2. Definition
.

3. Types of Adulteration
 Intentional: Adulteration is done with the
knowledge of the producer for more profit and
quantity.
 Incidental: The adulteration is done unknowingly.
For example, some reaction while preparing,
outdated food, residual, pesticides, rodent droppings
etc.

4. Experiments
 Honey
 Test 1
A drop of honey is dropped in the thumb nail. If it flows
then it is adulterated.
 Test 2
A matchstick which is
dipped in honey is burnt.
If the honey is pure then
it will burn.

5. .
 Spice powder
 Test 1
Take a beaker of water. Sprinkle
the spice powder on the surface of
water. The spice will settle down .If
coloring substance is added the
water will turn into
red,yellow,orange etc in colour.

6. .
 Pepper
 Test 1
When observed closely with a hand
lens, we can find that pepper seeds are in
spherical shape and papaya seeds are oval
shaped.
 Test 2
When we rub them in our hand pepper
gives a spice smell and papaya does not
have any smell.
 Test 3
When Pepper is dropped in water
papaya seed floats and pepper sinks.

7. .
 Milk
 Test 1
When a drop of milk is dropped on a polished
surface, if it leaves a mark and flows slowly.
 Test 2
When a drop of iodine added to milk ,if it
turns blue then it is adulterated with starch.
 Test 3
Some Milk is taken in a plate and some
drops of different colour inks are dropped at
the center. When a cotton is placed at the
center colour spreads all around the milk. This
happens only in a pure milk.

8. •Coffee powder
 Test 1
The coffee powder is sprinkle at the surface of water.
If it is adulterated then it will change the colour of the water.

9. •Mustard oil
 Test 1
As mustard oil is costly it is
adulterated with argemone oil.
When it is left undisturbed they
form different layers.

10. •Wheat flour
 Test 1
Nowadays Whet flour is adulterated with chalk
powder(CaCO3).So when HCl is added in the sample
if effervescence is formed then it is adulterated.

11. Causes of Adulteration
 High demand
 Lowering the cost of the product to compete with
the market.
 To gain profit
 Low affordation by people
 Lack of trained men
 Outdated processing techniques
 Not aware of its effects

12. Newspaper Clippings

13. Effects of Adulteration
 It is injurious to health.
 It causes many diseases.
 It also causes deficiency diseases as it disables us to
get the real nutrients of the quality products.
 It causes children deficiency in health and mental
ability.
 It causes new diseases in our body like cancer,
damage to digestive tract, liver and stomach
disorders.
 It doesn't allow to enhance the product.

14. Censes report

15. Laws against Adulteration
 The Federal food and cosmetic drug act of 1938 first
introduced the idea of prevention of food
adulteration.
 In 1954,The Prevention of Food Adulteration act was
passed which enforced the previous laws which was
against adulteration.
 In 2004,these laws were again enforced and the
punishments were increased.