UNIT 8 - FOOD LAWS AND REGULATIONS

Introduction
Food laws came into existence for a number of reasons: –

• To maintain the quality of food produced in the country.
• To prevent exploitation of the consumer by sellers. This could only be done by making consumers aware of what to expect in terms of quality when they buy food.
• To safeguard the health of consumers.
• To establish criteria for quality of food products.

The Essential Commodities Act is an act of Parliament of India which was established to ensure the delivery of certain commodities or products, the supply of which if obstructed owing to hoarding or black marketing would affect the normal life of the people. This includes foodstuff, drugs, fuel (petroleum products) etc.

Prevention of Food Adulteration Act (PFA) ACT, 1954

PFA is directly concerned with the protection of the health of consumers, and the quality of food products marketed. PFA states that article of food shall be deemed to be adulterated: –

(a) If the article sold by a vendor is not of nature, substance or quality demanded by the purchaser & is to his prejudice or is not of nature, substance or quality which it should be.

(b)  If the article contains any other substance which affects, or if the article is so processed as to affect injuriously nature, substance or quality thereof.

(c)  If any inferior or cheaper substance has been substituted wholly or in part for the article so as to affect injuriously nature, substance or quality thereof.

(d)  If any constituent of the article has wholly or in part been abstracted so as to affect injuriously nature, substance or quality thereof.

(e)  If the article has been prepared, baked or kept under insanitary conditions whereby it has become contaminated or injurious to health.

(f)  If the article consists wholly or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance or is insect-infested or otherwise unfit for human consumption.

(g)  If the article is obtained from a diseased animal.

(h)  If the article contains any poisonous or other ingredients which render it injurious to health.

(i)  If the container of the article is composed, whether wholly or in part, of any poisonous or deleterious substance which renders the contents injurious to health.

(j)  If any colouring matter other than that prescribed in respect thereof and in amounts, not within the prescribed limits of variability is present in the article.

(k)  If the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits.

(l)  If the quality or purity of the article fall below the prescribed standards or its constituents are present in quantities which are in excess of the prescribed limits of variability.

The PFA act, 1954 thus lays down the guidelines for setting up standards for various food items like cereals & cereal products, pulses, ghee etc. All processed items which are mass produced for public use expected to conform to these standards. The penalty for adulteration that is injurious to health involves a minimum punishment of 1 year in jail and fine of 2000/- extendable to 6 years and a higher fine as fixed by the court. Adulteration which is not injurious to health is punishable by 6 months in jail and a fine of 1000/- extendable to 3 years and a minimum fine of as decided by the court.

Food Standards in India

Some food standards have been formulated and some rules laid down to be followed by the act, the most of which are the: –

1)  PFA standards

These lay down the minimum standards for all types of foods and are revised periodically to meet the requirements of the manufacturer and the consumer from time to
time. The PFA standard was formulated in 1955 were subsequently revised in 1968, 1973 & 1981. Any food not conforming to these standards is said to be adulterated.

2)  FPO standards

The FPO passed in 1946, under the defence of Indian rules, was revised under the essential commodities act, 1955. The FPO standards are mainly concerned with the standards required for maintaining the quality of fruits & vegetables & products manufactured from them. The FPO also specifies the conditions of hygiene & sanitation required to be maintained by the manufacturer of F & V products. The specification for the labelling & packaging of these products has been laid down. Under the FPO it is necessary for manufacturers to get a licence is only issued if the conditions of manufacture & the quality of the products conform to the standards laid down by the order.

3)  AGMARK standards

These standards are formulated on the physical & chemical characteristics of food, both the natural as well as those acquired during processing. Products graded under AGMARK include vegetable oils, ghee, cream, butter, rice, gur, eggs, groundnuts, potatoes, fruits, pulses & spices. These standards ensure accurate weights & correct selling practices.

4)  INDIAN standards

These standards cover vegetable and food products, spices, meat products, condiments & processed food like biscuits, sweets, flour, texturised soya products, tea, coffee & other beverages and so on. The standards are set up by the ISI, who certification mark is ISI, seen on all products indicating conformity to lay down standards the ISI (now BIS) is the national organization for standardization and lays down criteria for standardization of products, materials, practices & processes. It is also involved with the standardization of items like building materials, safety standards for equipment etc. which the caterer must be aware of when a decision regarding premises an equipment are required to be taken.

VEGETABLE OIL CONTROL ORDER (VOCO): – This specifies the standards desired for edible oil and hydrogenated fat to be marketed.

THE MEAT PRODUCT ORDER (MPO): – This relates to the quality of meat products manufactured for sale. Quality refers to the health of the animal being slaughtered hygienic condition of slaughterhouses and microbial quality of meat.

