Food products are said to be adulterated if their quality is lowered by the addition of any substance, which is injurious to health or by extracting a nutritious substance present in the food.
Food adulterants include coloring agents, starch, Pepperoil, injectable dyes and others, pesticide residues, larvae in foods, droppings of rodents and metallic contaminants like lead, arsenic, effluent from chemical industries etc.
FSSAI has developed a simple, illustrated manual to detect common adulterants at home called DART- Detect Adulterants with Rapid Tests. This manual contains more than 40 tests that use simple ingredients such as water to test adulterants in food.
Food is essential for sustenance of life. Adulteration of food deceive the consumer and can cause risk to their health. The purpose of this manual is to list out common methodologies available for food adulterants generally found in India.
Test 1: Detection of Water in Milk
Test 2: Detection of Detergent in Milk
Test 3: Detection of Starch in Milk & Milk Products
Test 4: Detection of mashed potatoes, sweet potatoes and other starches in ghee/butter
Test 1: Detection of other oils in coconut oil
Test 1: Detection of Sugar solution in honey
Test 2: Detection of chalk powder in Sugar/ pithi sugar/ jaggery
Test 3: Detection of Aluminium leaves in silver leaves
Test 1: Detection of extraneous matter in food grains
Test 2: Detection of dhatura in food grains
Test 3: Detection of excess bran in wheat flour
Test 4: Detection of Kesri Dal in Dal Whole and Split
Test 5: Detection of added colour in food grains
Test 6: Detection of turmeric in sella rice
Test 7: Detection of rhodamine B in ragi
Test 8: Detection of Chakunda beans in pulses
Test 9: Detection of Sand Soil, Insects, Webs, lumps, rodent hair and excreta in Atta, Maida, Suji (Rawa)
These can be identified by visual examination.
Test 1: Detection of Foreign Resin in asafoetida (Hing)
Test 2: Detection of papaya seeds in Black Pepper
Test 3: Detection of Light Black Berries in Black Pepper
Test 4: Detection of Soap Stone or other earthy matter in asafoetida (Hing)
Test 5: Detection of artificial/water soluble synthetic colors in chill powder
Test 6: Detection of saw dust in chilli powder
Test 7: Detection of Starch in asafoetida (Hing)
Test 8: Detection of Chalk in common salt
Test 9: Detection of exhausted cloves in clove
Test 10: Detection of cassia bark in cinnamon
Test 11: Detection of grass seed coloured with charcoal dust in cumin seeds
Test 12: Detection of argemone seeds in Mustard seeds
Test 13: Detection of lead chromate in turmeric whole
Test 14: Detection of artificial color in turmeric whole
Test 15: Detection of saw dust/powdered bran in powdered spices
Test 16: Differentiation of common salt and iodized salt
Test 17: Detection of coloured dried tendrils of maize cob in saffron
Test 1: Detection of malachite green in green vegetables like bitter gourd, green chilli and others
Test 2: Detection of artificial colour on peas
Test 3: Detection of rhodamine B in sweet potato
Test 1: Detection of clay in coffee powder
Test 2: Detection of chicory powder in coffee powder
Test 3: Detection of exhausted tea in tea leaves
Test 4: Detection of iron fillings in tea leaves
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