Common Adulteration in Oil and Ghee and Their Rapid Detection Techniques
Trupti Dash*
Dept. of Agricultural Biotechnology, College of Agriculture, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
Kailash Chandra Samal
Dept. of Agricultural Biotechnology, College of Agriculture, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha (751 003), India
DOI: NIL
Keywords: Adulteration, Detection, Ghee, Oil
Abstract
Ghee is obtained from the milk and edible oils such as coconut, sesame, peanut, mustard oil are extracted from the seeds of the plants. Taking the advantage of food shortage and lack of monitoring on food safety and quality, few food vendors adopt illegal method of food adulteration. They add similar equally likely food and non-food cheaper substances to the food to increase its volume and appearance for getting higher profit in an illegal manner. This practice of adulteration causes serious threat to human health. The safety of food is vital to all consumers and they must have confidence that the food they buy and eat should be free from adulterants. Easy method of detection of adulterants in foodstuff and its estimation is one of the key concerns in recent years. The aim of this study was the detection of the adulteration in ghee and oil by rapid detection technique.
Downloads
not found
Reference
Gupta, V.K., Shukla, S., Singh, R.V., & Gupta, P. (2013). Assessment of milk food safety status: common milk adulterants in rural and urban areas of Indian Malwa plateau and their public health significance. Vet. Practitioner, 14(2), 536-539.
https://fssai.gov.in/dart/ : Common quick tests for detection of some food adulterants at household. The Food Safety and Standards Authority of India (FSSAI), Govt. of India.
Meduri, A. (2005). An Exhaustive Commentary on-The Prevention of Food Adulteration Act & Rules (Central and States with State Amendments)-A
(PDF) Adulteration in food - A threat to consumers in India.