07-02-2013, 02:58 PM
STUDY OF ADULTERANTS IN FOOD-STUFFS
[attachment=50035]
INTRODUCTION
Adulteration in food is normally present in its most crude form;
prohibited substances are either added or partly or wholly substituted.
Normally the contamination/adulteration in food is done either for financial
gain or due to carelessness and lack in proper hygienic condition of processing,
storing, transportation and marketing. This ultimately results that the
consumer is either cheated or often become victim of diseases. Such types of
adulteration are quite common in developing countries or backward countries.
It is equally important for the consumer to know the common adulterants and
their effect on health.
THEORY
The increasing number of food producers and the outstanding amount
of import foodstuffs enables the producers to mislead and cheat consumers.
To differentiate those who take advantage of legal rules from the ones who
commit food adulteration is very difficult. The consciousness of consumers
would be crucial. Ignorance and unfair market behavior may endanger
consumer health and misleading can lead to poisoning. So we need simple
screening tests for their detection.
In the past few decades, adulteration of food has become one of the
serious problems. Consumption of adulterated food causes serious diseases
like cancer, diarrhoea, asthma, ulcers, etc. Majority of fats, oils and butter are
paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick
powder and pepper is mixed with dried papaya seeds. These adulterants can
be easily identified by simple chemical tests.
Several agencies have been set up by the Government of India to
remove adulterants from food stuffs.
AGMARK - acronym for agricultural marketing..this organization
certifies food products for their quality. Its objective is to promote the Grading
and Standardization of agricultural and allied commodities.
CONCLUSION
Selection of wholesome and non-adulterated food is essential for daily
life to make sure that such foods do not cause any health hazard. It is not
possible to ensure wholesome food only on visual examination when the toxic
contaminants are present in ppm level. However, visual examination of the
food before purchase makes sure to ensure absence of insects, visual fungus,
foreign matters, etc. Therefore, due care taken by the consumer at the time of
purchase of food after thoroughly examining can be of great help. Secondly,
label declaration on packed food is very important for knowing the ingredients
and nutritional value. It also helps in checking the freshness of the food and
the period of best before use. The consumer should avoid taking food from an
unhygienic place and food being prepared under unhygienic conditions. Such
types of food may cause various diseases. Consumption of cut fruits being sold
in unhygienic conditions should be avoided. It is always better to buy certified
food from reputed shop.
[attachment=50035]
INTRODUCTION
Adulteration in food is normally present in its most crude form;
prohibited substances are either added or partly or wholly substituted.
Normally the contamination/adulteration in food is done either for financial
gain or due to carelessness and lack in proper hygienic condition of processing,
storing, transportation and marketing. This ultimately results that the
consumer is either cheated or often become victim of diseases. Such types of
adulteration are quite common in developing countries or backward countries.
It is equally important for the consumer to know the common adulterants and
their effect on health.
THEORY
The increasing number of food producers and the outstanding amount
of import foodstuffs enables the producers to mislead and cheat consumers.
To differentiate those who take advantage of legal rules from the ones who
commit food adulteration is very difficult. The consciousness of consumers
would be crucial. Ignorance and unfair market behavior may endanger
consumer health and misleading can lead to poisoning. So we need simple
screening tests for their detection.
In the past few decades, adulteration of food has become one of the
serious problems. Consumption of adulterated food causes serious diseases
like cancer, diarrhoea, asthma, ulcers, etc. Majority of fats, oils and butter are
paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick
powder and pepper is mixed with dried papaya seeds. These adulterants can
be easily identified by simple chemical tests.
Several agencies have been set up by the Government of India to
remove adulterants from food stuffs.
AGMARK - acronym for agricultural marketing..this organization
certifies food products for their quality. Its objective is to promote the Grading
and Standardization of agricultural and allied commodities.
CONCLUSION
Selection of wholesome and non-adulterated food is essential for daily
life to make sure that such foods do not cause any health hazard. It is not
possible to ensure wholesome food only on visual examination when the toxic
contaminants are present in ppm level. However, visual examination of the
food before purchase makes sure to ensure absence of insects, visual fungus,
foreign matters, etc. Therefore, due care taken by the consumer at the time of
purchase of food after thoroughly examining can be of great help. Secondly,
label declaration on packed food is very important for knowing the ingredients
and nutritional value. It also helps in checking the freshness of the food and
the period of best before use. The consumer should avoid taking food from an
unhygienic place and food being prepared under unhygienic conditions. Such
types of food may cause various diseases. Consumption of cut fruits being sold
in unhygienic conditions should be avoided. It is always better to buy certified
food from reputed shop.