Food Adulteration

FOOD adulteration is the process of adding chemical substances with foods, which should not be contained within food and beverages. Chemical substances or simply adulterants may be internationally added to substances to reduce manufacturing costs, or for some deceptive or malicious purpose. When profit in business is more important than morality, then it is possible to add the poisoning contents to the foods and beverages. A limited number of people die without foods but large population have been suffering from complicated diseases related to food adulteration and finally die. Adulterated food consuming is the waiting for death, which is more a punishment than death. So two years' jail along with some money as compensation is not sufficient for the defendant who mixes poisons to foods.

Which chemicals are added to foods and how the foods are adulterated: To make cheaper coffee, Mogdad seeds and Roasted chicory roots have been used as adulterants. But those are highly toxic and play an important role in increasing the blood pressure.

Oleomargarine or lard is the fatty acid added to butter, which is cheap and can be easily made industrially.

Rapeseed that has been linked with adverse effects in asthma, allergies and hay fever, is commonly added to sunflower oil and soyabean oil.

Rye can cause both physical and mental harm, including convulsions, miscarriage, necrosis of digits, and hallucinations. But rye flour has been added to barley, bread, wheat flour, and even alum to disguise the use of low-quality flour.

All artificial colours are highly toxic such as copper, zinc or indigo-based green dyes, are added to soft and hard drinks, and in colouring sweets etc.

Sudan-1 yellow and Sudan Red colour is added to chilli powder. Those colours are responsible for making tumours in the liver and bladder and finally cancer.

Amylum is the polysaccharide carbohydrate, which forms the crystalline form in the liver and creates digestion problem. It is added