CERTIFICATE

This is to certify that project report entitled "FOOD

ADULTERATION" Submitted for the partial requirement for
the awards of CLASS - XII A from K. L. Mehta Dayanand
Public Sr. Sec. School School is a record of bonfiedwork
carried out By OM PIWAL under our supervision and no part
of the report has been submitted for school student of CLASS-
XII. The assistance and received during the project work have
been acknowledged.

Mrs. Indrapreet Sujlana

(P.G.T. Chemistry) (Examiner)

 ACKNOWLEDGEMENT
Before I get into thick of thing We owe our deep sense of gratitude
to The "LORD ALMIGHTY" for the choicest blessing showered
up on me. I owe my parents whose inspiration and encouragement
materialized this dream.

I pride my self on expressing my thankfulness, gratitude and

reverence of Mrs. Indrapreet Sujlana, P.G.T, CHEMISTRY, for
their guidance and thought provoking idea which helped me a lot
during project work.

It is an opportunity for me to acknowledgement and expresses my

deep sense of honour and respect of Principal, K. L. Mehta
Dayanand Public Sr. Sec. School for her valuable suggestion
throughout my course of my study, Innumerable appreciation is
reserved for her in the depth of my heart.
 CONTENTS
 History
 Why Adulteration occurs?
 Adulteration
 Adulteration In Food and beverages
 Adulteration of food (Detail)
 Sources of food contamination
 Milk adulteration and impurities
 Spice adulteration
 How public can be deceived by adulteration?
 Prevention
 Bibliography
 HISTORY (WHEN

ADULTERATION STARTED)
Historically, the usage of adulterants has been common in societies with few
legal controls on food quality and/or poor/nonexistent monitoring by
authorities; sometimes this usage has even extended to exceedingly
dangerous chemicals and poisons. In the United Kingdom during the
Victorian era, adulterants were quite common; for example, cheeses were
sometimes colored with lead. Similar adulteration issues were seen in
industry in the United States, until the passage of the Pure Food and Drug Act
of 1906. More recently, adulterant use in the People's Republic of China has
inspired much public attention.

Adulterant usage was first investigated in 1820 by the German chemist

Frederick Accum, who identified many toxic metal colorings in food and
drink. His work antagonized food suppliers, and he was ultimately
discredited by a scandal over his alleged mutilation of Royal Institution
library books. The physician Arthur Hill Hassall later conducted extensive
studies in the early 1850s, which were published in The Lancet and led to the
1860 Food Adulteration Act and subsequent further legislation.
 Why Adulteration Occurs
A key step in the prevention of adulteration is to understand why it
occurs. Why would an individual or company adulterate a spice and risk
making people ill in addition to risking exposure to criminal charges and
the economic ramifications that discovery and prosecution may bring?
There are a variety of reasons.

The most obvious and simplest reason is to increase profit. A

manufacturer may use a cheap filler that is easily disguised in the spice
to increase the volume sold thereby cutting the cost of pure spice, and
thereby increasing the ultimate profit margin. The second reason is to be
able to compete. If a manufacturer cannot meet the quality criteria of the
customer he may adulterate the product either in an attempt to meet a
specification or to compete by offering an admittedly inferior product at
a lower price. For example, capsicums may be adulterated to meet a
color specification set by the customer or to allow the manufacturer to
offer a lower priced product that allows him to compete. In other cases
the adulterated product may be more visually appealing than the pure
spice. For example, cistus has a dark green color that, when added to
oregano, makes the adulterated spice more visually appealing than pure
oregano.
 Adulteration
Adulteration can be defined as the inclusion in foods of constituents whose
presence is prohibited by regulation, custom and practice or "making impure by
adding inferior, alien or less desirable materials or elements."

The most common practice is the intentional addition of an adulterant to a food to

increase the food's value through deception i.e. using an adulterant to make a food
seem more valuable than it appears. Often, the adulterant is safe for human
consumption although it may not be expressly permitted for addition to food.
Adulteration may occasionally be a public health issue as when a toxic substance is
added to food as an adulterant.

