Bioscience and Biotechnology - A Bioresearch Protocol to Practically Learn and Engineer the Biotics: personal safety personal safety | 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…

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The microbiology laboratory is one such environment full of microbial flora. In the bioresearch laboratory, the microbes are separated from its native environment and cultured in an artificially controlled environment. The culture conditions in the bioresearch laboratory are designed to achieve the objective of the experiment. In a practical session, those who are present in the bioresearch laboratory will be in direct contact with the microbes. Those who are having low immunity, allergic will have more chances to get diseased while working with pathogenic microorganisms. </div>
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 </div>
<div style="text-align: justify;">
The common hazards in the microbiological laboratory are</div>
<div style="text-align: justify;">
<ol>
<li><a href="http://www.bioresearchprotocol.com/2018/07/hazardous-chemicals.html" target="_blank">Chemical Hazards</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/biosafety-level-bsl.html" target="_blank">Pathogenic Microorganisms</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/electrical-hazards.html" target="_blank">Electrical Hazards</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/mechanical-hazards.html" target="_blank">Mechanical Hazards</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/glassware-handle-with-care.html" target="_blank">Glassware</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/sharp-tools-cutting-blades.html" target="_blank">Sharp Tools</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/fire-hazards.html" target="_blank">Fire Hazards</a></li>
<li><a href="http://www.bioresearchprotocol.com/2018/07/hazardous-radiation.html" target="_blank">Hazardous Radiation</a></li>
</ol>
</div>
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Safety in Bioresearch laboratory can be assessed by</div>
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 </div>
<div style="text-align: justify;">
1. <a href="http://www.bioresearchprotocol.com/2018/07/personal-safety-and-responsibility.html" target="_blank">Personal safety</a> - The working person is solely responsible for his safety. Being a good researcher the person should be attentive in the following</div>
<div style="text-align: justify;">
<ol>
<li>Dressing</li>
<li>Lab coat</li>
<li>Shoes</li>
<li>Hand gloves</li>
<li>Nail</li>
<li>Eyewear</li>
<li>Face mask</li>
<li>Handling of hazardous chemicals</li>
<li>Handling of pathogenic microorganisms</li>
<li>Other own materials which are required for the practical experiment.</li>
</ol>
</div>
<div style="text-align: justify;">
2. <a href="http://www.bioresearchprotocol.com/2018/07/good-laboratory-practices-glp.html" target="_blank">Laboratory safety</a> - The main purpose of laboratory safety is to maintain the aseptic environment. Due to more number of working personals, it is very difficult to maintain a pure culture in the general microbiology lab. </div>
<div style="text-align: justify;">
 Laboratory Safety can be achieved by following good laboratory practices (GLP)</div>
<div style="text-align: justify;">
<ol>
<li>Surface and Floor cleaning by antiseptic and detergent solutions.</li>
<li>Materials and glasswares cleaning by sterilization method and surface sterilization.</li>
<li>Biological Safety Cabinets.</li>
<li>Disposal and Decontamination of Microbial culture and hazardous chemicals.</li>
</ol>
</div>
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3. <a href="http://www.bioresearchprotocol.com/2018/07/experimental-safety.html" target="_blank">Experimental Safety</a> -  
 4. <a href="http://www.bioresearchprotocol.com/2018/07/labeling-of-research-materials.html" target="_blank">Labeling</a> - Labeling the materials makes its identification easier. Labeling of media, chemicals, reagents, glassware, cultures  </div>
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A label should contain </div>
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<ol>
<li>Name of the Person</li>
<li>Name of the Material</li>
<li>Date</li>
<li>Nature of the material - Hazardous, Biological, Volatile, Acid, Toxic compound, Carcinogen, Explosive, etc.</li>
<li>Preservation and storage - Cultures, chemicals, and reagents</li>
<li>Safety handling methods</li>
</ol>
</div>
<div style="text-align: justify;">
5. <a href="http://www.bioresearchprotocol.com/2018/07/observation-and-record.html" target="_blank">Record and observation</a> - This is the documented proof of the experiment carried in the laboratory.</div>
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 </div>
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Observation: It is the rough draft of the experiment carried. It should be prepared based on personal work experience during the working period itself.</div>
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 </div>
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An observation of an experiment should contain</div>
<div style="text-align: justify;">
<ol>
<li>Title of the experiment</li>
<li>Date of the experiment</li>
<li>Aim or objective</li>
<li>Materials & Reagents</li>
<li>Principle</li>
<li>Rough graphical representation, tables, flowcharts and graphs</li>
<li>Procedure</li>
<li>Result</li>
</ol>
</div>
<div style="text-align: justify;">
Record: It is the fair draft of the experiment carried. It should be elaborated on from the observation and reference work. A record should have the following along with the observation notes.</div>
<div style="text-align: justify;">
<ol>
<li>Introduction</li>
<li>History of the experiment</li>
<li>Interpretation of the experiment</li>
<li>Discussions on the experimental procedures and results obtained</li>
<li>Key questions </li>
</ol>
</div>
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experimental safety laboratory safety personal safety SOP Standard Operating Procedure (SOP)

The microbiology laboratory is one such environment full of microbial flora. In the bioresearch laboratory, the microbes are separated from its native environment and cultured in an artificially controlled environment. The culture conditions in the bioresearch laboratory are designed to achieve the objective of the experiment. In a practical session, those who are present in the bioresearch laboratory will be in direct contact with the microbes. Those who are having low immunity, allergic will have more chances to get diseased while working with pathogenic microorganisms. The common hazards in the microbiological laboratory are Chemical Hazards Pathogenic Microorganisms Electrical Hazards …