Food Adulteration

Chemistry project
Drishtant Raghav

Acknowledgement
I am in debt of many, who have cooperated with us and assisted
us in finishing the project. My primary gratitude is towards our
chemistry teachers, Miss. Ritu Sangwan. Among the websites, I
would separately like to mention the name of the Wikipedia
organisation for making such a huge pool of knowledge and
information available, absolutely free of cost.
With this said, I 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 adulteration?

Illustration 1: What DO we eat??

An adulterant is a substance found within other

substances (e.g., food, beverages, fuels), although not
allowed for legal or other reasons. The addition of
adulterants is called adulteration. An adulterant is
distinct from, for example, permitted food additives.
Adulterants added to reduce the
amount of expensive product in illicit
drugs are called cutting agents.
Deliberate addition of toxic adulterants
to food or other products for human
consumption is poisoning.

HISTORICALLY SPEAKING.....

Historically, the usage of adulterants has been

common;
sometimes
dangerous
substances have
been used. In the
United Kingdom
during the
Victorian era,
adulterants were
common; for
Illustration 2: A strip from the PUNCH magazine.

example, cheeses

were sometimes
colored with lead. Similar adulteration issues were
seen in industry in the United States, during the 19th
century. There is dispute over whether these
practices declined primarily due to government
regulation or to increased public awareness and
concern over the practices. In the early twenty-first
century there were cases of dangerous adulteration in
the People's Republic of China.

Common Adulterants/Contaminants in food

S.No

Adulterant
Adulterants in food

Argemone seeds
Argemone oil

2
3

4
5
6
7

Foods Commonly Involved

Mustard seeds
Edible oils and fats

Artificially coloured foreign As a substitute for cumin seed,

seeds
Poppy seed, black pepper
Foreign leaves or exhausted Tea
Tea leaves,
saw
dust
artificially coloured
TCP
Oils
Rancid oil
Oils
Sand, marble chips, stones, Food grains, pulses etc.
filth
Lathyrus sativus
Khesari dal alone or
Mixed in other pulses

Diseases or Health Effects

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

Paralysis
Destroys vitamin A and E
Damage digestive tract
Lathyrism (crippling
paraplegia)

spastic

Chemical
Contamination
8
9

Mineral oil
(white
petroleum fractions)
Lead chromate

oil,Edible oils and fats,

Black pepper
Turmeric whole and powdered,
mixed spices
Alcoholic liquors
Fruits such as apples sprayed
over with lead arsenate
Foods contaminated by rat
poisons (Barium carbonate)

10
11

Methanol
Arsenic

12

Barium

13

Cadmium

14

Cobalt

Fruit juices, soft drinks, etc. in

contact with cadmium plated
vessels or equipment. Cadmium
contaminated water and shell-fish
Water, liquors

15

Lead

Water, natural and processed food

16
17
18
19

Copper
Tin
Zinc
Mercury

Food
Food
Food
Mercury fungicide treated
grains or mercury conta

minated fish

seed

Cancer
Anemia, abortion,
paralysis,
brain damage
Blurred vision, blindness, death
Dizziness,
chills,
cramps,
paralysis, death
Violent
peristalisis,
arterial
hypertension,
muscular
twitching, convulsions, cardiac
disturbances
Itai-itai
(ouch-ouch)
disease, Increased
salivation,
acute gastritis, liver and kidney
damage, prostrate cancer
Cardiac
insufficiency
and
mycocardial failure
Lead
poisoning
(foot-drop,
insomnia, anemia, constipation,
mental
retardation,
brain
damage)
Vomiting, diarrhoea
Colic, vomiting
Colic, vomiting
Brain damage, paralysis, death

