Food Adulteration test

1. DIFFERENT METHODS OF FOOD
ADULTERATION
Presented By: Suraj Panpatte

2. INTRODUCTION
 Food Adulteration refers to the process by which
the quality or the nature of a given food is reduced
through addition of adulterants or removal of vital
substance.
 Food adulterants refer to the foreign and usually
inferior chemical substance present in food that
cause harm or is unwanted in the food.
 Basically, during food adulteration, small quantity of
non-nutritious substances are added intentionally to
improve the appearance, texture or storage
properties of the food.

3. TYPES OF FOOD ADULTERATION
1) Intentional adulteration
2) Incidental Adulteration
3) Metallic adulteration:

5. METHODS OF FOOD ADULTERATION
 Mixing: Mixing of clay, stones, pebbles, sand, marble
chips, etc.
 Substitution: Cheaper and inferior substances being
replaced wholly or partially with good ones.
 Concealing quality: Trying to hide the food standard.
E.G. adding captions of qualitative food to low quality for
selling.
 Decomposed food: Mainly in fruits and vegetables. The
decomposed ones are mixed with good ones
 Misbranding/ False labels: Includes duplicate food
stuffs, changing of manufacture and expiry dates.
 Addition of toxicants: adding non-edible substances like
argemone in mustard oil, low quality preservatives,
coloring agents, etc.

8. DETECTION OF COMMON ADULTERANTS IN
FOOD.
1. Detection from Milk:
There are many methods known for detection of
adulteration in milk but the methods discussed below
are simple but rapid and sensitive methods to detect
adulteration.
 Common Types of Adulterants in milk
 Neutralizers
 Starch
 Formalin
 Glucose
 Cane sugar
 Urea
 Water

9. DETECTION OF NEUTRALIZERS IN MILK
 Take 5 ml of milk in a test tube & add 5 ml alcohol
followed by 4-5 drops of rosalic acid.
 If the color of milk changes to pinkish red, then it is
inferred that the milk is adulterated with sodium
carbonate / sodium bicarbonate and hence unfit for
human consumption.

10. TEST FOR DETECTION OF FORMALIN
 Take 10 ml of milk in test tube
 Add 5 ml of conc. sulphuric acid on the sides of the
test tube with out shaking.
 If a violet or blue ring appears at the intersection of
the two layers, then it shows the presence of
formalin.

11. TEST FOR DETECTION OF UREA
i. Five ml of milk is mixed well with 5 ml Para
dimethyl amino benzaldehyde (16%). If the
solution turns yellow in color, then the given
sample of milk is added with urea.
ii. Take 5 ml of milk in a test tube Add 0.2 ml of
urease (20 mg / ml). Shake well at room
temperature Then add 0.1 ml of bromothymol
blue solution (0.5%) Appearance of blue color
after 10-15 min indicates the adulteration milk
with urea

12. 2. DETECTION FROM SWEETING AGENT
A) Sugar:
 i. Chalk powder:
 Dissolve 10 gm of sample in a glass of water, allow
settling, Chalk will settle down at the bottom.
 ii. Urea:
 On dissolving in water it gives a smell of ammonia.
 iii. Chalk powder:
 Dissolve 10 gm of sample in a glass of water, allow
to settle, chalk will settle down at the bottom.

13. B) HONEY:
 Sugar solution:
A cotton wick dipped in pure honey when lighted with a
match stick burns and shows the purity of honey. If
adulterated, the presence of water will not allow the
honey to burn, If it does; it will produce a cracking
sound.
 This test is only for added water.
http://www.environmentalpollution.in/food-
pollution/methods-for-detection-of-common-
adulterants-in-food/2020

14.  http://www.ovovideo.com/en/food-adulteration/
 https://www.youtube.com/watch?v=w3xVvyUAUB4

15. THANK YOU