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Food Adulteration: An Emerging Threat To Human Health In India

Author: 
Hiralal Jana and Debabrata Basu
Subject Area: 
Life Sciences
Abstract: 

Adulteration and contamination are encountered in food consumed at the household level of India, in the food service establishments and business firms, and also when sold as street foods. Non-permitted colors are the most common additives to foods. Contamination of mycotoxins, metals and pesticides in daily foods and milk has been found highly toxic and carcinogenic, and about 70% of deaths are supposed to be of food-borne origin. Food safety measures are emphasized with an objective of prevention of health hazards and strengthening of regulatory system. It is possible to prevent food adulteration and contamination if people are made aware of health hazards. If food inspectors are vigilant and active, the risk of food toxicity can be minimized at all levels of food supply and consumption. Further, simple measures can prevent further complications, particularly those caused by microbiological contaminants. Fatal diseases and health hazards prevalent in India can be minimized and consumers can live happily with good health. The social life in the communities is strengthened resulting in less expense on health related problems. Citizens aware of food adulteration and contamination can arrange camps/campaigns through local bodies and safe food can be the goal for all concerned.

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