Fight against milk Adulteration

Adulteration of milk is a serious problem due to which the whole population is in a great danger. The Indian population is increasing day by day and simultaneously the farmers are leaving the profession of farming milk animals from the same rate. Then where do we get our demand fulfilled. At this stage, profit maker invented the various adulteration techniques to fulfill the need of the innocent people. Further, the milk products made from the adulterated milk are even much more dangerous.

milk adulteration

Addition, mixing, substitution of cheap and unwanted toxic ingredients to the food is called as food adulteration. This addition may be intentional or unintentional to increase the profits. Earlier, to increase profits water is one of the common adulterant used in case of milk, but, consumers immediately trace out its presence, as the addition of water changes the taste of milk, further, the formation of layers of cream over the milk after boiling is also reduced. Consumers also check the presence of water by conducting the drop test. To avoid catching, the profit makers start adulteration of some cheap substances such as, formalin, urea, starch, neutralizers, detergents, sodium chloride, skim milk powder, sucrose, glucose/dextrose, hydrogen peroxide and refined oil to the watered milk to develop the proper thickness, taste, missing fats, density, and viscosity.

According to some reports, detergents found in the tested milk samples of a famous brand and now it is very important to know about the milk (a super food) that we are consuming and giving to our children in the hope of their proper growth and development. Detergents are responsible for food poisoning along with gastrointestinal complications and all the synthetic chemical ingredients disturb the functioning of different vital organs of the body by causing cardiovascular problems cancer and even death.

Collected milk and milk samples from various places loaded with different proportions of adulterants that can be detrimental to the human health; furthermore, a governing body should be regular checking the milk and milk products for the estimation of these toxic adulterants. Now it is the right time to make stronger law and to take a strong and serious action against the adulteration of milk. Awareness should also bring to the innocent consumers by providing the information regarding the analysis of milk and the hazardous effects of these harmful chemicals as milk and milk products play an important role in Indian cuisine.

Spectro Analytical Lab offers all the facilities and instruments for testing adulteration quality and microbial contamination in milk and other dairy products. It also provides training and assistance in this regard.

Is it safe for consuming pasteurized milk without boiling?

Milk is considered as a powerhouse of the vital nutrients. Its regular consumption plays an important role in the overall growth and development of healthy bones and teeth in the human body. Raw milk carries several harmful bacteria responsible for food borne illnesses like diarrhea, vomiting, stomach infection, kidney failure, paralysis attack and much more. The symptoms can be different, from person to person, that totally depends upon the type and strain of microorganisms, the amount of contamination and weakened immune systems. Infants, kids, weak peoples, old age people are more susceptible to the food borne illnesses and they even can die due to the consumption of raw milk contaminated with Brucella, Campylobacter, Listeria, Mycobacterium Bovis, Salmonella, E. coli, Shigella, Streptococcus pyogenes, Yersinia enterocolitica and much more.

is it safe to drink milk without boiling

That’s why maximum people used to consume boiled milk because boiling destroys bacteria along with other organisms and it also increases the shelf life of milk. Boiling of milk does not eliminate all the microorganisms but is an effective and important way of killing the spores of microorganisms. However, some nutrients are also lost during boiling of milk, especially B group of vitamins (water soluble). So, it is recommended, not to boil the milk at very high temperature for a prolonged period of time.

Pasteurization is a process that destroys the harmful microorganisms by heating milk at a temperature of 72 ̊C for 15 seconds. Pasteurization was first discovered by the French scientist Louis Pasteur in 1864, pasteurization destroys the harmful organisms responsible for the illnesses such as listeriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis. So, it is unsafe for consuming unpasteurized milk, cream and other dairy products like ice-cream, puddings, yogurt, soft and hard cheese made from pasteurized milk, therefore, it is better to ask from the grocer or storekeeper about the pasteurized products.

