food adulteration a kushwaha

8/3/2019 Food Adulteration a Kushwaha

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D R . A R C H A N A K U S H W A H A A S S I S T A N T P R O F E S S O R

D E P A R T M E N T O F F O O D S & N U T R I T I O N

C O L L E G E O F H O M E S C I E N C E

G B P U A & T , P A N T N A G A R - 2 6 3 1 4 5

SIMPLE TESTS FOR DETECTIONOF ADULTERATION IN FOODS


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Adulteration in food

y Crude form--prohibited substances are either addedor partly or wholly substituted.

y India--financial gain carelessness --lack in proper

hygienic condition of processing, storing,transportation and marketing.

y Consumer cheated --victim of diseases.

y Precautions --consumer --time of purchase knowledge --common adulterants --effect on health.


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Injurious Adulterants/Contaminants in Foods andtheir Health Effects

S.No

Adulterant Foods Commonly Involved

Diseases or HealthEffects

Adulterants in food1 Argemone seeds

Argemone oilMustard seedsEdible oils and fats

Epidemic dropsy,Glaucoma,Cardiac arrest

2 Artificially coloured foreignseeds

As a substitute for cuminseed,Poppy seed, black pepper

Injurious to health

3 Foreign leaves or exhaustedtea leaves, saw dustartificially coloured

Tea Injurious to health, cancer

4 TCP Oils Paralysis5 Rancid oil Oils Destroys vitamin A and E

6 Sand, marble chips, stones,filth

Food grains, pulses etc. Damage digestive tract

7 Lathyrus sativus Khesari dal alone orMixed in other pulses

Lathyrism (cripplingspastic paraplegia)


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Bacterial contamination

20 Bacillus cereus Cereal products, custards, puddings,sauces

Food infection (nausea, vomiting, abdominal pain,diarrhoea)

21 Salmonella spp. Meat and meat products, raw vegetables, salads, shell-fish, eggs

and egg products, warmed-upleftovers

Salmonellosis (food infectionusually with fever and chills)

22 Shigella sonnei Milk, potato, beans, poultry, tuna,shrimp, moist mixed foods

Shigellosis (bacillary dysentery)

23 Staphylococcus aureusEntero-toxins-A,B,C,D or E

Dairy products, baked foodsespecially custard or cream-filledfoods, meat and meat products, low-acid frozen foods, salads, cream

sauces, etc.

Increased salivation, vomiting,abdominal cramp, diarrhoea,severe thirst, cold sweats,prostration

24 Clostridium botulinustoxinsA,B,E or F

Defectively canned low or medium-acid foods; meats, sausages, smokedvacuum-packed fish, fermented foodetc.

Botulism (double vision,muscular paralysis, death dueto respiratory failure)

25 Clostridium.perfringens(Welchii) type A

Milk improperly processed orcanned meats, fish and gravy stocks

Nausea, abdominal pains,diarrhoea, gas formation


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Additives in food

26 Diethyl stilbestrol(additive in animalfeed)

Meat Sterlites, fibroid tumors etc.

27 3,4 Benzopyrene Smoked food Cancer

28 Excessive solvent residue Solvent extractedoil, oil cake etc. Carcinogeniceffect

29 Non-food grade or contaminatedpacking material

Food Blood clot, angiosarcoma, cancer etc.

30 Non-permitted colour or permittedfood colour beyond safe limit

Coloured food Mental retardation, cancer and othertoxic effect.

31 BHA and BHT beyond safe limit Oils a nd fats Allergy, liver damage, increase inserumchloresteroletc.

32 Monosodium glutamate(flour)(beyond safe limit)

Chinese food, meat and meatproducts

Brain damage, mental retardation ininfants

33 Coumarin and dihydro coumarin Flavoured food Blood anticoagulant

34 Food flavours beyond safe limit Flavoured food Chances of liver c ancer

35 Brominated vegetable oils Cold drinks Anemia, enlargement of heart

36 Sulphur dioxide and sulphite beyondsafe limit

Invarietyof food aspreservative Acute irritation of the gastro-intestinaltracts etc.

