Home » FSS ACT » FSSAI publishes order regarding manuals of methods of analysis of various food products

FSSAI publishes order regarding manuals of methods of analysis of various food products

FSSAI publishes order regarding manuals of methods of analysis of various food products

FSSAI publishes order regarding manuals of methods of analysis of various food products

Ever since the FSSAI was formed the DGHS manuals of test method for analysis of the various products, which were prepared 20 years back were being used. The FSSAI has now planned incorporated new methods of analysis in the newFSSAI manuals of methods of analysis for various food product categories. The FSSAI has taken this step as there have been a number of developments and advancements in the analytical field. The FSSAI has reviewed the old DGHS methods in the light of these developments and the manuals have been reviewed and approved by the Food Authority after a series of meetings of the Scientific Panel, Scientific Committee and Food Authority and public consultation.

The Food Authority has termed these manuals mentioned below as the ‘FSSAI manuals of methods of analysis’ and shall be used by the laboratories with immediate effect. The process of updating of test methods is dynamic due to new developments taking place from time to time in the field of food testing therefore if there are any queries they may be forwarded to email: labs@fssai.gov.in

The FSSAI further says that the test methods given in the manuals are validated/ standardized test methods. However, it would be the responsibility of the respective testing laboratory to confirm that the above methods are validated in its laboratory and gives proper result in their laboratory. The FSSAI has outlined the methods of taking samples, preparing the sample for testing, the reagents to be used, various testing methods, procedures, apparatus and where required the methods of calculation are given for various tests in the manuals.

This is not a comprehensive list of all the tests but just a few common tests that are carried out in the 9 categories termed as. Each of these nine categories has a separate manual that provide guidelines for testing various methods.

  1. FSSAI manual on methods of analysis Milk and Milk products

Just to give you an idea these a are few among all the tests for milk and milk products

  • Detecting adulterants like cane sugar, starch, cellulose, urea, presence of sulphates, fats, detection of sodium chloride, nitrates or pond water, neutralizers, hydrochlorites and chloramines, quaternary ammonium compounds, presence skimmed milk powder in natural milk, gelatine, boric acid and borates,
  • Determination of fat in milk, cream, dahi
  • Determination of fat, thickeners, in cream
  • Determination of protein in ice-cream and starch
  • Moisture and fat content in cream powder
  • Moisture in paneer, starch in channa
  1. FSSAI manual on methods of analysis Oils and fats
  • Determination of moisture in liquid oils, refractive index, flash point, melting point of fat, unsaponifiable matter, acid value, iodine value
  • Test for the presence of cottonseed oil, linseed oil
  • Polybromide test for mustard oil
  • Test for the presence of animal body fat in vegetable oil
  • Test for refined winterised salad oils
  • Presence of olive residue (pomace) oil on olive oil
  • Presence of castor oil, argemone oil, karanja oil
  1. FSSAI manual on methods of analysis Fruit and vegetable products
  • What to look for during physical examination of thermally processed fruits and vegetables (canned/ bottled/ flexibly packed),
  • Determination of vacuum, fill, drained weight, soluble solids,
  • Determination of Insoluble matter absent (applicable to jellies and syrups )
  • Determination of Insoluble matter present (applicable to fresh and canned fruits, jams, marmalades and preserves
  • Determination of pH value, acidity, volatile acids, total sugars, essential oil vitamin C, ethanol content, mineral impurities,
  • Determination of moisture content in soup powder,
  1. FSSAI manual on methods of analysis Cereals and Cereal products

