Rajasthan finds pesticides in MDH, Everest masala: Ways to identify food adulteration at home

The Rajasthan government is taking action against popular spice brands after tests revealed high levels of pesticides and insecticides in some samples. Officials have written to the Food Safety and Standards Authority of India (FSSAI) for guidance on how to proceed and have also urged the governments of Gujarat and Haryana, where the manufacturing units of the offending brands are located, to take action against the companies, The Indian Express previously reported.

This follows a special campaign launched on May 8 by the state’s Medical, Health and Family Welfare department to collect spice samples across all Rajasthan districts. A total of 93 samples were collected, including those from well-known brands. Worryingly, the State Central Public Health Laboratory analysis revealed very high levels of pesticide and insecticide contamination in some samples.

This situation highlights the importance of food safety regulations and the need for regular testing to protect consumers from harmful substances. To help you equip yourself against increasing food adulteration, we chatted with Abhilasha V, Chief Clinical Nutritionist, Cloudnine Group of Hospitals, Bengaluru, to identify simple methods of differentiating adulterated food items at home.

Abhilasha supplied us with the ten most commonly adulterated foods and if the one in your home is one of them:

1. Milk

Test for Water and Detergent:

Water: Put a drop of milk on a polished surface. If it flows down without leaving a trail, water is present.

Detergent: Shake the milk vigorously. If it forms a dense lather, it may contain detergent.

2. Honey

Test for Sugar Syrup and Water:

Sugar Syrup: Add a few drops of honey to a glass of water. Pure honey will settle at the bottom, while adulterated honey will dissolve.

Water: Place a small amount of honey on your thumb. If it spreads, it is likely adulterated.

3. Spices (Turmeric, Chili Powder)

Test for Artificial Colours and Brick Powder:

Turmeric: Mix a teaspoon of turmeric powder in a glass of warm water. Pure turmeric will settle at the bottom, leaving clear water. If it turns the water cloudy, it may contain adulterants.

Chili Powder: Sprinkle a small amount of chili powder on water. Artificial color will leave a red streak, while pure chili powder will settle without streaking.

4. Tea and Coffee

Test for Used Leaves and Adulterants:

Tea: Spread a small quantity of tea leaves on wet blotting paper. If a yellow or orange stain appears, it indicates the presence of artificial colour.

Coffee: Sprinkle coffee powder on water. Pure coffee will float while adulterants will settle down.

This is how to identify adulterated coffee (file)

5. Vegetables

Test for Artificial Colours:

Green Vegetables: Rub the surface of the vegetables with a cotton ball soaked in water or vegetable oil. If the cotton gets coloured, artificial dyes are present.

6. Fruits

Test for Artificial Ripening Agents:

Bananas: Put a few drops of water on the banana. If it turns brown where the water was applied, it indicates the presence of artificial ripening agents like calcium carbide.

7. Wheat and Other Grains

Test for Stones and Other Adulterants:

Wheat: Dissolve a tablespoon of wheat flour in water. Pure flour will settle at the bottom. If the water turns cloudy or contains residue, it indicates adulteration.

8. Meat and Meat Products

Test for Non-Meat Fillers:

Meat: Press the meat. If it feels excessively firm or rubbery, it may contain fillers. Also, pure meat should have a natural color without any bright red or pink patches.

9. Oils and Fats

Test for Adulteration with Other Oils:

Coconut Oil: Refrigerate a small amount of coconut oil. Pure coconut oil solidifies, while adulterated oil remains liquid.

Other Oils: Pour a few drops of oil on your palm and rub it. Pure oil will be absorbed quickly, leaving no greasy residue.

10. Dairy Products (Cheese, Butter, Ghee)

Test for Adulterants:

Butter: Melt a small amount of butter in a spoon. Pure butter will melt quickly and turn brown, whereas adulterated butter will take longer and may leave white residue.

Ghee: Add a teaspoon of ghee to a pan and heat it. Pure ghee will melt and turn brown, whereas adulterated ghee will leave a layer of oil on top.

These home tests are simple and can help detect common adulterants. However, they may not detect all types of adulteration. For more accurate and comprehensive testing, it is advisable to use laboratory analysis or purchase food products from trusted and certified sources.

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