Food adultration

2. FOOD ADULTERATION

3. INTRODUCTION
ADULTERATION
A deceptive act of misleading food buyers
causing reduction of food quality or nutritional
value.
Types
 Intentional Adulteration
 Incidental Adulteration

4. Public Health Concerns
Health concern related to food adulteration
includes
 food poisoning
 Stomach-ache,
 indigestion,
 loose stools,
 Cough, fever,
 Vomiting or nausea.

5. Regulatory Authorities
Worldwide
 International Food Safety Authority
Network (IFOSAN)
Pakistan
 Pakistan Standard and Quality Control
Authority (PSQCA)
Islamabad Capital Territory
 Capital Development Authority (CDA)
 Provincial Food Authorities (PFA, SFA,
KPKFA, BFA, AJKFA,GBFA)

6. USE OF ADULTERANTS
Adulterants used in food items
 Red Lead Salt
 Metanil Yellow
 Exhausted Tea
 Papaya Seeds
 Aniline Dyes
 Edible Gelatin

7. ANALYSIS OF ADULTERATION IN SELECTED FOOD ITEMS
1. RED CHILI POWDER
RED LEAD SALT
BRICK POWDER
Red Chili Powder Added In
Beaker + H2O
+
KI
Yellow Precipitates
HNO3
2. BLACK PEPPER
MINERAL OIL IN BLACK
PEPPER
Powder
Samples
Few Dops
Of H2O
Oil
Appearance
Confirmed
The Presence
Of Mineral
Oil
PAPAYA SEEDS
Treating Black
Pepper (1g) + H2O
(5 ml)
A Floating
Substance Indicates
The Presence Of
Adulteration.

8. 3.TURMERIC POWDER
ADULTERANT
Metinal Yellow
Yellow Clay
Chalk
RAPID TEST
• Take a pinch of turmeric in a
test tube Add few drops of
concentrated HCL
• Take sample of turmeric
powder with water in a glass
and allow to stand for some
time.
• 2 g of sample with few
drops of water and HCL will
added in the test tube
INDICATOR
• Pink or Red color on
dilution shows the presence
of metinal
• The yellow clay will settle
down at the bottom leaving
turmeric on the top.
• Bubbles will indicate the
presence of chalk
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9. 4. CORIANDER POWDER
ADULTERANT
Saw dust
Common salt
RAPID TEST
Take 5 grams of
sample and add it to
water.
In 5ml of sample
add a few drops of
silver nitrate.
INDICATOR
Dust will float and
can be easily detected
by its foul smell.
White precipitate
indicates common
salt adulteration
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10. 5.EDIBLE OIL
ADULTERANT
Argemone oil
Prohibited Color
Mineral Oil
RAPID TEST
• Few drops of conc. HNO3
will added in 1 ml of oil
sample
• 5 ml of conc. HCL will be
added the contents will left
undistributed for 5 min.
• Ethanolic KOH will added
in 2 ml of oil.
INDICATOR
• Red to reddish brown color
in the aid layer indicates the
presence of argemone oil.
• Color separation in upper
layer of solution indicates
the presence of prohibited
color.
• Appearance of turbiity
indicates the presence of
mineral oil.
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11. 6.GHEE
ADULTERANT
Dalda or Vanaspati
Mashed Potatoes
Paraffin Wax And
Hydrocarbons
RAPID TEST
• 10 drops of conc. HCL or
muratic acid + small amount
of sugar will added
• Few dropsof iodine solution
will add.
• Heated with acetic
anhydride.
INDICATOR
• Red coloration indicates
presence of dalda in ghee.
• Brownish color turns to blue
in the presence of mashed
potatoes.
• Droplets of oil floating on
the surface of unused acetic
anhydride indicates the
presence of wax or
hydrocarbons.
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12. Industrial
Gelatin
Edible
Gelatin
Protein Adulteration will be Identified By
Using Spectrometer
7. BLACK TEA
8. YOGURT
BLACK/BENGAL
GRAM DAL HUSK
WITH COLOR
Moist Filter Paper
Immediately Release
Added Color
EXHAUSTED TEA
Sprinkle A Little
Tea Dust
Red Orange
Color Appears

13. 9. ORANGE JUICE
ADULTERANT
Metanil yellow
Saccharin
RAPID TEST
Take 5ml sample in a
beaker and color extracted
from luke-warm water.
Add few drops of HCL in
it
 In 5ml sample add little
amount of water. After that
add few drops of HCL and
put 10mL solvent ether in
it. Its taste will be checked
INDICATOR
Magenta red color
developed showed
presence of metanil yellow
Lingering sweeter effect
on tongue and bitter taste
left on the tongue showed
saccharin presence
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14. 10. SODA LEMONADE
ADULTERANT Mineral Acid
RAPID TEST 2 drops of the lemonade soda will be poured on a metanil
yellow paper-strip
INDICATOR Violet color will indicate the presence of mineral acid
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15. Suggestions To Address Adulterants in Food Items
Inspection and
random
sampling of food
products
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To prevent food
adulteration regular
surveillance and
monitoring is
necessary.
Awareness of
harmful health risks
of adulteration