1Vice chancellor,
2Assistant Professor,
3Professor,
Provision of safe and quality food is an important concern for government of India. Adulteration is the process of addition or subtraction of any substance to or from food, so that the natural quality of the original food substance is affected and it can be harmful. Adulteration of foods may be intentional, unintentional or natural.
To describe harmful health effects and practices of food adulteration in India based on available literature.
Reviews of evidences for the harmful health effects and practices of food adulteration in India have also been included.
There are several natural and chemical forms responsible for adulteration. Intentional adulterants are sand, stone etc., incidental adulterants are pesticide residue and metallic contaminants are arsenic, lead etc. A survey conducted by Food Safety and Standard Authority of India states that more than 68% of milk in India is adulterated. According to Public Health Foundation of India, 80% of all premature deaths due to contaminated food and water.
A comprehensive approach is necessary to ensure availability of quality food. Important recommendations are implementation of strict legislation and spread awareness about ill health effects of food adulteration. The detection methods for food adulteration should also be reviewed on time to time.