Bacterial
contamination
20

21

22

23

24

25

26
27
28
29

30

31

32
33
34
35
36
37

Bacillus cereus

Cereal products, custards, Food infection

(nausea,
puddings, sauces
vomiting, abdominal pain,
diarrhoea)
Salmonella spp.
Meat and meat products, Salmonellosis
(food
raw vegetables, salads, infection usually with fever
shell-fish, eggs and egg
and chills)
products,
warmed-up
leftovers
Shigella sonnei
Milk,
potato,
beans, Shigellosis
(bacillary
poultry, tuna,
shrimp, dysentery)
moist mixed foods
Staphylococcus aureus
Dairy products, baked Increased
salivation,
Entero-toxins-A,B,C,D or E foods especially custard vomiting,
abdominal
or cream-filled foods,
cramp, diarrhoea, severe
meat and meat products, thirst,
cold
sweats,
low-acid frozen foods, prostration
salads, cream sauces,
etc.
Clostridium botulinus toxins Defectively canned low or Botulism (double vision,
A,B,E or F
medium-acid
foods; muscular paralysis, death
meats, sausages, smoked due to respiratory failure)
vacuum-packed
fish,
fermented food etc.
Clostridium.perfringens
Milk improperly processed Nausea, abdominal pains,
(Welchii) type A
or canned meats, fish and diarrhoea, gas formation
gravy stocks
Diethyl stilbestrol (additive Meat
Sterlites, fibroid
tumors
in animal feed)
etc.
3,4 Benzopyrene
Skoked food
Cancer
Excessive solvent residue
Solvent extracted oil, oil Carcinogenic effect
cake etc.
Non-food
grade
orFood
Blood clot, angiosarcoma,
contaminated
packing
cancer etc.
material
Non-permitted colour or
Coloured food
Mental retardation, cancer
permitted
food
colour
and other toxic effect.
beyond safe limit
BHA and BHT beyond safe Oils and fats
Allergy,
liver
damage,
limit
increase
in
serum
chloresterol etc.
Monosodium glutamate(flou Chinese food, meat and Brain damage,
mental
r) (beyond safe limit)
meat products
retardation in infants
Coumarin
and
dihydro Flavoured food
Blood anticoagulant
coumarin
Food flavours beyond safe Flavoured food
Chances of liver cancer
limit
Brominated vegetable oils
Cold drinks
Anemia,
enlargement of
heart
Sulphur dioxide and sulphite In variety of food as
Acute irritation of
the
beyond safe limit
preservative
gastro-intestinal tracts etc.
Artificial sweetners beyond Sweet foods
Chances of cancer
safe limit

Fungal contamination

38

39

40

41
42

43

44

45
46

47

Aflatoxins

Aspergillus
Liver damage and cancer
flavus-contaminated foods
such
as
groundnuts,
cottonseed, etc.
Ergot
alkaloids Ergot-infested bajra, rye Ergotism
(St.Anthonys
from Claviceps
meal or bread
fire-burning sensation in
purpurea Toxic
alkaloids,
extremities, itching of skin,
ergotamine, ergotoxin and
peripheral gangrene)
ergometrine groups
Toxins from
Grains
(millet, wheat,Alimentary
toxic
Fusarium sporotrichioides
oats, rye,etc)
aleukia(ATA)
(epidemic
panmyelotoxicosis)
Toxins
from Fusarium Moist grains
Urov
disease
sporotrichiella
(Kaschin-Beck disease)
Toxins from
Yellow rice
Toxic mouldy rice disease
Penicillium inslandicum
Penicillium atricum,
Penicillium citreovirede,
Fusarium, Rhizopus,
Aspergillus
Sterigmatocystin from
Foodgrains
Hepatitis
Aspergillus versicolour
Aspergillus nidulans and
bipolaris
Ascaris lumbricoides
Any raw food or water
Ascariasis
contaminated by human
faces containing
eggs of
the parasite
Entamoeba histolytica
Raw vegetables and fruits Amoebic dysentery
Viral
Virus of infectious
Shell-fish, milk, unheated Infectious hepatitis
Hepatitis (virus A)
foods contaminated with
faeces, urine and blood of
infected human
Machupo virus
Foods contaminated with Bolivian
haemorrhagic
rodents urine, such
asfever
cereals

Natural Contamination
48

Flouride

49

Oxalic acid

50
51

Gossypol
Cyanogenetic compounds

52

Polycyclic Aromatic
Hydrocarbons(PAH)

53

Phalloidine (Alkaloid)

Drinking water, sea foods, Excess fluoride

causes
tea, etc.
fluorosis (mottling of teeth,
skeletal and neurological
disorders)
Spinach, amaranth, etc.
Renal calculi,
cramps,
failure of blood to clot
Cottonseed flour and cake Cancer
Bitter
almonds,
apple Gastro-intestinal
seeds, cassava,
somedisturbances
beans etc.
Smoked
fish,
meat, Cancer
mineral oil-contaminated
water, oils, fats and fish,
especially shell-fish
Toxic mushrooms
Mushroom
poisoning
(Hypoglycemia,
convulsions,
profuse
watery stools,
severe
necrosis of liver leading to
hepatic failure and death)

