What are the Common adulterants present in food ??

Often stones, grit, mud balls, dry twigs, stems, etc.

are mixed with cereals and pulses with the aim to
increase the weight.
These are the carriers of infections and on
consumption may cause disorders of the stomach.
They give bad taste and may damage teeth and gums.
Stone, chips can be weeded out. Sand and dust can be
separated by winnowing.
Sometimes insects infected cereals and pulses are
sold in the market. Also low quality grains are mixed. If
grains eaten up by woodworm are immersed in water,
they will start floating.
Sometimes flour is sold after extracting gluten
protein from it or sold after mixing up remaining flour
on extracting fine flour from it.
Kesari dal is the adulterant present in Chana and
Arhar dal which may lead to paralysis if consumed in
excess. In bean more amount of grinded Kesari dal is
mixed. Kesari dal is wedge shaped and brownish in
colour which can be weeded out.
Sometimes methanol yellow is used to enhance the
colour and appeal of yellow coloured pulses. On
addition of hydrochloric acid and alcohol, appearance
of pink colour confirms adulteration of methanol
yellow. Pulses should be washed thoroughly to
remove it.
In Bare, argot seeds are added. In 20% salt solution,
argot seeds will float on the surface.
Iron fillings are added to increase the weight of suji.
If you pass a magnet through it, they will cling to it.
Khoya
Mostly adulterated milk is for the preparation of
khoya. Prei starch in milk increases the amoi khoya.
Cheese
Adulterated milk is used in preparation of cheese.
Apart from shopkeepers often keep cheese soal
water to increase its weight.
Ice cream
It is also made by using treated milk. In addition to
this saccl or some cheap sweetener is used. To it
more attractive, prohibited and hi colours are also
used.
Desi ghee
Mostly the amount of J ghee is increased by adding
vanaspi to it. But sometimes animal fats are added.
Apart from this, coconut groundnut oil, mahua oil
etc. are added.
Butter
Butter is made after aid vanaspati ghee to skimmed
milk. It commonly adulterated with starch which can
be tested by Iodine test (Page 272
Fats and oils
Low quality less filtered oils like s flower oil, alsi oil,
cotton seed oil, etc. used as adulterants in edible oils
groundnut, mustard, coconut oil, etc. 01 ten
agrimonies oil which is harmful,] mixed with mustard
and groundnut oil
Multi-contaminant and Adulterant
Testing
Sometimes food contamination can arise
unexpectedly. For example, hazardous by-products
resulting from chemical reactions that may occur
during cooking or processing could cause a safety
concern to human health (acrylamide or 4-MEI, for
example). Or, in more deliberate cases, illegal
carcinogenic adulterants can be purposely added to
food to deceive the consumer (for example,
melamine-adulterated food).
Emerging contaminants and adulterants can
sometimes pose the biggest health risks of all. In the
case of melamine, little was known about the
compound until animals and children were affected
(with some outcomes resulting in death). For this
reason, the ability to survey samples for unknown or
unexpected compounds can be very important in
ensuring global food safety.
The increased presence of illegal adulterants in raw
materials has highlighted the need for comprehensive
testing to avoid expensive product recalls, to eliminate
potential damage to brand equity, and to ensure
consumer health.
An introduction to the new Food Safety Standards
Charities and community organisations play an
important role in our community, and fundraising
events are a major contribution to the work of the
community. But no one wants people to get sick from
the food they eat at these events.
In Australia, the food law places many responsibilities
on the proprietor of a food business. If you are the
organiser of an event or an official of a charity or
community organisation that is selling food, you need
to be aware of these responsibilities.
If you understand your legal responsibilities and plan
your events properly and in good time, complying with
the law is straightforward.
What the law says
The Food Safety Standards, which apply to Australia
only, include requirements for the handling, storage,
transport and display of food. The Standards are in the
process of being adopted by each State and Territory
and, when adopted, will specify requirements that are
consistent across Australia for the first time. A copy of
the Food Safety Standards is available from the FSANZ
website atwww.foodstandards.gov.au and may also
be available from your local council or health
authority.
In the Standards, a food business is identified as a
business, enterprise or activity (other than primary
food production) that involves:
(a) the handling of food for sale, or
(b) the sale of food,
regardless of whether the business, enterprise or
activity concerned is of a commercial, charitable or
community nature or whether it involves the handling
or sale of food on one occasion only. (clause 1,
Standard 3.1.1 Interpretation and Application).
This definition of a ' food business' includes all food
activities involved in fundraising, including preparation
of the food before it is sold. The definition of ' sale'
covers fundraising activities. Food has been sold even
if you just ask for a donation.
THE ESSENTIAL COMMODITIES ACT, 1955
(As amended upto 24,.12.1986)
An act to provide, in the interests of the general public for
the control of the production, supply and distribution of, and
trade and commerce in certain, commodities. Be it enacted by
Parliament in the Sixth Year of the Republic of India as follows :-
1. Short title and extent :
(1) This Act may be called the Essential Commodities Act, 1955.
2. Definitions : In this Act, unless the context otherwise
requires:- 2 of 1974 (i-a) "Code" means the code of Criminal
Procedure; (ii-a) "Collector" includes an Additional Collector
and such other Officer, not below the rank of Sub-Divisional
Officer as may be authorized by the Collector to perform the
functions and exercise the powers of the Collector under this
Act;
a) "essential commodity" means any of the following classes of
commodities :-
(1) cattle fodder, including oilcakes and other
concentrates;
(2) coal, including coke and other derivatives;
(3) component parts and accessories of
automobiles;
(4) cotton and woolen textiles;
(4.a) drugs.
Explanation :- In this sub-clause, "drug has the meaning
assigned to it in clause (b) of section 3 of the Drugs and
Cosmetics Act, 1940 (23 of 1940);
(5) foodstuffs, including edible oilseeds and oils;
(6) iron and steel, including manufactured
products of iron and steel;
(7) paper, including newsprint, paperboard and
straw board;
(8) petroleum and petroleum products;
(9) raw cotton, whether ginned or unginned, and
cotton seed;
(10) raw jute;

