Food adulteration
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Food adulteration involves lowering the quality of food by removing vital components or adding inferior substances known as adulterants like marble pieces in grains, colors in pulses and sweets, lime in wheat flour, and argemone oil in ghee and butter. Adulterated food can cause health issues like headaches, gastrointestinal problems, and even cancer from colors like metanil yellow. The Prevention of Food Adulteration Act regulates standards and punishes traders who violate them. Common detection methods identify adulterants through magnets, visual sorting, floating tests, and color changes with acids.
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Food adulteration
The document discusses food adulteration in India. It defines adulteration as the addition of unwanted substances to food. The Prevention of Food Adulteration Act of 1954 aims to prevent this by establishing standards for foods. Foods can be adulterated intentionally or incidentally by adding things like chemicals, filth or inferior substances. Common adulterants found in India include metals in spices, artificial colors in dairy, and toxic chemicals in snacks. Widespread testing by authorities finds that many foods commonly fail quality standards. High levels of adulteration remain a major public health issue.
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Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
1. Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for consumption.
2. Common food adulterants include metanil yellow, malachite green, argemone seeds, and starch, which are added to enhance colors or textures but can be carcinogenic or cause other health issues over long term consumption.
3. Tests can detect adulterants like detecting papaya seeds in black pepper by seeing what floats in water, or seeing if milk leaves a trail on a surface or flows quickly, indicating added water. Food safety authorities regulate packaging, labeling, and sanitation to prevent adulteration.
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This document discusses food adulteration, including definitions, common adulterants added to various foods and their health effects. It defines food adulteration as the addition or subtraction of any substance that affects the natural composition and quality of food. Common adulterants added intentionally for financial gain include water, chemicals and inferior substances to dairy products, oils, spices and meat. Adulterated foods can cause health issues like cancer, renal failure and epidemics. The document also outlines reasons for food adulteration and laws enacted in India to prevent it.
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The document discusses food fortification and functional foods. It provides definitions of fortified foods and functional foods. It also discusses the importance of functional foods in improving public health and generating income. The types of food fortification are described as biofortification, microbial biofortification, commercial fortification, and home fortification. Two case studies on fortifying orange juice with vitamin D and developing a fortified sapota-papaya fruit bar are summarized. The studies found that fortifying foods can successfully increase nutrient levels and improve health.
CODEX ALIMENTARIUS.pptx
Developed Codex in 1962.
Subsidiary of Food and Agriculture Organization (FAO), United Nations
(UN)and World Health Organization (WHO).
Joint venture between FAO and WHO to formulate internationally
accepted food safety standards for protection of
human health and to ensure fair trade practices.
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Codex Alimentarius is taken from the Latin term
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all basic food types, raw, semi-processed and processed, that are
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internationally. Review of member laws based in internationally accepted
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1. Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for consumption.
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The document discusses food fortification and functional foods. It provides definitions of fortified foods and functional foods. It also discusses the importance of functional foods in improving public health and generating income. The types of food fortification are described as biofortification, microbial biofortification, commercial fortification, and home fortification. Two case studies on fortifying orange juice with vitamin D and developing a fortified sapota-papaya fruit bar are summarized. The studies found that fortifying foods can successfully increase nutrient levels and improve health.
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Subsidiary of Food and Agriculture Organization (FAO), United Nations
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Joint venture between FAO and WHO to formulate internationally
accepted food safety standards for protection of
human health and to ensure fair trade practices.
Codex Alimentarius is a group of international food
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Commission and uniformly presented. The very term
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Food Code. The Codex Alimentarius standards cover
all basic food types, raw, semi-processed and processed, that are
intended for distribution to the costumers.
The regulations of the Codex refer to food hygiene and quality, including
microbiological standards, food additives, pesticides and residues from
veterinary drugs, contaminants, food labeling and marketing, methods for
sampling and hazard analysis, food import and export, certification
system, etc.
Ensures that products complying with Codex standards can be sold on the
international market without compromising health or interests of
consumers. Codex standards ensure product is safe OR not
internationally. Review of member laws based in internationally accepted
scientific and technological standards.
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- It defines food and adulterants, and what constitutes food adulteration. Food is considered adulterated if it contains harmful or inferior substances, among other criteria.
- It describes procedures for food inspectors to sample and analyze foods suspected of adulteration. Penalties include imprisonment and fines for those found guilty of adulteration.
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CHEMISTRY PROJECT FOR CLASS 12TH
The document discusses food adulteration and methods to detect common adulterants. It notes that food is often adulterated to increase profits by replacing expensive ingredients with cheaper alternatives. Several common adulterants like metanil yellow in turmeric and chalk powder in flour are mentioned. Simple chemical tests to identify adulterants like lead salts in chilli powder and dried papaya seeds in pepper are also described. The document emphasizes the importance of selecting non-adulterated food for health and avoiding street vendors and unhygienic food.
