A CRITICAL REVIEW ON FOOD ADULTERATION AND ITS RISK ON HEALTH

Registration ID: IJNRD_180656

Published ID: IJNRD2203040

DOI: http://doi.one/10.1729/Journal.29487

Diptirani Rath , Deepmalya Ghosh , Puja Kumari Gupta

Food adulteration, hazardous effects, authenticity, nutritional value, carcinogenic effects, Food Borne Diseases

“Food adulteration” is a very common issue to the society and its harmful effects on health are the vital reason for the mortality and morbidity in the developing countries. The most common adulterant foods are milk, infant formula, meat, fish, honey, ghee, spices, tea, coffee, wine, sugar, grains, wheat etc. Food adulteration may be of intentional, incidental or by contamination with foreign substances such as metals. There are lots of health hazards seen with the food adulteration starting from infant to the older people such as various stomach disorder, small intestine problems, nausea, vomiting, food poisoning, cardiac disorder, kidney problems, liver problems, appendicitis, delay in brain development in case of children and carcinogenic effects etc. Before we eat any kind of food, we must know its quality, authenticity and nutritional value whether, it is obtained from natural sources, processed or semi-processed one. The objective of this article is focused on the review of food adulterants and their hazardous effects on our health. Care must be taken in every step to prevent from adulteration i.e. from cultivation land, processing of food in the industry, transport, proper storage or preservation of food to the kitchen, catering service or at restaurants level. People make adulteration intentionally mainly for the making of profit and these adulterants not only cause GIT disorders but also some poisonous or carcinogenic effects. Thus, consumers should aware of this and some serious safety measures must be taken care to prevent the unnecessary death due to food borne diseases.

Published Paper   E-Certificate

Diptirani Rath, Deepmalya Ghosh, & Puja Kumari Gupta (March-2022). A CRITICAL REVIEW ON FOOD ADULTERATION AND ITS RISK ON HEALTH. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 7(3), 353-356. http://doi.one/10.1729/Journal.29487

Volume 7 Issue 3, March-2022

Pages : 353-356

Paper Reg. ID: IJNRD_180656

Published Paper Id: IJNRD2203040

Downloads: 000121999

Research Area: Pharmacy

Country: Bhubaneswar, Odisha, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2203040.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2203040

Crossref DOI: http://doi.one/10.1729/Journal.29487

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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