Introduction: Food adulteration and quality issues are critical topics for B.Pharm students, linking public health, toxicology, and regulatory science. Understanding common adulterants (melamine, Sudan dyes, metanil yellow), contaminants (heavy metals, pesticides, mycotoxins), and quality parameters (moisture, microbial load, preservatives) is essential for assessing safety and therapeutic implications. Familiarity with detection methods—chemical spot tests, chromatography, spectrometry, and microbiological assays—and with regulatory frameworks (FSSAI, Codex, GMP, HACCP) prepares pharmacists for roles in surveillance, counseling, and research. This collection focuses on analytical principles, health effects, and prevention strategies tailored for pharmaceutical training. Now let’s test your knowledge with 30 MCQs on this topic.
Q1. What is the primary concern of food adulteration from a B.Pharm perspective?
- Reduction in food taste only
- Economic loss for manufacturers
- Introduction of toxicants that affect health and drug interactions
- Increase in shelf life
Correct Answer: Introduction of toxicants that affect health and drug interactions
Q2. Which of the following is a commonly reported chemical adulterant in milk?
- Sodium chloride
- Melamine
- Ascorbic acid
- Citric acid
Correct Answer: Melamine
Q3. Sudan dyes, sometimes found in spices, are primarily problematic because they are:
- High in calories
- Potential carcinogens
- Beneficial antioxidants
- Natural colorants
Correct Answer: Potential carcinogens
Q4. Which simple chemical test is used to detect starch adulteration in milk?
- Benedict’s test
- Iodine test
- Tollen’s test
- Phenolphthalein test
Correct Answer: Iodine test
Q5. What analytical technique is most appropriate for identifying pesticide residues in food samples with high sensitivity?
- Thin layer chromatography (TLC)
- Gas chromatography–mass spectrometry (GC-MS)
- Simple pH strip
- Microscopy
Correct Answer: Gas chromatography–mass spectrometry (GC-MS)
Q6. Which heavy metal is commonly tested in food due to neurotoxic effects and contamination from cookware or environment?
- Zinc
- Iron
- Lead
- Magnesium
Correct Answer: Lead
Q7. The presence of added water and urea in milk can be detected by measuring:
- Protein content and freezing point depression
- Vitamin C content
- Sucrose concentration
- Color index
Correct Answer: Protein content and freezing point depression
Q8. Which regulatory concept sets HACCP as a preventive approach to food safety?
- End-product testing only
- Hazard Analysis and Critical Control Points
- Random marketing inspections
- Nutrition labeling
Correct Answer: Hazard Analysis and Critical Control Points
Q9. Melamine addition to food is intended to falsely elevate which measured parameter?
- Fat content
- Carbohydrate content
- Protein nitrogen estimation
- Vitamin levels
Correct Answer: Protein nitrogen estimation
Q10. Which test is commonly used to detect reducing sugars that might indicate sugar adulteration?
- Tollen’s test
- Benedict’s test
- Salkowski test
- Biuret test
Correct Answer: Benedict’s test
Q11. Which adulterant in turmeric powder is notorious and causes acute toxicity?
- Brick powder
- Metanil yellow
- Salt
- Sugar
Correct Answer: Metanil yellow
Q12. A pharmacologically relevant reason to study food adulteration is to:
- Improve cooking techniques
- Understand interactions between adulterants and drugs affecting pharmacokinetics
- Reduce food prices
- Develop new flavors
Correct Answer: Understand interactions between adulterants and drugs affecting pharmacokinetics
Q13. Which microbiological parameter is a key indicator of food quality and safety?
- pH only
- Total plate count (microbial load)
- Color intensity
- Viscosity
Correct Answer: Total plate count (microbial load)
Q14. Honey adulteration is commonly detected by measuring which property?
- Electrical conductivity and sugar profile (HPLC)
- Fat content
- Protein electrophoresis
- Chloride concentration
Correct Answer: Electrical conductivity and sugar profile (HPLC)
Q15. Which adulterant in edible oils decreases nutritional value and may introduce trans fats?
- Mixing with cheaper refined oils and repeated heating
- Addition of vitamin E
- Cold-pressing
- Filtration
Correct Answer: Mixing with cheaper refined oils and repeated heating
Q16. Which chromatographic technique is commonly used for separation and quantification of food dyes?