37 Artificial sweetners beyond safe limit Sweet foods Chances of cancer


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Fungal contamination

38 Aflatoxins Aspergillus flavus-contaminated foods suchas groundnuts,cottonseed, etc.

Liver damage and cancer

39 Ergot alkaloids from Claviceps

purpurea Toxic alkaloids,ergotamine, ergotoxin andergometrine groups

Ergot-infested bajra, rye

meal or bread

Ergotism (St.Anthonys fire-

burning sensation in extremities,itching of skin, peripheralgangrene)

40 Toxins fromFusarium sporotrichioides

Grains (millet, wheat,oats, rye,etc)

Alimentary toxic aleukia(ATA)(epidemic panmyelotoxicosis)

41 Toxins from Fusariumsporotrichiella

Moist grains Urov disease (Kaschin-Beck disease)

42 Toxins from

Penicillium inslandicumPenicillium atricum,Penicillium citreovirede,Fusarium, Rhizopus,Aspergillus

Yellow rice Toxic mouldy rice disease

43 Sterigmatocystin fromAspergillus versicolourAspergillus nidulans and bipolaris

Foodgrains Hepatitis


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Parasite/ bacterial / virus infection through food

44 Ascarislumbricoides

Any raw food or watercontaminated by human facescontaining eggs of the parasite

Ascariasis

45 Entamoeba

histolyticaViral

Raw vegetables and fruits Amoebic dysentery

46 Virus of infectiousHepatitis (virus A)

Shell-fish, milk, unheated foodscontaminated with faeces, urineand blood of infected human

Infectious hepatitis

47 Machupo virus Foods contaminated with rodents

urine, such as cereals

Bolivian

haemorrhagic fever


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Natural Contamination

48 Flouride Drinking water, sea foods, tea,etc.

Excess fluoride causes fluorosis(mottling of teeth, skeletal andneurological disorders)

49 Oxalic acid Spinach, amaranth, etc. Renal calculi, cramps, failure of blood to clot

50 Gossypol Cottonseed flour and cake Cancer

51 Cyanogenetic compounds Bitter almonds, apple seeds,cassava, some beans etc.

Gastro-intestinal disturbances

52 Polycyclic AromaticHydrocarbons(PAH)

Smoked fish, meat, mineral oil-contaminated water, oils, fatsand fish, especially shell-fish

Cancer

53 Phalloidine (Alkaloid) Toxic mushrooms Mushroom poisoning

(Hypoglycemia, convulsions,profuse watery stools, severenecrosis of liver leading tohepatic failure and death)

54 Solanine Potatoes Solanine poisoning (vomiting,abdominal pain, diarrhoea)


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Chemical contaminants55 Nitrates and Nitrites Drinking water, spinach

rhubarb, asparagus, etc. andmeat products

Methaemoglobinaemia especially ininfants, cancer and tumours in theliver, kidney, trachea oesophagus andlungs. The liver is the initial site butafterwards tumours appear in other

organs.56 Asbestos (may be present in

talc, Kaolin, etc. and inprocessed foods)

Polished rice, pulses,processed foods containinganti-caking agents, etc.

Absorption in particulate form by thebody may produce cancer

57 Pesticide residues (beyondsafe limit)

All types of food Acute or chronic poisoning withdamage to nerves and vital organslike liver, kidney, etc.

58 Antibiotics (beyond safe limit) Meats from antibiotic-fed

animals

Multiple drug resistance hardening of

arteries, heart disease


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Simple Screening test for Detecting Adulteration inCommon Food

S.N.

Food article Adulteration Test

1 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 2minutes. Add 1 drop of Ammonium Molybdatereagent. 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 indicatesadulteration.

2 Ghee Mashed PotatoSweet Potato, etc.

Boil 5 ml. Of the sample in a test tube. Cool and adrop 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. OfHydrochloric acid and 0.4 ml of 2% furfuralsolution or sugar crystals. Insert the glass stopperand shake for 2 minutes. Development of a pink orred colour indicates presence of Vanaspati in Ghee.


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Rancid stuff (oldghee)

Take one teaspoon of melted sample and 5 ml. Of HCl in astoppered 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 for10 minutes. A pink or red colour in the lower(acid layer)

indicates rancidity.

SyntheticColouring Matter

Pour 2 gms. Of filtered fat dissolved in ether. Divide into2 portions. Add 1 ml. Of HCl to one tube. Add 1 ml. Of10% NaOH to the other tube. Shake well and allow tostand. Presence of pink colour in acidic solution or yellowcolour in alkaline solution indicates added colouringmatter.

