Food Adultration

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Abstract
Introduction
Aim
Hypothesis
Procedure
Observation
Data analysis
Result
Conclusions
Solutions
Reference OBJECTIVE

The Objective of this project is to study some of the common food adulterants present in different food stuffs.
Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. Normally the contamination/adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. This ultimately results that the consumer is either cheated or often become victim of diseases. Such types of adulteration are quite common in developing countries or backward countries. It is equally important for the consumer to know the common adulterants and their effect on health.

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THEORY The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. To differentiate those who take advantage of legal rules from the ones who commit food adulteration are very difficult. The consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. So we need simple screening, tests for their detection.
In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhea, asthma, ulcers, etc. Majority of fats, oils and