Food adulteration is defined as ‘the intentional addition of non-permitted foreign matter’. Reasons for food adulteration are To get more profit To increase the weight, adulterant is added. To increase volume of trade by showing lower prices.

Common adulterants present in food: Milk - Addition of water/removal of fat. Skim milk - soluble starch. Cream -foreign fats. Ghee -Hydrogenated fat/animal fat. Vegetable oils -Cheap/non edible oil like linseed, mineral oils. Wheat and rice -stones Bengal gram dhal -Kesari dhal. Chilli powder- Starch colored red by tar dye. Black pepper- Dried papaya seeds Honey -colored sugar syrup. Tea - exhausted tea leaves.

Intentional Adulteration Salt and acid food preservatives Food colors Coal Tars in EU Vegetable dyes in US Pickles colored green with copper salts Peas, wines, catsup Food Flavors Pear, banana essence in fruit juices

Intentional Adulteration Milk adulterated with water and by removal of cream Butter adulterated with lard and oleomargarine Cheese made from skim milk or cottonseed oil Starch addition to sausages

Food Contaminants as Allergens The Contaminants of food for example preservatives, insecticides and insect excreta or fragments may act as allergens and the food by itself may be harmless. The common additives include color, flavoring materials, preservatives, and insecticides, etc. For example, Nordihydroguaiaretic acid (N D G TA) is an antioxidant used in food fats, which has been found to produce allergic reactions in some individuals.

Allergic reaction arising due to food allergy are of 2 types. 1.Immediate reaction.2.Delayed reaction. Symptoms Skin manifestations. Examples include cancer sores, purities, urinary (rashes) dermatitis, blisters and edema.

PRECAUTION IN CHEMISTRY LABORATORY Eye protection must be worn at all times in the lab Appropriate attire must be worn in the lab. Memorize the location of all exits, showers, eye washes, fire extinguishers, and fire blankets. No food or beverages are allowed in the lab. Be certain that there are no flammables in the area when lighting a flame. Be alert for hazards in the lab. Do not proceed with any experiment until you understand the hazards involved. Report all injuries to your instructor, even if they appear to be minor.

INJURIES DUE TO HAZARDOUS CHEMICALS To prevent working injuries throughout the Group, it is important to maintain high priority on planning and work with chemicals. A number of ongoing projects are aimed at reducing or eliminating the risks of handling chemicals. The substitution principle, i.e. replacing hazardous chemicals with less hazardous ones, is an important part of this risk prevention work. For example, measures have been taken to replace allergenic chemicals.

Goal: To ensure that the food, food-packaging material and food contact surfaces are protected from various microbiological, chemical and physical contaminants.

What to monitor: Any possible adulterant that could contaminate the food or food contact surfaces including:  Potential toxic compounds; and  Insanitary water (e.g., condensate forming on insanitary surfaces and standing pools of water). When to monitor:  With sufficient frequency to ensure conformance;  Recommend at start-up and every four hours during work hours; and  Observe conditions and activities throughout the day.

Possible Corrections:  Remove condensate from insanitary surfaces;  Correct air flow and room temperatures to reduce condensation;  Install covers to prevent condensation from falling on food, packaging materials or food contact surfaces;  “Squeegee” floor to remove standing water;  Direct foot or vehicle traffic around pools of standing water;  Wash food contact surfaces inadvertently exposed to chemical adulterants;  Erect screens to protect product when working with a toxic compound in a non- product area;  Evaluate impact of improper use of toxic compounds to assess whether or not food has been contaminated;  Reinforce training of employees to correct inappropriate activities; and  Discard unlabeled chemicals.

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