3 Honey Invertsugar/jaggery

Fiehes Test: Add 5 ml. Of solvent ether to 5 ml. Of honey.Shake well and decant the ether layer in a petri dish.Evaporate completely by blowing the ether layer. Add 2to 3 ml. Of resorcinol (1 gm. Of resorcinol resublimedin 5 ml. Of conc. HCl.) Appearance of cherry red colourindicates presence of sugar/jaggery.


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Aniline Chloride Test : Take 5 ml. Of honey in aporcelain dish. Add Aniline Chloride solution (3 mlof Aniline and 7 ml. Of 1:3 HCl) and stir well.Orange red colour indicates presence of sugar.

4. Pulses/Besan Kesari dal(Lathyrussativus)

Add 50 ml. Of dil.HCl to a small quantity of dal andkeep on simmering water for about 15 minutes. Thepink colour, if developed indicates the presence ofKesari dal.

5 Pulses Metanil Yellow(dye) Add conc.HCl to a small quantity of dal in a littleamount of water. Immediate development of pinkcolour indicates the presence of metanil yellow andsimilar colour dyes.

Lead Chromate Shake 5 gm. Of pulse with 5 ml. Of water and add a fewdrops of HCl. Pink colour indicates Lead Chromate.

6 Bajra Ergot infested Bajra Swollen and black Ergot infested grains will turn lightin weight and will float also in water


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7 Wheatflour

Excessive sand& dirt

Shake a little quantity of sample with about 10 ml. OfCarbon tetra chloride and allow to stand. Grit andsandy matter will collect at the bottom.

Excessive bran Sprinkle on water surface. Bran will float on the surface.

Chalk powder Shake sample with dil.HCl Effervescence indicates chalk.

8 Commonspices likeTurmeric,chilly, currypowder,etc.

Colour Extract the sample with Petroleum ether and add 13N H2SO4 tothe extract. Appearance of red colour (which persists even uponadding little distilled water) indicates the presence of addedcolours. However, if the colour disappears upon adding distilledwater the sample is not adulterated.

9 Black Pepper Papaya seeds/lightberries, etc.

Pour the seeds in a beaker containing Carbon tetra-chloride.Black papaya seeds float on the top while the pure black pepper

seeds settle down.10 Spices(Groun

d)Powdered bran andsaw dust

Sprinkle on water surface. Powdered bran and sawdust float onthe surface.

11 Corianderpowder

Dung powder Soak in water. Dung will float and can be easily detected by itsfoul smell.


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Common salt To 5 ml. Of sample add a few drops of silver nitrate.White precipitate indicates adulteration.

12 Chillies Brick powder grit, sand,dirt, filth, etc.

Pour the sample in a beaker containing a mixture ofchloroform and carbon tetrachloride. Brick powder and gritwill settle at the bottom.

13 Badi

Elaichiseeds

Choti Elaichi seeds Separate out the seeds by physical examination. The seeds of

Badi Elaichi have nearly plain surface without wrinkles orstreaks while seeds of cardamom have pitted or wrinkledends.

14 TurmericPowder

Starch of maize, wheat,tapioca, rice

A microscopic study reveals that only pure turmeric is yellowcoloured, big in size and has an angular structure. Whileforeign/added starches are colourless and small in size ascompared to pure turmeric starch.

15 Turmeric Lead Chromate Ash the sample. Dissolve it in 1:7 Sulphuric acid (H2SO4) andfilter. Add 1 or 2 drops of 0.1% dipenylcarbazide. A pinkcolour indicates presence of Lead Chromate.

Metanil Yellow Add few drops of conc.Hydrochloric acid (HCl) to sample.Instant appearance of violet colour, which disappears ondilution with water, indicates pure turmeric. If colourpersists Metanil yellow is present.


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16 Cumin seeds(Black jeera)

Grass seeds colouredwith charcoal dust

Rub the cumin seeds on palms. If palmsturn black adulteration in indicated.

17 Asafoetida(Heeng)

Soap stone, other earthymatter

Shake a little quantity of powdered sample with water. Soap stone or other earthy matter willsettle at the bottom.

Chalk Shake sample with Carbon tetrachloride (CCl4).

Asafoetida will settle down. Decant the top layerand add dil.HCl to the residue. Effervescenceshows presence of chalk.

18 Foodgrains Hidden insect infestation Take a filter paper impregnated with Ninhydrin(1% in alcohol.) Put some grains on it and thenfold the filter paper and crush the grains withhammer. Spots of bluish purple colour indicate

presence of hidden insects infestation

food adulteration a kushwaha

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