Volume : 08, Issue : 06, June – 2021
Title:
04.IDENTIFICATION OF ADULTERANTS IN REGULAR FOOD STUFF
Authors :
Abhishek Kotari, Niharika Kongathi, Manisha Emmadishetty, Geetanjali Kommorollu, Krishna Mohan Chinnala, Vamshi Sharathnath Kaveti*
Abstract :
Food is one of the basic needs for every living being and is very important aspect for life. But now a day’s foods are affected by different adulterants. Adulteration in food is often present in its most crude form as prohibited substances are either added partially or wholly substituted. Contamination or adulteration in food is added for various reasons which includes financial gain, carelessness and lack in proper hygienic condition of processing, storing, transportation and selling. Adulteration is a substance which reduces the vital importance of food. Adulterants like metanil yellow (an artificial colour) is used to intensify the colour of the turmeric powder also adulterants like chalk powder, brick powder and toxic substances are added to gain profit and to lower the cost so as to compete with the market. Such adulterants can lead to anemia, paralysis, brain damage, stomach disorders and also cancer. Spices may also be contaminated because of conditions under which they are cultivated and harvested. Contaminated spices have been reported to cause certain food-borne illnesses and spoilage. Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. This study is centered to the food adulteration. The main objective of the study was to assess the knowledge on food adulteration and their effect on health among the daily life.
Key words: Food adulteration, contamination, metanil yellow, hygienic condition.
Cite This Article:
Please cite this article in press Vamshi Sharathnath Kaveti et al., Identification of Adulterants in Regular Food Stuff.., Indo Am. J. P. Sci, 2021; 08(06).
Number of Downloads : 10
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