Food Safety and Quality has been an area of priority for consumers, retailers, manufacturers and regulators. In the country FSSAI is now taking proactive steps in interest of consumers and to implement science based regulations with validated analytical procedures related to food. In addition to protecting people's health and wellbeing, efficient food testing and quality management systems are essential for stimulating economic growth and enhancing livelihoods by encouraging access to local, regional, and global markets. Development of trained human resource in food testing and safety is essential for the future growth of food processing and national – international trade from it. Given the aforementioned advantages, the country's food industry needs competent dynamic human resources. This book "Food Analysis & Quality Control” is an important readymade tool covering frequently asked questions from analysis and quality control of cereals, Pulses, Oil seeds, Fruits and Vegetable Products, Milk and Milk Products, Poultry, Meat and Fish Products, Water, alcohol analysis, Food Testing and Rapid detection methods, 

Sample: One or more units selected from a population of units, or a portion of material selected from a larger quantity of material The Standard Operating Procedures (SOPs) should contain full working instructions as well as information on applicability, expected performance, internal quality control (performance verification) requirements and calculation of results. It should also contain information on any hazards arising from the method, from standards or from reagents. Analytical Samples: The quantity of the analytical sample to be used is usually indicated in tests and assays. Unless otherwise specified, the quantity used may deviate by 10% from that stated. All quantitative determinations should be conducted on triplicate test portions and in these cases, the amount actually taken should be accurately weighed or measured and the result of the analysis calculated on this exact quantity. When substances are to be “accurately weighed” in a test or assay, the weighing is to be performed in such manner as to limit the error to ± 0.1% or less. Quantities smaller than 100 mg should be weighed to the nearest 0.1 mg.

The proximate system of analysis consists of the analytical determinations of water (moisture), ash, crude fat (ether extract), crude protein and crude fibre. Nitrogen-free extract (NFE), more or less representing sugars and starches, is calculated by difference rather than measured by analysis. Water Water constitutes about 70 percent of an adult’s body weight and water (moisture) is the predominant constituent in many foods. All foods contain varying amounts of water in the range of 20 to 90%. The hypothalamus is a brain center that controls activities such as maintenance of water balance, regulation of body temperature, and control of appetite. Moisture content of some foods

Food adulteration means anything adding or subtracting with food making it injurious to health. This adulteration may be done intentionally or unintentionally. Intentional adulteration is a criminal act and punishable offense. Or the process of lowering the nutritive value of food either by removing a vital component or by adding substances of inferior quality. Food Safety and Standards Act of India (FSSA) defined “adulterant” as any material which is or could be employed for making the food unsafe or sub-standard or mis-branded or containing extraneous matter”. According to Federal Food, Drug and Cosmetic Act (FFDCA), the primary food safety law administered by the Food and Drug Administration (FDA), food can be declared adulterated if: a substance is added which is injurious to health cheaper or inferior quality item added to food any valuable constituent is extracted from main food article quality of food is below the standards any substance has been added to increase bulk or weight to make it appear more valuable

Natural Mineral Water- Food Safety & Standard Regulations - 2011 and IS 13428:2005 Reaff. 2009 requirements Packaged Drinking Water other than Natural Mineral Water- Food Safety & Standard Regulations - 2011 and IS 14543:2004 Reaff. 2009 requirements Water for processed Food Industry- IS 4251 : 1967 Reaff. 1992 requirements Drinking water- IS 10500 : 2012

Ethyl alcohol content in alcoholic beverages is determined by Pyknometer Method or SG (Hydrometer) Method (after distillation). %Alcohol (v/v) = 8610.6 – (16584 x SG) + (7973.3 x SG 2) 1 ml of 0.05N NaOH is equivalent to 0.00375 g of tartaric acid. Volatile acidity of alcohol drinks is measured in terms of as acetic acid. 1 ml. of 0.05N NaOH is equivalent to 0.003g of acetic acid. Esters in alcohol drinks is expressed as ethyl acetate gms. per 100 liters of abs. alcohol. 1 ml. of 0.1N NaOH is equivalent to 0.0088g of Ethyl acetate. Esters in Higher alcohol drinks is expressed as Amyl alcohol gms. per 100 liters of abs. alcohol.1 ml of 0.1N NaOH is equivalent to 0.0088g of Amyl alcohol. The concentration of Higher alcohol g/100L is determined by spectrophotometer method using p-dimethylaminobenzaldehyde solution by reading the % T or Absorbance (OD) of developed colour of samples and series of standards in spectrophotometer at 530/535 nm against reagent blank as reference.

Safe Food means It is not injurious to health It does not contain any filthy, rotten, decomposed or diseased animal substance or vegetable substance It is produced undermost hygienic conditions to produce/manufacture it, inferior or cheaper ingredients/raw materials are not used Food additives/processing aids used are permitted and are within prescribed limits. It is not misbranded

Proteins in solution absorb ultraviolet light with absorbance maxima at 280 and 200 nm. Amino acids with aromatic rings are the primary reason for the absorbance peak at 280 nm. Peptide bonds are primarily responsible for the peak at 200 nm. Aromatic amino acids tyrosine and tryptophan give proteins their characteristic ultraviolet (UV) absorption at 280 nm, which is routinely used to estimate protein concentration. Phenylalanine and disulfide bonds also contribute to absorption at 280 nm, albeit slightly.

A.Poshadri and K.Aparna (2013). A Hand book for Food Techno’s. New India Publishing agency, New Delhi. A.Y.Sathe (2005). A first course in Food analysis. New Age International (P) Limited, Publishers, New Delhi. Association of Official Analytical Chemists (AOAC) (2000). Association of Official Analytical Chemists Official journal 17th ed. Maryland: Gaithersburg, MD. Association of Official Analytical Chemists (AOAC). (2012). Official Methods of Analysis of AOAC International. Gaithersburg: AOAC International. DART, Food Safety and Standards Authority of India (Ministry of Health and Family Welfare) FDA Bhawan, Kotla Road, New Delhi-110002, www.fssai.gov.in. Dietary Guidelines For Indians -A Manual (2011). Published by National Institute of Nutrition, ICMR, India.