ADULTERATION IN FOOD

PREPARED BY:

ROHIT UPADHYAY

MBA(FINANCE)

ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS MY SINCERE GRATITUDE

TO MY MENTOR MR. RAJ MALHOTRA ,FOR HIS VITAL

SUPPORT,GUIDANCE AND ENCOURAGEMENT

WITHOUT WHICH THIS E-BOOK WOULD HAVE NOT

COME FORTH.I WOULD ALSO LIKE TO EXPRESS MY

GRATITUDE TO MY COLLEAGUE MRS. GEETHA

KAPOOR AND THE DIRECTOR MR. RAMESH PANT FOR

PROVIDING ME AN OPPORTUNITY TO WORK ON THIS

E-BOOK.

I (Rohit Upadhyay) hereby declare that the

E-book entitled ADULTERATION IN FOOD is a reord of original work done y me under the guidance from my friend Mr.

Rakesh Jain.

S. NO.. CONTENTS

1. OBJECTIVE

2. INTRODUCTION

3. TYPES OF ADULTERATION

4. HISTORY

5. THEORY

6. EXPERIMENT 1

7. EXPERIMENT 2

8. EXPERIMENT 3

9. RESULT

10. CONCLUSION

11. BIBLIOGRAPHY

The Objective of this

E-bOOK is to study

some of the common

food adulterants

present in different

food stuffs.

In our daily life there are many unhygienic and contaminated things for our health. Most of our things our contaminated. Even the food, which we eat, is adulterated. The deliberate contamination of food material with low quality, cheap and non-edible or toxic substances is called food adulteration. The substance, which lowers or degrades the quality of food material, is called an adulterant.

Adulteration brings a lot of easy money for the traders, but it may spoil many lives. Food adulteration can lead to slow poisoning and various kinds of diseases, which can even result in death. Adulteration makes the food items used in our daily life unsafe and unhygienic for use. The traders use it for their economic benefit without thinking about its effect on the common population of our country, which consumes it.

In India, the most common type of food adulterations is of following types: 1.Milk :- It is adulterated by the addition of water, starch, skim milk powder and removal of cream. 2. Ghee :- It is adulterated with vanaspati and animal fats such as pig's fat. In order to improve the flavor of adulterated ghee tributyrin is added. 3. Cereals :- Rice and wheat are mixed with stones sand grit and mud to increase the bulk.

4. Flour :- Wheat flour is mixed with soapstone and Bengal gram flour is adulterated with Kesari dal or lathyrus flour. 5. Pulses :- They are adulterated with Kesari Dal stones are added to pulses such as mott urad, and masoor. Toxic chemical such as metanil yellow are added to old stocks of pulses to improve their colour appearance. 6. Edible Oil :- They are mixed with cheaper oil, toxic oil (e.g. argemone oil) and mineral oil. 7. Honey :- It is adulterated with sugar and jaggery.

Food Items Adulteration/ Contamination

1. Non-Alcoholic : Beverages

Non-permitted colours, Saccharin, ducin, lead, arsenic and copper, and Dirt and filth.

2. Baking powder: Citric acid. 3. Starchy foods: Foreign starches in arrowroot,

sand, dirt, etc.

4. Spices: Sand, grit, coal tar dyes, saw dust, lead or lead chromate in haldi, In shah zeera excessive stalky and woody matter.

Food Items with type of Adulteration or

Contamination

5. Coffee and Tea: Coat tar dyes, excessive stuff, husk, tamarik

husk, sand and grit, used tea dust.

6. Milk : Water, Starch ad abstraction of fat.

7. Vanaspati: Animal fat, excessive hydrogenation Rancid stuff. Sesame oil deficiency, foreign flavour.

8. Mustard seed : Argemone seeds which can cause epidemic dropsy.

9. Oils: Mineral oil potential carcinogenic, argimone oil.

10.

Dals: Kesari dal which can cause lathyrism coal tar dyes.

