wa DART DETECT ADULTERATION WITH RAPID TEST | SSA ‘000 sarery ano stanoanos "AUTHORITY OF NDIA Inspiring Trust, Assuring Safe & Nutritious Foodj ISSA 1200 sar ano staionsos aston oe noIR Inspiring Trust, Assuring Safe & Nutritious Food COMMON QUICK TESTS FOR DETECTION OF SOME FOOD ADULTERANTS AT HOUSEHOLDPREFACE As a part of a mandate to ensure safe food to the citizens, Food Safety and Standards Authority of India (FSSA conducts testing of food for different type of adulterants, chemical and micro-biological contaminants and other safety parameters for food. Such food testing is done by FSSAI through a network of FSSAI notified laboratories across the country. Hundreds of thousands of tests are conducted in these labs by FSSAI laboratories every year. A consumer can also take samples of food and get it tested in such labs. If on such testing the food is found to be unsafe, the cost of testing is reimbursed to the consumers. Simultaneously the food safety officers take samples of such products for enforcement purposes. While the above tests often require sophisticated equipment and highly trained personnels, there are some common adulterants and contaminants that can be tested by citizens themselves. This book is a compilation of such common tests for Detecting ‘Adulterants with Rapid Testing (DART) and covers common adulterants such as artificial and toxic colours, extraneous matters deliberately for otherwise added with food ete, Itis hoped that the citizens find this compilation of common tests useful. Any suggestions or feedback for any other common tests that could be added in such a compilation would be appreciated. This compilation has been done by expert team at FSSAI with the support of scientists from ITC Life Sciences and Technology Centre at Bengaluru. The help of the centre in preparation of manualis gratefully acknowledged. Pawan Agarwal Chief Executive Officer Food Safety and Standards Authority of IndiaQUICK TESTS FOR SOME ADULTERANTS IN FOODS INDEX Milk and milk products ... Oils and fats ...... Sugars and confectionery .. Food grains and its products Spices and condiments .. Miscellaneous .. Inspiring Trust, Assuring Safe & Nutritious FoodMilk and Milk Products02 MES Detection of water in milk Testing method: © Puta drop of milk on a polished slanting surface. © Pure milk either stays or flows slowly leaving a white tral behind © Milk adulterated with water wil flow immediately without leaving a mark. Detection of detergent in milk Testing method: @ _ Take 5 to 10m! of sample with an equal amount of water. @ Shake the contents thoroughly © milk is adulterated with detergent, it forms dense lather, © Pare milk will form very thin foam layer due to agitation.TEST 3 Detection of starch in milk and milk products (khoya, chenna, paneer) Testing method: © Boil 2-3 ml of sample with Smi of water. © Cool and add 2-3 drops of tincture of iodine © Formation of blue colour indicates the presence of starch, (in the case of milk, addition of water and boiling is not required) wl Detection of mashed potatoes, sweet potatoes and other starches in ghee/butter PCM etc nati g Testing method: © Take % teaspoon of ghee/butter in a transparent glass bowl © Add 2-3 drops of tincture of iodine. © Formation of blue colour indicates the presence of mashed potatoes, sweet potatoes and other starches. 03Testing method: @ Take coconut oil in a transparent glass. © After refrigeration, coconut oil solidifies. @ Place this glass in refrigerator for 30 minutes. (Go not keep in the freezer) @ If coconut oil is adulterated, then other oils remain as a separate layer. 05Sugars and ConfectioneryTesting method 1: Take a transparent glass of water. ‘Add a drop of honey to the glass. Pure honey will not disperse in water. If the drop of honey disperses in water, it indicates the presence of added sugar. e000 Test 19 method: @ Take a transparent glass of water, © Dissolve 10g of sample in water, Testing method 2: © Take a cotton wick dipped in a pure honey and light with a match stick © Pure honey wil burn, © ifadulterated, the presence of water will not allow the honey to burn ift does; it will produce a cracking sound, © If sugar/pithi sugar/jaggery is mixed with chalk, the adulterant will settle down at the bottom, 07MRR Detection of extraneous matter (dust, pebble, stone, straw, weed seeds, damaged grain, weeviled grain, insects, rodent hair and excreta) in food grains Testing method: © Take small quantity of sample in a glass plate. @ Examine the impurities visually. © Pure food grains will not have any such impurities. © Impurities are observed visually in adulterated food grains. Detection of ergot (a fungus containing poisonous substance) in food grains Testing method: @ Put some grains in a transparent glass containing 20% of salt solution. (20g of table salt/iodised salt in 100ml of water) © Ergot floats over the surface while sound grains settle down. © Purple black, longer sized grains show the presence of ergots. 0910 MES Detection of dhatura in food grains Testing method: @ Take small quantity of food grains in a glass plate © Examine the impurities visually. © Dhatura seeds which are flat with edges and blackish brown in colour ‘can be separated out by close examination, Detection of excess bran in wheat flour Testing method: @ Toke a transparent glas of water. © Sprinkle a spoon of wheat flour on the surface of water. © Pure wheat flour will nt show excess bran on water surface © Aduiterated wheat flour shows excess bran floating on water surface cesar eee eR air aMSRR Detection of khesari dal in dal whole and split Testing method: ‘Take small quantity of dal whole or split in a glass plate, Examine the impurities visually. Pure dal will not have any such impurities. Khesari dal which has edged type appearance showing a slant on one side and square in appearance can be separated out by close examination. e000 Detection of added colour in food grains Testing method: Take a transparent glass of water. Add 2 teaspoons of food grains and mix thoroughly. Pure food grains will not leave any colour. Adulterated food grains leaves colour immediately in water, e000 eM ror) ch12 BSR Detection of iron Testing method: © Take small quantity of sample in a glass plate. @ Move the magnet through the flour. © Pure flour will not show any iron filings on the magnet. © Ifflouris adulterated, then iron filings will be seen on the magnet. ings in atta/maida/suji (rawa) Detection of turmeric in sella rice Testing method: @ Take a tea spoon of rice in a glass plate. © Sprinkle a small amount of soaked lime (commonly known as chuna which is used in pan) on the rice grains. © Pure grains will not form red colour. © Adulterated grains will form red colour. — fy:BER Detection of rhodamine B in ragi Testing method: @ Take cotton ball soaked in water or vegetable cil. (conduct the test separately) @ Rub the outer surface of the ragi. © If cotton absorbs colour, then it indicates the adulteration of rhodamine B for © colouring the outer surface of ragi e& PMc)(ore sem bd ICMGS Detection of foreign resin in asafoetida (hing) Testing method: @ Burn small quantity of asafoetida in a stainless steel spoon, © Pure asafoetida will burn like camphor. © Adulterated asafoctida will not produce bright flame like camphor Detection of soap stone or other earthy matter in asafoetida (hing) Te @ Shake little portion of the sample with water and allow to settle. @ Pure asafoetida will not leave any soap stone or other earthy matter at the bottom. © Ifasafoetida is adulterated, soap stone or other earthy matter will settle down at the bottom, 9 method: ' Adulterated 1516 MRA Detection of papaya seeds in black pepper Testing method: @ Add some amount of black pepper to a glass of water. © Pure black pepper settles at the bottom. © Inthe adulterated black pepper, papaya seeds float on the surface of water. Sq i IllQQDQD MES Detection of artificial/water soluble synthetic colours in chilli powder Testing method: @ Sprinkle chilli powder on the surface of water taken in a glass tumbler. @ The artificial colourants will immediately start descending in colour streaks. =