Paragraph on Food Adulteration/ short composition on Food Adulteration for jsc, ssc , hsc

Food Adulteration

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. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of the food products, is also responsible for the lowering or degradation of the quality of food products. Adulterants are those substances which are used for making the food products unsafe for human consumption. Various types of adulterants found in the food products are as intentional adulterants, incidental adulterants, and metallic contaminants and so on. There are numerous causes of food adulteration. Among them the notable reasons are profit motive of traders, Food insecurity, Increased Urbanization and High population demands. If food is adulterated different types of disease may occur like - mineral oil if added to edible oil and fats can cause cancers. Whereas Lead chromate when added to turmeric powder and spices can cause anaemia, paralysis, brain damage and abortions. Since food adulteration is a huge concern in all parts of the globe the government should take necessary steps to stop this.