Adulteration of food - class-VII

Adulteration is a process of mixing undesirable and inferior materials in food. The material or substance which is added to food is called as adulterants. Generally, ghee is adultered with vanaspati. However, when ghee is adultered with coal tar dyes. This adulteration is detected by adding hydrochloric acid to the ghee. The appearance of crimson red colour indicates the adulteration of ghee with coal tar dye.

Adulteration is a process of mixing undesirable and inferior materials in food. The material or substance which is added to food is called as adulterants. The most common adulterant used in milk is water. The water adulteration in a milk can be detected by using lactometer. When water is added to milk, the density of the milk decreases and this is detected using lactometer.The reading below 1.026 in the lactometer indicates adulteration of milk with water. 

Oedema is also called dropsy and hydropsy. It is an abnormal accumulation of fluid in the interstitium, located beneath the skin and in the cavities of the body. It occurs due to poisoning by Argemone mexicana. Argemone mexicana seed oil is generally added as an adulterant into the edible oil.

There are various agencies which are formed to prevent the adulteration of the food as well as to control the quality of the food products. ISI stands for the Indian Standard Institute. This institute allows the products to be standardized and have the ISI mark. ISI mark is for authentication of good quality domestic use products. AGMARK is the certification of good quality agricultural products. FPO is the mark for all processed fruit products which are sold in India. These marks assure good quality and the food has been checked and standards have been maintained.

Both sodium benzoate and sodium metabisulphite are well-documented preservatives that can trigger asthma attacks, allergic reactions, and hyperactivity in sensitive individuals. Option C appears to be a typo for carboxy-methyl cellulose, which is a thickener/stabilizer, not a preservative linked to these reactions.

• Dropsy is the condition which is caused by the consumption of the cooking oil adulterated with argemone oil. The disease is represented by gastrointestinal problems and swelling of the body. 
• Minamata disease is caused due to the consumption of the fishes which was contaminated with methyl mercury released in the water bodies as a waste from the industries. 
• The fishes died due to mercury accumulation and people suffered from mercury poisoning after the consumption of the fishes. 
• Thus, the correct answer is option D. 

AGMARK (Agricultural Marketing) is a certification mark for agricultural produce in India, ensuring quality standards for various products including ghee, oil, and flour.

Adulteration is a process of mixing undesirable and inferior materials in food. The material or substance which is added to food is called as adulterants. Kesari dal is used as an adulterant in pulses and besan. Kesari dal has dangerous effects on the health including paralysis and cancer. 

Fruit product order (FPO) is the quality controlling agency that gives the certification mark to all processed fruits and vegetables. It gives an assurance of good quality of food items. It follows the rules of food safety and standards act. Thus, the correct option is C.

Benzopyrene is the polycyclic aromatic hydrocarbon that is released upon the incomplete combustion of the organic matter. It is found in cigarette smoke, coal tar, smoked and grilled food etc. The consumption of such foods causes toxicity on the blood.

Turmeric can be adulterated by metanil yellow. Metanil yellow is prepared using some basic raw materials like metanilic acid and diphenylamine. Metanil yellow is a principal non-permitted food colour used extensively in India. The effect of long-term consumption of metanil yellow on the developing and adult brain causes neurotoxicity. 

Adulteration is the process of mixing the food products with some unwanted materials which have no nutritional value and decrease the value of the food. It is necessary to prevent adulteration of food in order to provide the people with proper nutrition. The law or act was passed to prevent adulteration of food as The prevention of food adulteration act. This act was enacted in the year 1954. 

A- i) Sweets are contaminated with starch and a dye known as metanil yellow. ii) Honey is contaminated with water and sugar. iii) Sugar is contaminated with sawdust,white powder, etc. iv) Ghee is contaminated with vanaspati. v) "Prevention of Food Adulteration Act, 1954" was enacted by the government of India. The objective of this act was to ensure pure and wholesome food to the consumers and also to prevent fraud or deception .                                                     

In 1968, a mixture of dioxins and polychlorinated biphenyl (PCBs) got into rice bran oil by accidental leakage at the rice oil producing Kanemi Company on February 7-15 produced in northern Kyushu. Contaminated cooking oil sickened more than 1860 people. The symptoms were called Yusho disease.