Adulteration

food adulteration is very common in this society this ppt well make aware from the food adulteration types, how to identify the food adulteration, and health disorders

1. FOOD ADULTERATION and analysis 1 K usumaNeela Bolla, M.Sc , M.B. A Lecturer, Dept. A pplied Nutrition SDMSMahila Kalasala

2. INTRODUCTION :- Adulterant usage was first discovered in 1820 by the German Chemist Friedrich Accum. He identified many toxic metal colorings in food and drinks. Adulteration of food cheats the consumer and poses a serious risk to health. In the past few decades adulteration of food become a serious problem. Food adulteration is a threat which silently kills the healthy society . Food is adulterated to increase the quantity and make more profit. FRIEDRICH ACCUM 2

3. Food is any substance consumed to provide nutritional support for the body. Usually of plant and animal origin. Contain nutrients such as carbohydrates , protiens , lipids, etc. e.g. rice ,wheat, fruits, meat. etc. ADULTERANT: An adulterant is any substance found within other substance which is added to reduce the amount of expensive products, which is not allowed for legal reasons FOOD ADULTERATION: It refers to the intentional addition of some unwanted substances to food or the removal of valuable substances from food. e.g. roasted chicory roots are added to coffee, diethylene glycol used in sweet wines FOOD : 3

4. TYPES OF ADULTERANT: Intentional adulterants Sand, marble chips, stones, mud, talc, chalk powder, water, mineral oil, harmful color. Incidental adulterants Pesticide residues , droppings of rodents, larvae in foods. Metallic adulterants Arsenic from pesticides, lead from water, effluent from industries, tin from cans. CATEGORIES OF FOOD ADULTERATION :- Replacement Complete or partial replacement of a food ingredient or valuable , authentic constituent with less expensive substituent. Addition Addition of small amount of non authenticated substances Removal Removal of authentic and valuable constituent without purchaser knowledge. 4

5. 5

6. ANALYSIS OF ADULTERANTS IN FOOD STUFFS: MILK: ADULTERANTS ANALYSIS Water The presence of water can be analyzed by putting a drop of milk on a polished slanting surface. The drop of pure milk flow slowly leaving a white mark behind it. Adulterated milk flow immediately without leaving a mark. Urea 2 ml of milk is taken in a test tube. Added half spatula of arhar powder. Contents are mixed thoroughly by shaking . After 5 minutes a red litmus paper is dipped for 30 seconds, change in color from red to blue indicates the presence of urea. 7

7. Starch 2 ml of milk is taken in a test tube and added few drops of iodine solution. Formation of blue color indicates the presence of starch. Formalin(aq. solution of HCHO) 10 ml of milk is taken in a test tube and added 5 ml of concentrated sulphuric acid from the side of the test tube without shaking . If a violet blue ring appears at the intersection of two layers then it shows the presence of formalin. Vanaspati 3 ml of milk is taken in a test tube and added 10 drops of hydrochloric acid, also added one spatula of sugar. The red coloration after 5 minutes indicates the presence of vanaspati. 8

8. MILK PRODUCTS:- FOOD STUFF ADULTERANT ANALYSIS Ghee, Cottage cheese, Khoa,Condensed milk, Milk powder Coal tar dyes 5 ml of dil.H2SO4 or conc.HCl is added to one teaspoonful of melted sample taken in a test tube and shaken well. Pink color (in case of H 2 SO 4 )or crimson color(in case of HCl) indicates the presence of coal tar dyes. Ghee Vanaspati or margarine One teaspoonful of melted sample is taken and added equal quantity of conc.HCl to it. Added a pinch of sugar ,shaken for one minute and kept aside for 5 minutes. Appearance of crimson color indicates the presence of vanaspati or margarine. Rabri Blotting paper Small amount of rabri is taken and added 3 ml of conc . HCl and stirred well using a glass rod. Presence of fine fibers on glass rod indicates the presence of blotting paper. 9

9. OILS AND FATS:- FOOD STUFF ADULTERANT ANALYSIS Edible oil Castor oil A small quantity of sample is dissolved in petroleum ether. Acidified with HCl, Few drops of ammonium molybdate is added and shaken well. Appearance of white turbidity indicates the presence of castor oil. Linseed oil A small amount of sample is treated with solution of bromine in CCl 4 . yellow precipitate indicates the presence of linseed oil. Prohibited color 5 ml of the sample is taken in a test tube added 5 ml of conc.HCl, shaken gently. Kept aside for 5 minutes, color will separate in the upper layer of the solution. 10