MILK AND MILK PRODUCT ORDER (MMPO): – This was passed by the government in 1992 the MMPO provides for setting up of an advisory board to advise the government on the production, sale, purchase and distribution of milk.

ECOMARK: – This system launched by the BIS was introduced to preserve the environment from pollutants. The mark ensures the consumer that products do not produce hazardous waste materials, are biodegradable and can be recycled. Food item covered includes edible oil, tea, coffee, beverages, infant food, processed foods along with food additives, preservatives and packaging materials as well.

Codex Alimentarius

The Codex Alimentarius is a collection of international food safety standards that have been adopted by the Codex Alimentarius Commission (the “Codex”). The Codex is based in Rome and funded jointly by the FAO and the WHO.

In the early 1960s, the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) recognized the importance of developing international standards for the purposes of protecting public health and minimizing disruption of international food trade. The Joint FAO/WHO Food Standards Program was established, and the Codex Alimentarius Commission was designated to administer the program.

The advantages of having universally agreed food standards for the protection of consumers were recognized by international negotiators during the Uruguay Round. It is not surprising, therefore, that the SPS Agreement and TBT Agreement, within the separate areas of their legal coverage, both encourage the international harmonization of food standards. Importantly, the SPS Agreement cites Codex’s food safety standards, guidelines and recommendations for facilitating international trade and protecting public health.

Over the years, the Codex has developed over 200 standards covering processed, semi-processed or unprocessed foods intended for sale for the consumer or for intermediate processing; over 40 hygienic and technological codes of practice; evaluated over 1000 food additives and 54 veterinary drugs; set more than 3000 maximum levels for pesticide residues; and specified over 30 guidelines for contaminants.

ISO (International Organization for Standardization)

ISO originated from the union of two organisations – the ISO (International Federation of the National Standardizing Associations) and the UNSCC (United Nations Standard Coordinating Committee).

The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.

The World Trade Organization (WTO)

The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At its heart are the WTO agreements, negotiated and signed by the bulk of the world’s trading nations and ratified in their parliaments. The goal is to ensure that trade flows as smoothly, predictably and freely as possible.

Consumer Protection Act, 1986

Consumer Protection Act, 1986 is an Act of the Parliament of India enacted in 1986 to protect the interests of consumers in India. It makes provision for the establishment of consumer councils and other authorities for the settlement of consumers’ disputes and for matters connected therewith also.

The Consumer Protection Act, 1986 was enacted to provide a simpler and quicker access to redress of consumer grievances. The Act seeks to promote and protects the interest of consumers against deficiencies and defects in goods or services. It also seeks to secure the rights of a consumer against unfair trade practices, which may be practised by manufacturers and traders.

The set-up of consumer forum is geared to provide relief to both parties and discourage long litigation. In a process called ‘informal adjudication’, forum officials mediate between the two parties and urge compromise.

Basic rights of consumers include

1. Right to be protected against marketing of goods and services which are hazardous to life and property.
2. Right to be informed about the quality, quantity, standard and price of goods or services so as to protect the consumer against unfair trade practices.
3. Right to be assured, wherever possible, access to a variety of goods and services at competitive prices.
4. Right to be heard and to be assured that consumers interests will receive due consideration at appropriate forums.
5. Right to seek redressal against unfair trade practices.
6. Right to consumer education.

Consumer redressal forum

Under the Consumer Protection Act, every district has at least one consumer redressal forum also called a consumer court. Here, consumers can get their grievances heard. Above the district, forums are the state commissions. At the top is the National Consumer Disputes Redressal Commission in New Delhi.

A written complaint to the company is taken as proof that the company has been informed. The complaint must be backed by copies of bills, prescriptions and other relevant documents, and should set a deadline for the company to respond. Consumers can also complain through a consumer organisation.

Claims of less than Rs. 5 lakh should be filed with district forum, claims of Rs. 5-Rs. 20 lakh directly with the state commission, and claims of more than Rs. 20 lakh with the National Commission.

To file the complaint

• Complaint is to be filed within two years of buying the product or using the service.
• Complaint needs to be in writing. Letters should be sent by registered post, hand-delivered, by email or fax. Don’t forget to take an acknowledgement.
• The complaint should mention the name and address of the person who is complaining and against whom the complaint is being filed. Copies of relevant documents must be enclosed.
• The consumer must mention details of the problem and the demand on the company for redressal. This could be a replacement of the product, removal of the defect, refund of money, or compensation for expenses incurred and for physical/mental torture. Please ensure that the claims are reasonable.
• You should preserve all bills, receipts and proof of correspondence related to the case. Avoid using voice mail or telephone because such interactions are normally difficult to prove.
• The complaint can be in any Indian language, but it is better to use English.
• There is no compulsion to hire a lawyer. The main cost consists of correspondence and travelling to the consumer forum for the hearing
• Maintain a complete record of the emails and documents sent by you.