- Paper chromatography
- High-performance liquid chromatography (HPLC)
- Simple filtration
- Gravimetric analysis
Correct Answer: High-performance liquid chromatography (HPLC)
Q17. Epidemic dropsy is associated with consumption of oils adulterated with which contaminant?
- Argemone oil
- Olive oil
- Soybean oil
- Coconut oil
Correct Answer: Argemone oil
Q18. Which indicator is most useful for assessing rancidity in fats and oils?
- Moisture content
- Peroxide value
- Protein content
- pH
Correct Answer: Peroxide value
Q19. For detecting adulteration of fruit juices with added sugars, which method provides reliable profiling?
- Sensory evaluation only
- Isotope ratio mass spectrometry or HPLC sugar profiling
- Simple refractometer reading without context
- Measuring density only
Correct Answer: Isotope ratio mass spectrometry or HPLC sugar profiling
Q20. Which regulatory body or standard is internationally recognized for food safety guidelines?
- Codex Alimentarius
- ISO 9001 only
- Local bakery codes
- Pharmacopoeia alone
Correct Answer: Codex Alimentarius
Q21. Which test can help detect the presence of argemone oil in mustard oil?
- TLC to detect specific alkaloids
- Melting point determination
- Protein assay
- Viscosity measurement
Correct Answer: TLC to detect specific alkaloids
Q22. Which contamination in grains poses a chronic toxic risk and is produced by fungi?
- Heavy metals
- Mycotoxins (e.g., aflatoxin)
- Artificial colors
- pH modifiers
Correct Answer: Mycotoxins (e.g., aflatoxin)
Q23. In the context of food quality, GMP stands for:
- General Market Pricing
- Good Manufacturing Practices
- Global Marketing Plan
- Generic Medicine Policy
Correct Answer: Good Manufacturing Practices
Q24. Which rapid screening method can indicate the presence of reducing sugars in honey adulterated with syrups?
- Benedict’s test or HPLC sugar profile
- Peroxide value
- Protein electrophoresis
- Fatty acid methyl ester analysis
Correct Answer: Benedict’s test or HPLC sugar profile
Q25. Which substance has been illicitly added to chili powder to enhance color?
- Turmeric
- Lead chromate and Sudan dyes
- Table sugar
- Vinegar
Correct Answer: Lead chromate and Sudan dyes
Q26. What is a likely public health consequence of chronic consumption of lead-adulterated food?
- Improved cognitive function
- Neurotoxicity and developmental delays in children
- Increased appetite
- Enhanced immunity
Correct Answer: Neurotoxicity and developmental delays in children
Q27. Adulteration with synthetic dyes in food is best monitored by which property in spectrophotometric analysis?
- Absorbance at characteristic wavelength
- Melting point lowering
- Boiling point increase
- Mass change
Correct Answer: Absorbance at characteristic wavelength
Q28. Which molecular method can identify species adulteration in meat or fish products?
- Thin layer chromatography
- PCR-based DNA barcoding
- Peroxide test
- pH paper
Correct Answer: PCR-based DNA barcoding
Q29. Which preservative, when used excessively as an adulterant, can react with amines to form nitrosamines (potential carcinogens)?
- Sodium benzoate
- Sodium nitrite/nitrate
- Potassium sorbate
- Ascorbic acid
Correct Answer: Sodium nitrite/nitrate
Q30. From a pharmacist’s role, which activity is most appropriate to reduce food adulteration impact on patients?
- Prescribe more antibiotics
- Counsel on safe food sources, advise on potential drug–food toxicant interactions, and report suspected adulteration
- Ignore food issues as non-pharmaceutical
- Recommend homemade medicines only
Correct Answer: Counsel on safe food sources, advise on potential drug–food toxicant interactions, and report suspected adulteration
I am a Registered Pharmacist under the Pharmacy Act, 1948, and the founder of PharmacyFreak.com. I hold a Bachelor of Pharmacy degree from Rungta College of Pharmaceutical Science and Research. With a strong academic foundation and practical knowledge, I am committed to providing accurate, easy-to-understand content to support pharmacy students and professionals. My aim is to make complex pharmaceutical concepts accessible and useful for real-world application.
Mail- Sachin@pharmacyfreak.com