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Common Frauds In The Sale Of Livestock & Livestock Products
Vivek JoshiPhD Scholar
VMD, IVRI
Assignment (VMD-681)
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Frauds in the sale of livestock
• Alteration of Description1. Castration of entire2. Clipping of mane and tail3. Docking4. Colouring of white patches by hair dye5. Bishoping6. Covering chronic ulcers & fistulae with colored
mud
Section 420 IPC : fine/ 7 yrs.
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FRAUDS IN THE SALE OF MILK
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Frauds in the sale of milk1. Reduction of fat2. Addition of thickening agents3. Addition of colouring agents4. Addition of preservatives5. Addition of urea6. Accidental adulteration7. Addition of heated milk
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1. Reduction of fat
I. WateringII. Skimming of milkIII. Skimming and watering
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I. Watering• Milk dilution by water• Dangerous → germs from polluted water• Density change → atleast 15% water addition• 10% water → 0.003 g/cucm ↓ milk density• Detection by:
a) Specific gravityb) Solid-not-fat (SNF)c) Nitrates in milk
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II. Skimming of milk• Milk fat removed• Easily detectable as:
↑ Specific gravity ↓ TF ↑ SNF
• % fat deficiency = 100 (3- F) 3
where, F = % fat in milk sample ( Gerber’s method)
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III. Skimming and watering
• Specific gravity → Normal• ↓ Viscosity : Thickening agents added (starch, gelatin,
cane sugar)• Detection of thickening agents → sure sign of Double
fraud• Detection :
a) Total solids in milk% TS = Wt. of solids after evaporation x 100 Wt. of milk taken
(Gravimetric method)
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TS = CLR + 1.2F + 0.14 (Richmond’s formula)
4
TS = CLR + 1.2F (Babcock’s formula) 4
TS = CLR + 1.2F + 0.25 (Fleischmann’s formula) 4
where, TS = % Total solids; F = % Fat
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2. Addition of thickening agents• Purpose :
a. ↑ Specific gravityb. ↑ Milk consistency
STARCH GELATIN CANE SUGAR
10ml milk 10ml milk 2ml milk
Boil & cool 10ml acid mercuric nitrate solution/ shake
1ml HCl + 0.1g Resorcinol
1ml 5% Iodine sol. 20ml water/ shake/ filter
Boil
Blue colour (+) Opalescent filtrate + picric acid sol.
Red colour (+)
Yellow ppt. (+)
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3. Addition of colouring agents• Annatto & Coal tar dyes• Purpose :
a. to make milk more attractive
Detection of Annatto dye in milk
10ml milk in test tube
10ml ether/ shake/ keep for 5 min.
Ether separates on top & becomes yellow (+)
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4. Addition of preservatives
• Boric acid/ Borax/ Formalin/ Salicylic acid/ Benzoic acid/ Hydrogen peroxide/ Sodium carbonate/ bicarbonate
• Purpose :a. Prolonging period of sweetness of milkb. Bacterial destructionc. Delaying milk curdling
• Harmful effects :a. Poisonous → unfit for human consumptionb. Interference in normal digestion process
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5. Addition of urea
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6. Accidental adulteration
• Urine of animal• Dung• Hair• Dust• Dirty water
Indication : foul taste & smell
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7. Addition of heated milk
STORCH’S TEST
5 ml milk
1 drop 0.2% hydrogen peroxide sol.+
2 drops 2% paraphenylenediamine HClShake
Blue colour(Heated at < 172° F )
Clear greyish-blue colour(Heated at ≥ 172° F )
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Synthetic Milk• artificially manufactured by combining different low-grade
substances (vegetable oil, detergent, urea) → appearance of natural milk → lack milk's nutritional components and taste
• Origin : Milkmen in Kurukshetra (Haryana state) 15 years ago
HARMFUL EFFECTS
Food poisoning / GI complications
Heart problems
Tissue damage CancerProteins destruction Death
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Synthetic vs Natural milk
SYNTHETIC MILK NATURAL MILK
COLOUR White WhiteTASTE Extremely bitter PalatableODOUR Soapy MilkyTEXTURE Soapy feeling when
rubbed between fingers
No soapy feeling
pH 9.0-10.5 6.6-6.8UREA TEST + FaintSUGAR TEST + -NEUTRALIZER TEST + -VEGETABLE FAT TEST + -
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FRAUDS IN THE SALE OF GHEE
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Frauds in the sale of ghee
1. Addition of vegetable oils2. Addition of hydrogenated oils3. Addition of animal fats
common