Appeal

Appeal is a legal instrumentality whereby a person not satisfied with the findings of a court has an option to go to a higher court to present his case and seek justice. In the context of consumer forums:

1. An appeal can be made with the state commission against the order of the district forum within 30 days of the order which is extendable for further 15 days. (Section 15)
2. An appeal can be made to the National Commission against the order of the state commission within 30 days of the order or within such time as the National Commission allows. (Section 19)
3. An appeal can be made to the Supreme Court against the order of the National Commission within 30 days of the order or within such time as the Supreme Court allows. (Section 23)

Penalties

The consumer courts (district court, the state commission and National Commission) are given vast powers to enforce their orders. If a defaulter does not appear in court despite notices and reminders, the court may decide the matter in his absence. The forum can sentence the defaulter to a maximum of three years’ imprisonment and impose a fine of Rs. 10,000. Forums can issue warrants to produce defaulters in court. They can use the police and revenue departments to enforce orders.

The rights of consumers need to be protected since they avail services given by the service providers based on trust and faith and thus it’s a necessity to keep a check on the service providers for the sake of service recipient.

UNIT 7 - FOOD CONTAMINANTS AND ADULTERANTS

Introduction to Food Standards

• To protect people from health hazards because of adulteration, it is necessary to impose control and check over the quality of food available to consumers.
• Standards are established by an authority for measuring quantity, weight or quality.
• This system ensures that each food stuff is what it purports to be or what its label claims it to be and assures uniformity.
• National Official standards are set to safeguard the consumers health and ensure fair food trade practices.
• In 1963, the FAO (Food and Agriculture Organization of the United Nations) and WHO ( World Health Organization) established a commission for setting up international food standards.

Food Contaminants

• Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.
• Substance added intentionally or unintentionally that makes food unfit for human consumption, such as animal droppings, biocides, disease-causing microorganisms or insects, dust, pests, and other foreign bodies or impurities.
• Is added only to increase the bulk or weight of food, such as water in milk and starch in ketchup, or is food but is in wrong places, such as a bean in a can of peas.

Types of Food Contaminants

Pesticide  Residues

Pesticides are chemicals used in agriculture to protect crops against insects, fungi, weeds and other pests.
 In addition to their use in agriculture, pesticides are also used to protect public health in controlling the vectors of tropical diseases, such as mosquitoes.

Bacterial & Myco Toxins

It is difficult to define mycotoxin in a few words. All mycotoxins are products (i.e., small molecules) produced by filamentous fungi.
These metabolites constitute a toxigenically and chemically heterogeneous assemblage that are grouped together only because the members can cause disease and death in human beings and other vertebrates.
Animal and human health problems related to food products contaminated with toxic metabolites produced by fungal growth have long been recognized.
Food and Agriculture Organization has estimated that at least 25% of the world’s food crops are affected by mycotoxins annually.

Seafood Toxins

Some species of naturally occurring marine algae (phytoplankton) have the ability to produce toxins that can cause consumer illness.
These toxins can accumulate in fish and shellfish that feed on the algae
As large fish eat smaller fish, some of these toxins can accumulate to higher levels in large fish at the top of the food chain.
 Humans can ingest these naturally occurring toxins by eating shellfish like clams, oysters and mussels, the internal organs of crustaceans like crabs and lobsters, or certain species of fish harvested in areas where toxin producing algae have bloomed.

Another type of toxin, called histamine or scombrotoxin, can be created when certain types of fish are temperature abused after they are caught.
Scombrotoxin is the only fish toxin not associated with the waters in which the fish lived.
 Rather, it is caused when the humans who catch certain types of fish expose the fish to high temperatures for extended periods of time after they are caught.

Fish species like, tuna, mackerel, bluefish, mahi-mahi, jacks, herring, and marlin have larger amounts of a naturally occurring amino acid in their flesh that can be converted to histamine. This conversion occurs when spoilage bacteria grow rapidly because the fish are exposed to high temperatures for an extended period of time.

Metallic Contaminants

Metals such as arsenic, cadmium, lead and mercury etc. are naturally occurring chemical compounds.
They can be present at various levels in the environment, e.g. soil, water and atmosphere.
Metals can also occur as residues in food because of their presence in the environment, as a result of human activities such as farming, industry or car exhausts or from contamination during food processing and storage.
People can be exposed to these metals from the environment or by ingesting contaminated food or water. Their accumulation in the body can lead to harmful effects over time.

Nickel
Nickel is a naturally occurring metal that is sometimes present in food and water through environmental contamination, including as a result of human activity. Short-term (‘acute’) exposure to nickel causes allergic reactions in some individuals, both by touch and also from ingestion in food or water.

