Principles and Methods of Food Fortification, Additives, and Adulteration

Food Adulteration: Definition, Common Adulterants, and Detection Methods

Food adulteration is the practice of intentionally degrading food quality by adding harmful or substandard substances. This can pose serious health risks, including foodborne illnesses, organ damage, and long-term medical conditions.

Common Adulterants

• Milk: Adulterated with starch, detergents, and formalin.
• Vegetables: Contaminated with artificial colors and pesticides.
• Meat and Fish: Treated with formalin to increase shelf life.
• Edible Oils: Mixed with cheap oils and mineral oils.
• Spices: Contaminated with artificial dyes and lead salts.

Detection Methods

• Physical Inspection: Observing unnatural colors or textures.
• Chemical Tests: Using reagents to detect adulterants.
• Laboratory Analysis: Conducting advanced scientific tests.
• Government Standards: Ensuring compliance with food regulations.

Preventive Measures

Consumers should buy food from reputable sources, check labels carefully, and be aware of common adulteration practices to maintain a safe diet.