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