Extraneous Matters in Foods

Definition
Any foreign substances present in foods that are associated with objectionable conditions or
practices in production, storage, or distribution of foods are called extraneous
According to Food Safety Management, a foreign object is “Any extraneous material in food
not intended to be there or be consumed, e.g., field matter (stones, wood, metal) even if a part
of the food itself (e.g., bone, shell, pits, stems, etc.); unintentional processing residues (glass,
metal fragments, plastic, personal objects, etc.); intentional contamination (e.g., employee
deliberate destruction); miscellaneous particulates and fragments.”
Classification of extraneous matters
Extraneous materials include:
1. Filth or objectionable matter contributed by animal contamination (rodent, insect, or bird
matter) or unsanitary conditions;
2. Decomposed material or decayed tissues due to parasitic or nonparasitic causes; and
3. Miscellaneous matter (sand, soil, glass, rust, or other foreign substances).

Bacterial contamination is excluded from these substances.

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 Extraneous Matters in Foods

Filth is defined as any objectionable matter contributed by animal contamination on a food

product, such as insect, rodent or bird matter, or any other objectionable matter contributed by
insanitary conditions.

Purpose of analyzing extraneous matters in foods

Analysis for extraneous matter (or solid impurities) is important both in selecting of raw
material for food manufacturing and in monitoring the quality of processed foods. The
presence of extraneous material in food products is unpleasant and can cause a serious health
hazard to the consumer. The main reason for carrying out analyses for extraneous matter in food
is to ensure the protection of consumers from harmful or filthy food products. The analysis
of extraneous matters gives information about food preparation, conservation and
distribution too.

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Examples of Extraneous matters

 Sugars: shredded coconuts, NaCl, MSG, sand, soil, filth and other substances which are
cheaper than sugars.
 Spices: Sand, soil , saw dust, seeds of other spices, filth, stones, foreign seeds, husk, mud
particles, metallic particles, jute fibers, plastic fibers, dead insects, insects parts, dye stuff,
iron fragments, machinery pins, parts, vegetables fibers, paint chips, birds feather etc.
 Rice: Stones, husks, dead insects, other rice, dust, foreign seeds, iron particles, jute or plastic
fiber. Rodents excreta, insect excreta, insect dirt, dye stuff, iron fragments, machinery pins,
parts, vegetables fibers, paint chips, jute fiber etc.
 Whole Dal: Stones, foreign seeds, husk, mud particles, metallic particles, other dals, jute
fibers, plastic fibers, dead insects, insects parts, rodents excreta, insect excreta, insect dirt,
dye stuff, iron fragments, machinery pins, parts, vegetables fibers, paint chips, etc.
 Wheat Flour: Jute fiber, rodents excreta, insect excreta, insect dirt, dye stuff, iron
fragments, machinery pins, parts, vegetables fibers, paint chips, filth, jute fiber etc.

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 Extraneous Matters in Foods

 Whole wheat grain: Straw, stones, foreign seeds, husk, mud particles, metallic particles,
other dals, plastic fibers, dead insects, rodents excreta, insect excreta, insect dirt, dye
stuff, iron fragments, machinery pins, parts, vegetables fibers, paint chips, jute fiber, birds
feather etc.
 Nuts: Stones, foreign seeds, husk, mud particles, metallic particles, jute fibers, plastic
fibers, dead insects, insects parts, rodents excreta, insect excreta, insect dirt, dye stuff, iron
fragments, machinery pins, parts, vegetables fibers, paint chips, birds feather etc.
 Oil seeds: Dry plant parts, stones, foreign seeds, husk, mud particles, metallic particles,
jute fibers, plastic fibers, dead insects, insects parts, rodents excreta, insect excreta, insect
dirt, dye stuff, iron fragments, machinery pins, parts, vegetables fibers, paint chips, birds
feather etc.

