Food Adulteration Definition and FSSAI’s Report

1. Food Adulteration Definition and FSSAI’s Report

2. The world is evolving rapidly with new innovations in every field right now. Consequently, food processing industry is also enlarging with modern technologies and generating excessive food products daily according to the consumer’s taste. Up to this, everything is good in the aspect of doing consumer’s wish. Possibly, you thought that your food is in good standard, with sufficient quantity of nutrient, followed the food standard procedures and so on. But the bitter fact is, it’s not. While you exploring regard this, you automatically come to know the term of food adulteration. Let’s see the food adulteration definition. Food adulteration is a process of adding harmful substances to the actual food in its raw form, which results in loss of actual quality of food, or poisoning in the food. These substances may be accessible either in other food items or non-food items like chemicals, non-edible colour. Reason for this, to expand the duration of product, or either to maintain the consistency of nutrient. Adulteration foods, neither look bad nor smell bad. The consequence of food adulteration is huge, that makes the people’s health worse. Adulteration happens in every stage, of food processing from the producer to seller. The dishonest and greedy businessmen, food manufacturers, processors, restaurant owners and so forth are all involved in one way or another in this ethical practice of adulteration.

3. In detail, farmers using the pesticides, fertilizers on the fruits and vegetables for excessive yield and preserving the raw materials for certain period of time. As same as the businessman applying the preservatives and formalin to preserve the food for long time. Bakery, confectionery foods are more exposed to the adulteration, to create attraction towards the consumer. Besides, unsafe levels of banned pesticides like DDT, aldrin, chlordane and heptachlor are used in milk, milk products, fruits and vegetables.

4. Here, some of the recent reports of FSSAI’s food adulteration throughout the India. 1,06,459 food samples were been analysed by FSSAI’s public labs in 2018-2019. As per the report on 2018-2019, maximum food adulteration is witnessed in the states of Uttar Pradesh (52.32%), Tamil Nadu (45.39%) & Jharkhand (41.68%). Lowest food adulteration was found in Arunachal Pradesh (3.78), Goa (5.67%) & Uttarakhand (4.63%). Track FMT magazine, to know additional information of food adulteration.