What Is Food Adulteration?
Under the Prevention of Food Adulterant Act, an Adulterant is any material which be employed for the purposes of adulteration. Any article of food is adulterated if :
If any inferior or cheaper substance has been substituted wholly or in part, 2.
If any constituent of the article ahs been wholly or in part abstracted 3.
If the article has been prepared, packed or kept under insanitary conditions 4.
If the article consists in part filthy, rotten, decomposed or diseased animal or vegetable or is infested with insects 5.
If the article is obtained from diseased animal
If the article contains any poisonous ingredient
If the article has unprescribed colouring substance or the colouring substance is in excess of the prescribed limits. 8.
If the article contains any prohibited or excessive preservatives. 9.
If the quality nor purity of the article falls below prescribed standard
How to Test for Food Adulteration?
Simple Method for Detecting the Adulterant Milk
Put a drop of milk on polished vertical surface. The drop of pure milk either stops or flows slowly leaving a white trail behind it. Whereas milk adulterated with water will flow immediately without leaving a mark. Take 5 ml of milk in a test tube and add 2 drops of bromothymol blue soln. Development of blue colour after 10 minutes indicates presence of urea. Mustard Seeds
Argemone seeds have rough surface and mustard seeds on pressing is yellow inside while argemone seed is white. Ice Cream
Put some lemon juice, bubbles are observed on the presence of washing powder Sugar
Dissolve sugar in a glass of water, chalk will settle down at the bottom, similarly for salt Silver Foil
On ignition genuine silver foil burns away completely leaving glistening white spherical ball of the same mass while aluminum foil is reduced to ashes of black Grey colour. Honey
A cotton wick dipped in pure honey burns when ignited with a match stick. If adulterated presence of water will not allow the honey to burn, if it does will produce a cracking sound. Coffee
Gently sprinkle the coffee powder on surface of water in a glass. The coffee floats over the water but chicory begins to sink down within few seconds. The falling chicory powder particles leave behind them a trail of colour, due to large amount of caramel they contain Tea
Rub leaves on white paper, artificial colour comes out on paper. Tea leaves sprinkled on wet filter paper. Pink or red spots on paper show colour Move a magnet through the sample. Iron will stick to the magnet. Red Chilli Powder
Take 2gms sample in a test tube, add 5ml of acetone. Immediate appearance of red colour indicates presence of Rodamine. Brick powder settles fast chilli powder settles slowly when put in water. Turmeric Powder
Add a few drops of HCl to the extract of turmeric from water. Instant appearance of violet, when the colour persists when diluted with water indicates the presence of metanil yellow. Dal arhar, moong, washed channa
Extract the colour with Luke warm water from the sample of pulses, add drops of HCl. A pink colour indicates presence of metanil yellow. Green vegetables like chilli
Take a small part of the sample and place it over a moistened white blotting paper, the impression of the colour on paper indicates the presence of malachite green Pure Ghee or Butter
Take one teaspoonful of melted ghee or butter with equal quantity of Conc. Hydrochloric acid in a test tube and add to it a pinch of cane sugar. Shake well for one minute and let it stand for five minutes. Appearance of crimson colour in lower layer shows the presence of vanaspathi. Black Pepper
Float the sample in alcohol. The mature black pepper berries sink while papaya seeds...
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