Food is the basic necessity of life.

It should
be pure, nutritious and free from any type of
adulteration for proper maintenance of
human health.
One works hard and earns to satisfy one’s
hunger. But at the end of the day, we are
not sure of what we are eating. We might
be eating a dangerous dye, sawdust,
industrial starch or other contaminated
foods which are a major source of
diseases. And thus,we invite diseases
rather than good health. Food adulteration
is basically lowering the quality of food for
sale either by the admixture or by the
substitution of inferior substances or by the
removal of some valuable nutritious
ingredient.
Food adulteration occurs globally and in many
facets and affects almost all food commodities.
Adulteration not only constitutes a considerable
economic problem but also may lead to serious
health issues for consumers. As the methods of
adulterating foods have become more
sophisticated, very efficient and reliable
techniques for the detection of fraudulent
manipulations are required. Analytical methods
that have been used for food authentication,
including chromatography, spectroscopy, stable
isotope analysis, metabolomics, proteomics,
enzymatic methods, and DNA-based
techniques. For each method, recent
applications in food authenticity control are
presented. As studies indicate that adulteration
is even increasing, it is concluded that more
research efforts need to be made to protect
consumers from health risks and honest
producers from economic loss.
FOOD STUFFS ADULTERANTS
Cereal Soil ,Stone
Ghee Vegetable oil , Animal fat
, Sweet potato
Milk Water
Tea Used tea leaves
Pepper Papaya seeds
Clove Clove after extraction

Honey Sugar , Water

Dhanyea Saw dust ,Horse dung

Red chelli powder Saw dust ,Brick powder
Turmeric Yellow soil

Edible oil Agremone oil

From , this we are going to test some sample and going to find
the adulterants that are present in our own food.
EXPERIMENT TO DETECT NICKEL IN
VARIOUS CHOCOLATES :
AIM: To detect the presence of nickel in chocolates.
MATERIALS REQUIRED:

PROCEDURE:
Take test tubes A,B,C and D.
To each tubes add different types of crushed chocolate
sample.
Add water to the solution ,and heat till the chocolate
melts.
To the solution add ammonium hydroxide and
ammonium chloride and pass H2S gas.
Now to the filtrate add dimethyl glyxime.
Record the observations.

OBSERVATION TABLE:
S.NO SAMPLE PRESENCE OR
ABSENCE OF
NICKEL
1 DAIRY MILK PRESENT

2 KITKAT PRESENT

3 BAR ONE ABSENT

4 5 STAR ABSENT

5 GALAXY PRESENT

PRESENCE OF NICKEL IN INCREASING

ORDER:
5STAR < BAR ONE < KIT KAT < DAIRY MILK < GALAXY
ADULARANT AND DISEASES:

 Lead chromate when added to turmeric

powder and spices can cause anaemia,
paralysis, brain damage and abortions.

 Lead added to water, natural and processed

food can lead to lead poisoning, foot drop,
insomnia, constipation, anaemia, and mental
retardation.

 Cobalt added to water and liquors and can

cause cardiac damage also copper, tin, and
zinc can cause colic, vomiting and diarrhoea.

 Mercury in mercury fungicide treated grains,

or mercury-contaminated fish can cause
brain damage, paralysis, and death.

 Non-permitted colour or permitted food

colour like metal yellow, beyond the safe
limit in coloured food can cause allergies,
 hyperactivity, liver damage, infertility,
anaemia, cancer and birth defects.

 Mineral oil if added to edible oil and fats can

cause cancers.
 PRECAUTIONS
We must buy branded and ISI-marked
products. If you have purchased any
branded item and have a doubt in its
quality, approach the company concerned.
Always take and save your grocery bills so
that the company can take necessary steps
regarding the complaint. If you find that
any food is adulterated, then do not
remain silent. You can complain to
Prevention of Food Adulteration(PFA)
Department in your city / town / district
and report to the newspapers and make
other people aware to take joint action.
So,it is not the time to be silent,we cannot
play with our lives. Wake up and don’t let
others sleep too.
PREVENTION TAKEN BY INDIAN
GOVERNMENT:

In the year 1954, the Central Government

consolidated legal provisions by way of
comprehensive legislation (the Prevention of Food
Adulteration Act 1954) to curb food adulteration
and repealed all the laws in relation thereto in
force on that date. The penalties for the offences in
1954 Act were set out and from time to time,
considering the gravity of the issue, appropriate
legislative amendments were made and the
offences were categorised punishable with
punishment extending upto life imprisonment.

In the year 2006, the Food Safety and Standard

Act was passed by Parliament which ultimately
came into force in the year 2010. This Act repealed
various laws including the Act of 1954, the Meet
Food Products Order 1973, the Milk and Milk
Product Order 1992 etc. In terms of new law,
surprisingly, the penal provision for various terms.
Penalties for very serious offences were diluted to
the punishment between three months to six
years.