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Food adulteration is defined as ‘the
intentional addition of non-permitted
foreign matter’.
Reasons for food adulteration are
To get more profit
To increase the weight, adulterant is
added.
To increase volume of trade by
showing lower prices.
Common adulterants present in food:
Milk - Addition of water/removal of fat.
Skim milk - soluble starch.
Cream -foreign fats.
Ghee -Hydrogenated fat/animal fat.
Vegetable oils -Cheap/non edible oil like linseed,
mineral oils.
Wheat and rice -stones
Bengal gram dhal -Kesari dhal.
Chilli powder- Starch colored red by tar dye.
Black pepper- Dried papaya seeds
Honey -colored sugar syrup.
Tea - exhausted tea leaves.
Food Contaminants as
Allergens
The Contaminants of food for
example preservatives, insecticides and
insect excreta or fragments may act as
allergens and the food by itself may be
harmless. The common additives include
color, flavoring materials, preservatives,
and insecticides, etc.
For example, Nordihydroguaiaretic acid
(N D G TA) is an antioxidant used in food
fats, which has been found to produce
allergic reactions in some individuals.
Allergic reaction arising due to
food allergy are of 2 types .
1.Immediate reaction.2.Delayed
reaction.
Symptoms
Skin manifestations.
Examples include cancer sores,
purities, urinary (rashes)
dermatitis, blisters and edema.
PRECAUTION IN CHEMISTRY
LABORATORY
Eye protection must be worn at all times in the lab
Appropriate attire must be worn in the lab.
Memorize the location of all exits, showers, eye washes, fire
extinguishers, and fire blankets.
No food or beverages are allowed in the lab.
Be certain that there are no flammables in the area when lighting a
flame.
Be alert for hazards in the lab. Do not proceed with any experiment
until you understand the hazards involved.
Report all injuries to your instructor, even if they appear to be minor.
INJURIES DUE TO
HAZARDOUS CHEMICALS
To
prevent
working
injuries
throughout the Group, it is important to
maintain high priority on planning and
work with chemicals. A number of
ongoing projects are aimed at reducing
or eliminating the risks of handling
chemicals. The substitution principle,
i.e. replacing hazardous chemicals with
less hazardous ones, is an important
part of this risk prevention work. For
example, measures have been taken to
replace allergenic chemicals.
www.itrcindia.org/services2.html
seafood.ucdavis.edu/sanitation/Ch5points.rtf
www.fda.gov/oc/history/historyoffda/default.htm - 8k
www.itrcindia.org/services2.html - 13k
http://www.perstorp.se/pnet/ext/septp370.nsf/EnvRep/
http://people.cornellcollege.edu/cliberko/OrgLabManual.

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