Post on 10-Jan-2016
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Presented by
SANJAY PATELChemical Engineering Department
ISTE Talk
5th March 2013
Food Adulteration
• Clippings of Food Adulteration
• Definition of adulteration
• Why adulteration
• Various food adulteration
• Ways to prevent food adulteration
- Laws
- Public awareness
• Food adulteration and its harm effect
• Detection of food adulteration
• Demo of Simple Tests
Content
• If the article contains any other substance which affects the substance or quality thereof.
• If any inferior or cheaper substance has been substituted wholly or in part for the article so as to affect the nature, substance or quality of the product.
• If any constituent of the article has been wholly or in part extracted to affect the quality thereof.
• If the article has been prepared, packed or kept under unsanitary conditions where by it has become contaminated or injurious to health.
• If the article consists wholly or in part of any putrefied, rotten, decomposed or diseased animal or vegetable substance or is insect-infected or is otherwise unfit for human consumption.
• If the article is obtained from a diseased animal.
Adulteration
• If the article contains any poisonous or other ingredient which renders it injurious to health.
• If any colouring matter other than that prescribed in respect thereof is present in the article or if the amounts of the prescribed colouring matter which is present in the article are not within the prescribed limits.
• If the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits.
• If the quality or purity of the Article falls below the prescribed limits of variability which renders it injurious to health.
• If the quality or purity of the article falls below the prescribed standard or its constituents are present in quantities not within the prescribed limits of variability which renders it injurious to health.
• Earning more Profit
• Recovery of valuable compounds from food
• Use of sub-standard raw material and other ingredients
• Use of high/low level of additives, preservatives, anti-oxidants, colors etc
• Careless Handling & Transport
• Improper Storage
• Enhanced Finishing
• Better Look
• Improved Taste
• Enhancing physical properties (crispy, softness etc.)
Why Adulteration
Article of Food Adulterant
Milk Starch, Water, Urea, Glucose, Sodium Carbonate, Detergents, Fat, Blotting papers, Boric Acid, Wheat Flour
Milk Products, Paneer, Khoya, Milk made Sweets, Ice Cream
Starch, Glucose, Colour, preservatives, Fat
Curd Starch, blotting papers
Besan Kesari Dal (Lathyrus Sativus), Colour
Ghee Til Oil, Mashed Potato, Starch, Vanaspati, Rancid stuff (old ghee), Colour, Tributyrin Flavour
Mustard Oil Argemone Oil, Mineral Oil, Colour
Chilli, Haldi Powder Powdered bran, saw dust, Colour, brick powder, starch, wheat flour, Fragrance
Pulses Kesari Dal, ColourGarm Masala/Dhania Powder Dung, Clay (Inorganic matter),
Fragrance
Black Pepper Papaya Seeds, light berries, Colour
Powdered Hing (Asafoetida) Clay (Inorganic matter), excessive wheat flour, chalk, color, Fragrance
Potato Chips & similar products Finishing non-edible fats, tallow, acids, preservatives
Tea Leaves leather and Iron flakes, Coal tar dye
Butter Margarine, DetergentsSugar/Jaggery Caustic Soda, Sodium bi-carbonate,
ColourHoney Sugar, Jaggery, Water
Pieces/Powder of Supari Unpermitted Colour
Chocolates Artificial Coca butter, starch, petroleum jelly, flours
Bakery Items, Cakes Animal fats like lard and tallow, Margarine, Vanaspati, Flavour, Colour
Fruit Ripening CaC2, Acetylene, Ethylene
• Wafers/Kurkure
• Instant Foods
• Fast Foods
• Ready to Eat
• Hotels/Road-side Foods
• Farsan
• Loose Food Products
• Medicines
• Alcohols
• Fruit Injections
Margarine
Semi-solid emulsion composed mainly of vegetable fats & water.
