Food Standards and Quality Control

Food Standard and Quality Control

Lesson 23: Food Adulteration

Introduction

Adulteration in food is generally done in its most crude form; prohibited substances are either added or partly or wholly substituted. In India normally the contamination/adulteration of food is done either for financial gain or due to negligence and lack of proper hygienic conditions of processing, storing, transportation and marketing. Some times when the price of the food production is higher than the price which consumer is prepared to pay, seller is compelled to supply a food product of inferior quality. Thus adulteration occurs. As a consequence of these the consumers are either cheated or often become victim of diseases. Such types of adulteration are quite common in developing countries or backward countries. However, adequate precautions taken by the consumers at the time of purchase of such produce can make them alert to avoid procurement of such food. It is equally important for the consumer to know the common adulterants and their effect on health.