FSSAI Manual of Methods

Related terms

Acid-Insoluble Ash

The fraction of a food's mineral content that does not dissolve in 10% hydrochloric acid, reflecting mineral adulterants (brick, sand, talc, soil)....

Epidemic Dropsy

The clinical syndrome caused by sanguinarine from argemone-oil-adulterated mustard oil: bilateral pitting oedema, erythema with brownish discolouration, glaucoma from trabecular meshwork permeability...

HHXRF

Handheld X-ray fluorescence spectrometry: a portable elemental analysis method that detects characteristic X-ray emission from elements in the sample. Used for field...

ICP-MS

Inductively coupled plasma mass spectrometry: the laboratory reference method for trace element quantification in food matrices. Uses high-temperature argon plasma to atomise...

Lead Chromate (PbCrO4)

Chrome yellow, a synthetic inorganic pigment historically used in industrial paints and road markings. Added to turmeric to intensify the yellow colour;...

Lead Isotope Source Attribution

A forensic tool for tracing the geological or industrial origin of lead in a sample. The 206Pb/207Pb and 208Pb/206Pb ratios are characteristic...

RASFF

Rapid Alert System for Food and Feed: the EU notification mechanism (under Regulation EU 178/2002) for immediate cross-border communication of food safety...

Sanguinarine

A benzophenanthridine alkaloid (C20H14NO4+) present in Argemone mexicana seed oil. The principal toxic component of argemone-oil contamination in mustard oil; inhibits pyruvate...

Sudan Dyes (I-IV)

Fat-soluble monoazo and bisazo synthetic pigments (MW 248-380 g/mol) prohibited in food globally; added to chilli and paprika to enhance red colour....

Explained in

• Edible Oils and Spices: Argemone Oil, Sudan Dyes and Lead Chromate in TurmericThe Indian reference method catalogue (Manual of Methods of Analysis of Foods), published by the Food Safety Division of the Ministry of Health and Family Welf...