Lead
Lead can enter the human food chain as a result of human activity with the environment. For example, lead residues present in soil can contaminate vegetables.
As for example, the recent Maggi incident, where the level of lead contamination was found to be higher than permissible limits, most probably arose from the lead-contaminated soil where the main raw material i.e. wheat, is grown. Lead can also contaminate aquatic life such as fishes that are consumed as food.

Copper
Although copper is an essential element, it can be toxic to humans at high levels i.e. above the recommended permissible limits.
Copper contamination of food can occur if the cooking utensils, including pots and pans, are made of uncoated copper, especially if acidic foods are cooked.
Copper can also enter the human food chain through the use of copper-containing fungicides.
Health Hazards: Chronic exposure to copper can cause liver failure.

Tin
The use of tin cans for packaging foods and beverages can lead to contamination with tin. Therefore, avoiding canned food would be a good idea to reduce the risk of tin poisoning. Tin can also enter food through the use of tin-containing organo-pesticides.

Cadmium
Cadmium can enter the body through food crops via contaminated soil and water. Kidney of food animals such as goats and sheep can contain high levels of cadmium. This metal can also be found in molluscs and crustaceans. Cadmium can also be present in chocolate-based sweets and candies.

Chromium
Chromium can be generated by industrial processes and manufacturing activities.
It can contaminate groundwater by poor storage, leakage and improper disposal practices, as a result of which the drinking water can become contaminated.

Residue from Packing Material

Packaging has become an indispensible element in the food manufacturing process, and different types of additives, such as antioxidants, stabilizers, lubricants, anti-static and anti-blocking agents, have also been developed to improve the performance of polymeric packaging materials. Recently the packaging has been found to represent a source of contamination itself through the migration of substances from the packaging into food.

Common Adulterants in Food

Butter and Cream:
Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities to butter. Cream is adulterated with gelatin and formaldehyde is added to increase the shelf life. Vanaspati is added to pure ghee and butter.

Ice Cream:
Washing powder is regularly added to add volume to ice cream.

Milk, Paneer, Khoya:
Urea, Starch and washing powder is added.

Tumeric, Coriander powder, Red Chilies:
Tumeric is mixed with metanil yellow, coloured chalk powder, aniline dyes; wood powder is added to both turmeric and coriander, while red chillies are mixed with Red colour dye, Sudan Red III colour and brick dust.

Mustard:
Argemone seeds are regularly added.

Spice Powder:
Barn is added along with synthetic colours.

Cinnamon Bark:
Cassia bark is added.

Cumin seeds:
Grass seeds coloured with charcoal is mixed.

Pulses: Moong, Chana etc
Lead Chromate is added on a regular basis. Kesari dal is added to Besan and yellow dal.

Tea:
Iron filings, coloured tea leaves, used.

Coffee:
Chicory is mixed with the powder.

Wheat Flour:
Chalk powder, barn dust and sand are added.

Confectionary
Colours that have a harmful effect on the body are added to confectionary items that children consume on a regular basis and they include copper, Prussian blue, arsenic compounds, chrome yellow etc.

Vegetables:
Copper salts are added to colour the vegetables with green.

Vegetable Oils:
Castor oil, Mineral oil, Argemone oil, Kranaja oil is added.

Method of Detection for Common Adulterants in Food

A.Detection from Milk:

1. Water:

The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure milk either or flows slowly leaving a white trail behind it, whereas milk adulterated water will flow immediately without leaving a mark.

2. Starch:

Add a few drops of tincture of Iodine or Iodine solution. Formation of a blue colour indicates the presence of starch.

Iodine solution is easily available in the medical stores.

3. Urea:

Take a teaspoon of milk in a test tube. Add ½ teaspoon of soybean or arhar powder. Mix up the contents thoroughly by shaking the test tube. After 5 minutes, dip a red litmus paper in it. Remove the paper after ½ a minute. A change in colour from red to blue indicates the presence of urea in the milk.

4. Vanaspati:

Take 3 ml of milk in a test tube. Add 10 drops of hydrochloric acid. Mix up one teaspoonful of sugar. After 5 minutes, examine the mixture. The red colouration indicates the presence of vanaspati

5. Formalin:

Take 10 ml of milk in a tests tube and add 5 ml of con sulphuric acid from the sides of the wall without shaking. If a violet or blue ring appears at the intersection of two layers then it shows a presence of formalin.

Formalin enhances the life of milk and thus is added for it preservation purpose.

6. Detergent:

Shake 5-10 ml. of a sample with an equal amount of water lather indicates the presence of detergent.

7. Synthetic milk:

Synthetic milk has a bitter aftertaste, gives a soapy feeling on rubbing between the fingers and turns yellowish on heating.