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1. Addition of vegetable oils
• Phytosteryl → (+) in vegetable fat → (-) in ghee
• Detection :
PHYTOSTERYL ACETATE TEST
Interpretation:
Unadulterated ghee MP = 114-115°FAddition of vegetable
oilMP > 117°F
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2. Addition of hydrogenated oils
• Sesame oil → (+) in vegetable ghee• Adulteration with vegetable ghee if sesame oil (+) in pure
ghee• Detection:
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3. Addition of animal fats
• Adulteration with mutton or beef fat• Detection :
TEST
1 ml metled ghee + 15 ml mixture of acetate and alcohol
Water bath at 30°C/ 3 hrs
Deposition of crystals (+)
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FRAUDS IN THE SALE OF MEAT
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Introduction
Falsification of Meat• mixing meat of different animals or• mixing inferior/ undesirable meat with superior/ costly
meat• eg :
a) Beef with horse fleshb) Mutton with chevonc) Rabbit meat with cat’s flesh
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Detection of Meat falsification
1. Physical examination2. Chemical examination3. Serological examination4. Enzyme profiles
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1. Physical examinationMUTTON CHEVON PORK DOG
MEATBEEF HORSE
MEATPOULTRY MEAT
FISH MEAT
COLOR Dark red Pale White-grey
Darkred
Red-brown
Darkred
- White
ODOUR Ammoni--acal
Buck Urine - - - - -
FATDEPOT
B/Wmuscles
Little inmuscles
Mixedwithmuscle
Mixedwithmuscle
Mixedwithmuscle
- Mixedwithmuscle
Finelydistrib.
FATCOLOR
White - White White Yellow Golden- darkyellow
- -
BONEMARROW
Red - Pink-red
- White-red
Greasy - -
CONSIST. Firm - Soft - Firm - Firm -
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2. Chemical examinationa) Glycogen test
• Horse meat → Glycogen ↑• Also, flesh of fetuses/ starved calves/ dogs/ pig liver
b) Test for animal fatsi. Linolenic acid test : Horse fat → 1-2% Others → < 0.1%ii. Iodine value : amount of iodine absorbed by UFAs in
fatS.NO. ANIMAL IODINE VALUE
1. Ox 38-46
2. Horse 71-86
3. Sheep 35-46
4. Pig 50-70
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c) Refractive index estimation• Fat converted into liquid and refractive index
measured
Chemical tests : Not conclusive → Serological tests req.
S.NO. ANIMAL FAT REFRACTIVE INDEX
1. Ox < 40
2. Horse 35.5
3. Pig < 51.9
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3. Serological examination
a) Precipitation tests• commonly used• Principle : Abs develop in blood of animal if given repeated
injections of meat extract of another animal• Abs are species-specific• Done in raw meat only• Differentiation of meats of distantly zoologically related animals• Demerit : Not specific for closely related animals (horse &
donkey; sheep & goat)• Raw meat + Antisera → Precipitin lines(extraction with water/ saline) (raised in rabbits) Closely related meats → length of time req. for reaction
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contd…
S.NO. Meat differentiation Method
1. Mutton and Beef Shunmugan and Ranganathan, 1972
2. Cattle, Buffalo, Goat and Deer Pinto, 1961
3. Different spp. Agar-gel diffusion method(van den Heever, 1962)
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Chromatographyi. Paper chromatography
• Beef & Whale meat → No difference in aa except Histidine• Histidine : Whale meat ˂ Beef/ horse meat/ pork/ mutton• Whale meat mixing → differentiation based on ↓ histidine
ii. Gas chromatography• Differentiation of horse meat/ pork/ beef → unsaponifiable
matter
iii. Thin layer chromatography• Differentiation of cattle/ sheep/ whale meat → various
contents of dipeptides
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Electrophoresis
• Starch gel electrophoresis (SGE) : water soluble proteins
• PAGE : differentiation of meats of cattle/ pig/ horse/ kangaroo
Electrophoretic patterns : Skeletal & Cardiac muscles → species specific
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4. Enzyme profiles
• Muscle estrase enzyme patterns : SGE in water soluble extracts of superficial muscle
• Each age/ sex → species specificity of estrase enzyme patterns (mobility/ position of enzymic bands)
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Food Adulteration PunishmentSection 272
Imprisonment of either description for a term which may extend to 6
months
Fine which may extend to Rs. 1000
Both
Food Safety and Standards Act, 2006
No injury Non-grievous injury
Grievous injury Death
6 months/ Rs. 1 lac
1 yr/ Rs. 3 lac 6 yr/ Rs. 5 lac Not less than 7 yrs/ imprisonment for life/ not less than 10 lac
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