Telangana Food Safety Department demonstrates methods to identify adulterated food

Visitors to the ‘Eat Right Mela’ event held at Nature Cure Hospital in Hyderabad on Monday, April 6, 2026, were intrigued by two interactive stalls set up by the Telangana Food Safety Department, where officials showed how much additives are often found in common food items and how consumers can detect them using simple methods.

The stalls focused on two important issues: the use of artificial colors in foods and adulteration of milk and dairy products.

A display of artificially colored food products featured a variety of commonly consumed items, including sweet potatoes with unnaturally shiny skins, vibrantly colored dried kiwi slices, green peas, fennel seeds (saunf) and multicolored candies. It was emphasized that excessive and unauthorized coloring materials were used in the exhibition in order to increase visual appeal and mislead consumers.

Detection of adulteration through visual inspection

Officials from the Telangana State Food Testing Laboratory in Nacharam, the only food testing facility in the state, explained that although laboratory tests involve chemical reagents and sensitive analysis, consumers can detect adulteration in some food items through careful visual inspection. Items with overly bright, uniform or unnatural colors, such as fluorescent green peas or intense orange slices, may indicate the use of synthetic dyes. In some cases, the color may also fade when touched or washed, serving as a clear warning sign.

The second stand focused on milk and dairy products. For example, the presence of starch in milk can be detected by adding iodine solution, which turns blue-black if starch is present. Similarly, impurities in ghee and butter can be identified through changes in texture, odor, and reaction to heat or chemicals. Visitors were also shown how diluted milk can be identified by consistency and layering when left intact.

The demonstration featured practical setups with droppers and small containers and allowed participants to observe how different samples reacted under testing conditions. Officials said this awareness is vital as milk and dairy products are among the most adulterated food items due to high demand.

While laboratory confirmation remains the gold standard, increasing consumer awareness can act as the first line of defense against food adulteration, they noted. They said the purpose of the stands is not only to provide education, but also to empower people to make safer food choices in their daily lives.