Bioscience and Biotechnology - A Bioresearch Protocol to Practically Learn and Engineer the Biotics: Adulterant Adulterant | Bioscience and Biotechnology - A Bioresearch Protocol to Practically Learn and Engineer the Biotics

<h1 style="margin: 4.5pt 0in 0in 21.85pt; text-align: center;">FOOD ADULTERATION</h1></div></h1>Adulteration is defined as the process by which
quality or the nature of a given substance is reduced through. i.            
The addition of a foreign or an inferior substance. ii.             
The removal of a vital element. ·        
The word adulterated implies on element of deceit. ·        
It means mixing the food with something inferior or spurious. <o:p> </o:p> Food adulterant<div><div style="text-align: center;"> </div><div>    An adulterant is any material
which is or could be employed for making the food unsafe
or sub-standard or mis-branded or containing extraneous matter (FSSAI, 2006).<div>  Types of adulteration <o:p> </o:p> 1.     
Intentional Adulteration. 2.     
Incidental adulteration.   Intentional Adulteration <o:p> </o:p> ·        
Adulterant is added knowingly to increase profit. ·        
This type of adulteration includes intentional
addition, substitution or addition or removal of substances which adversely
affects the quality of food.</div><div>        Eg. Sand, marble chips, Earth and other filth. <o:p> </o:p> Incidental
Adulteration</div><div> </div><div>    Incidental contamination is due to ignorance, negligence or lack of
proper facilities.</div><div>        Eg. Toxic metals, presence of bacterial and
fungal contaminants. <o:p> </o:p> Metallic contamination <o:p> </o:p> ·        
Contamination of food with lead can cause toxic symptoms. ·        
Lead brings about pathological changes in the kidney, liver, and arteries. ·        
The common signs of lead poisoning are nausea,
abdominal pain, anemia, insomnia, muscular paralysis and brain damage. ·        
Fish caught from water contaminated with mercury salt contains large
amount of mercury. ·        
The other elements which are toxic in small doses are
cadmium, arsenic, antimony and cobalt. ·        
Food adulteration is unethical and called as Social Evil and A Slow Poison. <div>Food is
declared adulterated if: ·        
A substance is added which depreciates or injuriously affects it. ·        
Cheaper or inferior substances are substituted wholly or in part. ·        
Any valuable or necessary constituent has been wholly or in part abstracted. ·        
It is an imitation. ·        
It is colored or otherwise treated, to improve its
appearance or if it contains any added substance injurious to health. ·        
For whatever reasons its quality is below the Standard.   Categories of food adulteration <o:p> </o:p> ·        
Replacement:
Complete or partial replacement of a food ingredient or valuable
authentic constituent with less expensive substitute with the intention of
circumventing on “origin” and false declaration of the “process”. ·        
Addition: Addition of
small amounts of non-authenticated substances to mask inferior quality ingredient. ·        
Removal: Removal of