The FSSAI has outlined the quantity of Food grain to be taken for the following

  • Determination of foreign matter, mineral matter, rodent excreta and hair, uric acid,
  • Determination of light filth on wheat, ergot in food grains, hydrocyanic acid in beans, aflatoxin, gluten, crude fibre
  • Total ash in wheat, calcium carbonate in fortified atta, protein in protein rich atta
  • Determination of Kesari powder in besan, talc in rice and pulses, synthetic colour in biscuits, cakes etc.
  • Tests for sesame and cottonseed flour
  1. FSSAI manual on methods of analysis Food Additives
  • Quantity of benzoic acid present in beverages and liquid products, Sauces and ketchups jams, jellies, preservatives and marmalades
  • Ascorbic acid, propionic acid and ascetic acid,
  • Nitrate and nitrite in foods
  • Diethyl carbonate in wines, salicylic acid in non-alcoholic and alcoholic beverages (unpermitted preservative)
  • Borates in food, various non-nutritive sweeteners,
  • Determination of Caffeine, Benzoate and Saccharin in Soda Beverages:
  • Identification of natural colours
  • Isolation, Identification and Estimation of Synthetic Food Colours and extraction of colour from the food.
  • Determination of Synthetic food colours in food products
  • Determination of oil soluble dyes in Capsicum and Turmeric and their products
  • Detection of antioxidants like propyl gallate, BHA, BHT and Nordihydroquaiaretic acid (NDGA) in oils and fats:
  • Detection of emulsifiers, stabilizers and thickening agents
  • Detection of Alginates in foods (chocolate, ice-cream and frozen products):
  • Extraction of gums from fruit and vegetable products:
  1. FSSAI manual on methods of analysis Mycotoxins

In the manual FSSAI has outlined the safety requirements for handling mycotoxins and determination of aflatoxins

  • in groundnuts and groundnut products, oilseeds and food grains,
  • in peanut and peanut products, cereals and pulses
  • in milk, cheese and khoya
  • in spices, tea, coffee, nutmeg, rice
  • in corn, cottonseed
  • Deoxynivalenol (DON)in wheat
  • Ochratoxin A (OTA) in barley as it can kidney and liver damage and is carcinogenic in some animals
  1. FSSAI manual on methods of analysis Spices and condiments
  • Determination of Extraneous Matter and other Refractions in Whole spices, crude fibre,
  • Determination of p-hydroxybenzyl iso- thiocyanate in Sinapsis alba (White Mustard)
  • Determination of Bulk Density, Piperine Content , papaya seeds, Mineral oil in black pepper
  • Saffron (Filaments and Powder) extraneous matter, floral waste, moisture
  • Determination of starch content
  • Detection of Galbnum, Ammoniacum and other Foreign Resins
  • Detection of Argemone seeds in Mustard
  • Detection of Turmeric in Chillies and Coriander
  • Detection of colours in spices
  1. FSSAI manuals of methods of analysis Metals
  • Determination of Lead, Copper, Cadmium, Iron, and Zinc in food by Atomic Absorption Spectrophotometer using Flame and Furnace Technique
  • Determination of mercury in food by Flameless AAS method, mercury analyser,
  • Determination of total acid-extractable concentrations of arsenic, cadmium, and chromium, copper, lead, manganese, mercury, molybdenum, nickel, selenium and zinc in food by microwave assisted acid decomposition and inductively coupled plasma mass spectrometry (ICP-MS).
  • Determination of arsenic by colorimetric, silver diethyl dithiocarbamate method
  • Determination of cadmium by colorimetric dithzone method
  • Determination of copper in food by colorimetric carbamate method
  • Determination of irons, lead, tin, in foods
  • Preparation of samples of for testing of mercury by colorimetric in
  1. fresh fruit, vegetable and beverages
  2. dried fruit, cereals and seeds
  3. meat, fish and biological material
  1. FSSAI manual on methods of analysis General Guidelines on Sampling

In this analysis manual FSSAI has prescribed methods of sampling that have been designed to ensure that fair and valid sampling procedures are used when food is being tested for compliance with a particular commodity standard. The sampling methods are intended for use as methods designed to avoid or remove difficulties which may be created by diverging legal, administrative and technical approaches to sampling and by diverging interpretation of results of analysis in relation to lots or consignments of foods. It is an attempt to ensure that there are uniform sampling methods.

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