Food Adulteration

Chemistry project Amrita Ray XII S1 Roll No. 06

Acknowledgement
We in debt of many, who have cooperated with us and assisted us in finishing the project. My primary gratitude is towards our chemistry teachers, Mrs. Sumita Sarkar, Mr. Arun Kumar Dasgupta and Mrs. haswati Mukherjee. Among the websites, We wou!d separate!y !ike to mention the name of the Wikipedia organisation for making such a huge poo! of know!edge and information avai!ab!e, abso!ute!y free of cost. With this said, " produce my project.

Table of content 1.What is food adulteration? 2.Common adulterants and contaminants in food 3.Simple screening test to detect adulteration in food 4.Watch out!!! 5.Teacher s certificate

What is food adu!teration#

Illustration 1: What DO we eat??

!n adulterant is a substance found "ithin other substances #e.g.$ food$ be%erages$ fuels&$ although not allo"ed for legal or other reasons. The addition of adulterants is called adulteration. !n adulterant is distinct from$ for e'ample$ permitted food additi%es. !dulterants added to reduce the amount of e'pensi%e product in illicit drugs are called cutting agents. (eliberate addition of to'ic adulterants to food or other products for human consumption is poisoning.

)istoricall4$ the usage of adulterants has been common5 sometimes dangerous substances ha%e been used. *n the 6nited 1ingdom during the 7ictorian era$ adulterants "ere common5 for e'ample$ cheeses Illustration 2: A strip from the PUNCH maga ine! "ere sometimes colored "ith lead. Similar adulteration issues "ere seen in industr4 in the 6nited States$ during the 18th centur4. There is dispute o%er "hether these practices declined primaril4 due to go%ernment regulation or to increased public a"areness and concern o%er the practices. *n the earl4 t"ent49first centur4 there "ere cases of dangerous adulteration in the /eople s ,epublic of China.

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Illustration ": oh m# go$%

Illustration &: 'aught in the a't

$ommon Adu!terants%$ontaminants in food

S.No
1

Adulterant Adulterants in food

Argemone seeds Argemone oil Artificially coloured foreign seeds "oreign lea#es or e$ austed tea lea#es, sa% dust artificially coloured &CP *ancid oil -and, marble c ips, stones, filt 0at yrus sati#us

Foods Commonly Involved

Mustard seeds Edible oils and fats As a substitute for cumin seed, Poppy seed, black pepper &ea

Diseases or Health Effects

Epidemic dropsy, Glaucoma, Cardiac arrest Injurious to ealt Injurious to ealt , cancer

2 !

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(ils (ils "ood grains, pulses etc. 1 esari dal alone or Mi$ed in ot er pulses

Paralysis +estroys #itamin A and E +amage digesti#e tract 0at yrism 2crippling paraplegia3 spastic

Chemical Contamination
4 6 17 11 12 Mineral oil 2% ite petroleum fractions3 0ead c romate Met anol Arsenic 5arium oil, Edible oils and fats, 5lack pepper &urmeric % ole and po%dered, mi$ed spices Alco olic li8uors "ruits suc as apples sprayed o#er %it lead arsenate "oods contaminated by rat poisons 25arium carbonate3 Cancer Anemia, abortion, paralysis, brain damage 5lurred #ision, blindness, deat +i99iness, c ills, cramps, paralysis, deat :iolent peristalisis, arterial ypertension, muscular t%itc ing, con#ulsions, cardiac disturbances

1!

Cadmium

"ruit juices, soft drinks, etc. in contact %it cadmium plated #essels or e8uipment. Cadmium contaminated %ater and s ell;fis

1' 1)

Cobalt 0ead

1, 1/ 14 16

Copper &in =inc Mercury

2ouc ;ouc 3 disease, Increased sali#ation, acute gastritis, li#er and kidney damage, prostrate cancer <ater, li8uors Cardiac insufficiency and mycocardial failure <ater, natural and processed food 0ead poisoning 2foot;drop, insomnia, anemia, constipation, mental retardation, brain damage3 "ood :omiting, diarr oea "ood Colic, #omiting "ood Colic, #omiting Mercury fungicide treated seed 5rain damage, paralysis, deat grains or mercury conta