8. Synthetic milk test for protein:

The milk can easily be tested by Urease strips (available in the Medical stores) because Synthetic milk is devoid of protein.

9. Test for Glucose/Inverted sugar:

Milk does not contain glucose /invert sugar if a test for glucose with urease strip found positive. It means milk is adulterated.

If it is made; synthetically by; adding while colour water paint. Oils, alkali, urea and detergent etc. Glucose, inverted sugar syrup is added to milk to increase the consistency and test.

10. Ghee, cottage cheese, condensed milk, khoa, milk powder (Coal Tar Dyes):

Add 5 ml of dil. H2SO4 or conc. HCl to one teaspoon full of the melted sample in a test tube. Shake well. Pink colour (in case of H2SO4) or crimson colour (in case of HCl) indicates coal tar dyes. If HCl does not give colour dilute it with water to get the colour.

B. Detection from Milk and Milk Product:

1. Sweet Curd:

Vanaspati:

Take1 teaspoon full of curd in a test tube. Add 10 drops of hydrochloric acid. Mix up the contents shaking the test tube gently. After 5 minutes, examine the mixture. The red colouration indicates the presence of vanaspati in the curd.

2. Rabdi:

Blotting paper:

Take a teaspoon of rabri in a test tube. Add 3 ml of hydrochloric acid and 3 ml of distilled water. Stir the content with a glass rod. Remove the rod and examine. Presence of fine fibres to the glass rod will indicate the presence of blotting paper in rabri.

3. Khoa and its products:

Starch:

Boil a small quantity of sample with some water, cool and add -a few drops of Iodine solution. Formation of blue colour indicates the presence of starch

4. Chhena or Paneer:

Starch:

Boil a small quantity of sample with some water, cool and add a few drops of Iodine solution. Formation of the blue colour indicates the presence of starch.

C. Detection from Oil and Fats:

1. Ghee:

i. Vanaspati or Margarine:

Take about one teaspoon full o the melted sample of Ghee with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar. Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.

The test specific seasame which is for oil compulsorily added is to Vanaspati and Mrgarine. Some coal tar colours also give a positive test. If the test is positive i.e. red colour develops only adding strong by Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye.

If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present.

ii. Mashed Potatoes, Sweet Potatoes and other starches:

The presence of mashed potatoes and sweet potatoes in a sample of ghee can easily be detected by adding a few drops of Iodine, which is brownish in colour turns to blue if mashed potatoes/sweet potatoes/other starches are present.

2. Butter:

i. Vanaspati or Margarine:

Take about one teaspoon full of the melted sample of butter with an equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar. Shake for one minute and let it for five minutes. The appearance of crimson colour in lower (acid) of Vanaspati or Margarine.

The test is specific for sesame oil which is compulsorily added to Vanaspati and Margarine. Some coal tar colour also gives a positive test.

If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of j sugar) then the sample is adulterated with coal tar dye. If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present

ii. Mashed potatoes other starches:

The presence of mashed potatoes and sweet potatoes in a sample of butter can easily be detected by adding a few drops of iodine (which is brownish in colour), turns to blue.

3. Edible oil:

Prohibited colour:

Take 5 ml of sample in a test tube and add 5 ml of concentrated hydrochloric acid. Shake gently, let it stand for 5 minutes. Colour will separate in the upper layer of the solution.

4. Coconut oil:

Any other oil:

Place a small bottle of oil in the refrigerator. Coconut oil solidifies leaving the adulterant as a Separate layer.

D. Detection from Sweetening Agents:

1. 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.

iv. Yellow colour (Non- permitted):

Take 5 ml in a tests tube from the above solution and add a few drops of conc. HCl. A pink colour in lower acid layers shows the presence of non-permitted colour.

2. Honey:

Sugar solution:

A cotton wick dipped in pure honey when lighted with a matchstick 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.

3. Jaggery:

i. Washing soda:

Add a few drops of solution HCl. Effervescence shows the presence of washing soda.

ii. Chalk powder:

Dissolve a little amount sample in water in a test tube, chalk powder settles down. -Or- Add a few drops of solution HCl. effervescence indicates the presence of adulterant.

iii. Metanil yellow colour:

Take ¼ of a teaspoon of the jaggery in a test tube. Add 3 ml of alcohol and shake the tube vigorously to mix up the content. Pour 10 drops of hydrochloric acid in it. A pink colouration indicates the presence of metanil yellow colours in jaggery.

iv. Sugar solution:

Add a drop of honey to a glass if water, if the drop does not disperse in water it indicates that the honey is pure. However, if the drop disperses in water it indicates the presence of added sugar.