Made from Vegetable Oil
Margarine is used both for spreading or for baking & cooking
Margarine contains trans fats that lower good cholesterol and raise bad cholesterol
Adulterated Paneer
Adulterated Deshi Ghee seized at PATNA
Prevention of Food Adulteration Act & Rules (1955)
(PFA)
Prevention of Food Adulteration
• By Laws (Food Inspectors, Analysts, Food Lab)• Public Awareness• Ethics of Manufactures & Distributors
Central Committee for Food Standards
•Director General, Health Services ex-officio, who shall be the Chairman•Director of the Central Food Laboratory•Two experts nominated by the Central Government•One representative each of the Departments of Food and Agriculture •One representative each of the Central Ministries of Commerce, Defence, Industry and Supply and Railways, nominated by the Central Government•One representative each nominated by the Government of each State•Two representatives nominated by the Central Government to represent the Union territories•One representative each nominated by the Central government to represent the agricultural, commercial and industrial interests•Five representatives nominated by the Central Government to represent the consumers interest, one of whom shall be from the hotel industry•One representative of the medical profession nominated by the Indian Council of Medical Research•One representative nominated by the Indian Standards Institution
Total: 58
CENTRAL FOOD LABORATORY
• Beta-carotene• Beta-apo-8' carotenal• Methylester of Beta-apo-8'carotenoic acid• Ethylester of Beta-apo-8‘ carotenoic acid• Canthaxanthin• Riboflavin• Caramel • Annatto • Saffron• Turmeric
Natural Colors/Matters to be used
Permitted Synthetic food colors
Synthetic food colours permitted only for
(a) Ice cream, milk lollies, frozen dessert, flavoured milk, yoghurt,ice-cream mix powder (b) Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies, sweets, savouries (dal moth, mongia, phulgulab, sago papad)(c) Peas, strawberries and cherries in hermatically sealed containers, preserved or processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial, jellies, jam, marmalade, candied crystallised or glazed fruits(d) Non-alcoholic carbonated and non-carbonated ready-to servesynthetic beverages including synthetic syrups, sherbets, fruit bar,fruit beverages, fruit drinks, synthetic soft drink concentrates (e) Custard powder (f) Jelly crystal and ice candy(g) Flavour emulsion and flavour paste for use in carbonated ornon-carbonated beverage
PACKING AND LABELLING OF FOOD
(a) Name, trade name or description of food contained in the package
(b) Names of ingredients used in the product in descending order of their composition by weight or volume as the case may be
• Detailed guide line is made including matters, space, font sizes to be covered by information etc• Price, composition, veg or non-veg symbols, batch, year, best before etc.• Specific warning IN CAPITAL LETTERS: i.e. Tobacco:- Injurious to health• Baby food:- Mother’s milk is best for your baby• Material specification for pickings and labels
Unauthorized addition of colouring matter prohibited
Permissible colouring matter used are to be mentioned on the label
I) CONTAINS PERMITTED NATURAL COLOUR(S)ORII) CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)ORIII) CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S)
Addition of inorganic matters and pigments prohibited
PROHIBITION AND REGULATIONS OF SALES
Sale of certain admixtures prohibited :-
(a) cream which has not been 4[ prepared exclusively from)
milk or which contains less than 5[25] per cent of milk fat.
(b) milk which contains any added water.
(c) ghee which contains any added matter not exclusively derived from milk fat.
(d) skimmed milk (fat abstracted) as milk.
(e) mixture of two or more edible oils as an edible oil.
(f) vanaspati to which ghee or any other substance has been added.
(h) turmeric containing any foreign substance.
(i) mixture of coffee and any other substance except chicory.
(j) curd not prepared from boiled, pasteurised or sterilised milk.
Sale of Kesari Dal (Lathyrus sativus) prohibited
Products of Kesari dal (Lathyrus sativus) and its products or mixture are prohibited.
Kesari dal is known to have dangerous side effects:
• Lathyrism or Neurolathyrism
which is a neurological disease of humans and domestic animals that affects the linking of collagen, a protein of connective tissues
This disease is prevalent in some areas of Bangladesh, Ethiopia, India and Nepal and affects more men than women.
• Paralysis
• Cancer
The equivalent of Kesari gram in some of the Indian languages are:-1. Assamese.......... Khesari, Teora.2. Bengali.............. Khesari, Teora, Kassur, Batura.3. Bihari................ Khesari, Teora, Kassur, Batura.4. English.............. Chikling vetch.5. Gujarati............. Lang.6. Hindi................. Khesari, Kessur, Kasari, Kassartiuri, Batura, Chapri, Dubia, Kansari, Kesori, Latri, Tinra, Tiuri, Kassor.7. Kannada............ Laki Bele, Kessari Bele.8. Malayalam........ Kesari, Lanki, Vattu.9. Tamil................. Muku.10. Marathi............. Lakheri, Batri, Lakhi, Lang, Mutra, Teora, Botroliki.11. Oryia................. Khesra, Khesari, Khesari dal.12. Persian.............. Masang.13. Punjabi.............. Kisari, Chural, Karas, Karil, Kasa, Kesari, Chapa.14. Sanskrit............. Sandika, Triputi.15. Sindhi............... Matter.16. Telugu............... Lamka.
