PROJECT OF CHEMISTRY
STUDY OF ADULTERANTS IN FOOD-STUFFS
Index
Certificate 3
Acknowledgement 4
Food adulteration 5
Infections due to adulteration 7
Experiment-1 9
Experiment-2 10
Experiment-3 11
Bibliography 13
Certificate of Authenticity
This is to certify that a student of class 12th has successfully completed the research project on the topic “Study of adulterants in food-stuffs” under the guidance of
This project is absolutely genuine and does not indulge in plagiarism of any kind. This reference taken in making this project has been declared at the end of this project.
Date: School seal:
Signature {subject teacher}
Signature {examiner}
Signature {principal}
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Many of the infectious diseases transmitted in food and water can also be acquired directly through the faecal-oral route.
Bacteria:
Bacteria are a common cause of food borne illness. Toxins for bacterial infections are delayed because the bacteria need time to multiply. Their symptoms are usually not seen until 12–72 hours or mainly the day after it is ingested and digests completely, more after eating contaminated food.
Enterotoxins:
In addition to disease caused by direct bacterial infection, some food borne illnesses are caused by enterotoxins (an exotoxin targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. Aureus Mycotoxins and alimentary mycotoxicoses: The term alimentary mycotoxicoses refers to the effect of poisoning by Mycotoxins (The term 'mycotoxin' is usually reserved for the toxic chemical products produced by fungi that readily colonize crops) through food consumption. Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.
Viruses:
Viral infections make
eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs
In the case of the Salmonella gastroenteritis outbreak after a reception, the origin of the illness comes down to the potato salad served at this event, however, the investigators are not certain of the mechanism of contamination. Whether the service worker (infected) might have unknowingly contaminated the food item or whether the food service worker also was infected through the same source as the case-patients remains unclear.2 Because the mechanism is unclear, it’s hard to identify if any of the ingredients in the potato salad were the culprit. In many cases, however, investigators are able to identify the mechanism for contamination.
It 's bad or infectious bacteria that cause illness as they rapidly reproduce and produce a toxin that kills or mutates cells, bacteria is also self sufficient.
- ingestion into the stomach and gut (pathogens ingested and swallowed, which can cause e.g. salmonella and norovirus),
Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is
Clostridium botulinum is an, anaerobic, gram-positive, spore-forming bacteria that causes the disease known as botulism (Smith and Sugiyama, 1988). It produces a potent neurotoxin called botulinum toxin which causes botulism or more specifically foodborne botulism. The spores of the bacteria can survive high temperatures and can live in foods that are incorrectly or poorly processed (FDA). There are seven types of botulism recognized, (A-G), but only A, B, E, and F cause human botulism (FDA).
Furthermore, dangerous strains of E. coli, such as E. coli O157:H7, produces toxins such as Shiga toxins. These toxins have the capabilities to damage the lining of the small intestine, which can result in stomach cramps, diarrhea, vomiting, nausea and bloody stool. If a person can come into contact with a contaminated source, symptoms can appear about three to four days after exposure and can usually last between one to nine days. The infected host is considered contagious until their symptoms stop and even a couple days after that. The way E. coli O157:H7 is diagnosed is by a special stool culture that is sent to a stool laboratory, where tests are run to
A) Emerging Infectious Diseases reported an example of a real life outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus (MRSA) in January 2002, from the Tennessee Department of Health, Nashville, Tennessee, USA. A family purchased a dinner of shredded barbeque pork and coleslaw from a convenience and delicatessen market. The pork was reheated in the home microwave, and three adults ate the food after it was bought. Three to four hours after eating the meal, the three adults who had not eaten another common meal together in the preceding week had nausea, vomiting, and stomach cramps. The two children who did not eat the food did not become sick. Two of the three adults were hospitalized for evaluation, and then they were treated and released.
Norovirus and Salmonella are the two most common pathogens, resulting in the most hospitalizations and deaths. Norovirus is a pathogen that infects the stomach and intestines by causing inflammation. Symptoms of norovirus include; nausea/vomiting, diarrhea and stomach pain leading to dehydration causing one to urinate more frequently and feel dizzy while standing up. In order to avoid contracting the Norovirus, the CDC recommends thoroughly washing fruits, vegetables and cooking seafood to appropriate temperatures, which can survive up to 140 degrees Fahrenheit (https://www.cdc.gov/norovirus/preventing-infection.html). Salmonella affects the gastrointestinal tract when bacteria is swallowed, mainly coming from raw food products; eggs,
Nina Redman talks about the international food safety and how it works against the foodborne diseases. The world Health Organization (WHO) plays a major rule on food safety by publicizing the safety related programs and workshops. Beside bacteria and viruses, Nina also wrote about some other food safety threats such as hormones in milk, overuse of antibiotics in farm animals, genetically engineered plants etc. Risk assessment is a tool that scientists use to reduce the risk of these threats. The foodborne illness/disease most likely happens from the bacteria. DNA “fingerprinting” is one of the best tool that scientists have invented to investigate the foodborne illness.
• Food Infection: pathogens grow inside the intestine of a person, eating food contaminated by these pathogens.
One of the most frequently worldwide foodborne diseases outbreak was caused by the enterotoxin produced by the Staphylococcus aureus (S. aureus). When certain strains of S. aureus is growing, the enterotoxin is produced as a byproduct. In favorable condition, enterotoxin is not produced by the S. aureus. Generally, the toxin will be produced once the total cell numbers reach 100,000 per gram of meat. Enterotoxin is high heat resistant which not able to remove by the normal temperature and time used to process or cook foods. It also could withstand high salt levels, nitrite and grow in the condition with or without air. S. aureus is often present in the mucous membranes which are the nose and throat, the surface of the skin and hair. It can also present in infections lead to the occurrence of food contamination. For an example, S. aureus could be transmitted through the air and contaminate the meat from the carcass during the processing. Foods that often contaminate with S. aureus included ham, corned beef, salami, bacon, barbecued meat, salads, the baking product containing cream and cheese.
Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,
Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.
Next to dioxins and dioxin-like compounds, mycotoxins belong to the potential chemical hazards related to animal feed of poultry. Mycotoxins are toxic compounds which are produced by several species of fungi genera such as Fusarium, Aspergillus and Penicillium. Production can occur before harvesting or during storage, is determined by environmental factors such as temperature and humidity and is mainly occurring in cereals and ground nuts. Usually, mycotoxins enter the food chain by contaminated feed [73]. Worldwide, incidences of mycotoxins in feed are quite common and might pose a concern for human health.