Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 4

An Introduction to Food Adulteration and Testing- A Preliminary Study

Pinal K Dave

Faculty of Science and Applied Science, Department of Home Science, B Voc. Food Processing Technology Gujarat Vidyapith- Sadra, India

*Corresponding Author:Pinal K Dave, Faculty of Science and Applied Science, Department of Home Science, B Voc. Food Processing Technology Gujarat Vidyapith- Sadra, India.

Received: March 23, 2022; Published: March 28, 2022

Abstract

Food is adulterated to improve the quantity and make more profit of any commercial product. The food is sucked of its nutrients and the place where the food is grown is often contaminated. For an instance: Milk is mixed with water, Vanaspati is used as an adulterant for ghee. Ergot is used as an adulterant for cereals. Chalk-powder is used as an adulterant for flour. Chicory is used as an adulterant for coffee. Papaya seeds is used as an adulterant for pepper. Brick-powder is used as an adulterant for chilly-powder, tamarind seed powder is used as adulterant for coffee, wood powder is adulterated for turmeric and dhaniya powder. In the study we have checked some of the common food substances from the local market e.g., salt, turmeric, chilli, milk, honey etc. It was observed in this preliminary study, that some of the spices and sweetening agents of the local market was adulterated as compared to than that of the sealed packed branded one. Adulterated products are dangerous to health of any living organism the customer caution and action can help to improve the situation. However, such efforts are not productive except consumers themselves are aware of their privileges and duties. Under these conditions, consumer literacy is the need of the hour with special attention to low income groups who suffer the most.

Keywords:Adulteration; Adulterant; Additives; Food Safety; Food Inspection

References

  1. Detect Adulteration with Rapid Test. “Quick test for some adulterants in food”. Food safety and Standards Authority of India (2012).
  2. Navle and Gupta. “Detection of adulteration present in Milk”. IJLTEMAS3(2016).
  3. V Lakshmi and RV LABS. “Food Adulteration”. International Journal of Science Invention Today2 (2012): 106-113.
  4. Methods for detection of common adulterants in food. Vikaspedia.in/Beware of adulteration.
  5.  

Citation

Citation: Pinal K Dave. “An Introduction to Food Adulteration and Testing- A Preliminary Study". Acta Scientific Nutritional Health 6.4 (2022): 159-160.

Copyright

Copyright: © 2022 Pinal K Dave. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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