Itai;itai

minated fis

Bacterial contamination
27 5acillus cereus Cereal products, custards, "ood infection 2nausea, puddings, sauces #omiting, abdominal pain, diarr oea3 -almonella spp. Meat and meat products, -almonellosis 2food ra% #egetables, salads, infection usually %it fe#er s ell;fis , eggs and egg and c ills3 products, %armed;up lefto#ers - igella sonnei Milk, potato, beans, - igellosis 2bacillary poultry, tuna, s rimp, dysentery3 moist mi$ed foods -tap ylococcus aureus +airy products, baked Increased sali#ation, Entero;to$ins;A,5,C,+ or E foods especially custard #omiting, abdominal or cream;filled foods, cramp, diarr oea, se#ere meat and meat products, t irst, cold s%eats, lo%;acid fro9en foods, prostration salads, cream sauces, etc. Clostridium botulinus to$ins +efecti#ely canned lo% or 5otulism 2double #ision, A,5,E or " medium;acid foods> muscular paralysis, deat meats, sausages, smoked due to respiratory failure3 #acuum;packed fis , fermented food etc. Clostridium.perfringens Milk improperly processed ?ausea, abdominal pains, 2<elc ii3 type A or canned meats, fis and diarr oea, gas formation gra#y stocks +iet yl stilbestrol 2additi#e Meat -terlites, fibroid tumors in animal feed3 etc. !,' 5en9opyrene -koked food Cancer E$cessi#e sol#ent residue -ol#ent e$tracted oil, oil Carcinogenic effect cake etc. ?on;food grade or "ood 5lood clot, angiosarcoma, contaminated packing cancer etc. material ?on;permitted colour or Coloured food Mental retardation, cancer permitted food colour and ot er to$ic effect. beyond safe limit 5@A and 5@& beyond safe (ils and fats Allergy, li#er damage, limit increase in serum c loresterol etc. Monosodium glutamate2flou C inese food, meat and 5rain damage, mental r3 2beyond safe limit3 meat products retardation in infants Coumarin and di ydro "la#oured food 5lood anticoagulant coumarin "ood fla#ours beyond safe "la#oured food C ances of li#er cancer limit 5rominated #egetable oils Cold drinks Anemia, enlargement of eart -ulp ur dio$ide and sulp ite In #ariety of food as Acute irritation of t e beyond safe limit preser#ati#e gastro;intestinal tracts etc. Artificial s%eetners beyond -%eet foods C ances of cancer safe limit

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Fungal contamination
!4 Aflato$ins Aspergillus 0i#er damage and cancer fla#us;contaminated foods suc as groundnuts, cottonseed, etc. Ergot alkaloids Ergot;infested bajra, rye Ergotism 2-t.Ant onyAs from Cla#iceps meal or bread fire;burning sensation in e$tremities, itc ing of skin, purpurea &o$ic alkaloids, perip eral gangrene3 ergotamine, ergoto$in and ergometrine groups &o$ins from Grains 2millet, % eat, Alimentary to$ic "usarium sporotric ioides oats, rye,etc3 aleukia2A&A3 2epidemic panmyeloto$icosis3 &o$ins from "usarium Moist grains Bro# disease sporotric iella 21asc in;5eck disease3 &o$ins from Cello% rice &o$ic mouldy rice disease Penicillium inslandicum Penicillium atricum, Penicillium citreo#irede, "usarium, * i9opus, Aspergillus -terigmatocystin from "oodgrains @epatitis Aspergillus #ersicolour Aspergillus nidulans and bipolaris Ascaris lumbricoides Any ra% food or %ater Ascariasis contaminated by uman faces containing eggs of t e parasite Entamoeba istolytica *a% #egetables and fruits Amoebic dysentery :iral :irus of infectious - ell;fis , milk, un eated Infectious epatitis @epatitis 2#irus A3 foods contaminated %it faeces, urine and blood of infected uman Mac upo #irus "oods contaminated %it 5oli#ian aemorr agic rodents urine, suc as fe#er cereals

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Natural Contamination
'4 "louride +rinking %ater, sea foods, E$cess fluoride causes tea, etc. fluorosis 2mottling of teet , skeletal and neurological disorders3 -pinac , amarant , etc. *enal calculi, cramps, failure of blood to clot Cottonseed flour and cake Cancer 5itter almonds, apple Gastro;intestinal seeds, cassa#a, some disturbances beans etc. -moked fis , meat, Cancer mineral oil;contaminated %ater, oils, fats and fis , especially s ell;fis &o$ic mus rooms Mus room poisoning 2@ypoglycemia, con#ulsions, profuse %atery stools, se#ere necrosis of li#er leading to

'6 )7 )1

($alic acid Gossypol Cyanogenetic compounds

)2

Polycyclic Aromatic @ydrocarbons2PA@3

)!