54

Solanine

Solanine
poisoning
(vomiting, abdominal pain,
diarrhoea)
Nitrates and Nitrites
Drinking water, spinach Methaemoglobinaemia
rhubarb, asparagus, etc. especially
in
infants,
and meat products
cancer and tumours in the
liver,
kidney,
trachea
oesophagus and
lungs.
The liver is the initial site
but afterwards
tumours
appear in other organs.
Asbestos
(mayPolished rice,
pulses,Absorption in particulate
be present intalc,
Kaolin,processed
foodsform by the body may
etc. and in processed foods) containing
anti-cakingproduce cancer
agents, etc.
Pesticide residues (beyond All types of food
Acute or chronic poisoning
safe limit)
with damage to nerves
and vital organs like liver,
kidney, etc.
Antibiotics (beyond
safeMeats from antibiotic-fed Multiple drug
resistance
limit)
animals
hardening of
arteries,
heart disease

55

56

57

58

Potatoes

Simple Screening test for Detecting

Adulteration in Common Food

S.No Food article

1

Adulteration

Vegetable oil Castor oil

Add 5 ml, conc. HNO3 to 5 ml.sample. Shake carefully. Allow

to separate yellow, orange yellow, crimson colour in the
lower acid layer indicates adulteration.
Mashed Potato
Boil 5 ml. Of the sample in a test tube. Cool and a drop of
Sweet Potato, etc.
iodine solution. Blue colour indicates presence of
Starch. colour disappears on boiling & reappears on cooling.
Vanaspati
Take 5 ml. Of the sample in a test tube. Add 5 ml. Of
Hydrochloric acid and 0.4 ml of 2% furfural solution or sugar
crystals. Insert the glass stopper and shake for 2 minutes.
Development of a pink or red colour indicates presence of
Vanaspati in Ghee.
Rancid
stuff (oldTake one teaspoon of melted sample and 5 ml. Of HCl in a
ghee)
stoppered glass tube. Shake vigorously for 30 seconds. Add
5 ml. Of 0.1% of ether solution of Phloroglucinol. Restopper
& shake for 30 seconds and allow to stand for 10 minutes. A
pink or red colour in the lower(acid layer) indicates rancidity.
Synthetic ColouringPour 2 gms. Of filtered fat dissolved in ether. Divide into 2
Matter
portions. Add 1 ml. Of HCl to one tube. Add 1 ml. Of 10%
NaOH to the other tube. Shake well and allow to stand.
Presence of pink colour in acidic solution or yellow colour in
Argemone oil

Ghee

Test
Take 1 ml. of oil in a clean dry test tube. Add 10 ml. Of
acidified petroleum ether. Shake vigorously for 2 minutes.
Add 1 drop of Ammonium Molybdate reagent. The formation
of turbidity indicates presence of Castor oil in the sample.

alkaline solution indicates added colouring matter.

4.