4. Bura sugar:

Washing soda:

Add 1 ml of HC1 to a little of bura sugar. Effervescence occurs if washing soda is present. Dissolve 2 gm of sugar in water; dip a red litmus paper in the solution. If washing soda is present, it will turn blue.

5. Sweetmeats, Ice-cream and beverages:

i. Metanil yellow (a non- permitted coal tar colour):

Extract colour with lukewarm water from food articles. Add few drops of concentrated Hydrochloric acid. If magenta red colour develops the presence of metanil yellow is indicated.

ii. Saccharin:

Taste a small quantity. Saccharin leaves a lingering sweetness on the tongue for a considerable time and leaves a bitter taste at the end.

E. Detection from Food Grain and their Products:

1. Wheat, Rice, Maize, Jawar, Bajra, chana, Barley etc.:

Dust, pebble, stone, straw, weed seeds, damaged grain, weevilled grain, insects, rodent hair and excreta:

These may be examined visually to see foreign matter, damaged grains, discoloured grains, insects, rodent contamination etc.

Damaged/discoloured grains should be as low as possible since they may be affected by fungal toxins, argemone seeds, Dhatura seeds etc. In moderately excessive amount can resulting risk to health, Discard the damaged undesirable grains before use

2. Maida:

Resultant atta or cheap flour:

When dough is prepared from resultant or left out atta, more water has to be used. The normal taste of chapattis prepared out of wheat is somewhat sweetish whereas those prepared out of adulterated wheat will taste insipid.

3. Maida/ Rice:

Boric Acid:

Take a small amount of sample in a test tube, add some water and shake. Add a few drops of HCl. Dip a turmeric paper strip if it turns red, boric acid is present.

4. Wheat barja and other grains:

i. Ergot (a fungus containing poisonous substance):

(i) Purple-black longer sized grains in Bajra show the presence of Ergots,

(ii) Put some grains In a glass tumbler containing 20 percent salt solution (20 gm common salt to 100 ml water) purple black longer size grain Ergot floats over the surface while sound grains settle down.

ii. Dhatura:

Dhatura seeds are flat with edges with blackish brown colour which can be separated out by close examination.

iii. Karnel Bunt:

The affected wheat kernel has a dull appearance, blackish in colour and rotten fish smell,

5. Spella Rice(Parboiled Rice):

i. Metanil yellow (a non- permitted coal tar colour):

Rub a few grains in the palms of two hands. Yellow would get reduced or disappear. Add a few drops of dilute Hydrochloric acid to a few rice grains mixed with little water, presence of pink colour indicates presence of Metanil yellow

ii. Turmeric (colouring golden appearance):

Take a small amount of sample in a test tube, add some water and shake.

Dip Boric acid paper (filter paper dipped in Boric acid solution) If it turns pink turmeric is present. Take some rice and sprinkle on it a small amount of soaked lime for some time, grains will turn red if turmeric is present.

6. Parched rice:

Urea:

Take 30 numbers of parched rice in a test tube. Add 5ml of distilled water in it. Mix up the contents thoroughly, by shaking the test tube. After 5 minutes, filter the water- contents, and add VI teaspoons of powder of arhar or soybean in it.

Leave it for 5 minutes, and then dip a red litmus paper in the mixture. Take out the litmus paper after 30 seconds and examine it. A blue colouration indicates the presence of urea in the parched rice.

7. Wheat flour:

i. Excess bran:

Sprinkle on the water surface. Bran will float on the surface.

ii. Chalk powder:

Shake sample with dil. HCl Effervescence indicates chalk.

Chalk powder is used as an adulterant due to its weight.

8. Dal whole spilt:

i. Khesari Dal:

(i) Khesari dal has edged type appearance showing a slant on one side and square in appearance in contrast to other dals.

(ii) Add 50 ml of dilute Hydrochloric acid to the sample and keep on simmering water for about 15 minutes. The pink colour developed indicates the presence of Khesari dal.

The test is only for Khesari dal. (Metanil yellow if Present will give a similar colour immediately even without simmering).

ii. Clay, stone, gravels, webs, insects, rodent hair and excreta:

Visual examination will detect these adulterants

Reject if the number of Insects is large or if the odour is unpleasant and taste bitter or gritty

iii. Metanil yellow (a non-permitted coaltar colour):

Take 5 gms of the sample with 5 ml. of water in a test tube and add a few drops of concentrated Hydrochloric acid. A pink colour shows presence o Metanil yellow

9. Atta, Maida Suji (Rawa):

i. Sand, soil, insects, webs, lumps, rodent hair and excrete:

These can be identified by visual examination.

ii. Iron Fillings:

By moving a magnet through the sample, iron filling can be separated

10. Bajra:

Ergot infested Bajra:

Soak bajra in water, swollen and black Ergot infested grains will turn light in weight and will float in water

11. Sago:

Sand or talcum:

Put a little quantity of sago in mouth, it will have a gritty feel, if adulterated. Burn the sago, if pure, it will swell and leave hardly any ash. Adulterated sago will leave behind appreciable quantity of ash.