authentic and valuable constituent without purchasers knowledge </div><div> </div><div>Food Adulteration Categories.</div><div><div style="text-align: justify; text-indent: -24px;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoBlaHK3M3v43pt_hwtAWhrJrbDjkrwCiD_41H4eTDHOOCF2CibmhiAnNH84tNjvq9QeOsry6-SCuVrvPl-AfecyfOQA7dPy4b-13QOzbnHdc01pngtqFGHgxa2hGh5YAPHgi0X3PjW81s0VFxu_fRsQ4-WEXhi5mVwyBZ_lEjGvarP-euXKfKFcpX" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="997" data-original-width="892" height="580" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoBlaHK3M3v43pt_hwtAWhrJrbDjkrwCiD_41H4eTDHOOCF2CibmhiAnNH84tNjvq9QeOsry6-SCuVrvPl-AfecyfOQA7dPy4b-13QOzbnHdc01pngtqFGHgxa2hGh5YAPHgi0X3PjW81s0VFxu_fRsQ4-WEXhi5mVwyBZ_lEjGvarP-euXKfKFcpX=w582-h580" width="582" /></a></div> <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgeo1GPWOVDHZiUrejimw30UN0t9o_Mp5XkHC_cBthJNvsdyYIkU-aWRKdltMErBnh-asG8RNz4BeZSpOdTvELsvKDuve9urAlmZfl1tVeJgKHHNRebiPoBWGCp04shzzXXDgfGp8KStqyPaivlr7MplGwLoTytrKeGfjMqLBBtvRouXcnOsSxQVeDy" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="848" data-original-width="750" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgeo1GPWOVDHZiUrejimw30UN0t9o_Mp5XkHC_cBthJNvsdyYIkU-aWRKdltMErBnh-asG8RNz4BeZSpOdTvELsvKDuve9urAlmZfl1tVeJgKHHNRebiPoBWGCp04shzzXXDgfGp8KStqyPaivlr7MplGwLoTytrKeGfjMqLBBtvRouXcnOsSxQVeDy=w583-h482" width="583" /></a></div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIfsL87QIhLk3VQ_96nVqbA4zoWoDVJNuv7SYng9PUgJnol8tVh8pq68kWt4Yg8s99tm8Cw-w-lgCj581u3JfEHRHrN0BAwSd1v3ba46cAX3Rxnvy7szyoJC-PHKAyWAVYoJQrq1Tu4Chjeof1aMYXYH9OFEm90s3plgzsPS_PHPz_eglng-4pW_a5" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="457" data-original-width="762" height="421" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIfsL87QIhLk3VQ_96nVqbA4zoWoDVJNuv7SYng9PUgJnol8tVh8pq68kWt4Yg8s99tm8Cw-w-lgCj581u3JfEHRHrN0BAwSd1v3ba46cAX3Rxnvy7szyoJC-PHKAyWAVYoJQrq1Tu4Chjeof1aMYXYH9OFEm90s3plgzsPS_PHPz_eglng-4pW_a5=w586-h421" width="586" /></a></div><table cellpadding="0" cellspacing="0" style="text-align: left;"><tbody><tr><td height="0" width="146"></td></tr><tr><td></td></tr></tbody></table> </div><div>Methods for detecting food adulteration <o:p> </o:p> 1.       
Physical Test. 2.       
Laboratory chemical Test.   1.  
Physical test <o:p> </o:p> ·        
It is conducted by observation or visual examination
using our senses like taste, smell,
and vision and also using Lactometer.   2.  
Laboratory chemical test <o:p> </o:p> ·       Devised instructional manual to detect food adulterant harmful effects on health.</div><div><div style="text-align: center; text-indent: -24px;"> </div><table cellpadding="0" cellspacing="0" style="text-align: left;"><tbody><tr><td height="0" width="112"></td></tr><tr><td><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqYiiUrg1U-B1N44UebAomI0pTytIUC8GVlS8RF6OzhD90HOak44vh5KauDHq6iWN--3ZRi2G1w71U669gNMo_GMkEGjaqWJK0JDM2AiiniS0qeTzIRJWLi_oOPkYC_gyNU44Os8SHt_1Eb6hxIyKkh2Unzs-Sj3cuIXhZLMMa-_E7i95Z-89yqDod" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="706" data-original-width="911" height="489" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqYiiUrg1U-B1N44UebAomI0pTytIUC8GVlS8RF6OzhD90HOak44vh5KauDHq6iWN--3ZRi2G1w71U669gNMo_GMkEGjaqWJK0JDM2AiiniS0qeTzIRJWLi_oOPkYC_gyNU44Os8SHt_1Eb6hxIyKkh2Unzs-Sj3cuIXhZLMMa-_E7i95Z-89yqDod=w631-h489" width="631" /></a></div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4449GkefPEai5s1FGqusCGEwn3tmuEo39RnXgiX-D1eOy9IWidmHzFo1DdrJnytnjdlTfGXMfS2-XuGPPy1yfUu4VQTcr9U1SJZj84ZHP46PQsagHjuywbDDfg72AEYk76Mp0NLqxpLBDlHJur3CFEwHjBFUMX5ZOoxBbuWoPtl6RTeqPAD59S5Vp" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1342" data-original-width="949" height="852" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4449GkefPEai5s1FGqusCGEwn3tmuEo39RnXgiX-D1eOy9IWidmHzFo1DdrJnytnjdlTfGXMfS2-XuGPPy1yfUu4VQTcr9U1SJZj84ZHP46PQsagHjuywbDDfg72AEYk76Mp0NLqxpLBDlHJur3CFEwHjBFUMX5ZOoxBbuWoPtl6RTeqPAD59S5Vp=w631-h852" width="631" /></a></div> </td><td> </td></tr></tbody></table>  This incidental poisoning can be prevented by <o:p> </o:p> ·        
