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FOOD ADULTERANTS AND TYPES OF ADULTERANTS IN FOOD INDUSTRY
- 2. TYPES OF ADULTERANTS Intentional Incidental Other incidental New adulterants
- 3. These adulterants are found in food substances due to ignorance, negligence or lack of proper facilities. It is not a willful act on the part of the adulterer. Eg. pesticides, droppings of rodents, larvae in food, metallic contamination INCIDENTAL ADULTERANT
- 4. Food is commonly contaminated by metals such as Lead, Cadmium, Arsenic, Antimony and Cobalt. Tin is present in cans and lead is present in water. Turmeric is coated by illiterate manufactures in India by lead chromate. Contamination by micro organisms Raw foods such as meat, fish and vegetables grown on sewage are likely to be contaminated with harmful micro organisms. Some of the micro organisms may survive due to inadequate heating, thereby leading to contamination. Metallic contamination Pg no: 346 Food Science
- 5. OTHER INCIDENTAL Other incidental adulterants include pesticides, pests, chemicals and packaging hazards. Pests such as rodents and insects introduce into the food a high degree of filth in the form of excreta. Pg no: 349 Food Science
- 6. Pesticides The most common incidental adulterants are DDT and Malathion residues. DDT are easily absorbed by the small intestine and thereby causing damages. Packaging Hazards In foods like pickles, the acids and oil could attack the plastic packaging material and create health hazard. Sometimes the plastic may react with the food and can cause various disease to humans. Pg no: 349,350 Food Science
- 7. NEW ADULTERANTS The newer adulterants include legumes such as imported toxic lentils marketed as local lentils, local legumes like Subabul seeds, veterinary drug residues in milk, flours made from mouldy wheat, etc.... Pg no: 350 Food Science
- 8. REFERENCE https://www.brainkart.com https://www.publichealthnotes.com onlyorganic.org beyondpesticides.org B.Srilakshmi, Food Science, New Age Internationals Publishers, Seventh edition. 1. 2. 3. 4. 5.