Restriction on use and sale of artificial Sweeteners
STEVIA
Preservative means a substance which when added to food, is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other decomposition of food.
Use of more than one Class II preservative prohibited
Preservatives
Anti-oxidant means a substance which when added to food retards or prevents oxidative deterioration of food.
Anti-oxidants
Flavouring agents include flavour substances, flavour extracts or flavour preparations, which are capable of imparting flavouring properties.
Prohibited flavouring agents :- 1. Coumarin and dihydrocoumarin2. Tonkabean (Dipteryl Odorat)3. Asarone and cinamyl anthracilate4. Estragole5. Ethyl Methyl Ketone6. Ethyl-3-Phenylglycidate7. Eugenyl methyl ether8. Methyl ß napthyl Ketone9. Poly Propyl anisole10. Saffrole and Isosaffrole11. Thujone and Isothujone α & Thujone
In many foods Mono Sodium Glutamate is not allowed but its used extensively
Flavouring Agents
PAN FLAVOURING MATERIAL
1. Dextrose
2. Lactose
3. Maltodextrin
4. Mannitol
5. Sucrose
6. Isomalt
7. Citric acid
8. Calcium
9. Carboxymethyl Cellulose
10. Cream of Tartar
11. Cross Carmellose sodium
12. Colloidal silicone dioxide
13. Glycrine
14. L-leucine
15. Magnesium stearate IP
16. Purified Talc
17. Poly vinyl pyrrolidone
18. Providone
19. Sodium hydrogen carbonate
20. Starch
21. Tartaric acid.
INSECTICIDES AND PESTICIDES
121 Pesticides are listed in the PFA
SEQUESTERING AND BUFFERING AGENTS (ACIDS, BASES AND SALTS)
Sequestering agents are substances which prevent adverse effect of metals catalysing the oxidative breakdown of foods forming chelates; thus inhibiting decolourisation, off taste and rancidity.
Buffering agents are materials used to counter acidic and alkaline changes during storage or processing steps, thus improving the flavour and increasing the stability of foods.
ANY READY MADE FOOD PURCHAGED FROM MARKET WILL HAVE PRESERVATIVES,
PESTICIDES, BUFFERING AGENS, COLOR, FAVOURS, ANTI-OXIDENTS, ADULTERATED
SUBSTANCE
In PFA the various compositions, limits,
confirmation tests, permitted
components etc are reported for milk
products, beverages, ice-creams, ghee,
masala, fats, edible oils, vanaspati,
solvent extracted flours, chocolates,
water etc.
Effect of Adulterated Food
Adulterant Foods Commonly Involved
Diseases or Health Effects
Adulterants in food Argemone seedsArgemone oil (non-edible oil, Mexico)
Mustard seedsEdible oils and fats
Epidemic dropsy,Glaucoma,Cardiac arrest
Artificially coloured foreign seeds
As a substitute for Cumin seed,Black pepper
Injurious to health
Foreign leaves or exhausted tea leaves, saw dust artificially coloured
Tea Injurious to health, cancer
Rancid oil Oils Destroys vitamin A&EKesari Dal (Lathyrus sativus)
Khesari dal alone orMixed in other pulses
Cancer, Lathyrism
Argemone oil is extracted from argemone seeds. It is mixed with sunflower oil and sesame oil to increase their quantity which leads to health disorders among children.
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, deathArsenic Fruits sprayed over with
lead arsenateDizziness, chills, cramps, paralysis, death
Cadmium Fruit juices, soft drinks, etc. in contact with cadmium plated vessels
liver and kidney damage, prostrate cancer
Cobalt Water, liquors Cardiac insufficiency and mycocardial failure
Lead Water, natural and processed food
Lead poisoning, insomnia, anemia, constipation, mental retardation, brain damage
Copper Food Vomiting, diarrhoea
Bacterial contamination
Bacillus cereus Cereal products, custards, puddings, sauces
Food infection (nausea, vomiting, abdominal pain, diarrhoea)
Monosodium glutamate (beyond safe limit)
Monosodium glutamate (beyond safe limit)
Brain damage, mental retardation in infants
Shigella sonnei Milk, potato, beans, poultry, tuna, shrimp, moist mixed foods
Shigellosis (bacillary dysentery)
Staphylococcus aureusEntero-toxins-A,B,C,D or E
Dairy products, baked foods especially custard or cream-filled foods, meat and meat products, low-acid frozen foods, salads, cream sauces
Increased salivation, vomiting, abdominal cramp, diarrhoea, severe thirst, cold sweats, prostration
Fungal contamination
Aflatoxins Aspergillus flavus-contaminated foods such as groundnuts, cottonseed, etc.