P alloidine 2Alkaloid3

)'

-olanine

Potatoes

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?itrates and ?itrites

+rinking %ater, spinac r ubarb, asparagus, etc. and meat products

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)4

Asbestos 2may Polis ed rice, pulses, be present intalc, 1aolin, processed foods etc. and in processed foods3 containing anti;caking agents, etc. Pesticide residues 2beyond All types of food Acute or c ronic poisoning safe limit3 %it damage to ner#es and #ital organs like li#er, kidney, etc. Antibiotics 2beyond safe Meats from antibiotic;fed Multiple drug resistance limit3 animals ardening of arteries, eart disease

epatic failure and deat 3 -olanine poisoning 2#omiting, abdominal pain, diarr oea3 Met aemoglobinaemia especially in infants, cancer and tumours in t e li#er, kidney, trac ea oesop agus and lungs. & e li#er is t e initial site but after%ards tumours appear in ot er organs. Absorption in particulate form by t e body may produce cancer

Illustration (: some a$ulterants

Simple Screening test for (etecting !dulteration in Common :ood

S.No Food article

1 :egetable oil

Adulteration
Castor oil

Test

G ee

&ake 1 ml. of oil in a clean dry test tube. Add 17 ml. (f acidified petroleum et er. - ake #igorously for 2 minutes. Add 1 drop of Ammonium Molybdate reagent. & e formation of turbidity indicates presence of Castor oil in t e sample. Argemone oil Add ) ml, conc. @?( ! to ) ml.sample. - ake carefully. Allo% to separate yello%, orange yello%, crimson colour in t e lo%er acid layer indicates adulteration. Mas ed Potato 5oil ) ml. (f t e sample in a test tube. Cool and a drop of -%eet Potato, etc. iodine solution. 5lue colour indicates presence of -tarc . colour disappears on boiling D reappears on cooling. :anaspati &ake ) ml. (f t e sample in a test tube. Add ) ml. (f @ydroc loric acid and 7.' ml of 2E furfural solution or sugar crystals. Insert t e glass stopper and s ake for 2 minutes. +e#elopment of a pink or red colour indicates presence of :anaspati in G ee. *ancid stuff 2old &ake one teaspoon of melted sample and ) ml. (f @Cl in a g ee3 stoppered glass tube. - ake #igorously for !7 seconds. Add ) ml. (f 7.1E of et er solution of P loroglucinol. *estopper D s ake for !7 seconds and allo% to stand for 17 minutes. A pink or red colour in t e lo%er2acid layer3 indicates rancidity. -ynt etic Colouring Pour 2 gms. (f filtered fat dissol#ed in et er. +i#ide into 2 Matter portions. Add 1 ml. (f @Cl to one tube. Add 1 ml. (f 17E ?a(@ to t e ot er tube. - ake %ell and allo% to stand. Presence of pink colour in acidic solution or yello% colour in

@oney

In#ert sugarFjaggery

'.

PulsesF5esan 1esari dal20at yrus sati#us3 Pulses Metanil Cello%2dye3

0ead C romate , / 5ajra < eat flour Ergot infested 5ajra E$cessi#e dirt sand D

Common spices like &urmeric, c illy, curry po%der,etc.

E$cessi#e bran C alk po%der Colour

5lack Pepper Papaya seedsFlig t berries, etc. -pices2Groun Po%dered bran and d3 sa% dust Coriander +ung po%der po%der Common salt C illies 5rick po%der grit, sand, dirt, filt , etc.

17 11

12

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5adi Elaic i C oti Elaic i seeds seeds

1'

&urmeric Po%der

-tarc of mai9e, % eat, tapioca, rice

1)