10. Coconut oil Cyanide derivatives 3 ml of the sample is taken in a test tube, 10 drops of alcoholic potash is added and heated, a little amount of FeSO 4 and Fe 3 Cl is added and shaken thoroughly. 3 ml of HCl is added, a blue color indicates the presence of cyanide. Other oil A small bottle of oil is placed in a refrigerator. Coconut oil solidifies leaving the adulterant as a separate layer. Mustard oil Argemone oil Little amount of sample is taken in a test tube and added 20 drops of nitric acid. The test tube is heated for 3 minutes. A red coloration indicates the Argemone oil. 11

11. SWEETENING AGENTS:- FOOD STUFF ADULTERANT ANALYSIS Sugar Chalk powder 10 g of sample is dissolved in a 50 ml of water allowed for settling, chalk will settle down at the bottom. Urea If Urea is present it gives the smell of ammonia when dissolved in water. Honey Sugar solution Cotton wick is dipped in honey and burnt over flame. The presence of water will not allow honey to burn and it will produce cracking sound. 12

12. Jaggery Washing soda Small amount of Jaggery solution is taken and added few drops of conc.HCl. Formation of effervescence shows the presence of washing soda. Chalk powder Few drops of conc.HCl is added to the Jaggery solution, formation of effervescence indicates the presence of chalk powder. Metanil yellow Small amount of Jaggery is taken in a test tube. Added 3 ml of alcohol and test tube is shaken well , 10 drops of HCl is added. A pink coloration indicates the presence of Metanil yellow. 13

13. BEVARAGES : FOOD STUFF ADULTERANT ANALYSIS Coffee powder Cereal starch Small quantity of a sample is taken in a test tube, and added 3 ml of distilled water. The contents are heated until the solution become colored. Then added 33 ml of a solution of KMnO 4 and Muriatic acid (1:1 )to decolorize the mixture. Few drops of 1% aqueous iodine solution is added. Formation of blue color indicates the presence of starch. Scorched persimmon Small quantity of the sample is spread over a moistened blotting paper. 3 ml of 2% aqueous solution of Na 2 CO 3 is poured carefully, a red coloration indicates the presence of scorched persimmon powder. Tea leaves Iron flakes Small quantity of the sample is spread over a paper, a magnet was drawn over it, if iron flakes are present clings to the magnet. 14

14. CEREALS AND PULSES:- FOOD STUFF ADULTERANT ANALYSIS Wheat, Rice, Maize, Bajra Jawar, Chana, Barley Pebble stone , Dust, Straw, Damaged grain, etc.. These adulterants may be examined visually. Rice, Maida Boric Acid Small amount of sample is taken and added some water and shaken well. added few drops of conc.HCl. A turmeric paper strip is dipped. If it turns red it confirms the presence of boric acid. Pulses Lead chromate 5 g of pulse is shaken with 5 ml of water and added a few drops of HCl. Formation of pink color indicates the presence of lead chromate. 15

15. SPICES AND CONDIMENTS: FOOD STUFF ADULTERANT ANALYSIS Black pepper Papaya seeds Papaya seeds can be separated out from pepper as they are shrunken, oval in shape and greenish brown or brownish black in color. Coated with mineral oil Black pepper coated with mineral oil gives kerosene like smell. Cloves Volatile oil Exhausted cloves can be identified by its small size and shrunken appearance. The characteristic smell of genuine clove is less pronounced in exhausted cloves. 16

16. OTHER PRODUCTS:- FOOD STUFF ADULTERANT ANALYSIS Processed food , sweets , meat, syrup Rhodamine B color Little amount of sample is taken in a test tube. Added 3 ml of CCl 4 and it is shaken thoroughly ,The mixture becomes color less and addition of a drop of conc.HCl brings the color back if rhodamine B is present. Vinegar Mineral acid Few drops of vinegar is added to metanill yellow indicator paper, the color changes from yellow to pink. Iodized salt Common salt A piece of potato is taken and added salt to it, after a minute two drops of lime juice is added, In case of iodized salt blue color will develop in case of common salt there will be no coloration. 17

17. Turmeric powder Colored saw dust Small amount of sample is taken in a test tube, added few drops of conc.HCl. The pink color is observed. Indicates saw dust. If the color is persist for a long time it also indicates the presence of Metanil yellow. Lead chromate The sample is dissolved in dil. HCl. Then H 2 S gas is passed into the solution. Black precipitate indicates the presence of Lead chromate. Asafetida (hing) Soap stone or earthy material Little portion of the sample is shaken with water and allowed to settle. If soap stone or earthy material present will settle at the bottom Chilly powder Sudan III 1 g of chilly powder is taken in a test tube and added 2 ml of hexane and shaken well, Clear decant solution is transferred to another test tube. 2 ml of aceto nitrile is added and shaken well. The appearance of red color in the lower aceto nitrile layer indicates the presence of Sudan III. 18

