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Food
Testing & Adulteration |
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Increasing higher demands are being set for safety,
quality, health and the environment. It includes creating awareness,
organizing training programs on ISO 9000, HACCP and other quality
management systems and setting up of analytical and testing
laboratories.
In India it is required to set up a national network
of Codex and HACCP laboratories. An export inspection agency should be
designated under export (quality control and inspection) act 1963 for
pre shipment inspection of milk and fruit and vegetable products.
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Looking forward to the increasing demand of
the processed and packed food, the Government of India has setup
certain regulatory acts. These acts have established a standard
for all the food items and all food products have to make up to
the standards before released in the market.
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I n a typical food texture analysis or test, a sample is placed into the test
area of a texture analyzer and force is applied using a probe, knife, or
fixture. As force is applied, the resulting sample deformation is recorded.
Force versus deformation data is analyzed to provide information that may be
related to properties such as firmness, hardness and fracturability of the
specimen. Since biting and chewing compress and shear foods, most texture
methods are designed to apply compressive force. The type of probe, knife, or
fixture used determines whether the principle stress in the sample is shear or a
combination of compression and shear. |
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common
adulterants with testing methods
Some of the regulatory acts are
Prevention of Food Adulteration Act,
1955.
Fruits Products Order, 1955.
Meat Food Products Order, 1973.
Milk And Milk Products Order, 1992. |
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