FOOD ADULTERATION# INTRODUCTION# Pure Product+ Adulterant = Adulterated Product (Not allowed by legal or above to allowed %). In the Whole world approx - 57% People (32% children and 25 % adult) have disease due to adulteration & Contamination of foods. Manually Adulterated foods – 22 % Contaminated food (Micro & Chemical Contamination – including Pesticides & Metals) – 18% Expired Items – 12 % Natural occurring toxic substances- 5% Total Disease % = 57 due to Adulteration & Contamination.
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Adulteration in Milk, Milk adulteration, Milk adulterant
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FOOD ADULTERATION#
INTRODUCTION#
Pure Product+ Adulterant = Adulterated Product (Not allowed by legal or above to allowed %).
In the Whole world approx - 57% People (32% children and 25 % adult) have disease due to adulteration & Contamination of foods.
Manually Adulterated foods – 22 %
Contaminated food (Micro & Chemical Contamination – including Pesticides & Metals) – 18%
Expired Items – 12 %
Natural occurring toxic substances- 5%
Total Disease % = 57 due to Adulteration & Contamination.
An adulterant is a substance found within other substances (e.g. food, beverages, Milk), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from food additives (more than legal limit food additive is also hazardous). The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent.
Adulterants added manually to reduce the amount of expensive product.
Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning. ________________________________________________
Chapter -1
Adulteration of Milk #
Detection Synthetic Milk & Protein in Milk and Their Health Effect #
Synthetic milk has a bitter after taste, gives a soapy feeling on rubbing between the
fingers and turns yellowish on heating.
The milk can easily be tested by Urease strips (available in the Medical stores)
Source / Purpose of Adulteration: Urea is used as synthetic protein, easily available on Agricultural store as a fertilizer/protein is calculated by % of Nitrogen present in milk, due to the presence of Nitrogen of Urea, on analysis milk given higher value than actual value, that’s why milk supplier mix urea.
Loss/Health Effect: Failure of Kidney, Damage Heart and Liver. ________________________________________________
Detection of Formalin in Milk #
Formalin in Milk
Take 10 ml of milk in a tests tube and add 5 ml of concentrated sulphuric
acid from the sides of the wall without shaking.
If a violet or blue ring appears at the intersection of two layers then it
shows presence of formalin.
Adulterant / Purpose of Adulteration:
Formalin chemical available at chemical supplier for the purpose of preservation
of dead materials/ Formalin enhances the life of milk and thus is added for
Source / Purpose of Adulteration: Starch is easily available at departmental store / Increase the Thickness of Milk and give Pseudo filling of higher quality milk.
Loss/Health Effect: Dental caries, Excessive intakes may displace nutrients and contribute to Obesity. Monetary loss.
Detection of Vanaspathy or Margarine in Desi Ghee and Butter #
Take about one tea spoon full of melted sample of Ghee with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar.
Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.
The test is specific for seasame oil which is compulsorily added to Vanaspati and Mrgarine. Some coal tar colours also give a positive test.
If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye.