Beverages (Alcoholic & Non- Alcoholic)
Beverages, both alcoholic and non-alcoholic, are widely consumed for hydration, nutrition, and recreational purposes. Ensuring their quality, safety, and compliance with regulatory standards is crucial to protect consumer health. The Food Safety and Standards Authority of India (FSSAI) has established guidelines for the physicochemical, microbiological, nutritional, and contaminant analysis of beverages to prevent adulteration, microbial contamination, and chemical hazards.
Parameters for Analysis as per FSSAI
1. Physicochemical Parameters
| Parameter | Alcoholic Beverages | Non-Alcoholic Beverages |
| pH Value | Ensures acidity balance (varies by type) | 3.0 – 7.0 (Depends on the type) |
| Total Soluble Solids (TSS) (°Brix) | Measures sugar and extract content | Indicates sugar concentration |
| Alcohol Content (%) | As per permissible limits (varies for beer, wine, spirits) | Not applicable |
| Total Acidity (%) | Should be within permissible limits | Affects taste and stability |
| Volatile Acidity (%) | Ensures freshness of alcohol | Not applicable |
| Specific Gravity | Helps determine alcohol and sugar content | Ensures consistency |
| Ash Content (%) | Evaluates mineral content | Evaluates dissolved minerals |
| Color & Transparency | Ensures clarity & absence of foreign matter | Ensures quality appearance |
| Carbonation (if applicable) | CO₂ content in beer, soda, and sparkling drinks | CO₂ content in carbonated soft drinks |
2. Nutritional Composition
| Parameter | Alcoholic Beverages | Non-Alcoholic Beverages |
| Carbohydrates (Sugars, Fiber, etc.) | Indicates sweetness & fermentation process | Determines calorific value |
| Proteins (%) | Minimal but present in some liquors | Present in protein-based drinks |
| Fats (%) | Generally absent | May be present in dairy-based drinks |
| Energy Value (Kcal/100ml) | Determines calorific contribution | Important for nutritional labeling |
| Vitamins & Minerals | Minor, but present in some fortified beverages | Present in juices & health drinks |
3. Microbiological Analysis
| Parameter | Alcoholic Beverages | Non-Alcoholic Beverages |
| Total Plate Count (CFU/ml) | Should be within permissible limits | Should be within permissible limits |
| Yeast & Mold Count (CFU/ml) | Prevents spoilage & fermentation issues | Indicates contamination risk |
| Coliform & E. coli (CFU/ml) | Should be absent | Should be absent (Indicates hygiene failure) |
| Salmonella & Listeria spp. | Should be absent | Should be absent |
| Lactic Acid Bacteria (LAB) | Important in fermented drinks | Should be within limits |
| Anaerobic Spore Formers | Prevents contamination in beer & wine | Important in dairy and probiotic drinks |
4. Chemical Contaminants & Additives
| Parameter | Alcoholic Beverages | Non-Alcoholic Beverages |
| Heavy Metals (Pb, As, Cd, Hg) | Should not exceed permissible limits | Should not exceed permissible limits |
| Pesticide Residues | Should be absent | Should be absent |
| Mycotoxins (Aflatoxins, Ochratoxins, etc.) | Ensures safety in fermented drinks | Ensures safety in raw ingredients |
| Preservatives (Sorbic Acid, Benzoates, Sulfites, etc.) | Should be within legal limits | Should be within legal limits |
| Artificial Sweeteners (Aspartame, Saccharin, Sucralose, etc.) | Permitted as per FSSAI guidelines | Should be within approved limits |
| Artificial Colors & Flavors | Permitted within FSSAI limits | Should not exceed prescribed limits |
5. Adulteration & Purity Tests
| Parameter | Alcoholic Beverages | Non-Alcoholic Beverages |
| Methanol Content | Should be ≤50 mg/l in spirits (to prevent toxicity) | Not applicable |
| Higher Alcohols (Fusel Oil Test) | Should be within limits | Not applicable |
| Sulfur Dioxide (SO₂) Levels | Used in wine preservation (should not exceed limits) | Should be within limits for preservation |
| Formaldehyde & Non-Permitted Additives | Should be absent | Should be absent |
6. Packaging & Storage Quality Tests
| Parameter | Alcoholic Beverages | Non-Alcoholic Beverages |
| BPA & Migration from Packaging | Should be within FSSAI limits | Should be within FSSAI limits |
| Leaker Detection Test | Ensures bottle sealing integrity | Should be within FSSAI limits |
| Shelf-Life Stability | Ensures product stability over time | Ensures proper storage life |
These FSSAI standards ensure that honey and honey-based products are pure, free from adulteration, and safe for consumption. Regular quality checks help prevent mislabelling, fraud, and contamination, ensuring consumers receive high-quality honey that meets food safety regulations.