(MSCDFSM) Food Microbiology and Safety (TMA-3) ANSWER 2017

b) Name the adulterant and the harmful effects associated with the following:

i) Epidemic dropsy

ii) Toxic oil syndrome

iii) Aflatoxicosis

iv) Non-permitted colour used to dye pulse

ANS- Epidemic dropsy is a clinical state resulting from use of edible oils adulterated with Argemone mexicana oil. Sanguinarine and dehydrosanguinarine are two major toxic alkaloids ofArgemone oil, which cause widespread capillary dilatation, proliferation and increased capillary permeability. Leakage of the protein-rich plasma component into the extracellular compartment leads to the formation of oedema. The haemodynamic consequences of this vascular dilatation and permeability lead to a state of relative hypovolemia with a constant stimulus for fluid and salt conservation by the kidneys. Illness begins with gastroenteric symptoms followed by cutaneous erythema and pigmentation. Respiratory symptoms such as cough, shortness of breath and orthopnoea progressing to frank right-sided congestive cardiac failure are seen.

ANS(II)- Toxic oil syndrome or simply toxic syndrome (Spanish: síndrome del aceite tóxico or síndrome tóxico) is a musculoskeletal disease most famous for a 1981 outbreak in Spain which killed over 600 people and was likely caused by contaminated colza oil. Its first appearance was as a lung disease, with unusual features: though the symptoms initially resembled a lung infection, antibiotics were ineffective. The disease appeared to be restricted to certain geographical localities, and several members of a family could be affected, even while their neighbours had no symptoms. Following the acute phase, a range of other chronic symptoms was apparent.

ANS(III)- Aflatoxins are well recognized as a cause of liver cancer, but they have additional important toxic effects. In farm and laboratory animals, chronic exposure to aflatoxins compromises immunity and interferes with protein metabolism and multiple micronutrients that are critical to health. These effects have not been widely studied in humans, but the available information indicates that at least some of the effects observed in animals also occur in humans. The prevalence and level of human exposure to aflatoxins on a global scale have been reviewed, and the resulting conclusion was that ≈4.5 billion persons living in developing countries are chronically exposed to largely uncontrolled amounts of the toxin. A limited amount of information shows that, at least in those locations where it has been studied, the existing aflatoxin exposure results in changes in nutrition and immunity.

ANS(IV)- Food colors are used to give an attractive appearance to food articles. Food colors are categorized as permitted and non-permitted colors. Use of non-permitted food colors has led to loss of real quality of food. Adulteration of food products is a cause of concern these days.

Four types of samples i.e. turmeric, jelly, green peas and namkeen were collected from different locations for analysis. 20 samples of each were collected from different locations to be analysed for adulteration with most commonly used food colors i.e metanil yellow and malachite green. Non permitted food colors in collected edibles were detected using preliminary color test and thin layer chromatography.

Results: The colour change and Rf values of the test samples were analysed and it was observed that 46% of food products tested were adulterated with metanil yellow whereas adulteration with malachite green was about 44% of the tested samples.