Essay On Food Adulteration
INTRODUCTION
Food is without doubt one the most essential items for our survival, so it is important to ensure it quality ; poor quality can adverse effect on health. In this contemporary world, on one side there is shortage of food and on the other with increase in income and busy life a large number of people depend on fast food and eat outside on a daily basis. The food provided by numerous restaurants are not prepared using good quality ingredients ; even spices, flour, fruits , beverages sold under big brands contain adulterants.
A recent surveys showed that 25 – 30 % of the food items sold in India are deliberately adulterated for economic gain. Due to reason concerns in the purity of food the is an increase in the need of food testing
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Food adulteration is adding or removing of substances to or from food items so that the natural composition and quality is affected. Adulterated food is contaminated, hazardous and not wholesome
According to the Prevention of Food Adulteration Act ,1954 of India, considers a food as adulterated under the following
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TYPES OF FOOD ADULTERATION
1. Unintentional adulteration is the outcome of unawareness or the lack of processes and facilities to ensure food quality. This may be caused by: a) spill over effect from pesticides and fertilizers b)improper food handling and packaging techniques
2. Intentional food adulteration is generally carried out for obtaining financial gain. Colour adulteration is the most common form of intentional food adulteration.
Few examples of intentional food adulteration are adding of water to milk, extraneous matter to ground spices, or the substituting milk solids from the pure product.
3. Natural adulteration takes place due to the occurrence of certain organic compounds, chemical compounds or radicals naturally occurring in foods which are hazardous to health and are not added to the foods products intentionally or unintentionally. Few of the examples are toxic varieties of pulses, mushrooms, vegetables, and seafood. There are many species of fish that are known to be poisonous but are still edible if prepared
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