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Adulterants

This document discusses food adulteration, its causes and health impacts. It notes that food adulteration is the intentional debasing of food quality through addition of inferior substances or removal of valuable ingredients. Common adulterants include argemone seeds mixed with mustard, toxic dyes in foods, and cheaper oils added to plant oils. Food adulteration can cause health issues like paralysis, abnormal bones and eyes, and mental retardation. The document outlines techniques to detect adulteration in foods like fruits juices, meats, oils and honey. It emphasizes using non-adulterated, high quality food products.

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35 views11 pages

Adulterants

This document discusses food adulteration, its causes and health impacts. It notes that food adulteration is the intentional debasing of food quality through addition of inferior substances or removal of valuable ingredients. Common adulterants include argemone seeds mixed with mustard, toxic dyes in foods, and cheaper oils added to plant oils. Food adulteration can cause health issues like paralysis, abnormal bones and eyes, and mental retardation. The document outlines techniques to detect adulteration in foods like fruits juices, meats, oils and honey. It emphasizes using non-adulterated, high quality food products.

Uploaded by

prajjalita.borah.hmj22
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FOOD ADULTERATION

ITS IMPACT ON HEALTH

Dr. Dinesh Kumar

Indian Agricultural Research Institute (IARI), New Delhi


Food Adulteration

It is an act of intentionally debasing


the quality of food offered for sale
either by the admixture/ substitution of
inferior substance or removal of some
valuable ingredients.
Food Adulterants
Sources
 Raw materials/ ingredients.
 Water.
 Air/dust.
 Soil.
 Garbage/ sewage.
 Rodents.
 Insects.
 Animals & birds.
 Packaging material.
 Food handlers/ man.
ADULTERANTS USED
Edible oil

Argemone oil, mineral oil, castor oil.

Lentil

Clay, stone, gravel, insects, rodents excreta.

Milk & milk products

Water, starch, sodium hydroxide & chloride, sugar, amm. sulphate, urea.

Food colouring

Toxic dyes in oil and flavours in sweet (Jalebi), sncks 9Gobi Manchurian),
biscuit, chips, ice creams and soft drinks.

Monosodium glutamate

MSG –Flour (beyond safe limit), Chinese food, meat and meat products.
Food adulterated

 When.
 Who.
Why.

Types of adulteration

Intentional.
incidental intentional.
 prevention.
Common adulterants: Impact on Human Health

Agemone seeds-mixed with mustard seed.

Causes- Swelling feet and leg, liver enlargement, blindness, cancer,


cardiac arrest.

Lathyrus (kesari dal)-added with pulses like masoor, black Bengal


gram, chana dal.

Causes- Paralysis of lower limb, stiffness in knee joints, pain in ankle and
knee joints.

Toxic colouring – lead chromate, red-yellow earth, dyes, metanil (peela


rang), rhodamine B (lal rang)- dal, sweets like jalebi, ladoo, halwa, red
chillies.

Causes- Abnormal bones, eyes, lungs, skin, lungs and mental


retardation.
Food Shall Deemed to be Adulterated

 Not up-to standard.

 Inferior/ cheap substance used as substitute.

 Product-prepared, packed, stored in unhygienic condition

 Prohibited preservative used in the product.

 Quality/ purity falls below the prescribed standard.


Selected Detection Techniques
Product Adulteration Method
Fruit Juice Dilution with water Brix
Sugar addition/ other Mass spectra and HPLC
juice
Meat Cheaper Meat content N factor, Molecular
biology
Natural vanilla extract Synthetic vanilla addition SNIF-NMR
Soya Genetic modification DNA methods
Plant oil Cheaper oil addition Chromatography, MS
Wine Water dilution Mass spectra and HPLC
Alcohol Wrong origin NMR
Honey Cane and corn syrup LCIRMS
addition
Irradiated Food Detection of treatment Thermoluminiscence
ESR, Lipid degradation.
Case of Honey
Honey price is volatile.

Adulteation is the main source of fluctuation.

Artificial honey are the products labelled as honey.

Artificial honey –

Heating sucrose+lactic acid-hydrolysed with glucose &


fructose +corn pollen added for flavour and aroma of bee honey.
How to Test Adulteration
Product Adulteration Method
Milk Water Drop of milk on polished vertical surface

urea Bromothymol blue solution


Mustard seeds Argemone seeds Agremone seeds rough surface and pressing gives white
colour
Ice cream Washing powder Add lemon juice-bubble comes then washing powder

Sugar/ salt Chalk Dissolve in water-chalk sttles down

Silver foil Aluminium foil Burning-Al foil turns to ashes

Honey Water Dip stick and burn-water not allows

Coffee chicory Sprinkle chicory it not floats on top and leave trail of
colour
Tea Coloured leaves Rub leaves on paper-color comes out

Used tea Sprinkle on wet filter paper-pink/ red colour spots

Iron fillings Move a magnet


Red Chilli powder Rhodamine Add the powder with acetone-red color appears

Turmeric powder Metanil yellow Few drops of HCl-appearence of persistent violet colour
We recommend –
Use Non-Adulterated and
High quality Food Products

k You
Th an

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