Food adulteration refers to the addition or removal of any substance in food, resulting in the loss of natural ingredients and poor quality of food substances. Adulterant is a substance used to adulterate food. Adulteration of food maybe developed in any stage from production to selling.. For our health and the environment, the consequences will be huge.
Today, this is very common in developing countries. Of course, the products we use today will be adulterated in one way or another, initiated by producers or sellers. Especially the inclusion of adulterants, which is very profitable for the producer/manufacturer, even though it is harmful to consumers in the case of the consumption of dangerous adulterants. The adulterated essence of each product has reached more than 25%. In addition, it automatically helps reduce raw material costs, increase product quantities, and expand profit margins.
Preventing food adulteration There are few applicable methods to avoid the daily use of adulterated food. Some of them are: buy ingredients in a trusted and reputable store. Check whether food inspectors frequently check food samples at the point of sale. Keep the premises clean and free of pests. Check the production date, expiry date, product source, etc. The integrity of the packaging monitors the health of local residents. If they are often sick, educate the community on food adulteration and hygiene. Food Adulteration Prevention Law In order to prevent the threat of adulteration from increasing, the parliament and parliament have approved food adulteration. The Fake Prevention Act was approved on September 29, 1954 by the President’s appointment. It came into effect on June 1, 1955 as the Food Adulteration Prevention Act of 1954.
The main objectives of the law are as follows:
- To make provisions for the prevention of adulteration of food
- To prevent sale, manufacture, sale or distribution of adulterated and misbranded food
- To prevent all types of adulterated food.
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