12. Besan:

i. Mentanil Yellow:

Take 1/2 teaspoon of the besan in a test tube. Pour 3 ml of alcohol in the test tube. Mix up the contents thoroughly by shaking the test tube. Add 10 drops of hydrochloric acid it. A pink colouration indicates presence of metanil yellow in the gram powder.

ii. Khesari flour:

Add 50 ml of dilute Hydrochloric acid to 10 gms of sample and keep on simmering water for about 15 minutes. The pink colour, if developed, indicates, the presence of Khesari flour

The test is only for Khesari dal (Metanil yellow, if present will give a similar colour even without simmering).

13. Pulses

Lead chromate:

Shake 5 gm. Of pulse with 5 ml. Of water and add a few drops of HCl. A pink colour indicates Lead Chromate.

F. Detection from Spices:

1. Whole spices:

Dirt, dust, straw, insect, damaged seeds, other seeds, rodent hair and excrete

These can be examined visually

2. Black pepper:

i. Papaya seeds:

Papaya seeds can be separated out from pepper as they are shrunken, oval in shape and greenish brown or brownish black in colour.

ii. Light black Pepper:

Float the sample of black pepper in alcohol (rectified spirit). The black pepper berries sink while the papaya seeds and light black pepper float.

Press the berries with the help of fingers light peppers will break easily while black berries of pepper will not break.

iii. Coated with mineral oil:

Black pepper coated with mineral oil gives Kerosene like smell.

3. Cloves:

i. Volatile oil extracted (exhausted cloves):

Exhausted cloves can be identified by its small size and shrunken appearance. The characteristic pungent of genuine cloves is less pronounced in exhausted cloves

ii. Coated with mineral oil:

Cloves coated with mineral oil gives kerosene like smell

4. Mustard seed:

Argemone seed:

Mustard seeds have a smooth surface. The argemone seed have grainy and rough surface and are black and hence can be separated out by close examination. When Mustard seed is pressed inside it is yellow while for Argemone seed it is white.

Use magnifying glass for identification.

5. Powered spices:

i. Added starch:

Add a few drops of tincture of Iodine or Iodine solution. Indication of blue colour shows the presence of starch.

Iodine test for added starch is not applicable for turmeric powder.

ii. Common Salt:

Taste for addition of common salt.

6. Turmeric Powder:

Coloured saw dust:

Take a tea spoon full of turmeric powder in a test tube. Add a few drops of concentrated Hydrochloric acid. Instant appearance of pink colour which disappears on dilution with water shows the presence of turmeric. If the colour persists, metanil yellow (an artificial colour) a not permitted coal tar colour is present.

This test is only for Metanil yellow.

7. Turmeric whole:

i. Lead chromate:

Appears to be bright in colour which leaves colour immediately in water.

ii. Chalk Powder or yellow soapstone powder:

Take a small quantity of turmeric powder in a test tube containing small quantity of water. Add a few drops of concentrated Hydrochloric acid, effervescence (give off bubbles) will indicate the presence of chalk or yellow soap stone powder.

8. Chilles powder:

i. Brick powder, salt powder or talc, powder:

Take a tea spoon full of chillies powder in a glass of water. Coloured water extract will show the presence of artificial colour.

Any grittiness that may be felt on rubbing the sediment at the bottom of glass confirms the presence of brick powder/sand, soapy and smooth touch of the white residue at the bottom indicates the presence of soap stone.

To a little powder of chilli add small amount of conc HC1 and mix to the consistency of paste, dip the rear end of the match stick into the paste and hold over the flame, brick red flame colour due to the presence of calcium slats in brick powder.

This test is only for earthy material

ii. Artificial colours:

Sprinkle the chilli powder on a glass of water. Artificial colorants descend as coloured streaks.

iii. Water soluble coal tar colour:

Water soluble artificial colour can be detected by sprinkling a small quantity of chillies or turmeric powder on the surface of water contained in a glass tumbler. The water soluble colour will immediately start descending in colour streaks

9. Asafoetida (Hing):

i. Soap stone or other earthy material:

Shake little portion of the sample with water and allow to settle. Soap stone or other earthy mailer will settle down at the bottom.

In compounded asafoetida due to presence of starch, a slight turbid solution may be produced. However, this will settle down after keeping

ii. Starch:

Add tincture of iodine, appearance of blue colour shows the presence of starch.

