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Food Testing Procedures Overview

The document provides a comprehensive guide for testing food items such as milk, meat, and oil for microbial contamination and adulterants. It details specific tests, procedures, safe limits, and instruments used for each food item. Key tests include the Methylene Blue Reduction Test for milk, PCR Test for meat, and Saponification Test for oil.

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210 views2 pages

Food Testing Procedures Overview

The document provides a comprehensive guide for testing food items such as milk, meat, and oil for microbial contamination and adulterants. It details specific tests, procedures, safe limits, and instruments used for each food item. Key tests include the Methylene Blue Reduction Test for milk, PCR Test for meat, and Saponification Test for oil.

Uploaded by

javeriadawoodhnd9090
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Comprehensive Food Testing Guide

Food Item: Milk


Bacteria That Spoil It: Lactobacillus, E. coli
Adulterants: Detergent, starch, synthetic milk

Test: Methylene Blue Reduction Test


Procedure: Add methylene blue dye to the milk sample and incubate at 37C. If the blue color disappears quickly, it
indicates microbial contamination.
Safe Limit: Reduction time > 5 hours
Instrument Used: Incubator, test tubes

Test: Starch Test


Procedure: Add a few drops of iodine solution to the milk sample. A blue-black color indicates the presence of starch.
Safe Limit: Absent
Instrument Used: Dropper, iodine solution

Test: Detergent Test


Procedure: Shake the milk vigorously. If it forms dense lather, it indicates detergent contamination.
Safe Limit: No lather formation
Instrument Used: Test tube

Food Item: Meat


Bacteria That Spoil It: Salmonella, Listeria
Adulterants: Formalin, synthetic color

Test: PCR Test for Bacteria


Procedure: Extract DNA from the sample, amplify it using Polymerase Chain Reaction (PCR), and check for pathogenic
bacterial genes.
Safe Limit: Absent
Instrument Used: PCR Machine

Test: Formalin Test


Procedure: Add Schiffs reagent to the meat sample. If it turns purple, formalin is present.
Safe Limit: Absent
Instrument Used: Schiffs reagent

Food Item: Oil


Bacteria That Spoil It: Bacillus cereus
Adulterants: Argemone oil, mineral oil
Test: Saponification Test
Procedure: Mix oil with ethanol and potassium hydroxide (KOH), heat the solution, and check for soap formation.
Safe Limit: <200 mg KOH/g
Instrument Used: Titration Apparatus

Test: Argemone Oil Test


Procedure: Mix oil with concentrated HNO3. The appearance of red color indicates argemone oil contamination.
Safe Limit: Absent
Instrument Used: Test Tube

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