Food Adulteration and Contamination in India

Abstract

In India, adulteration and contamination is happening at household level, in food service establishments and business firms and even in street foods. Hazardous artificial colors are the most common in food. Mycotoxins, metals and pesticides in daily foods and milk are highly toxic and carcinogenic and most of deaths are supposed to be of food borne origin. In this paper food safety measures are emphasized to prevent health hazards and strengthen the regulatory system. If people are aware of health hazards food adulteration can be prevented. If food inspectors are vigilant and active food toxicity can be minimized at all levels of food supply and consumption. Further simple measures can prevent further complications especially by microbiological contaminants. Community life will be strengthened and less expense on health problems. Citizens aware of food adulteration and contamination can arrange camps through local bodies and safe food can be the goal for all.

Key Words: Adulteration, Contamination, Food safety, public health, Health hazards

Introduction:

India is a country with an immensely rich and varied food culture, but the issue of food quality being attacked by the criminals who sell fake food and adulterated food items is ruining this land: The problems with food such as contamination, allergens, and microbes rise to the surface of the food industry with knowledge of each consuming disease every day, every year .It is for this reason that this type of problem not only affects the health of citizens but also destroys people’s confidence in the food production sector. Unfortunately, despite the legal measures taken, there are still countless cases of food contamination with adulteration in the country and therefore this situation requires much attention and joint efforts.

Definition of Food Adulteration and Food Contamination

Food adulteration entails the act of putting into the food products other material of lower quality and value but which gives extra Bulk or enhances the aesthetic appeal. Typical instances include diluting water with milk, incorporating synthetic color to spices, putrefying low grade oil with superior quality oils etc. This is normally occasioned by reasons of making profits without having any consideration that this is have a very serious negative impact to the health of the consumers.

 Food contamination, on the other hand, is the act whereby food is contaminated by dangerous microorganisms, chemicals and physical hazards during its production, processing, transportation and storage. Contamination can be deliberate or accidental Sources may be poor hygiene, wrong storage conditions or environment.

The Scale of the Problem

Food adulteration and contamination are rampant in India irrespective of whether one lives in urban area or a rural one. Judging by the samples tested annually, more than 27% of food products sampled are below the Food Safety and Standards Authority of India (FSSAI) standards. These numbers not only point out an issue but also indicate just how significant a role that issue plays in the country’s health. 

Categories of food adulteration

Food adulteration is of 3 types:

1. Intentional Adulteration: This type of adulteration is done intentionally. This mixing is done to raise up the profit of product.
2. Incidental Adulteration: In this case, quite by chance, the adulterant products are present in the food material by reason of ignorance, negligence or lacunae in facilities of the person.
3. Metallic Adulteration: In this type of adulteration, the metallic substances are added in the foods intentionally or accidentally.

Top five foods most often add mixture with adulterants in India

1. Milk and Dairy Products:

Adulterants: Water, detergent, synthetic milk, starches.

Health Risks: They produce nausea and vomiting, and also they cause disturbance to the kidneys.

2. Spices:

Adulterants: Lead chromate, artificial dyes, powder brick.

Health Risks: Alzheimer disease, Parkinson’s disease, epilepsy and others; cancer of different types.

3. Vegetables and Fruits:

Adulterants: The Chief amongst them is carbide, followed by formalin, wax coatings etc.

Health Risks: Effects on secretion of hormones, toxic effect on internal organs.

4. Edible Oils:

Adulterants: Mineral oil, castor oil, argemone oil.

Health Risks: Myocardial infarction, diseases of arteries, liver injuries.

5. Pulses and other cereal grains:

Adulterants: Stones, chalk powders, and artificial polishers.

Health Risks: Stomach adverse reactions, metal toxicity.

Types of Food Contamination

1. Physical contamination occurs when food is contaminated by an object becoming mixed with that food at some point in the production process. Whether these objects are able to cause injury to a human [or] some type of biological agent that leads to some sort of illness.
2. Chemical contamination food is contaminated by a chemical substance. Cheaper too as getting rid of germs and bacteria can be very useful using chemicals for cleaning in kitchen which also has the potential to pollute the food.
3. Biological contamination is food that’s contaminated by products of a living creature’s body – for example, humans, rodents, pests or microorganisms. This may include bacterial contamination, viral contamination or parasite contamination transferred via saliva, pest droppings, blood etc.

Municipal Corporation of Delhi v. Kacheroo Mal, AIR 1976 SC 394

This landmark case emphasized strict liability for selling adulterated food under the Prevention of Food Adulteration Act, 1954, regardless of intent or negligence.

Causes of Food Adulteration and Contamination

1. Many food adulterants benefit producers economically: Producers would adulterate foods to either cut down costs or make a simple profit.  For instance, combining inferior grains with superior ones reduces cost of productions and raises the supply in the market.
2. No Regulation: One of the biggest problems regarding some manufacturers is the lack of supervision and enforcement, which allows these opportunists to create loopholes, doing things that could be considered unethical.
3. Negligence and Ignorance: Some times, the adulterants may be introduced intentionally with negligence or simply because of lack of knowledge about food hygienic practices or due to poor personal hygiene by the farmers, manufacturers or suppliers the detrimental effects of adulterating food The World Health Organization estimates that approximately two million people die annually from unsafe food and water.