Compound of asafetida contains starch which is declared on the label. This test is not applicable for compound as asafoetida.

iii. Foreign resin:

Burn on a spoon, if the sample burns like camphor, it indicates the sample is pure.

Pure hing burn like aromatic camphor

11. Spices:

Powdered bran and saw dust:

Sprinkle on water surface. Powdered bran and sawdust float on the surface.

12. Cinnamon:

Cassia bark:

Cinnamon barks are very thin and can be rolled. It can be rolled around a pencil or pen. It has a distinct smell. Whereas cassia ark comprise of several layers in between the rough outer and inner most smooth layers. On examination of the ark loosely, a clear distinction can be made.

13. Cumin seeds:

Grass seeds coloured with charcoal dust:

Rub the cumin seeds on palms. If palms turn black adulteration is indicated.

14. Green chilli and green vegetables:

Malachite green:

Take a cotton piece soaked in liquid paraffin and rub the outer green surface of a small part of green vegetable. If the cotton turns, green, we can say the vegetable is adulterated with malachite green.

15. Green Peas:

Artificially coloured:

Take a little amount of green peas in a 250 ml beaker add water to it and mix well. Let it stand for half an hour. Clear separation of colour in water indicates adulteration.

16. Saffron:

Dried tendrils of maize cob:

Genuine saffron will not break easily like artificial. Artificial saffron is prepared by soaking maize cob in sugar and colouring it with coal tar colour. The colour dissolves in water if artificially coloured. A bit of pure saffron when allowed to dissolved in water will continue to give its saffron colour so long as it lasts.

G. Detection from Miscellaneous Products:

1. Common salt:

White Powder:

Stir a spoonful of sample of talk in a glass of water. The presence of chalk will make solution white and other insoluble impurities will settle down.

2. Iodized salt:

Common salt:

Cut a piece of potato, add salt and wait minute and add two drops of lemon juice. If iodized salt blue colour will develop. In case of common salt, there will be no blue colour.

3. Tea leaves:

i. Exhausted tea:

Take a filter paper and spread a few tea leaves. Sprinkle with water to wet the filter paper. If coal tar colour is present it would immediately stain the filter paper. Wash the filter paper under tap water and observe the stains against light Spread a little slaked lime on white porcelain tile or glass plate; sprinkle a little tea dust on the lime.

Red, orange or other shades of colour spreading on the lime will show the presence of coal tar colour. In case of genuine tea, there will be only a slight greenish yellow colour due to chlorophyll, which appear after some time.

ii. Iron Filling:

By moving a magnet through the sample iron filling can be separated.

iii. Chicory:

Gently sprinkle the coffee powder sample on the surface of water in a glass. The coffee floats over the water but chicory begins to sink down within a few seconds. The falling chicory powder particles leave behind them a trail of colour, due to large amount of caramel

4. Supari pan Masala:

i. Colour:

Colour dissolves in water

ii. Saccharin:

Saccharin gives excessive and lingering sweet taste and leaves a bitter taste at the end.

5. Catachu chalk:

Chalk:

Chalk gives effervescence (gives off bubbles) with concentrated Hydrochloric acid

This a test is only chalk

6. Lemonade soda:

Mineral acid:

Pour 2 drops of the lemonade soda on a metanil yellow paper- strip. A violet colouration indicates the presence of mineral acid in aerated water. The colour impression gets retained even after drying the paper (you can prepare metanil yellow paper strips by soaking filter paper strips in 0.1 % aqueous solution and then drying the paper – strips).

7. Sweet Potato:

Rhodamine B colour:

Take a cotton piece soaked in liquid paraffin, and rub the outer red surface of the sweet potato. If the cotton absorb colour, it indicates the use of rhodamine B colours on the outer surface of the sweet potato

8. Pulses:

Lead Chromate:

Shake 5 gm. Of pulse with 5 ml. Of water and add a few drops of HC1. Pink colour indicates Lead Chromate

10. Iodized salt:

Common salt:

Cut a piece of potato, add salt and wait minute and add two drops of lemon juice. If iodized salt blue colour will develop. In case of common salt, there will be no blue colour.

(i) On ignition, genuine silver leaves burn away completely, leaving a glistering white spherical ball of the same mass whereas aluminium leaves are reduced to ashes of dark grey blackish colour,

(ii) Take silver leaves in a test tube, add diluted Hydrochloric acid. The appearance of turbidity to white precipitate indicates the presence of silver leaves. Aluminium leaves do not give any turbidity or precipitate

(iii) Take aluminium leaves in palm and rub between both the palms of the hand, silver leaves completely disappear in the hand; however, the presence of the small ball in the palm indicates adulteration with aluminium leaves.

11. Vinegar:

Mineral Acid:

Test with the Metanil yellow indicator paper, in case, the colour changes from yellow to pink, mineral acid is present.