FOOD Forensics

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Nausea

Diarrhea

Abdominal Cramp

Headache

Fever

Dizziness
Sources of Food Contaminants
Prevention of Food Poisoning
Biological Contaminants
Physical Contaminants
Chemical Contaminants
 There are very
strict laws
governing which
chemical products
can and cannot be
used in food
manufacturing/
catering
establishments.

Food adulteration or adulteration of food can be defined as the

contamination or adulteration of food or food items by adding
harmful substances to it or by removing valuable substances from it.
 Authenticity of the Food become Questionable
• Food adulteration is the
process of mixing synthetic
compounds in edible items
which interfere with its
authenticity.
• These adulterants can be
added intentionally or
unintentionally.
Study shows that these food items are being
adulterated most.
•Edible oils 18%
•Ghee and vanaspati 11%
•Milk and milk products 21.5%
•Cereals and pulses 11.6%
•Sweets12.2%
•Spices 16.3%
Further food items such as atta, tea, coffee,
beverages, chili and turmeric powder, whole
grains are also adulterated.
Adulteration leads to loss of quality and causes various
health issues. Dyes are added into food items in order to
make it more appealing to the consumer thus leading to
fraudulent economic gain.
Role of Forensic: Detection of Food Adulteration
 FOOD FORENSICS
• Emerging branch of forensic using powerful scientific
methods for the authentication and traceability of
foodstuffs.

• It implies the possibility to verify whether a foodstuff

is authentic or not.

• Food is directly related to human health; it is directly

consumed either as processed food or as organic food.

• Food Forensics are used for

• consumer safety,
https://www.foodforensics.co.uk/about-us/company-
• industry liability and reputation, history
• regulatory requirements,
• public relations and product perception.
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 How can be food adulteration done?

Intentional addition can be done in the following way:-

•Mixing bricks powder with red chili.
•Adding color to turmeric and red chili powder.
•Adding chalk powder in sugar or salt.
•Addition of tamarind seeds in coffee.
•Water in honey.
•Using chemicals such as calcium carbide, ethephon, oxytocin in fruits and vegetables
for artificial ripening.

Unintentional adulteration is:-

•Pesticide residues may remain in fruits and vegetables.
•Dropping of rodents in your food.
•Contamination of food.
 Methods
used for
Adulteration
Detection
Sr. No. Food Items Adulterants Adverse effects on human body.
1. Edible oils Argemone and Palm oil Skin infections and heart diseases leading to oedema
(vegetable oil)
2. Milk Urea, melamine (cyanuric acid), starch, fats, water Renal blockages, kidney failures and other disorders
of the digestive system
3. Salt Rawa and white powders Harmful to the stomach leading to disorders
4. Sugar Chalk powder Harmful to the stomach and causes infections
5. Ghee Essence, mashed sweet potato, vanaspati Renal failure and cancer
6. Tea Iron fillings, artificial pigments Affects the liver and can cause cancer
7. Coffee powder Saw dust, date seed powder and tamarind powder Stomach disorders
8. Turmeric powder Aniline dyes, Metanil yellow, saw dust and lead chromate Carcinogens
9. Chilli powder Brick powder and Sudan dyes Cancers especially of lungs and blood
10. Mustard seeds Seeds of prickly poppy-argemone Oedema and cardiac arrest, glaucoma
11. Pulses Metanil yellow, gravel, clay, Kesari dal, stone Cancer and stomach disorders
12. Black pepper Dried papaya seeds Harmful to health
13. Butter Starch, margarine and oleo Food poisoning
14. Honey Fructose syrup or cane sugar Disorders of the stomach
15. Fruits and Prohibited colours – Metanil yellow, Malachite green Orange Carcinogens, cause genetic mutations, harmful to the
vegetables II, auramine, yellow indigo, tetrazine. reproductive system
Metallic components – barium, lead, cadmium Liver and kidney damage, Diarrhoea
16. Juices and sweets Mycotoxins, ochratoxins, coal tar dyes, Metanil yellow Potent carcinogens
17. Processed food Organisms - Salmonella campylobacter, Shigella, Listeria Food poisoning outbreaks
items monocytogenes, Staphylococcus aureus
Health
problems due
to
consumption
of adulterated
food
Conclusion
Food adulteration is a major problem and it is very
difficult to overcome such a problem just because of the
greed of some people.

Only strict laws, strong vigilance and awareness can

help to put a stop on the Food adulteration/contamination
and reduce the outbreaks of food poisoning in India.

The need of the hour is to develop inexpensive,

efficient, rapid and on-site detection tools and process
that can identify these adulterants in order to curb the use
of adulterants.
 Investigative
Approach Adulterants detection
Food safety
Healthy Life

Food
Authenticity

Preventive
Approach