Bioscience and Biotechnology - A Bioresearch Protocol to Practically Learn and Engineer the Biotics: food adulteration food adulteration | 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 ADULTERATIONAdulteration 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. Food adulterant 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). Types of adulteration 1. Intentional Adulteration.2. Incidental adulteration. Intentional Adulteration · Adulterant is added…