Adulteration acceptable

Type I (Grade A), types II and III shall be manufd from primary Mg metal contg not less than 99.80% metallic Mg. Mica fillers or other adulterants shall not be used and bag house dust shall not be included in the Mg powder offered for acceptance. 

Color is often used as an indicator of food quality due to short evaluation times and cost savings. " People consider the colors of raw materials, half fabricates, and final products in order to make decisions to accept or reject food products. For example, levels of anthocyanins have been used to evaluate the adulteration of various pigmented food products, and fruit color is a strong determinant of ripeness. The role of the food handler in controlling the colors of food products is very important because such judgments are subjective. ... 

There are a number of situations where selective sampling would be appropriate. In food analysis, for example, it may be necessary to locate a specific adulterated portion of a lot, undiluted by perfectly good material. Other examples might be rodent contamination of flour by hair or urine, or toxic gases in a factory atmosphere where the total level may be acceptable but a localized sample may contain a harmful concentration. 

Safety IS the PRACTICAL CERTAINTY that injury will not result from a substance when used in the quantity and in the manner proposed for its use (I). The goal of all public health and water authorities is to assure that public drinking water supplies are safe, pure, and wholesome in the broadest sense, that is, free from contamination by substances of possible health concern as well as free from adulterants that would detract from the water quality and reduce acceptance by consumers. Not only should public water supplies be safe, but they should be perceived to be safe. 

Bachman and Wilcox (1976) found an average cholesterol content of 15.2 mg/100 ml in 356 samples (fat content 3.69%). After separation, 16.9% of the cholesterol was found in the skim milk phase. Patton et al. (1980) did not find any increase in the cholesterol content of skim milk obtained by 24-hr aging of milk at 2-4°C. Cholesterol was determined by nonspecific colorimetric methods in both investigations, which is acceptable since almost all of the sterols are cholesterol. Gen-tner and Haasemen (1979) have analyzed cholesterol in milk enzymatically with a commercially available kit, finding 13 mg/100 ml. The method is very sensitive and is more specific than colorimetric determination, but is not as good as by GLC. Determination of /3-sitosterol by GLC is used to detect adulteration of butter with vegetable oils. 

But to date the products are, at best, acceptable adulterants, based on limited development, and no real research work. Nor is the price situation favorable to cocoa substitutes. Swiftly falling prices and accumulating stocks for cocoa from mid-1977 to early 1980 are more of an overreaction than anyone predicted. Based on the information presently available, the outlook for cocoa substitutes is not favorable. 

Until the twentieth century, cannabis was a legal product in every state. It was an accepted medication for a variety of conditions, and a frequent ingredient in patent medicines. In 1906, the Pure Food and Dmg Act forbade the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, including those containing cannabis. The law put most patent medicine manufacturers out of business. 

The wax ester content of olive oil varies widely in different grades of olive oil, being low in extra virgin or virgin olive oil, but it is much higher in solvent-extracted grades of olive oil and this has been accepted as a method of detecting adulteration of pressed olive oil with solvent-extracted olive oil (Nota et al., 1999). 

The complex nature of essential oils means that this specification is usually a list of acceptable ranges of composition for each of the main chemical components. The analysis used to assess compliance with specification is normally GC-MS, which can not only confirm the composition but also pick up impurities and adulteration in many cases. 

It is accepted that genuine essential oils do not have a strictly consistent composition Stipulation of an exact ISO specification may encourage adulteration, and this is contrary to the ethos of aromatherapy. However, ISO standards are often quoted and can be used as a general composition guideline. 

ADI not specified and ADI not limited are terms applicable to a food substance of very low toxicity that, on the basis of the available data — chemical, biochemical, toxicological, and other, as well as total dietary intake of the substance, arising from its use at levels to achieve the desired effect and from its acceptable background in food — does not, in the opinion of JECFA, represent a hazard to health. For this reason and those stated in individual evaluations, the establishment of ADI in numerical form is not deemed necessary. An additive meeting this criterion must be used within the bound of good manufacturing practice, i.e., it should be technologically efficacious and should be used at the lowest level necessary to achieve this effect it should not conceal inferior food quality or adulteration, and it should not create a nutritional imbalance. 

Identification Identification tests should be specific for the herbal preparation, and optimally should be discriminatory with regard to substitutes/adulterants that are likely to occur. Identification solely by chromatographic retention time, for example, is not regarded as being specific however, a combination of chromatographic tests (e.g., HPLC and TLC-densitometry) or a combination of tests into a single procedure, such as HPLC/UV-diode array, HPLC/MS, or GC/MS may be acceptable. 

The kava buyer was told to always purchase the lateral roots and rootlets (called waka in Fiji) as the best drink was prepared from them. Next in preference were the thickened underground parts of the stem and stump comprising the rhizome (lewmd). The kasa (the first few nodes and internodes of the stem or stalk) of the plant was acceptable only if the waka or lewma was unavailable. On no account was already powdered kava to be used, as it might have been derived from the stalks, or a mixture of stalks and root, and there was the possibility of adulteration with sawdust, flour, soil, or other contaminants. Furthermore, the drinkers often examined and smelled the rootstock for freshness as deterioration occurs with storage (Duve and Prasad, 1983). In addition to potency, the older material also loses its characteristic odor and flavor, both of which are highly relished by the drinkers. 

Acceptable dally Intake (ADI), 6 Accum, Frederick, classic treatise on adulterations of food and drugs, 85... 

---