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• Texture and quality of food is not good.
• Intentional addition of harmful substances.
• Incidental contamination of foods with toxic substances due to ignorance or lack of proper hygiene.
• Elimination of any beneficial elements from foods.
• Low quality food and it take possession of main elements.
• Use of excessive color in food.
• Use of unapproved color in food.
• Use excessive amount of preservatives in food.
• Use of prohibited preservatives in food.
• Collect food from any diseases effected animal.
• Elements of foods are not written properly on the label of food. According to law these all are crime.

Types of adulterants:

1. 1. Intentional Adulterants:

1. 2. Unintentional Adulterants:

Some causes of food adulteration:

• Low supply of food in market.
• Businessman wants more profit.
• Ambition to become a rich man.

Some adulterated foods:

1. Grains and pulses: 

2. Milk and milk products:

3. Ghee, butter and oil:

4. Drink:

5. Spices:

Some adulterants and food colors and its adverse effect on health:

Name of adulterants	Adverse effects
Argemon oil ( used in mustard oil)	Dropsy (edema, gastrointestinal problem, enlargement of liver, heart problem, cardiac arrest etc.)
TRI-O-CRESYL PHOSPHATE ( colorless, odorless liquid used in edible oil)	It causes lame.
Metanil yellow (used in sweet products, turmeric powder, Bengal gram flour)	Cancer, headache, testes cellular degeneration.
Malachite green (used in aquaculture)	Tumor of lung, breast ovary, liver.
Lead chromate (used in pulses)	Anemia, paralysis , abortion
Rhodamine B (used in sweet products and soft drinks), Sudan III (used in oil or fat products)	Pathological lesion in kidney, spleen and liver.

Argemone oil is used in mustard oil

Argemone oil causes edema

                      

Detection of common adulterants in foods:

1.   1. Detection of Banaspati in Ghee/Butter:

Method	Observation	Inference
At first take a test tube and 5ml of ghee or 5 gm of butter will taken into it. Then few cane sugar crystal will be added to it and shake well. Then 5ml of concentrated HCL (Hydrochloric acid) will added to it and again shake well.  Then keep this solution for a while.	After a while pink or red color will be observed.	Banaspati is added to the sample of ghee.

1.   2. Detection of Khesari flour in Besan:

Method	Observation	Inference
At first 10 gm of besan and 50 ml of dilute HCL will be taken. Then 50 ml of dilute HCL will added to 10 gm of sample and keep it on simmering water for 15 minutes.	After 15 minutes you can see pink color will be developed.	That means khesari flour is added to besan.

1.   3. Detection of Metanil yellow in Turmeric powder:

Method	Observation	Inference
Few drops of concentrated HCL will be added to the some turmeric powder.	A violet color will be appeared and the color will be disappeared if the sample will be diluted with water.	If the violet color remains, Metanil yellow is present. If the color disappears after dilution with water, it means the turmeric powder is pure.

1.   4. Detection of Metanil yellow in sweet meat:

Method	Observation	Inference
A small piece of sweet will be taken in test tube. Then few drops of concentrated HCL will be added to this sample.	Violet color will be developed.	That means Metanil yellow is present.

1.   5. Detection of argemone oil in edible oil:

Method	Observation	Inference
At first 5ml of mustard oil will be taken in test tube and then 5 ml of concentrated HNO3  ( Nitric acid) will be added to it and shaken. It will be allowed to stand so that the acid layers separate out.	Acid layers which will be appeared at bottom and this layer will be become reddish orange.	Argemone oil is present in mustard oil.

1.   6. Detection of artificial colored materials in tea leaves:

Method	Observation	Inference
Tea leaves will be sprinkled on a wet filter paper.	Yellow, pink and red color will be appeared.	Artificial colored materials are present.

1.   7. Detection of iron filings in tea leaves:

Method	Observation	Inference
Tea leaves will be spread on a paper and then a magnet will be moved over it.	Iron filings will be stuck on the magnet.	Iron fillings are present in tea leaves.

• 1. Prevention of Food Adulteration Act (1954)
  2. Essential Commodities Act (1955)
• Fruit Products Order (1955)
• Vegetable Oil Products (Regulation) Order(1988)
• Solvent Extracted Oil, De-oiled Meal and Edible Flour (Control) Order (1967)
• Meat products Control Order (1973)
• Edible Oil Packaging ( Development and Regulation) Order (1988)
• Milk and Milk Products Order (1992)
  3. AGMARK (Agriculture Marketing) (1937)
  4. Bureau Of Indian Standards (1996)