The conceptof TQM (Total Quality Management)
Total Quality Management is a management approach that
originated in the 1950's and has steadily become more popular
since the early 1980's. Total Quality is a description of the
culture, attitude and organization of a company that strives to
provide customers with products and services that satisfy their
needs. The culture requires quality in all aspects of the
company's operations, with processes being done right the first
time and defects and waste eradicated from operations.
Total Quality Management, TQM, is a method by which
management and employees can become involved in the
continuous improvement of the production of goods and
services. It is a combination of quality and management tools
aimed at increasing business and reducing losses due to
wasteful practices.
Some of the companies who have implemented TQM include
Ford Motor Company, Phillips Semiconductor, SGL Carbon,
Motorola and Toyota Motor Company.

TQM Defined
TQM is a management philosophy that seeks to integrate all
organizational functions (marketing, finance, design,
engineering, and production, customer service, etc.) to focus on
meeting customer needs and organizational objectives.
TQM views an organization as a collection of processes. It
maintains that organizations must strive to continuously
improve these processes by incorporating the knowledge and
experiences of workers. The simple objective of TQM is "Do the
right things, right the first time, every time". TQM is infinitely
variable and adaptable. Although originally applied to
manufacturing operations, and for a number of years only used
in that area, TQM is now becoming recognized as a generic
management tool, just as applicable in service and public sector
organizations. There are a number of evolutionary strands, with
different sectors creating their own versions from the common
ancestor. TQM is the foundation for activities, hich include:
Commitment by senior management and all
employees
Meeting customer requirements
Reducing development cycle times
Just In Time/Demand Flow Manufacturing
Improvement teams
Reducing product and service costs
Systems to facilitate improvement
Line Management ownership
Employee involvement and empowerment
Recognition and celebration
Challenging quantified goals and benchmarking
Focus on processes / improvement plans
Introduction to Risk Assessment Concepts
This chapter is a general introduction to
environmental risk assessment and examines its basic
concepts - hazard, risk, risk assessment, risk
management, risk perception and risk communication.
The technique of risk assessment is used in a wide
range of professions and academic subjects. Engineers
"risk assess" bridges to determine the likelihood and
effect of failure of components, and social welfare
workers "risk assess" their clients to determine the
likelihood of the reoccurrence of anti-social behaviour.
Risk assessment has become a commonly used
approach in examining environmental problems. It is
used to examine risks of very different natures. For
instance, the approach is used to assess the
environmental risks posed by Genetically Modified
Organisms (GMOs), chemicals, ionising radiation and
specific industrial plants. Definitions in risk assessment
are all-important because of the wide range of uses of
the approach, and different meanings of terms used
by different groups of experts and practitioners.
In this introductory chapter some basic definitions are
necessary.
Hazard is commonly defined as "the potential to cause
harm". A hazard can be defined as "a property or
situation that in particular circumstances could lead to
harm" (Royal Society, 1992). Risk is a more difficult
concept to define. The term risk is used in everyday
language to mean "chance of disaster". When used in
the process of risk assessment it has specific
definitions, the most commonly accepted being "The
combination of the probability, or frequency, of
occurrence of a defined hazard and the magnitude of
the consequences of the occurrence" (Royal Society,
1992).
Basic principles of HACCP
There are seven discrete activities that are necessary
to establish, implement and maintain a HACCP plan,
and these are referred to as the 'seven principles' in
the Codex Guideline (1997).
The seven principles are
[1]
:
Principle 1
Conduct a hazard analysis.
Identify hazards and assess the risks associated with
them at each step in the commodity system. Describe
possible control measures.
Principle 2
Determine the Critical Control Points (CCPs)
A critical control point is a step at which control can be
applied and is essential to prevent or eliminate a food
safety hazard, or reduce it to an acceptable level. The
determination of a CCP can be facilitated by the
application of a decision tree, such as the one given in
Appendix IV.
Principle 3
Establish critical limits.
Each control measure associated with a CCP must
have an associated critical limit which separates the
acceptable from the unacceptable control parameter.
Principle 4
Establish a monitoring system
Monitoring is the scheduled measurement or
observation at a CCP to assess whether the step is
under control, i.e. within the critical limit(s) specified
in Principle 3.
Principle 5
Establish a procedure for corrective action, when
monitoring at a CCP indicates a deviation from an
established critical limit.
Principle 6
Establish procedures for verification to confirm the
effectiveness of the HACCP plan.
Such procedures include auditing of the HACCP plan to
review deviations and product dispositions, and
random sampling and checking to validate the whole
plan.
Principle 7
Establish documentation concerning all procedures
and records appropriate to these principles and their
application

THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:
identify the essential principles of food hygiene
applicable throughout the food chain (including
primary production through to the final
consumer), to achieve the goal of ensuring that
food is safe and suitable for human consumption;
recommend a HACCP-based approach as a means to
enhance food safety;
indicate how to implement those principles; and
provide a guidance for specific codes which may be
needed for - sectors of the food chain; processes;
or commodities; to amplify the hygiene
requirements specific to those areas.
SCOPE
2.1.1 The food chain
This document follows the food chain from primary
production to the final consumer, setting out the necessary
hygiene conditions for producing food which is safe and
suitable for consumption. The document provides a base-
line structure for other, more specific, codes applicable to
particular sectors. Such specific codes and guidelines
should be read in conjunction with this CAC/RCP 1-1969 Page
4 of 31 document and Hazard Analysis and Critical Control
Point (HACCP) System and Guidelines for its Application
(Annex).
2.1.2 Roles of Governments, industry, and
consumers
Governments can consider the contents of this document
and decide how best they should encourage the
implementation of these general principles to:
protect consumers adequately from illness or injury
caused by food; policies need to consider the
vulnerability of the population, or of different
groups within the population;
provide assurance that food is suitable for human
consumption;
maintain confidence in internationally traded food; and
provide health education programmes which effectively
communicate the principles of food hygiene to
industry and consumers.

Industry should apply the hygienic practices set out in this
document to:
provide food which is safe and suitable for
consumption;
ensure that consumers have clear and easily-understood
information, by way of labelling and other
appropriate means, to enable them to protect their
food from contamination and growth/survival of
foodborne pathogens by storing, handling and
preparing it correctly; and
maintain confidence in internationally traded food.

Consumers should recognize their role by following
relevant instructions and applying appropriate food hygiene
measures.
2.2 USE
Each section in this document states both the objectives to
be achieved and the rationale behind those objectives in
terms of the safety and suitability of food.
Section III covers primary production and associated
procedures. Although hygiene practices may differ
considerably for the various food commodities and specific
codes should be applied where appropriate, some general
guidance is given in this section. Sections IV to X set down
the general hygiene principles which apply throughout the
food chain to the point of sale. Section IX also covers
consumer information, recognizing the important role
played by consumers in maintaining the safety and
suitability of food.
There will inevitably be situations where some of the
specific requirements contained in this document are not
applicable. The fundamental question in every case is
what is necessary and appropriate on the grounds of the
safety and suitability of food for consumption?
The text indicates where such questions are likely to arise
by using the phrases where necessary and where
appropriate. In practice, this means that, although the
requirement is generally appropriate and reasonable,
there will nevertheless be some situations where it is
neither necessary nor appropriate on the grounds of food
safety and suitability.
Wastewater
Wastewater, also written as waste water, is any water that has
been adversely affected in quality by anthropogenic influence.
Municipal wastewater is usually conveyed in a combined
sewer or sanitary sewer, and treated at a wastewater
treatment plant. Treated wastewater is discharged into a
receiving water via an effluent sewer. Wastewaters generated
in areas without access to centralized sewer systems rely
on on-site wastewater systems. These typically comprise
a septic tank, drain field, and optionally an on-site treatment
unit.
Sewage is the subset of wastewater that is contaminated
with feces or urine, but is often used to mean any wastewater.
Sewage includes domestic, municipal, or industrial
liquid waste products disposed of, usually via a pipe or sewer
(sanitary or combined), sometimes in a cesspool emptier.
Sewerage is the physical infrastructure, including pipes, pumps,
screens, channels etc. used to convey sewage from its origin to
the point of eventual treatment or disposal. It is found in all
types of sewage treatment, with the exception of septic
systems, which treat sewage on site.
Sewage disposal[edit]
Sewage disposal.
In some urban areas, sewage is carried separately in sanitary
sewers and runoff from streets is carried in storm drains.
Access to either of these is typically through a manhole. During
high precipitation periods a sanitary sewer overflow can occur,
forcing untreated sewage to flow back into the environment.
This can pose a serious threat to public health and the
surrounding environment.
Sewage may drain directly into major watersheds with minimal
or no treatment. When untreated, sewage can have serious
impacts on the quality of an environment and on the health of
people. Pathogens can cause a variety of illnesses. Some
chemicals pose risks even at very low concentrations and can
remain a threat for long periods of time because
of bioaccumulation in animal or human tissue.