The addition of adulterants to food to increase attractiveness and value is often

referred to as "economic adulteration" and it is this type of adulteration that is the
primary subject of this rep
 ADULTERATION IN FOOD AND
BEVERAGES
Examples of adulteration include:

 Mogdad coffee, whose seeds have been used as an adulterant for coffee
 Roasted chicory roots, whose seeds have been used similarly, starting during
the Napoleonic era in France (and continuing until today as a moderately
popular additive for cheaper coffee)
 Roasted ground peas, beans, or wheat, which have been used to adulterate
roasted chicory
 Diethylene glycol, used by some winemakers to fake sweet wines
 Oleomargarine or lard, added to butter
 Alum is added to disguise usage of lower-quality flour in expensive flours
 Apple jellies, as substitutes for more expensive fruit jellies, with added
colorant and sometimes even specks of wood that simulate strawberry seeds
 Artificial colorants, often toxic - e.g., copper, zinc, or indigo-based green
dyes added to absinthe
 Sudan I yellow color, added to chili powder, as well as Sudan II, Sudan III,
Sudan IV and Sudan Red G for red color
 Water, for diluting milk and beer and hard drinks
 Low quality black tea, marketed as higher quality tea
 Starch, added to sausages
 Cutting agents, often used to adulterate (or "cut") illicit drugs - for example,
shoe polish in solid cannabis • Urea, melamine and other non-protein
 nitrogen sources, added to protein products in order to inflate crude protein
content measurements
 Powdered beechnut husk aromatized with cinnamic aldehyde, marketed as
powdered cinnamon.
 High fructose corn syrup or cane sugar, used to adulterate honey; C4 sugars
serve as markers, as detected by carbon isotopic signatures 121
 Glutinous rice coloring made of hazardous industrial dyes, as well as tinopal
to make rice noodles whiter (to serve as bleach)
 Noodles, meat, fish, tofu preserved with formaldehyde in tropical Asia, to
prevent spoilage from the sun.
 Ham has been used as a thickener for peanut butter.
 Water or brine injected into chicken, pork or other meats to increase their
weight.
 ADULTERATION OF
FOOD
The Federal Food, Drug, and Cosmetic (FD&C) Act (1938) provides that food is
"adulterated" if it meets any one of the following criteria: (1) it bears or contains
any "poisonous or deleterious substance" which may render it injurious to health;

(2) it bears or contains any added poisonous oradded deleterious substance (other
than a pesticide residue, food additive, color additive, or new animal drug, which
are covered by separate provisions) that is unsafe;

(3) its container is composed, in whole or in part, of any poisonous or deleterious

substance which may render the contents injurious to health; or

(4) it bears or contains a pesticide chemical residue that is unsafe. (Note: The
Environmental Protection Agency [EPA] establishes tolerances for pesticide
residues in foods, which are enforced by the FDA.) Food also meets the definition
of adulteration if:

(5) it is, or it bears or contains, an unsafe food additive; (6) it is, or it bears or
contains, an unsafe new animal drug; (7) it is, or it bears or contains, an unsafe
color additive; (8) it consists, in whole or in part, of "any filthy, putrid, or
decomposed substance" or is otherwise unfit for food; or (9) it has been prepared,
packed, or held under unsanitary conditions (insect, rodent, or bird infestation)
whereby it may have become contaminated with filth or rendered injurious to
health.
SOURCES OF FOOD

CONTAMINATION
 Milk Adulteration And
Impurities
Of recent years it has been discovered that a very large proportion of infant
mortality is traceable to the use of impure milk, and that many diseases, especially
diarrhoeal disorders of summer, are preventable when proper care is exercised to
protect the milk supply. The subject is rapidly claiming public attention, and
suitable controlling legislation has been already adopted in most civilised
countries.