Detection of adulteration in turmeric and chilli powder
This document discusses methods to detect adulterants in turmeric and chili powder. It describes common adulterants like aniline dye, yellow lead salts, and chalk that are added to turmeric powder. Tests using hydrochloric acid, spirit, and microscopy can identify these. Adulterants in chili powder like brick powder, salt, and Rhodamine B are also discussed. The document outlines specific chemical and physical tests to detect each adulterant in the spices. References on detection of adulterants in other spices are also provided.
food technology objective important points
This document provides an overview of important topics in food technology, including food additives, colors, fruits and vegetables, specifications, flavors, beverages, crops, and relevant acts. It defines food additives and lists common types including antioxidants, preservatives, chlorine compounds, fumigants, sequestrants, surface active agents, coloring agents, stabilizers, sweetening agents, and bleaching agents. It also discusses specifications for various fruit products, important flavors, famous crops and their production areas in India, and acts governing the food industry.
Adulteration
This document discusses adulteration of various foods and methods to detect adulteration. It defines intentional and incidental adulteration and provides experiments to test for adulterated honey, spices, pepper, milk, coffee, mustard oil, and wheat flour. Some common adulterants are starch in milk, argemone oil in mustard oil, and chalk powder in wheat flour. Adulteration can harm health and cause deficiency diseases. Laws have been passed to prevent food adulteration and increase punishments.
Impact of adulteration on human health.pptx
This document discusses the impact of adulterated food on human health. It defines food adulteration and the different types including intentional, incidental, and accidental adulteration. Common food adulterants like water in milk and their harmful health effects like stomach disorders are outlined. The document also discusses the role of the government in prevention of food adulteration through acts and authorities like FSSAI. Mitigation measures discussed include strict punishment, monitoring, awareness programs, and the DART book for detecting adulteration. Consumer actions like buying local and using kitchen gardens can help avoid adulterated food.
GUAR GUM - Jaguar gum
Description: In this video the viewers will come to know about GUAR GUM that is one of the carbohydrates containing crud drugs obtained from the various plant sources. GUAR GUM consists of seed gum produced from the powdered endosperm of the seeds of Cyamopsis tetragonolobus Linn belonging to family Leguminosae. This drug becomes important since it is obtained from vegetable source. Here the synonyms, biological sources (scientific names & Family), geographical sources (what are the countries where it can be collected), chemical constituents, identification tests and uses has been discussed in brief.
Portion explained:
1. Synonyms of GUAR GUM
2. Biological Sources of GUAR GUM
3. Geographical Sources of GUAR GUM
4. Preparation of GUAR GUM
5. Description of GUAR GUM
6. Chemical Constituents of GUAR GUM
7. Chemical Test of GUAR GUM
8. Uses of GUAR GUM
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Food adulteration
- 2. Food Adulteration Barkath T N
- 3. Module Objectives Adulteration Food Adulteration Adulterants Effects of food adulteration Detection of food adulteration Adulteration and Law Questions
- 4. What is Adulteration? • Reducing the purity of an article by the addition of a foreign or inferior substance
- 5. Food Adulteration • The process of lowering the nutritive value of food either by removing a vital component or by adding substances of inferior quality, is called food adulteration. • The substance that is used to lower the quality is known as adulterant.
- 6. Common Adulterants • Food grains and grams- marble pieces, sand particles, clay gilts, soap stone pieces. • Pulses- kesari dhal – Colours • Wheat flow Maida-powdered lime – talcum powder • Turmeric powder (Haldi)- metanil yellow • Pepper- dry papaya seeds • Chilli powder- coloured saw dust • Sweets- colours not permitted • Honey- jaggery – sugar • Tea- coloured tea leaves after removing the essence
- 7. Effects of adulteration on humans • Symptoms like headache, gastro-intestinal disorders, muscular pain, drowsiness etc. appear, if adulterated food substances are used regularly.
- 8. How dangerous are these adulterants?? • The argemone oil used to adulterate ghee and butter is highly toxic. It causes a disease known as dropsy. Watery fluid collecting in some parts of the body is the main symptom. It affects the normal functioning of the body. It may also paralyse the limbs. • Metanil yellow used to brighten the colour of pulses, turmeric powder and sweet meats is a coal-tar dye. It may cause cancer.
- 9. • Washing soda often added to powdered sugar and other food items, may cause intestinal disorders. • Food items prepared under unhygienic conditions and stale foods cause food poisoning.
- 10. Detection of food adulteration • Tea powder and Soji (rava) : Adulterants : Iron filings: Spread the tea leaves or soji on a paper. Draw a magnet over it. The iron filings if present, are attracted by the magnet. • Rice and wheat : Adulterants : Sand grit, marble pieces, soap stone pieces. These are visually detected and removed by sorting, handpicking and washing.
- 11. • Coffee powder : Adulterant- Tamarind seed powder: Two teaspoons of coffee powder is added to water in a tumbler. Coffee powder floats and the adulterants sink. • Cooking oil : Adulterant- Argemone oil: About 5 ml of cooking oil is taken in a test tube and 5 ml of concentrated nitric acid is added to it. A reddish brown colour appears if argemone oil is present in it.
- 12. Adulteration and Law • The Government of India has promulgated an Act called the “Prevention of Food Adulteration Act’ in the year 1954. • The Act has been periodically amended to check dishonest practices of traders. If the traders violate the standards mentioned in the Act, they are punishable under law. • The quality controlling agencies like Indian Standards Institution (ISI) and Directorate of Marketing and Inspection (AGMARK) test the food products for their quality periodically.