International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 1
First page : (996) Last page : (999)
Article doi: http://dx.doi.org/10.18782/2320-7051.2485

To Check the Presence and Type of Adulteration in Various Food Ingredients Available in Local Market of Dantiwada

Namrata G. Khatri*, Prashant J. Joshi, Preeti H. Dave and Poonam P. Thakar
Department of Food Science and Nutrition, ASPEE College of Home Science and Nutrition, S.D. Agricultural University, S. K. Nagar - 385506, Gujarat
*Corresponding Author E-mail: khatrinamrata88@gmail.com
Received: 20.01.2017  |  Revised: 29.01.2017   |  Accepted: 2.02.2017  

 ABSTRACT

Indian consumers spend the highest percentage of their income on food. And it is expected that they get the maximum returns for their money they spent over the food material. One of the rights of the consumer is “Right to Safety” which protects them against products, production processes, services and adulteration which are hazardous to health or life. Food adulteration may either negatively effect to the consumer’s health or deteriorate the nutritional and organolaptic quality of food items. To ensure the safety of food, it is very important that various food materials purchased by consumers should be free from adulteration. Some tests are available by which consumer can detect adulteration in quite a few of commonly available food items. These simple tests require few simple chemicals and reagents, tools and physical observation to test the adulteration at home scale level. Consumers can practice these tests and ensure food safety. Testing samples were selected from five food groups. The most commonly used food ingredients were given preference while sample selection, and loosely available (unpacked) ingredients were selected as samples. It is concluded from the present study that majority of the food ingredients were found adulterated. During the study, mainly two types of adulteration were found i.e., physical and chemical. In cereals and pulses, prevalence of physical type of adulteration was high. While in tea, salt and spices and condiments, both physical and chemical type of adulteration were present. The food samples which were available in loose were found mostly adulterated. Such food is not safe and it may be hazardous to health of the consumers. Since these tests are very easy to perform at home, one can easily check that the food he/she is consuming is adulterated or not. Thus the consumers should be made aware regarding these tests to prevent themselves from consuming the adulterated food.

Key words: Food Safety, Food Adulteration, Adulterant

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Khatri, N.G., Joshi, P.J., Dave, P.H. and Thakar, P.P., To Check the Presence and Type of Adulteration in Various Food Ingredients Available in Local Market of Dantiwada, Int. J. Pure App. Biosci.5(1): 996-999 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2485