TITLE: Food adulteration

INTRODUCTION
Attention Grabber: Distribution of junk food, asking opinion from audiences about junk food
they eat followed by introductory remark to topic food adulteration.

Introductory Remark: News about fake eggs.

Reveal Topic: We are going to discuss on food adulteration. Food adulteration is process which
the nutrient or quality of food reduced by adding chemical substances or eliminating vital
ingredients

Preview: There are several types, causes, methods and health hazards of food adulteration.
Transition: Now, let’s talk about the types of food adulteration.
BODY
1. Types of food adulteration

A. Intentional B. Incidental Adulteration C. Metallic Adulteration

Adulteration
i. The adulterants have i. Adulterants are found in food i.  Metallic adulteration is the
similar properties to the food due to inattentiveness, insensitive metal compounds are added
are added as a purposive or lack of proper facilities and intentionally or accidentally.
action to increase profit. This hygiene during food processing. This type of adulterants may
type of adulterants is thus This causes food being accumulate in body.
difficult to detect. contaminated.
ii. For instance, sand, marble ii. For instance, packaging ii. For instance, arsenic,
chips, stones, chalk powder hazards like larvae of insects, pesticides, lead from water,
droppings, pesticide residues. mercury from effluents, tins
from cans.
Transition: Next, here is some explanation on the causes of food adulteration.

2. Causes of food adulteration

A. Rise of population B. Profit motive of traders C. Illiteracy of general
public
i. Food demand of population i. Food fraud is done as business i. Ignorance of consumer
increase and lead to food strategy. Businessmen wish to regarding their right and
crisis. Overpopulation causes earn greatest profit with minimum duties towards food fraud and
the prices of food escalate as investment. Interests can be lead to faulty purchasing
food productions are not able maximised by cutting down the habits.
to afford the population costs.
growth. Hence, food
adulteration become
rampant.
ii. The rising population is ii. For example, substitution of a ii. Food labelling is a tool for
exerted pressure on the cheaper component to replace the consumer to know what they
quality of food. The producer actual ingredient. Moreover, are eating and make a
who under pressure amplify adulterant is added to increase the resourceful and informed
requirement of food by seek weight and volume of food. decisions which is their
out short-cut to increase food Therefore, the volume of mission to read it. However,
production. This means food commerce increases as the according to one survey only
might be produced without product produced is low-cost. 59% of consumers can figure
consideration for its out it.
nutritional value. Thus, rising
of population increase the
risk of food fraud in supply
chain.
Transition: Besides that, there are few ways how adulterate food made.

3. Methods of Detection

A. Household techniques B. Laboratory techniques

i. Detection detergent in i. Physical techniques. Adulterant can be detected by analysis its
milk. Take 5 to 10ml of structure through macroscopic and microscopic visual structural
sample and add the equal evaluation.
amount of water. Shake the
contents thoroughly. If milk
is adulterated with detergent,
it forms dense lather. Pure
milk will form very thin
foam layer due to agitation.

ii. Detection of urea in milk. ii. Chemical and biochemical techniques. This method is more
Take one teaspoon of milk in accurate and sensitive than physical method.
a test tube. Add half
teaspoon of soybean. Mix up
the contents thoroughly by
shaking the test tube. After 5
minutes, dip a red litmus
paper in it. Remove the paper
after half a minute. A change
in colour from red to blue
indicates the presence of urea
in the milk.

Transition: Now, we are going to present on health hazards of food adulteration.

4. Health Hazards
A. Common B. Serious
i. Allergy. For example, i. Cancer or death. For example, liver cancer, kidney cancer.
vomit cramp, diarrhoea, and
dizziness.
ii. Hyperactivity, infertility, ii. Anaemia, brain damage.
low quality of health.
Transition: Let us conclude our presentation.

Summary of main points:
Concluding Remarks
References:
CONCLUSION
In conclusion, there are 3 types of food adulteration which
intentional adulteration, incidental adulteration, and metallic
adulteration. Besides that, rising of population, profit motive of
traders and illiteracy of general public are one of the causes of food
adulteration to be rampant. Lastly, method of detection of
adulterant in food and health risk of contaminated food are
discussed.[ CITATION alB15 \l 17417 ]

https://www.publichealthnotes.com/food-adulteration-types-of-food-adulteration-and-mitigation-
measures/
1.
2. Al, B. S. (2015). Food Aulteration: Sources, Health Risks and Detection Methods.
Critical Reviews in Food Science and Nutrition, 1174-1189.

3. http://www.scind.org/1441/Science/food-adulteration-and-its-household-methods-for-
detection.html
Plagiarism Report Copy