18. Meat Potassium nitrate The little amount of the meat is treated with 2to3 ml of 1% diphenylamine solution in conc.H 2 SO 4 . If a nitrate is present a deep blue color forms instantly, which is not obscured by the charring effect of acid. Sodium nitrite A small amount of sample is treated with zinc and acetic acid and then with acetone. Yellow coloration confirms the presence of sodium nitrite contamination. Sulfurous acid 40to50 grams of meat is digested in hot water. Digested meat is treated with 10ml glacial phosphoric acid to coagulate the proteins. Filtered through a cotton bag and the filtrate is transferred to a short necked flask and distilled. The first part of the distillation is received in solution of iodine. The solution is boiled and barium chloride is added. If sulfurous acid is present it will be oxidized to sulphuric acid and precipitated as barium sulphate by barium chloride. 19

19. HARMFULL EFFECTS OF FOOD ADULTERATION The adulterants are sure to bring about biochemical disorders, there by physiological disorder arise. Argemone oil Loss of eye sight, heart ailments, tumor's. Mineral oil Liver damage, carcinogenic effects. Vanaspathi Liver disorders, stomach pain Saw dust, colorants Liver disorders Toxic dyes Carcinogenic effects Resins Allergy, dysentery Metanil yellow Toxic , carcinogenic Washing soda Diarrhoea, vomiting Chicory Deprived from nutritional value 20

20. Adulterants in Foods and their Health Effects Adulterants Foods Diseases Mineral oil (white oil, petroleum fractions) Edible oils and fats, Black pepper Cancer Lead chromate Turmeric whole and powdered, mixed spices Anemia, abortion, paralysis, brain damage Methanol Alcoholic liquors Blurred vision, blindness, death Arsenic Fruits such as apples sprayed over with lead arsenate Dizziness, chills, cramps, paralysis, death Barium Foods contaminated by rat poisons (Barium carbonate) Violent peristalsis , arterial hypertension, muscular twitching, convulsions, cardiac disturbances Cadmium Fruit juices,soft drinks, etc. in contact with cadmium plated vessels/equipment. ‘ Itai-itai (ouch-ouch) disease, Increased salivation, acute gastritis, liver and kidney damage, prostrate cancer

21. Contd … Adulterants Foods Diseases Cobalt Water, liquors Cardiac insufficiency and mycocardial failure Lead Water, natural and processed food Lead poisoning (foot-drop, insomnia, anemia, constipation. Argemone seeds Argemone oil Mustard seeds Edible oils and fats Epidemic dropsy, Glaucoma, Cardiac arrest Artificially coloured foreign seeds As a substitute for cumin seed,Poppy seed, black pepper Injurious to health Foreign leaves or exhausted tea leaves, saw dust artificially coloured Tea Injurious to health, cancer TCP Oils Paralysis Rancid oil Oils Destroys vitamin A and E Sand, marble chips, stones, filth Food grains, pulses etc. Damage digestive tract Lathyrus sativus Khesari dal alone or Mixed in other pulses Lathyrism (crippling spastic paraplegia)

22. Carcinoma and food Adulteration A recent studies shows that the increasing rate of carcinoma is somehow the cause of or the effects of using so many adulterants in food and food items. Most of the chemical adulterants are carcinogenic.

23. Effects of adulteration on humans

24. CONTROL APPROACHES: 26 Proper understanding of the adulteration issues. By knowing the difference between the natural and aesthetic attributes [texture, appearance & taste ] of foods and accepting the natural ones to the extent possible. By developing validated simple, quick and authentic test procedures to scan the ingredients, additives & processing aids for positive clearance. Stipulating the practically feasible rules, requirements and regulations on the adulterants and updating them at regular intervals . Through regular update of information regarding reported outbreaks of food safety issues pertaining to adulteration.

25. ACTS AND AUTHORITIES: PREVENTION OF FOOD ADULTERATION ACT :- It came into existence on 1954 The act concerns about public health and safety It mainly deals with the following aspects To protect the public from poisonous and harmful foods To prevent the sale of substandard foods To protect the interests of the consumers by eliminating fraudulent practices The act says that the ministry of health and family welfare is responsible for ensuring safe food to the consumers Food Safety and Standards authority of India(FSSAI):- It is an agency of the ministry of health and family welfare. It is responsible for protecting and promoting public health trough the regulation and supervision of food safety. It has been established under the Food Safety and Standards Act It has its headquarters at new Delhi and 8 regional offices located in Delhi, Guwahati, Mumbai, Kolkata and Chennai.   Lucknow, Cochin, Chandigarh , 27

26. CONCLUSION: Food is the basic need for life. Without food there is no life. Food supplies proper amount of nutrients required for the biochemical process in our body. Food adulteration is a inhuman act by vendors for the sake of profit. Which is a big threat to human society. The adulterants effects the health of the people seriously. There us an underlying need for increasing the number of food testing laboratories with highly useful chemical analysis methods. The adulteration can also be bring down by educating the public to identify adulteration. 28