Food Adulteration
Food Adulteration
Food Adulteration
By Agrata Jaiswal
Introduction
Food adulteration has been linked with the health conditions and
diseases such as diarhea, chlorea, join pain, vomiting, etc. Every
Substance like minerals, poor quality substances which is
transferred during food adulteration causes diseases which one
might face in the present or in the future.
The following adulterants and what diseases they cause-
-Mineral oil if added to edible oil and fats can cause cancers.
-Lead chromate when added to turmeric powder and spices can
cause anaemia, paralysis, brain damage and abortions.
Adulterants and their diseases-
•Lead added to water, natural and processed food can lead to lead
poisoning, foot drop, insomnia, constipation, anaemia, and mental
retardation.
•Cobalt added to water and liquors and can cause cardiac damage also
copper, tin, and zinc can cause colic, vomiting and diarrhoea.
•Mercury in mercury fungicide treated grains, or mercury-
contaminated fish can cause brain damage, paralysis, and death.
•Non-permitted colour or permitted food colour like metal yellow,
beyond the safe limit in coloured food can cause allergies,
hyperactivity, liver damage, infertility, anaemia, cancer and birth
defects.
Safety Measures for food Adulteration
•General public should avoid eating dark-coloured, junk and other
processed foods.
•Washing of fruits and vegetables thoroughly in running water
before they are consumed.
•Check for leakages in canned foods and validation of seals in milk
or oil pouches.
•Always check and buy products having an FSSAI-validated label,
license number, list of ingredients, manufactured date and its
expiration.
When is Food adulterated?
-The food sold does not meet the nature of the substance or
quality as per the demand of consumer.
-The food has been prepared or packed under unclean conditions.
-If the food’s original nature is substituted partially by
abstracting a portion of vital substance from food.
-If it is an imitation of some other food substance.
-To make it look appeasing for custamors.
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Food Adulteration in other countries
The developing countries have developed many ways of
adulteration. The following methods are as followed.
Wax coating/ dipping in chemical water like copper sulphate
(CuSO4) is used for increasing the marketing by making them
attractive and fresh looking.
•Nowadays, vegetables producing fields are irrigated with
sewerage water which included detergents, human faeces, factory
wastes having high concentrations of toxic heavy metals i.e. lead
and arsenic which can cause damage to liver, kidney and cancer.
Food Adulteration in other conutries