According to some research, there is no difference in the nutritional values of pasteurized and unpasteurized milk. Pasteurized milk is not the ‘sterilize milk’; hence, there are some of the chances of survival of temperature resistant bacteria and their spores. Pasteurized milk needs the temperature of 4 ̊C for maintaining the cold chain facility storage, which assures the milk is fit for consumption until it reaches to the consumer. If the temperature raises greater than 5 or 6 ̊C, the further growth of the bacterial spores would start that reduces the shelf life of the pasteurized milk. So, it is necessary to maintain the low-temperature storage facility and further, it is also advisable to boil the milk and refrigerate it immediately for the reduction in the growth of bacterial spores in order to extend the shelf life.

Spectro Analytical Lab offers all the facilities and instruments for microbiological testing in order to check microbial contamination in all the food articles including dairy products. It also provides training and assistance in this regard.

Silver coated sweets- May contain toxic Aluminium

Silver foil also known as Chandi varak, are the edible silver leaves with no flavour and are used for garnishing the sweets in South Asian cuisine. It is generally used in India for decorating sweets, confectionery, desserts, and dry fruits like almonds, cashew nuts, and dates. In the market, cardamom- coated sweets are also commonly available. These leaves are not specific to the Indian cuisine, but Japan and European countries are also used this precious metal leaf to garnish food, and as an additive in special drinks. Varak is made of pure metal such as silver for silver foil and sometimes gold is used to prepare gold foil. For the preparation of varak, intestines of the cattle/ox are used because of its great elasticity that cannot be cut after a severe beating. It can be obtained from the slaughtering houses and further, its separation is much easier from an animal tissue than to separate from any other paper technology.

Silver coated sweets- May contain toxic Aluminium

The intestines are pulled, washed in the slaughtering houses in order to remove blood and other remains of the intestine and given to the varak manufacturers. These intestinal guts are cut into the smaller pieces, blocks of silver is placed in between the bound layers of the intestines and keep this in a bag of leather followed by sealing. This bag is then beaten, with the help of wooden sticks, until the silver block is flattening out and turned into silver foil. This foil is separated from the intestinal pack and will be placed on papers. The prepared extremely thin leaves are brittle and break into smaller pieces and get stuck to the hands. These are odourless and tasteless that is why these are used for garnishing purposes to enhance good appeal which shows a symbol of royalty and prosperity for the family. Gold and silver food leaves are certified by the European Union, as E175 and E174 additives respectively. These are safe with purity near to 100% with 0.1% standard deviation, but it is extremely difficult to check the purity and that is why the manufacturers are making ‘profit’ by compromising the quality of the leaves. India has the great market for vark but do not have any control regulations in order to check the quality of these edible ‘foils’. Several cases of ‘poor’ quality of silver and replacing of silver foil with aluminium foil have been reported. So, precaution must be taken while enjoying the silver coated sweets because consumption of these low-quality sweets causes severe illness in the body. The easiest way to check out the difference in between the two- aluminium leaves residue get stuck to the hands on wiping the top layer of the sweet.

Negative effects of consuming silver leaves:

  1. The preparation process of silver foil may leave the traces of blood and flesh on the leaves.
  2. The manufacturing process is highly unhygienic and unhealthy.
  3. There are chances of contamination are high if the leaves prepared from the infected and diseased animal.
  4. Consuming this causes throat and lung problems, stomach pain and several infections.

Spectro Analytical Lab offers all the facilities and instruments for quality testing in order to check adulteration and microbial contamination in all the food products. It also provides training and assistance in this regard.

