STUDY OF FOOD ADULTERATION

&
PESTICIDES AND RIPENING CHEMICALS
USED IN FRUITS AND VEGETABLES

Presented by-
RAJ DEBNATH
Roll- 012323, No- 2010800232
ASSAM UNIVERSITY, SILCHAR
DEPARTMENT OF CHEMISTRY
 FOOD ADULTERATION
&
PESTICIDES AND RIPENING
CHEMICALS USED IN FRUITS
AND VEGETABLES
 CONTENTS
 Introduction of adulteration of food
 Why food adulteration is done
 Methods of food adulteration
 Detection of adulteration of food
 Prevention
 Impact of food adulteration
 Survey report
 Summary
 References
 FOOD ADULTERATION
 WHAT IS FOOD
ADULTERATION?
Food adulteration can be defined as the practice
of adulterating food or contamination of food
materials by adding a few substances which are
collectively called adulterants.
Adulteration are the substances added to food
items for economic benefits. Addition of these
substances reduces the value of nutrients in food
and also contaminates the food which is not fit for
consumption .These adulterants can be present in
food we consume daily ,including vegetables ,
fruits ,oils , etc
  REASON FOR FOOD ADULTERATION?
Food adulteration can stem from various reasons, often driven by economic
motives or to extend shelf life. Here are some common reasons:
1.profit maximization: adding cheap substances to food allows producers to
increase the quantity of the product while keeping costs low.
2.Enhancing appearance: coloring agents might be added to make food appear
fresher or more appealing. This is often seen in vegetables and fruits.
3.Preservation: adding certain chemicals or substances can prolong the shelf life
of food, preventing spoilage or decay. However, these substances might not be safe
for consumption in the long run.
4.Market demand and competition: in a competitive market, some producers
might resort to adulteration to keep prices low and attract customers, especially
if competitors are doing the same.
  Method of food adulteration
Here is a list of most common adulterants which have been added-
1.Adding certain chemicals for faster ripening of fruits.
2.Mixing of decomposed fruits and vegetables with the good ones
3.Adding certain natural and chemical dyes to attract consumers

Adulteration is an illegal practice of adding raw and other cheaper ingredients to excellent quality product to increase the quantity. Having this adulterated food is highly toxic and leads to several health issues, including certain nutrition deficiency diseases, kidney disorders and failure of an individuals organ
system.
 Types of adulteration
Pesticide residues: excessive use of pesticides during cultivation can lead to
residues remaining on vegetables. While not intentional adulteration, this poses
health risks to consumers.
Artificial coloring: adding artificial colors to vegetables to enhance their appearance
or mask signs of spoilage. This can be harmful if the colors used are not approved
for food consumption.
Chemical preservatives: some unscrupulous vendors may apply chemical
preservatives to vegetables to extend their shelf life. These preservatives may not be
safe for consumption or may exceed permissible limits.
Wax coating: coating vegetables with wax to give them a shiny appearance and
preserve moisture. While wax coating is sometimes used for cosmetic purposes and
to prevent spoilage, excessive use or the use of unsafe waxes can pose health risks.
 ADULTRATION IN VEGETABLES (Adulteration
with Artificial Colorants)

One of the most used colouring agent is

MALACHITE GREEN . Malachite green is
widely used to make green vegetables,
such as green chilli , green peas, bitter
gourds, lady finger, and pointed gourd ,
look greener, fresh, bright, and glowing
 Cancer causing Malachite green !
 Source : Formalin Malachite Solution
 Economic value : widely used to make
green vegetables, such as green chilli,
green peas, bitter gourds, lady finger,
and pointed gourd, look greener, fresh,
bright, and glowing
 Health hazard : It has been reported to
cause carcinogenesis s, mutagenesis, MALACHITE GREEN
chromosomal fractures, teratogenicity
( triphenylmethane dye)
and respiratory toxicity
 TEST OF ADULTERATION FOR MALACHITE GREEN

Test by rubbing or dabbing on a

smaller portion of the ladyfinger
with a cotton soaked in paraffin.
If the cotton does not turn green,
the ladyfinger is unadulterated.
However, if it turns green, the
ladyfinger is adulterated
OXYTOCIN: THE GROWTH PROMOTER ??
Oxytocin, being a mammalian
hormone and a veterinary drug, is not
suitable for vegetable crops. However,
it is widely used in bottle gourds,
bitter gourds, pumpkins, and
cucumbers to enhance size and colour.

However, this drug

was banned in India due to its misuse

and health hazards
  SURVEY
we conducted survey by engaging with the community members.
First of all we tried to get information about their family members,
ages etc.
Some questions that are asked during the survey at Irongmara and
Shilpogram are as follows-
 How many members do you have in your family? Age of each
member?
 Which vegetable gets rotten easily?
 Are you allergic to any vegetables?
 Is there any history of serious health issue in your family due to
the adulteration of vegetables?
  OUTCOME OF THE SURVEY
A SURVEY IS CONDUCTED ON 12 FAMILIES OF IRONGMARA & SHILPOGRAM

FAMILIES AGE ALLERGIC VEGETABLE

1 21 EGGPLANT

2 34 UNAFFECTED

3 33 EGGPLANT
4 27 EGGPLANT

5 19 EGGPLANT

6 17 GOURD

7 49 EGGPLANT The pie chart representations show that

maximum population (6 families)are allergic
8 54 GOURD to Eggplant (unseasoned). A total of 2 families
9 58 UNAFFECTED
are allergic to Gourd, 1 family is allergic to
tomato and rest 3 families don't have a history
10 19 EGPLANT of allergy related. An unseasoned eggplant is
likely to cause allergies to a majority of the
11 22 TOMATO population. Symptoms of eggplant allergy can
range from mild to severe and may include:
12 45 UNAFFECTED
Itching or tingling in the mouth. Swelling of
the lips, tongue, or throat.
  which vegetables gets rotten
easily ?
FAMILIES AGE VEGETABLES GETS
ROTTEN EASILY
1 21 TOMATO

2 34 CAULIFLOWER

3 33 CUCUMBER

4 27 TOMATO

5 19 TOMATO

6 17 CUCUMBER Results obtained after doing the survey.

7 49 CAULIFLOWER 5 families reported that Tomatoes are
the one that gets easily rotten. 4
8 54 CAULIFLOWER families reported that Cauliflower gets
rotten easily whereas 3 families
9 58 CUCUMBER
reported that cucumber gets easily
10 19 TOMATO
rotten.
11 22 TOMATO

12 45 CAULIFLOWER
 HEALTH HAZARDS FOUNF IN 12 FAMILIES

Gastric problems, Diarrhoea, nausea, allergic reaction are

few of the problems the families did report. Most of the
families didn’t face any serious life threatening issues after
consuming the vegetables in Irongmara . Some food
adulterants do not participate in health degradation ,those only
affect the nutritional parameters and reduce food quality.
The financial loss associated with hospitalisation and
medication is also not negligible.

Allergic reaction from tomato Allergic reaction from eggplant

  SUMMARY
Local people of irongmara reported that, they have been suffering diseases like

gastric problems, diarrhoea, nausea, allergic reaction etc. Most of the families

didn’t face any serious life threatening issues after consuming the vegetables in

irongmara . Some food adulterants do not participate in health degradation ,those

only affect the nutritional parameters and reduce food quality . The financial loss

associated with hospitalisation and medication is also not negligible.

Therefore, we may assume that these diseases may arises due to the consumption

of vegetables which has been grow by using chemicals.

Disease like cancer is not found in the survey area.

 FEW GLIMPS OF SURVEY
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THANK YOU