Volume 8, Issue 8, 2024

Safety assessment of some food products with reference to adulteration in Faisalabad, Punjab, Pakistan

Hafiz Muhammad Aqib Saeed, Muhammad Abdullah, Ayesha Syed^♦, Adeel Anjum, Maria Manzoor, Adeel Shahid, Nazia Pervaiz

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

^♦Corresponding author
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

ABSTRACT

From the beginning of civilization adulteration in food has been a concern, not only decreases the quality of food products but also ill effects on health. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical and instrumental technique for adulterants detection in food. Both branded as well as non-branded samples were selected from different regions of Faisalabad (Satiana, Chiniot, Jhang). There was presence of different adulterants in selected foods. Scorched persimmon, powder of date seed or tamarind seeds and chicory were present 33% while cereal starch was 67% in samples of coffee. Artificially colored and exhausted tea were found 75%, iron flakes 25%, leather flakes 50% and coal tar dye 75% in samples of tea leaves. Mineral acid was present 57% in samples of soda lemonade. Rhodamine B, metanil yellow and saccharin were present 33% in samples of syrups. 40% samples of beverage were adulterated with metanil yellow and saccharin. The adulterants presence range in selected items from 20% to 75% and absence of adulterants from 25% to 100% were noted. Microbial analysis was conducted of selected products for three regions (Satiana, Chiniot, Jhang) of samples so that the safety level can be declared. The ranges of microbial load in the coffee samples for these three regions (Satiana, Chiniot, Jhang) were 1.43x104 to 1.67x104, 1.65 x104 to 2.09 x104 and 1.39 x104 to 1.63 x104 respectively. The ranges of microbial load in the tea leaves samples for these three regions (Satiana, Chiniot, Jhang) were 3.47x104 to 4.46x104, 4.56 x104 to 5.33 x104 and 2.56 x104 to 3.47 x104 respectively. The ranges of microbial load in soda lemonade samples for these three regions were 4.84x104 to 5.33x104, 2.93 x104 to 3.90 x104 and 2.60 x104 to 3.70 x104 respectively. The ranges of microbial load in syrups sample for these three regions (Satiana, Chiniot, Jhang) were 4.55x104 to 5.55x104, 2.13 x104 to 2.92 x104 and 9.60 x103 to 1.22 x104 respectively. The ranges of microbial load beverages samples for these three regions were 5.70x104 to 7.70x104, 3.60 x104 to 4.60 x104 and 3.30 x104 to 5.10 x104 respectively.

Keywords: adulteration, contamination, toxic substances, bacterial pathogenesis

International journal of adulteration, 2024; 8: e1ijad3033

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DOI: https://doi.org/10.54905/disssi.v8i8.e1ijad3033

Published: 04 March 2024