Regular market surveys to warn people on the dangerous build-up of
toxins in food. ·        
Stepping up the integrated pest management program to teach farmers to use pesticides judiciously. ·        
No spraying should be done a week before harvest. ·        
Using safer pesticides. ·        
Washing vegetables thoroughly before
cooking.   PREVENTION OF FOOD ADULTERATION <o:p> </o:p> ·        
Prevention of Food Adulteration Act, 1954., the bill was passed by both the
houses of Parliament and received assent of the President on 29th September, 1954. ·        
It came into force on 1st June
1955 as THE
PREVENTION OF FOOD ADULTERATION ACT, 1954.</div><div><div style="text-align: center; text-indent: -24px;"> </div><div style="text-align: center; text-indent: -24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYSMc9k9WvqeRCn6ulRswLZBdpZOD5WtSqp4l0XzgrpUWZj6N-Bp6pzoYOXyqXMV_x3g-fe_3mlZvQKfcHURsEcC9_z5iHf4EGjXHf6KxbCZyYf9tKKn_eawC6rprqQ5-ZVpVCcG9wRosFfmx5QaGT_Zceday64FOHve-LQH-dlGab2EfA11uKv1vw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="644" data-original-width="865" height="403" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYSMc9k9WvqeRCn6ulRswLZBdpZOD5WtSqp4l0XzgrpUWZj6N-Bp6pzoYOXyqXMV_x3g-fe_3mlZvQKfcHURsEcC9_z5iHf4EGjXHf6KxbCZyYf9tKKn_eawC6rprqQ5-ZVpVCcG9wRosFfmx5QaGT_Zceday64FOHve-LQH-dlGab2EfA11uKv1vw=w541-h403" width="541" /></a></div> </div><o:p> </o:p> According PFA <o:p> </o:p> 1.      
Agricultural Produce
(Grading & Marketing) Act -1937 Regulation</div><div><div style="text-align: center;"> </div>·        
Grade and standards are prescribed for Agricultural
& Allied Commodities grading, sorting as per quality attributes and
inspection are included. ·        
Special features; Activity based on marketing and
grading at producer’s level, AGMARK certification.</div><div><div style="text-align: center;"> </div>2.       Bureau
of indian standards (BIS) Regulation</div><div><div style="text-align: justify; text-indent: -24.0667px;"> </div>·        
Prescribing of grade standards, formulation of
standards, specifi cation of foods standards for limit of toxic compounds as applicable. ·        
Implementation of regulation by promotion through its
voluntary and third party certification system, specifying of packaging and
labeling requirements, Special features. ·        
General cover on hygienic conditions of manufacture, raw material quality
& safety are given. ·        
Quality and safety oriented standards.   Additives Vs Adulteration <o:p> </o:p> ·        
All additives are not adulterants, if present within the specific
limits and once exceeded the limits they become significant
adulterants and can cause serious health
hazards to the consumers. ·        
All additives are not adulterants until reported outbreak of food
safety issues occurs.</div><div>·        
Adulteration takes place all the three
stages production, distribution, retailing.<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><h1 style="text-align: center;"><div class="WordSection1"><span style="font-family: Symbol; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </div></h1><h1 style="text-align: center;"><div class="WordSection1"><o:p> </o:p></div></h1></blockquote><h1 style="text-align: center;"><div class="WordSection1">

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FOOD ADULTERATION Adulteration is defined as the process by which quality or the nature of a given substance is reduced through. i. ...