The prevention of adulteration and contamination of milk is a matter of vital

importance from both an economic and hygienic standpoint. Children, who are so
largely dependent upon milk, do not well tolerate its adulteration, and milk is so
much used as a raw food - perhaps more than any other one article of diet - that its
careful inspection in regard to contamination by disease germs or adulterants is
imperative, and the constant vigilance of the health boards of large cities is
required to protect the public from imposition. According to H. D. Chapin and G.
B. Fowler, of the Milk Commission appointed by the Medical Society of the
County of New York to investigate the milk supply of that city in 1900, "over
6,000 children under five years died in New York city from diarhceal diseases
largely due to drinking old and contaminated milk".

It is better and simpler, however, for much of the inspection to be done at the dairy
farms, and in many parts of this country the State boards of health appreciate the
importance of this matter, and the sale of milk from diseased cows is prevented at
first hand. When a cream separator at a creamery is cleaned it is often found to
contain a residue of manure, hairs, dirt, and perhaps pus and blood from inflamed
udders.
Examples of Spice Adulteration
A number of examples of spice adulteration are available. These examples all
generally confer an economic advantage to the adulterator.

Spices containing non-spice material The inclusion of defatted paprika in unaltered

paprika renders it adulterated and misbranded unless the presence of defatted
paprika is declared. Likewise, the inclusion of spent black pepper meal in ground
black pepper renders it adulterated and misbranded unless the presence of the spent
meal is declared. Various types of "extenders" have also been found in spices (e.g.
non-spice vegetable matter) that while not harmful gives the spice the appearance
of increased volume or weight. Spices containing such materials are adulterated,
and likely also misbranded.

Spices with valuable constituents removed In recent years there have been several
examples of spices that have been marketed with valuable constituents removed
(i.e. the "flavoring principle"
mentioned in the FDA definition of
spice). A prominent example is
"defatted" paprika. This material
cannot be labeled simply as "paprika"
and must be labeled in a manner that
will allow the consumer to determine
that it is paprika with its flavoring (i.e.
"valuable") constituents removed.
HOW THE PUBLIC CAN BE DECEIVED

BY ADULTERATION
 PREVENTION
Preventing adulteration from occurring in the first place is essential to maintaining
the confidence of customers and consumers. A number of steps can be taken to
prevent adulterated spice from entering the food supply chain. Two key elements
in preventing and discouraging adulteration are awareness of the problems that can
exist and the existence of solid inspection and surveillance programs to maintain
the integrity of the supply chain. Companies need to be very familiar with their
suppliers. Ensure that your suppliers have control of their raw materials and adhere
to good manufacturing practices as the principle means of prevention. Require
certification as warranted and buy to a specification not a price. Be aware that if
the price is too good to be true, it probably is. Companies should ensure that
suppliers undertake an appropriate risk assessment and ensure that all relevant
systematic controls are in place to prevent adulterated materials from entering the
food chain .Risk assessments and controls should be based upon known and
foreseeable food safety issues. The ASTA sampling procedure along with the
recommended method (see below) should allow for use of the spice with
confidence. Materials should only be released under a positive release system. The
following elements should be considered as part of any risk assessment.

 Country of origin of the product

 Nature of the material (e.g. whole, ground or crushed)
 Type of spice
 Supplier selection and approval:
 Raw material control
 History of supply
 Capability of meeting U.S. requirements
 Adherence to Good Manufacturing Practices (GMPs)
 Adherence to HACCP principles
 BIBLIOGRAPHY
 Wikipedia
 www.google.com
 www.cbse.com
 PROJECT REPORT ON
STUDY OF SOME FOOD ADULTERANTS
IN VARIOUS FOOD MATERIALS

SUBMITTED TO : SUBMITTED BY :

Mrs. Indrapreet Sujlana OM Piwal

PGT Chemistry Class – 12 ‘A’