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Safety assessment of some sweeteners and confectionery products with reference to adulteration in Faisalabad, Punjab, Pakistan


The International Journal of Biological Research (TIJOBR)

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Muhammad Fahad Latif1*, Muhammad Tayyab Aleem2, Shahzal Babar2, wahaj Fatima2, Hina Saif2, Muhammad Adeel Anjum1, Mubasher Nazir1 and Ali Ahmad Leghari1

Corresponding author: fahadlatif77@gmail.com 
Submitted Accepted Published
Aug 21,2018 Dec 22,2018 Jan 17,2019

2019 / Vol: 2 / Issue: 1


Abstract


In Pakistan food safety status is highlighted by focusing on adulteration of food, food borne illness and food contamination results revealed that children and infants have higher mortality and morbidity connected with food borne illnesses. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical and instrumental technique for adulterants detection in food. Both branded as well as non-branded samples were selected from different regions of Faisalabad (Satiana, Chiniot, Jhang). There were presence of different adulterants in selected foods except sugar or sugar powder adulterants. There was presence of different types of adulterants in selected food items except sugar or sugar powders adulterants. The presence of invert sugar or jaggery, metanil yellow and sugar solution or water was 33% and metanil yellow color was 25% in samples of honey. Chalk powder, washing soda and sodium bicarbonate were 75% in samples of jaggery. Starch, chalk powder, washing soda and metanil yellow were 55% in samples of brown sugar. Non-permitted artificial colours was 43% and saccharin 71% in candies samples. Color was analyzed in 40% and saccharin 60% supari samples. Rhodamine b and metanil yellow were found 40% and saccharin 20% in jalebi samples. The adulterants presence range in selected items from 20% to 75% and absence of adulterants from 25% to 100% were noted. Microbial analysis was conducted of selected products for three regions (Satiana, Chiniot, Jhang) of samples so that the safety level can be declared. In this regard, the ranges for the regions were 1.99x10to 2.11x104, 2.42x10to 3.63x104 and 1.35x10to 5.69x104 of microbial load in the honey samples. It may be due to unhygienic conditions in surroundings. The ranges for the regions (Satiana, Chiniot, Jhang) were 4.67x10to 5.12x107, 3.92 x107 to 7.85 x10and 2.74 x107 to 3.01 x107 the microbial load in the Jaggery samples may be due low grade handling materials. The ranges for the regions (Satiana, Chiniot, Jhang) were 5.90x10to 7.70x106, 2.01 x106 to 2.23 x106 and 3.74 x106 to 4.30 x106 the microbial load in the sugar or sugar powder samples may be due to low level of quality control in supply chain. The ranges for the regions were 2.76x10to 4.13x104. 2.99 x104 to 3.94 x104 2.55 x104 to 3.38 x104 of the microbial load in the candies samples may be due to improper packaging. The ranges for the regions (Satiana, Chiniot, Jhang) were 1.39x10to 1.77x104, 9.40 x103 to 2.86 x104 and 8.70 x103 to 3.56 x104 the microbial load in the supari samples. The ranges for the regions were 2.01x10to 2.41x104, 2.46 x104 to 2.76 x104 and 2.57 x104 to 4.49 x104 the microbial load in the jalebi samples.

Key words: sweeteners, confectionery, adulteration


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