In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow (non-permitted artificial colour) is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role.
Food Adulteration, Types of adulteration, implications and Adulteration control approaches
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