Different methods of food adulteration

Different methods of food adulteration

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  DIFFERENT METHODS OFFOOD ADULTERATION Presented By: Suraj Panpatte
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  INTRODUCTION  Food Adulterationrefers to the process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance.  Food adulterants refer to the foreign and usually inferior chemical substance present in food that cause harm or is unwanted in the food.  Basically, during food adulteration, small quantity of non-nutritious substances are added intentionally to improve the appearance, texture or storage properties of the food.
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  TYPES OF FOODADULTERATION 1) Intentional adulteration 2) Incidental Adulteration 3) Metallic adulteration:
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  METHODS OF FOODADULTERATION  Mixing: Mixing of clay, stones, pebbles, sand, marble chips, etc.  Substitution: Cheaper and inferior substances being replaced wholly or partially with good ones.  Concealing quality: Trying to hide the food standard. E.G. adding captions of qualitative food to low quality for selling.  Decomposed food: Mainly in fruits and vegetables. The decomposed ones are mixed with good ones  Misbranding/ False labels: Includes duplicate food stuffs, changing of manufacture and expiry dates.  Addition of toxicants: adding non-edible substances like argemone in mustard oil, low quality preservatives, coloring agents, etc.
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  DETECTION OF COMMONADULTERANTS IN FOOD. 1. Detection from Milk: There are many methods known for detection of adulteration in milk but the methods discussed below are simple but rapid and sensitive methods to detect adulteration.  Common Types of Adulterants in milk  Neutralizers  Starch  Formalin  Glucose  Cane sugar  Urea  Water
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  DETECTION OF NEUTRALIZERSIN MILK  Take 5 ml of milk in a test tube & add 5 ml alcohol followed by 4-5 drops of rosalic acid.  If the color of milk changes to pinkish red, then it is inferred that the milk is adulterated with sodium carbonate / sodium bicarbonate and hence unfit for human consumption.
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  TEST FOR DETECTIONOF FORMALIN  Take 10 ml of milk in test tube  Add 5 ml of conc. sulphuric acid on the sides of the test tube with out shaking.  If a violet or blue ring appears at the intersection of the two layers, then it shows the presence of formalin.
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  TEST FOR DETECTIONOF UREA i. Five ml of milk is mixed well with 5 ml Para dimethyl amino benzaldehyde (16%). If the solution turns yellow in color, then the given sample of milk is added with urea. ii. Take 5 ml of milk in a test tube Add 0.2 ml of urease (20 mg / ml). Shake well at room temperature Then add 0.1 ml of bromothymol blue solution (0.5%) Appearance of blue color after 10-15 min indicates the adulteration milk with urea
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  2. DETECTION FROMSWEETING AGENT A) Sugar:  i. Chalk powder:  Dissolve 10 gm of sample in a glass of water, allow settling, Chalk will settle down at the bottom.  ii. Urea:  On dissolving in water it gives a smell of ammonia.  iii. Chalk powder:  Dissolve 10 gm of sample in a glass of water, allow to settle, chalk will settle down at the bottom.
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  B) HONEY:  Sugarsolution: A cotton wick dipped in pure honey when lighted with a match stick burns and shows the purity of honey. If adulterated, the presence of water will not allow the honey to burn, If it does; it will produce a cracking sound.  This test is only for added water. http://www.environmentalpollution.in/food- pollution/methods-for-detection-of-common- adulterants-in-food/2020
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   http://www.ovovideo.com/en/food-adulteration/  https://www.youtube.com/watch?v=w3xVvyUAUB4
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