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 Extraneous Matters in Foods

Methods of detecting extraneous matters in foods. While the specifics will depend greatly on the
product, a wide range of controls can be customized to effectively control some of the risks of most
processes. The common methods of foreign material identification and removal are as follows:

Table: Methods of detection of different types on foreign matters

Property Principle Example of separation or detection Disadvantages

1. Appearance Manual sorting General for blemishes and over Fatigue and boring
assessment
2. Size Sieving General size classification extraneous matter of same
size may remain
3. Shape Disc sorter For weeds, seeds, husk, bird’s and Does not separate the
animal droppings extraneous matter of same
shape
4. Color Reflectance, and For discolored or abnormal colored Expensive
reject mechanisms legumes seeds, nuts and grain

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5. Density/ or I. Sedimentation in Stones and metallic parts in cereals, Dust may be spread and
buoyancy liquids nuts oil seeds, grass, filth, husk, recontamination
II. Sedimentation Stones and sand, husk, leaves, dried
inair (aspiration) light filth in cereals, oilseeds, pulses May occur
III. Floatation
6. Solubility Filtration Clarification of oils brines, milk, fruit Few food are Clearly liquids
juice
7. Magnetic Magnetic separators Ferromagnetic materials removed Non-ferromagnetic
properties materials remains
8. Electrical Metal detector Metals and other various materials Some foods also conduct
properties exhibiting electrical properties. electricity
9. Soaps and Solubility in Removal of adhered dirt, spray Effluent disposal problem
detergent detergent and its residue
solution

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10. Response to X- Opacity to X-ray Solder, plastic, and wood removed Health hazards
ray cabinet from food
11. Microscopic Microscopic Insect, hair, excreta, mold, fiber, Only small sample can be
appearance examination starch examined
12. Optical Refractive index Examination of glass used in bottling of Expensive
properties and food, internal blemishes identified in
optical density some fruit
13. Chemical Chemical analysis of Test of contaminants; i.e. heavy Time consuming
properties food metals, color, preservatives, additives
adulteration etc.

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 Extraneous Matters in Foods
All programs indented towards detecting extraneous matters in foods include the following
main components:
1. Use of detection devices
These devices remove or limit the amount of foreign matter in a food product, which may
include magnets, sifters, filters, strainers, metal detectors, X-rays, and destoner units.
2. Follow-up on findings
If foreign matter is discovered in a product, it should not only be removed or neutralized,
but also investigated. Identify the source of the contamination and resolve the issue that
caused it.
3. Monitoring of trends
Foreign matter and relevant investigations of it should be documented and reviewed
periodically to look for possible trends associated with incidents.
4. Education and training
Employees should be educated on the importance of the control program. Those
employees who are responsible for monitoring a foreign material device should receive
proper training. These training programs should occur at least once a year and should
include a review of each device, the procedures it is involved in, proper documentation, and
what to do in case of foreign matter detection.
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Classification of Foreign Materials in Food

The likelihood of occurrence of physical hazards based on the level of control a food processor
can exercise to eliminate the risk.
Low risk: If good control measures have been established, but minor violation occur.
Medium risk: If some control measures were established, but inconsistencies occur.
High risk: If little or no control was established, major and critical (violation) infractions occur.
Controlling Physical Hazards
1. It is necessary to implement GMPs, ISO 9000 and ingredient specifications
2. The use of foreign material screening equipment and employee training throughout the
whole processing chain is strongly recommended.
3. An effective physical hazard identification program requires detailed information for every
step of the food processing line.
4. To obtain such information, the production processes must be closely observed during all
phases of their operation.
5. Procedures to control physical hazards can be determined with such observations, and a
Control Point can be included in the HACCP plan. 9
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Controls should include the following:

 Inspection of raw materials and ingredients, looking for field contaminants
 Provision of good storage facilities covers effective pest control
 Development of specifications and controls for all ingredients and components
 Effective detection and elimination systems for physical hazards
 Periodic training of employees engaged with shipping, receiving, storing, handling and
equipment maintenance that encompasses the entire food production chain, including:

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Technology for Detection of Foreign Particles 

Every product presents special technological challenges. The following technology are
available detection systems.
1. Metal detectors
2. X-ray detectors
3. Near-field radar response

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