FOOD ADULTERATION

For good health we must have good food. By good food we mean nutritionally balanced, wholesome and safe food. Adulterated food is impure, unsafe, or unwholesome food.

What is adulteration?

Adulteration can be defined as the addition/subtraction/substitution or abstraction of substances which adversely affect the quality of food products. 

Prevention of food adulteration act,1954
To check the growing  tendency of adulteration, Government of India had introduced “Prevention of Food Adulteration act” in 1954.FSSAI – In 2006 the food safety and standard authority of India has been established under food safety and standard act 2006  which consolidates various acts and food related issues in various ministries and departments.


Common adulterants present in food:
Turmeric, dals and pulses:
Adulterant: metanil yellow and kesari dal
Health hazard: lathyrism, cancer, anemia, degeneration of reproductive organs, mental retardation.
Green chilies, peas and other vegetables:
Adulterant: malachite green and argemone seeds
Health hazard: edema, liver enlargement, loss of eye sight and carcinogenic if consumed for a long time.
Milk and milk products:
Adulterant: starch and water
Health hazards:  stomach disorders
Fats and oils:
Adulterants: low quality less filtered oils and mineral oils
Health hazards: epidemic dropsy, blindness and stomach disorders.
Ice cream:
Adulterant: harmful colours, pepperonil and ethyl acetate
Health hazard: Diseases affecting lungs, kidney and heart.
Coffee powder:
Adulterant: tamarind seeds
Health hazard: stomach disorders and severe joint pain


Criteria for selection of food:
Selection of wholesome and non adulterated food is essential. Label  declaration on packed food is very important for knowing the ingredients. It also helps in checking the freshness of food.
The consumer should avoid purchasing food from unhygienic places and food being prepared under unhygienic conditions.
Its best to buy products with standardized marks.


                                                                               MARIYAM  FATIMA
                                                                                   (B.Sc. Nutrition)

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