Effects Of Adulteration In Food

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Food is the basic necessity of life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. However, we might be eating a dangerous dye, sawdust, industrial starch or other contaminated foods which are a major source of diseases nowadays.
An adulterant is a chemical substance which should not be contained within other substances for legal or other reasons. Addition of adulterant is called adulteration. Adulterant usage was first investigated in 1820 by the German chemist Frederick Accum, who identified many toxic metal colourings in food and drink. His work antagonized food suppliers, and he was ultimately discredited by a scandal over his alleged mutilation of Royal Institution library …show more content…

For example, oxytocin was injected into the cucumber given to pregnant ladies during their labour pains just to increase its size. This may lead to heart problem, high blood pressures and could even lead to death. There are many more food items, even no fruit or vegetable has remained untouched of the adulteration such as banana was treated with ethril which contain ethylene that could lead to loss of memory or blindness. The effects of taking adulterated foods could be more than very dangerous, it could cause to Paralysis, anaemia, Vomiting, diarrhoea, Liver damage, cancer etc. Since every consumer wants to get maximum quantity of a commodity at lower prices without consider the health, the traders make use of this fact and quality of the product lowers through the addition of toxic or …show more content…

It is defined as the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. Adulterated foods also contain any poisonous ingredient. Besides, any valuable or required constituent of adulterated food has been wholly or in part abstracted or any cheaper substance has been substituted wholly or in part. It has been prepared, packed or kept under insanitary conditions. It is an imitation. It is coloured or otherwise treated, to improve its appearance or if it contains any added substance injurious to health. For example, coal-tar colours are employed a great deal, pickles and canned vegetables are sometimes coloured green with copper salts; butter is made more yellow by anatta; cheeses were sometimes coloured with lead;. Apples are the basis for many jellies, which are coloured so as to simulate finer ones. In confectionery, dangerous colours, such as chrome yellow, prussian blue, copper and arsenic compounds are employed. Yellow and orange-coloured sweets are to be suspected. For whatever reasons, adulterated foods’ quality is below the

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