You must know the hidden dangers of aluminium foil

In India almost every third house having rolls of aluminium foil in the kitchen, used for wrapping food. Aluminium is used for the preparation of aluminium foil, due to its malleable property and so, it can be easily converted into thin sheets that can be folded, rolled and packed. Aluminium foils are broadly used for packing purposes, which acts as a barrier towards the light and oxygen that is why it protects the food from being oxidized and rancid. Hence, it increases the keeping quality of the product without storing in refrigeration. Due to unaware of hidden dangers, people used aluminium foil for wrapping and cooking meat in the oven. But according to some studies, it was observed that, on cooking, heat significantly leads to leaching of aluminium from the foil into the food. Higher the temperature of cooking the greater the leaching and causes higher deposition of aluminium in the body that leads to osteoporosis, Alzheimer’s disease, memory loss, anxiety, depression, nervous system disorders, renal failure, respiratory problems, stomach ache, indigestion, etc. and it goes on increasing as the metabolic system of our body is not able to remove its accumulation from the body. Greater levels of aluminium in the body competes with the calcium by obstructing the accumulation of the calcium in bone, thus, increases the calcium level in the bloodstream, inhibits bone mineralization and resulting in osteoporosis, which weakens the bones. Therefore, aluminium foil is not found suitable for cooking and is also not good for wrapping the spicy food and citrus fruits and vegetables. On contrary to this, no leaching or migration of aluminium was observed and can be considered as safe on wrapping cold foods like bread and sandwiches.

Hidden dangers of aluminium foil

How to avoid aluminium in the kitchen:-

  1. Never use aluminium foil for cooking purposes, but use this only for wrapping and storing the cold food in the refrigerator.
  2. Use glass container for storing food as a glass is non-reactive material.
  3. Don’t pack citrus fruits and vegetables along with acidic and spicy food as leaching is observed more in these types of foods.
  4. Pack only cold foods such as bread, sandwiches.
  5. Don’t use aluminium utensils for cooking, whereas, go for stainless utensils.

Spectro Analytical Lab offers all the facilities and instruments for quality testing in order to check adulteration and contamination in all the food products. It also provides training and assistance in this regard.

Tamra Jal- A Natural remedy for several problems

Drinking water stored in a copper (Tamra) vessel is called as ‘Tamra Jal’. It is beneficial to drink this water after storing overnight or at least eight hours. On storing water in a copper utensil for drinking purposes, the copper softly leaches into the stored water and contribute all the good qualities of copper and its best quality of the stored Tamra Jal is that it does not become stale on storing for ‘long duration’ of time.

tamra jal

Drinking Tamra Jal is beneficial for human health in several ways:

  1. Copper helps in the cleansing and detoxification of the stomach, it regulates the functioning of liver, kidneys, proper absorption of nutrients and removal of waste matter from the body. For better results, it’s good to drink this stored water in the early morning on an empty stomach. Copper has the ability to stimulate the peristalsis action of the stomach that aids in proper digestion and assimilation of food. It also kills harmful bacteria in the digestive tract and helps in the healing of ulcers and infections.
  2. Regular consumption of water stored in a copper vessel helps in weight loss. It aids in the breakdown of extra fat remove it smoothly.
  3. Copper has good anti-bacterial, antiviral and anti-inflammatory in nature, it readily cures and heals the wounds of the stomach and it also helps in boosting the immune system and growth of the body.
  4. Copper also has antioxidant activity that helps to fight against free radicals, which are responsible for the aging process. Copper helps in the construction and repair of the skin and thus replace the new with old one. Hence, it is a natural remedy for slowing down the process of aging and helps in looking at least 10 years younger.
  5. Copper helps in reducing the risks of cardiovascular ailments by regulating the blood pressure, heart beat and blood cholesterol levels. It also prevents from the onset of cancer due to strong anti-oxidant properties. It also stimulates the proper functioning of ‘brain’ by transmitting the nerve impulses through neurons. It helps in the synthesis of phospholipids which are important in the synthesis of myelin sheaths that cover neurons and prepare the brain for better functioning and working.
  6. Due to anti-inflammatory properties of copper. Therefore, consuming copper infused water is the best option to get rid of the aches and pains of joints in case of arthritis. Further, it is helpful in preventing the communicable diseases like diarrhea, dysentery, etc. as it is the cheapest source for destroying harmful microorganisms present in contaminated water. Store water in ‘copper vessel’ and enjoy it without any fear.

Spectro Analytical Lab offers all the facilities and instruments for testing quality and all the safety parameters related to water. It also provides training and assistance in this regard.