Study with the several resources on Docsity
Earn points by helping other students or get them with a premium plan
Prepare for your exams
Study with the several resources on Docsity
Earn points to download
Earn points by helping other students or get them with a premium plan
Community
Ask the community for help and clear up your study doubts
Discover the best universities in your country according to Docsity users
Free resources
Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors
Adulteration is evil to the society. In this short thesis we studied about how adulteration can be identified with the help of chemicals.
Typology: Thesis
1 / 32
This page cannot be seen from the preview
Don't miss anything!
Mixing, substitution, abstraction, concealing the quality, putting up decomposed food for sale. Misbranding or giving false labelling. Addition of toxicants to food, which are having adverse effect on the health of the consumer is called as food adulteration.
What is Food Adulteration?
Adulteration is a legal offence and when the food fails to meet the legal standards set by the government, it is said to have been adulterated. Food adulteration takes place when intentionally or unintentionally substances that degrade the quality of food are added to it. Thus, food adulteration can be defined as the contamination or adulteration of food or food materials by adding harmful substances to it. What is Adulterant? The substances that lower the quality of food, when added to it, are called adulterants. It is a substance found within other food substances that hamper the natural quality of the food. The adulterant may be present in any form and in any quantity. Adulterants are mostly harmful and pose the ability to lower the potency of the product. Even if the adulterant is not harmful, it reduces the nutritional value of the food to a greater extent. Some adulterants are also identified as carcinogenic or lethal when exposed to them for a longer period. Different types of adulterants are used to adulterate different types of food. Food is the basic necessity of life. The food we eat is absorbed by our body and is used to run metabolic processes and sustain life. Food is essential for growth, and various life processes. An array of food in our daily diet includes vegetables, fruits, legumes, pulses, grains, etc. All of these are either consumed raw or made into delicacies or savoured. But, nowadays, you might have seen very thin milk due to mixing with water, white, yellow, or black pebbles in raw pulses, white tiny stones mixed with rice, and so on. This mixing of elements with food items is adulteration. As we deal with the overgrowing population, environmental hazards, and depleting natural resources, one of the man-made hazards is the adulteration of food. When food is contaminated with external sources or when its natural composition or quality is changed, it is adulterated. Food adulteration has serious effects on our health. Despite various measures taken by the government, spreading awareness about the hazards of food adulteration is a prevalent practice in many countries. Various methods of food adulteration are deployed by the food industries using various chemical and synthetic substances
The objective of this project is to study some of the common food adulterants present in different food stuffs. To check the Quality of Food To know the Health Effects of Adulterated Food Causes for Food Adulteration To know the difference between Adulterated Food and Organic Food Preventing import, manufacture, sale or distribution of adulterated misbranded food.
Any act of adding, removing substances to food or altering the existing natural properties of food deliberately and knowingly is called intentional adulteration.
It is attributed to ignorance, carelessness or lack of facilities for maintaining food quality
It occurs due to the presence of certain chemicals, organic compounds or radicals naturally occurring in foods which are injurious to health. Environmental contaminants and natural toxicants
Organic produce contains fewer pesticides. Chemicals such as synthetic fungicides, herbicides, and insecticides are widely used in conventional agriculture and residues remain on (and in) the food we eat. Organic food is often fresher because it doesn’t contain preservatives that make it last longer. Organic produce is sometimes (but not always, so watch where it is from) produced on smaller farms nearer to where it is sold. Organic farming tends to be better for the environment. Organic farming practices may reduce pollution, conserve water, reduce soil erosion, increase soil fertility, and use less energy. Farming without synthetic pesticides is also better for nearby birds and animals as well as people who live close to farms. Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. Feeding livestock animal byproducts increases the risk of mad cow disease (BSE) and the use of antibiotics can create antibiotic-resistant strains of bacteria. Organically-raised animals
tend to be given more space to move around and access to the outdoors, which helps to keep them healthy. Organic meat and milk can be richer in certain nutrients. Results of a 2016 European study show that levels of certain nutrients, including omega-3 fatty acids, were up to 50 percent higher in organic meat and milk than in conventionally raised versions. Organic food is GMO-free. Genetically Modified Organisms (GMOs) or genetically engineered (GE) foods are plants whose DNA has been altered in ways that cannot occur in nature or in traditional crossbreeding, most commonly in order to be resistant to pesticides or produce an insecticide.
There are 2 different methods to test the quality of food.