Liver damage and cancer
Ergot alkaloids from Claviceps purpurea Toxic alkaloids, ergotamine, ergotoxin and ergometrine groups
Ergot-infested bajra, rye meal or bread
Ergotism (St.Anthony’s fire-burning sensation in extremities, itching of skin, peripheral gangrene)
Toxins fromFusarium sporotrichioides
Grains (millet, wheat, oats, rye,etc)
Alimentary toxic aleukia(ATA) (epidemic panmyelotoxicosis)
Sterigmatocystin from Aspergillus versicolourAspergillus nidulans and bipolaris
Foodgrains Hepatitis
Detection of Adulterated Food
Article of Food Test for Method of Test Determinant
Milk, Curd, Paneer, Khoya, Cheese,Sweets, Ice Cream
Starch Dissolving in water + Heating + Cooling +3-4 drops of Iodine
If present, dark blue colour will appear
Ghee Til Oil Liquid ghee + Equal quantity of Hydrochloric acid + Sugar + Shaking
If present, crimson colour will appear
Mustard Oil Unpermitted Colour
Mixing Petroleum Ether + Shaking + Hydrochloric acid
if present, pink colour will appear
Mustard Oil Argemone Oil
Adding Nitiric Acid Concentrate + Shaking
If present reddish brown colour will appear in acid layer
Besan Kesari Dal Add 10 % Hydrochloric acid solution + Heating
If present, light purple colour will appear
Chilli, Haldi Powder
Unpermitted Colour Adding water + Hydrochloric acid
if present, pink colour will appear
Garm Masala/ Dhania Powder, Flour etc
Clay (Inorganic matter)
Add Carbon Tetrachloride
if present, it will settle down
Pulses Unpermitted Colour Adding water + Hydrochloric acid
if present, pink colour will appear
Other Colour Adding water if present, yellow colour will appear
Rai Unpermitted Colour
Adding Acetone if present, dark brown colour will appear
Powdered Hing Clay (Inorganic matter)
Adding Carbon Tetrachloride
if present, it will settle down
Tea Leaves Colour Spray on wet blotting paper
coloured tea leaves colour on the wet paper
Shakkar / Jaggery Caustic Soda
Dissolve in water + Hydrochloric acid
if present, bubbles will appear
Honey Sugar / water
Burning chirping sound comes, it shows presence
Butter Detergent Add Lemon Juice Bubbles will appear
Vegetable oil
Castor oil Take 1 ml. of oil in a clean dry test tube. Add 10 ml. Of acidified petroleum ether. Shake vigorously for 2 minutes. Add 1 drop of Ammonium Molybdate reagent. The formation of turbidity indicates presence of Castor oil in the sample.
Argemone oil Add 5 ml, conc. HNO3 to 5 ml.sample. Shake carefully. Allow to separate yellow, orange yellow, crimson colour in the lower acid layer indicates adulteration.
Ghee Mashed Potato
Sweet Potato, etc.
Boil 5 ml. Of the sample in a test tube. Cool and a drop of iodine solution. Blue colour indicates presence of Starch.colour disappears on boiling &reappears on cooling.
Vanaspati Take 5 ml. Of the sample in a test tube. Add 5 ml. of Hydrochloric acid and 0.4 ml of 2% furfural solution or sugar crystals. Insert the glass stopper and shake for 2 minutes. Development of a pink or red colour indicates presence of Vanaspati in Ghee.
Rancid stuff (old ghee) Take one teaspoon of melted sample and 5 ml. Of HCl in a stoppered glass tube. Shake vigorously for 30 seconds. Add 5 ml. Of 0.1% of ether solution of Phloroglucinol. Restopper & shake for 30 seconds and allow to stand for 10 minutes. A pink or red colour in the lower(acid layer) indicates rancidity.
Synthetic Colouring Matter
Pour 2 gms. Of filtered fat dissolved in ether. Divide into 2 portions. Add 1 ml. Of HCl to one tube. Add 1 ml. Of 10% NaOH to the other tube. Shake well and allow to stand. Presence of pink colour in acidic solution or yellow colour in alkaline solution indicates added colouring matter.
Some Simple Tests to detectAdulterated Food
Thanks