Food adulteration and contamination in India: occurrence, implication and safety measures

Gahukar, R. T.

doi:10.14419/ijbas.v3i1.1727

Cited by 14 publications

(11 citation statements)

References 16 publications

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“…For detecting contamination of the food-borne diseases caused by microorganisms, modern laboratory facilities with pollution control measures, food quality inspection, and monitoring and management (including treatment, packaging and preservation) are needed. For facilitating this program, the central government recently planned to set-up cluster laboratories of accredited standards for every 4-5 districts to carry out basic tests and zonal food laboratories (1 for 10 districts) to perform tests for residues and heavy metals and 10 referral laboratories for reference (Gahukar, 2014) [26] . The export of Indian foods to the Middle-East, Europe, Australia and the USA is on increase.…”

Section: Regulation and Certificationmentioning

confidence: 99%

“…In India, food safety is a growing problem with rampant instances of adulteration and contamination of essential foods that can be a potential source of disease infection or toxic poisoning. Food spoilage occurs mostly during handling from the primary producers to the consumers (Gahukar, 2014) [26] . The awareness of consumers plays important role in preventing food adulteration.…”

Section: Introductionmentioning

confidence: 99%

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An overview of food adulteration: Concept, sources, impact, challenges and detection

Choudhary¹,

Gupta²,

Hameed³

et al. 2020

Int. J. Chem. Stud.

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Food is any substance composed of carbohydrates, water, fats and proteins, which can be eaten or drunk by humans or animals for nutrition or very important aspect for life. Food products are often a target of adulteration while supply chains usually deal with perishable products that could be harmful to consumers if they are not managed properly. Economic adulteration is a long term problem affecting the food industry. Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Food adulteration involves the infusion of useless, harmful, unnecessary substances to food which decreases the quality of food. The problems of adulteration makes the food items used in our daily life unsafe and unhygienic for use due to poor handling. Adulteration in food items can cause tremendous affect on health without our knowledge. If we tend to actively participate in these changes then we can bring about a healthy and non venturous future for the upcoming generations.

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Section: Regulation and Certificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

An overview of food adulteration: Concept, sources, impact, challenges and detection

Choudhary¹,

Gupta²,

Hameed³

et al. 2020

Int. J. Chem. Stud.

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“…This presupposes a direct action that the private industrial sector actively fulfils to comply with local and international food safety policies (41). From the perspective of the food industry, this certification not only allows innovation with better and stricter quality controls but also enables improvement of competitiveness in terms of the trading market, thus granting greater flexibility and openness to regional commercial partners (42).…”

Section: Veterinary Certificationmentioning

confidence: 99%

Food fraud and adulteration: a challenge for the foresight of Veterinary Services

Cartín-Rojas¹

2017

Rev. Sci. Tech. OIE

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Demographic and commercial trends predict an increase in the production of food of animal origin in the coming decades. Therefore, it is expected that health risks will also intensify in parallel. During recent years, food fraud has emerged as a potential threat to various countries, with direct implications for public health and international trade in livestock commodities. Thus, Veterinary Services need to work together in an integrated manner to make food hygiene a shared responsibility between the state and the private sector, to guarantee the right of people to eat safe food. This article analyses why food fraud is an emerging challenge for national Veterinary Services and proposes possible lines of action to mitigate its side effects.

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“…Consuming adulterated foods can deprive the body of nutrients essential for growth and development can impact a child's mental health and physical growth. (14), (15) Food adulterants -di-(2-Ethylhexyl) phthalate (DEHP), diisononyl phthalate (DiNP), and melamine are harmful to the hippocampus, kidneys, reproductive organs, and immune system of children, and they can increase the risk of cancer. (16) A study conducted by the Institute of Nutrition and Food Science at Dhaka University and a further survey estimated that intake of adulterated foods and inadequate diets contribute to malnutrition (11,17)..…”

Section: Introductionmentioning

confidence: 99%

Exploring customers’ perceptions of food adulteration at bazaars and supermarkets in Dhaka, Bangladesh

Yeasmin

Baker

Kamal

et al. 2022

Preprint

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Background: Food adulteration is an increasingly recognized global public health problem. In low- and middle-income countries like Bangladesh, adulteration is difficult to detect and respond to. We explored customers’ perceptions on food adulteration, perception of risk, and connections between information, participant characteristics, and patterns of adulterated food concerns that impact risk perception in urban Bangladesh.Methods: The study was conducted in Dhaka, between June and August 2015 at a supermarket, and a wet market. We explored differences in awareness and response to chemical contaminants (adulterants) by socio-economic status. The team conducted 38 in-depth interviews with 12 customers, and 4 staff from a supermarket, and 12 customers and 10 vendors from a wet market. Participants were selected purposively. Audio recorded data were coded based on thematic content and analyzed manually.Results: When asked what proportion of foods were likely adulterated, most participants estimated that at least 70% were adulterated with chemicals or artificial colors, especially fish, milk, and vegetables. The supermarket more commonly sold packaged foods with nutritional and expiry information on the label; and offered convenience in terms of size, layout, and cleanliness. All customers from the wet market thought that foods were cheaper and fresher than from supermarkets. Supermarket customers expressed greater concern about adulterated foods than wet market customers. Most participants from both markets reported that food adulteration is invisible, adulterated foods cannot be avoided, and have long-term negative health impacts including cancer, diabetes, paralysis, heart attack, and others. Nearly half of customers from both markets (n=11) were concerned about the poor nutritional value of adulterated food. Participants from both settings expressed the need for access to credible information about adulteration to help choose safe foods. The majority expressed the need for government action against those who are responsible for this. Conclusions: Food adulteration was considered a major health threat. The government could act on food adulteration prevention if provided credible population-based data on disease burden, a model food sampling and testing protocol, a model for inspections, organizational strengthening and training, example social and behavioral change communications with estimated costs.

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Food adulteration and contamination in India: occurrence, implication and safety measures

Cited by 14 publications

References 16 publications

An overview of food adulteration: Concept, sources, impact, challenges and detection

An overview of food adulteration: Concept, sources, impact, challenges and detection

Food fraud and adulteration: a challenge for the foresight of Veterinary Services

Exploring customers’ perceptions of food adulteration at bazaars and supermarkets in Dhaka, Bangladesh

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