6
7

10
11

12

13

14

15

Honey

Invert sugar/jaggery

1. Fiehes Test: Add 5 ml. Of solvent ether to 5 ml. Of honey.

Shake well and decant the ether layer in a petri dish.
Evaporate completely by blowing the ether layer. Add 2 to
3 ml. Of resorcinol (1 gm. Of resorcinol resublimed in 5
ml. Of conc. HCl.) Appearance of cherry red colour
indicates presence of sugar/jaggery.
2.Aniline Chloride Test : Take 5 ml. Of honey in a porcelain
dish. Add Aniline Chloride solution (3 ml of
Aniline and 7
ml. Of 1:3 HCl) and stir well. Orange red colour indicates
presence of sugar.
Pulses/Besan Kesari dal(LathyrusAdd 50 ml. Of dil.HCl to a small quantity of dal and keep on
sativus)
simmering water for about 15 minutes. The pink colour, if
developed indicates the presence of Kesari dal.
Pulses
Metanil Yellow(dye) Add conc.HCl to a small quantity of dal in a little amount of
water. Immediate development of pink colour indicates the
presence of metanil yellow and similar colour dyes.
Lead Chromate
Shake 5 gm. Of pulse with 5 ml. Of water and add a few
drops of HCl. Pink colour indicates Lead Chromate.
Bajra
Ergot infested Bajra Swollen and black Ergot infested grains will turn light in
weight and will float also in water
Wheat flour
Excessive sand
&Shake a little quantity of sample with about 10 ml. Of Carbon
dirt
tetra chloride and allow to stand. Grit and sandy matter will
collect at the bottom.
Excessive bran
Sprinkle on water surface. Bran will float on the surface.
Chalk powder
Shake sample with dil.HCl Effervescence indicates chalk.
Common
Colour
Extract the sample with Petroleum ether and add 13N
H2SO4to the extract. Appearance of red colour
spices
like
(which
Turmeric,
persists even upon adding little distilled water) indicates the
chilly,
curry
presence of added colours. However, if the colour
powder,etc.
disappears upon adding distilled water the sample is not
adulterated.
Black Pepper Papaya
seeds/lightPour the seeds in a beaker containing Carbon tetra-chloride.
berries, etc.
Black papaya seeds float on the top while the pure black
pepper seeds settle down.
Spices(Groun Powdered bran andSprinkle on water surface. Powdered bran and sawdust float
d)
saw dust
on the surface.
Coriander
Dung powder
Soak in water. Dung will float and can be easily detected by
powder
its foul smell.
Common salt
To 5 ml. Of sample add a few drops of silver nitrate. White
precipitate indicates adulteration.
Chillies
Brick powder
grit, Pour the sample in a beaker containing a mixture of
sand, dirt, filth, etc.
chloroform and carbon tetrachloride. Brick powder and grit
will settle at the bottom.
Badi
ElaichiChoti Elaichi seeds Separate out the seeds by physical examination. The seeds
seeds
of Badi Elaichi have nearly plain surface without wrinkles or
streaks while seeds of cardamom have pitted or wrinkled
ends.
Turmeric
Starch
of maize,A microscopic study reveals that only pure turmeric is yellow
Powder
wheat, tapioca, rice coloured, big in size and has an angular structure. While
foreign/added starches are colourless and small in size as
compared to pure turmeric starch.
Turmeric
Lead Chromate
Ash the sample. Dissolve it in 1:7 Sulphuric acid
(H2SO4) and filter. Add 1 or 2 drops of
0.1%
dipenylcarbazide. A pink colour indicates presence of Lead
Chromate.
Metanil Yellow
Add few drops of conc.Hydrochloric acid (HCl) to sample.
Instant appearance of violet colour, which disappears on
dilution with water, indicates pure turmeric. If colour persists

16

17

Cumin seeds Grass

(Black jeera) coloured
charcoal dust
Asafoetida(H Soap stone,
eeng)
earthy matter
Chalk

18

Foodgrains

Hidden
infestation

Metanil yellow is present.

seedsRub the cumin seeds on palms. If palms turn black
withadulteration in indicated.
otherShake a little quantity of powdered sample with water. Soap
stone or other earthy matter will settle at the bottom.
Shake sample with Carbon tetrachloride (CCl 4). Asafoetida
will settle down. Decant the top layer and add dil.HCl to the
residue. Effervescence shows presence of chalk.
insectTake a filter paper impregnated with Ninhydrin (1% in
alcohol.) Put some grains on it and then fold the filter paper
and crush the grains with hammer. Spots of bluish purple
colour indicate presence of hidden insects infestation

WATCH OUT!!
Selection of wholesome and non-adulterated food is essential for daily life to

make sure that such foods do not cause any health hazard. Although it is not
possible to ensure wholesome food only on visual examination when the
toxic contaminants are present in ppm/ppb level. However, visual
examination of the food before purchase makes sure to ensure absence of
insects, visual fungus, foreign matters, etc. Therefore, due care taken by the
consumer at the time of purchase of food after thoroughly examining can be
of great help. Secondly, label declaration on packed food is very important for
knowing the ingredients and nutritional value . It also helps in checking the
freshness of the food and the period of best before use. The consumer
should avoid taking food from an unhygienic place and food being prepared
under unhygienic conditions. Such types of food may cause various
diseases. Consumption of cut fruits being sold in unhygienic conditions
should be avoided. It is always better to buy certified food from reputed shop.

Illustration 6: fruit adulteration

Illustration 7: Risks attached to eating ripened fruits that

appear in the market out of season.