11. Groundnut: Aflatoxin can cause cirrhosis of liver

Historically, the usage of adulterants has been common in societies with few legal controls on food quality and/or poor/nonexistent monitoring by authorities; sometimes this usage has even extended to exceedingly dangerous chemicals and poisons. In the United kingdom during the Victorian era. adulterants were quite common; for example, cheeses were sometimes colored with lead. Similar adulteration issues were seen in industry in the United states, until the passage of the Pure Food and Drug Act of 1906.

Adulterant usage was first investigated in 1820 by the German chemist Frederick Accum, who identified many toxic metal colorings in food and drink. The physician Arthur Hill Hassall later conducted extensive studies in the early 1850s, which led to the 1860 Food Adulteration Act and subsequent further legislation

The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. The consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need simple screening tests for their detection. In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhoea, asthma, ulcers, etc.

Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. These adulterants can be easily identified by simple chemical tests. Several agencies have been set up by the Government of India to remove adulterants from food stuffs. AGMARK - acronym for agricultural marketing....this organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commodities.

AIM:To detect the presence of adulterants in fat, oil and butter. REQUIREMENTS :Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3. PROCEDURE :Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. These are detected as follows : (i)Adulteration of paraffin wax and hydrocarbon in

vegetable ghee Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicates the presence of wax or hydrocarbons.

(ii) Adulteration of dyes in fat Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of acetic acid. Appearance of pink or red colour indicates presence of dye in fat.

(iii) Adulteration of argemone oil in edible oils To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.

AIM:To detect the presence of adulterants in fat, oil and butter. REQUIREMENTS :Test-tube, dilute hydrochloric acid, iodine solution. PROCEDURE :Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. These are detected as follows : (i)Adulteration of vegetable ghee in desi ghee: take

small amount of desi ghee in test tube and add to it 1 ml of HCL and 2-3 drops of 2% alcoholic furfural. Shake the contents vigorously.

Appearance of red colour in the acid layer shows that vegetable ghee has been mixed as an adulterant to desi ghee. (ii) Adulteration of starch in milk: to the aqueous suspension of the sample add 1-2 drops of iodine solution. Appearance of blue colouration indicates the presence of starch in milk.

AIM:To detect the presence of adulterants in sugar REQUIREMENTS :Test-tubes, dil. HCl. PROCEDURE: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows : (i) Adulteration of various insoluble substances in

sugar Take small amount of sugar in a test-tube and shake it with little water. Pure sugar dissolves in water but insoluble impurities do not dissolve.

(ii) Adulteration of chalk powder, washing soda in sugar To small amount of sugar in a test-tube, add few drops of dil. HCl. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar.

AIM:To detect the presence of adulterants in samples of chilli powder, turmeric powder and pepper REQUIREMENTS :Test-tubes, conc. HCl, dil. HNO3, KI solution PROCEDURE: Common adulterants present in chilli powder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows : (i) Adulteration of red lead salts in chilli powder To

a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder.

(ii)Adulteration of yellow lead salts to turmeric powder To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder.

(iii) Adulteration of brick powder in red chilli powder Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water.

(iv) Adulteration of dried papaya seeds in pepper Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.

EXPERIMENT

NO.3

AIM:To detect the presence of adulterants in samples of chilli powder, turmeric powder and pepper REQUIREMENTS :Test-tubes, conc. HCl, dil. PROCEDURE: Common adulterants present in chilli powder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows : (i) Adulteration of red lead salts in chilli powder To a

sample of chilli powder, add dil. HCL. Appearance of pink colour indicates the presence of lead salts in chilli powder.

(ii)Adulteration of yellow lead salts to turmeric powder :To a sample of turmeric powder add conc. HCl. And k2cr204 to this solutin.

Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder.

(iii) Adulteration of brick powder in red chilli powder :Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water.

(iv) Adulteration of dried papaya seeds in pepper :Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.

Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods do not cause any health hazard. It is not possible to ensure wholesome food only on visual examination when the toxic contaminants are present in ppm level. However, visual examination of the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help.

Secondly, label declaration on packed food is very important for knowing the ingredients and nutritional value. It also helps in checking the freshness of the food and the period of best before use. The consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. Such types of food may cause various diseases. Consumption of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shop.