study of adulterants in food stuff

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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.

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Signature {subject teacher}

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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

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