Here are some Hazardous diseases caused by food adulteration

1. Food poisoning: The presence of toxic chemicals, impurities or false substances such as lead, or pesticides, or artificial colors can cause health problems such as food poisoning. You may have an upset stomach, and vomit within hours of eating adulterated food. You are a sense of paraphrase sentence. Food Adulteration or food adulteration may increase the risk of food poisoning.
2. Cancer: Consumption of fruits artificially ripened with such kinds of synthetic ripening agents can be carcinogenic.
3. Nutritional deficiencies: Food may also be adulterated, i.e., mixed with another substance, diluting or replacing useful substances in the food we eat, leading to nutritional deficiencies. Contaminated or adulterated food can serve as a breeding ground for bacteria, viruses or parasites that cause foodborne illness.
4. Allergic reactions: Adulterants can be synthetic colors and flavors or undisclosed allergens that can trigger an allergic reaction in hypersensitive people. Some people with allergies or sensitivities can also have serious reactions due to labelling errors or undisclosed additives. These might include skin rashes, hives, swelling of the lips or tongue and difficulty breathing.
5. Respiratory issues: Inhaling or ingesting some adulterants such as mechanical debris or chemicals can lead to respiratory problems. You might have wheeziness, shortness of breath or irritation of the respiratory tract.

Prevailing Laws governing adulterant in India

Several acts govern the Indian food processing industry and Food adulteration in India, they are:

• The Food Safety and Standards Act, 2006:  The primary legislation pertaining to food safety in India is the Food Safety and Standards Act of 2006. The Food Safety and Standards Act of 2006 authorized the FSSAI, which was created to establish science-based guidelines for food production, distribution, retailing, and consumption.
• The Prevention of Food Adulteration Act, 1954:  The Prevention of Food Adulteration Act, 1954 came into effect on 1st June 1955. This act was established to ensure the prevention of food adulteration and to maintain food quality standards. The act also allows vendors to enrich items like salt, breads, and cereals. 
• The Indian Penal Code, 1860: Section 272 and 273 of the IPC punishes people who adulterate food or drinks intended for sale
• The Standards of Weights and Measures Act, 1986: Ensures that food is measured accurately. 
• The Consumer Protection Act, 1986: Protects consumers from unfair trade practices and product defects. 
• Consumer Protection Act, 2019: Empowers consumers to seek redressal for grievances related to food safety.
• FSSAI’s pesticide residue limits: The FSSAI sets maximum residue limits (MRLs) for pesticides in food to ensure consumer safety. 
• Food license and registration: Food business executives must be authorized or enrolled by the FSSAI. 

Other than this there are some more important acts are as follows:

• The Milk and Milk Products Order, 1992
• Essential Commodities Act, 1955.
• The Edible Packaging (Regulation) Order, 1967.
• The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967.
• The Fruit Products Order, 1955.
• Vegetable Oil Products, 1992.
• The Meat Food Products Order, 1973.

Measures to Combat Food Adulteration and Contamination

1. Stricter Regulation: Governments should enforce stringent food regulations for quality control of food products at every step of production.
2. Inspection: Increased supervision of food production and transportation for rapid detection and elimination of dishonest practices.
3. Punishment: The malefactors will have to be punished very hardly, which would make them to think twice before practicing dishonesty. Heavy penalty or imprisonment should be imposed upon those cast with the conviction of adulteration.
4. Eco-friendly farming: Encourage for Organic farming which is an agricultural system that uses natural inputs only.
5. Modern Technology: By using different technologies for quality check of food can eliminate the consume of adulterated food.
6. Joint efforts: govt and public both has to work together to eliminate the food adulteration.
7. Public awareness: To educate the public regarding food adulteration several campaigns has to be conducted. 

Tips to Avoid Adulterated Food

1. Read the Labels: Look for certifications like FSSAI, ISO, AGMARK, etc.
2. Prefer Non-Colorful: Foods that are not very colorful will be used with harmful colors.
3. Wash Well: The surface contaminants can be washed away by running under tap water on fruits and vegetables.
4. Be Vigilant: Check labels for FSSAI certification and expiry dates.
5. Adopt Simple Detection Methods: Test milk for water using lactometers. Identify fake spices with water solubility tests.
6. Support Ethical Brands: Purchase from reputed sellers who prioritize quality.
7. Report Violations: Use FSSAI’s helpline or consumer forums to highlight issues.

Conclusion 

What we eat today defines our health tomorrow—say no to food adulteration.” [1]

Food adulteration and contamination in India is a prevalent issue with potential risks to our health. Therefore, it necessary to have a full know-how of the procedure of this field and knowledge of food articles which are exposed to these types of activities. To prevent such malpractices its important to take support of laws and regulations. Advanced technologies could be applied for an easier way of farming and less pesticides, safe storage of grains and foods, the farmers can get seeds at a lesser price. All-India Institute of Medical Sciences & All India Institute of Hygiene and Public Health will have to do more research on food contamination and its adverse effect on health.

 

References

• https://indiankanoon.org/doc/925567/
• https://www.fssai.gov.in/
• https://indiankanoon.org/doc/1420264/
• http://www.aiiph.ac.in/
• Dr. A.P.J. Abdul Kalam (inspired by his speeches on nutrition and health)