&urmeric

0ead C romate

Metanil Cello%

alkaline solution indicates added colouring matter. 1. "ie eAs &estG Add ) ml. (f sol#ent et er to ) ml. (f oney. - ake %ell and decant t e et er layer in a petri dis . E#aporate completely by blo%ing t e et er layer. Add 2 to ! ml. (f resorcinol 21 gm. (f resorcinol resublimed in ) ml. (f conc. @Cl.3 Appearance of c erry red colour indicates presence of sugarFjaggery. 2.Aniline C loride &est G &ake ) ml. (f oney in a porcelain dis . Add Aniline C loride solution 2! ml of Aniline and / ml. (f 1G! @Cl3 and stir %ell. (range red colour indicates presence of sugar. Add )7 ml. (f dil.@Cl to a small 8uantity of dal and keep on simmering %ater for about 1) minutes. & e pink colour, if de#eloped indicates t e presence of 1esari dal. Add conc.@Cl to a small 8uantity of dal in a little amount of %ater. Immediate de#elopment of pink colour indicates t e presence of metanil yello% and similar colour dyes. - ake ) gm. (f pulse %it ) ml. (f %ater and add a fe% drops of @Cl. Pink colour indicates 0ead C romate. -%ollen and black Ergot infested grains %ill turn lig t in %eig t and %ill float also in %ater - ake a little 8uantity of sample %it about 17 ml. (f Carbon tetra c loride and allo% to stand. Grit and sandy matter %ill collect at t e bottom. -prinkle on %ater surface. 5ran %ill float on t e surface. - ake sample %it dil.@Cl Effer#escence indicates c alk. E$tract t e sample %it Petroleum et er and add 1!? @2-('to t e e$tract. Appearance of red colour 2% ic persists e#en upon adding little distilled %ater3 indicates t e presence of added colours. @o%e#er, if t e colour disappears upon adding distilled %ater t e sample is not adulterated. Pour t e seeds in a beaker containing Carbon tetra;c loride. 5lack papaya seeds float on t e top % ile t e pure black pepper seeds settle do%n. -prinkle on %ater surface. Po%dered bran and sa%dust float on t e surface. -oak in %ater. +ung %ill float and can be easily detected by its foul smell. &o ) ml. (f sample add a fe% drops of sil#er nitrate. < ite precipitate indicates adulteration. Pour t e sample in a beaker containing a mi$ture of c loroform and carbon tetrac loride. 5rick po%der and grit %ill settle at t e bottom. -eparate out t e seeds by p ysical e$amination. & e seeds of 5adi Elaic i a#e nearly plain surface %it out %rinkles or streaks % ile seeds of cardamom a#e pitted or %rinkled ends. A microscopic study re#eals t at only pure turmeric is yello% coloured, big in si9e and as an angular structure. < ile foreignFadded starc es are colourless and small in si9e as compared to pure turmeric starc . As t e sample. +issol#e it in 1G/ -ulp uric acid 2@2-('3 and filter. Add 1 or 2 drops of 7.1E dipenylcarba9ide. A pink colour indicates presence of 0ead C romate. Add fe% drops of conc.@ydroc loric acid 2@Cl3 to sample. Instant appearance of #iolet colour, % ic disappears on

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1/

Cumin seeds Grass 25lack jeera3 coloured c arcoal dust Asafoetida2@ -oap stone, eeng3 eart y matter C alk

dilution %it %ater, indicates pure turmeric. If colour persists Metanil yello% is present. seeds *ub t e cumin seeds on palms. If palms turn black %it adulteration in indicated. ot er - ake a little 8uantity of po%dered sample %it %ater. -oap stone or ot er eart y matter %ill settle at t e bottom. - ake sample %it Carbon tetrac loride 2CCl '3. Asafoetida %ill settle do%n. +ecant t e top layer and add dil.@Cl to t e residue. Effer#escence s o%s presence of c alk. insect &ake a filter paper impregnated %it ?in ydrin 21E in alco ol.3 Put some grains on it and t en fold t e filter paper and crus t e grains %it ammer. -pots of bluis purple colour indicate presence of idden insects infestation

14

"oodgrains

@idden infestation

W!TC) +6T!!
-election of % olesome and non;adulterated food is essential for daily life to

make sure t at suc foods do not cause any ealt a9ard. Alt oug it is not possible to ensure % olesome food only on #isual e$amination % en t e to$ic contaminants are present in ppmFppb le#el. @o%e#er, #isual e$amination of t e food before purc ase makes sure to ensure absence of insects, #isual fungus, foreign matters, etc. & erefore, due care taken by t e consumer at t e time of purc ase of food after t oroug ly e$amining can be of great elp. -econdly, label declaration on packed food is #ery important for kno%ing t e ingredients and nutritional #alue . It also elps in c ecking t e fres ness of t e food and t e period of best before use. & e consumer s ould a#oid taking food from an un ygienic place and food being prepared under un ygienic conditions. -uc types of food may cause #arious diseases. Consumption of cut fruits being sold in un ygienic conditions s ould be a#oided. It is al%ays better to buy certified food from reputed s op.

Illustration ): fruit a$ulteration

Illustration *: +is,s atta'he$ to eating ripene$ fruits that

appear in the mar,et out of season!

Illustration -: .hin, a/out it!!!

T0!C)0, S C0,T*:*C!T0
Certified that this project report titledis the bonafide work of Mr./ Ms..who carried out the research under my supervision. Certified further, that to the best of my knowledge the work reported herein does not form part of any other project report or dissertation on the basis of which a degree or award was conferred on an earlier occasion on this or any other candidate.

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