Food processing industry has certain procedures and norms to be abide by workers, companies, while processing it. In case of neglecting these instructions and norms, leads to food adulteration. Adulteration takes place in every place from producer, shipper, buyer, seller but often happens due to the directly added substance or indirect substances related to the food process.
The usage of adulterants has become normal in societies with few legal directions, on food quality and/or poor/non-existent monitoring by authorities; sometimes they crossed the limits or extended it. 2 different types of food adulteration exhibited, which is intentional and unintentional or incidental adulteration, that is interrelated to the businessmen and circumstances.
Intentional Adulteration
Intentional adulterants are included either in intentional way or dispense of vital substance from a food product, that bring forth an injurious effect on human health, is also termed as direct adulteration. Performing this in a habitual way, is an act of crime and punishable offence usually in case of crude drugs. The major motive behind the intentional adulteration is normally commercial and originated mainly with the intention of enhancement of profit, expensive drug, production not sufficient, scarcity of original drug.
Prominently, intentional adulterants are found in basic ingredients of kitchen like grains, cereals, pulses, that could be added by sand, mud, mineral oil, chalk powder, water, dyes, talcum, etc. Exemplary items are wheat flour, rice flour, ground species, can be adulterated by the inclusion of talcum along with chalk powder.
Incidental Adulteration
Foods which are exposed to adulterants, as of carelessness, negligence or lack of facilities for maintaining food quality, faulty collection, improper processing, incorrect storage, often mentioned as unintentional adulteration.
Deleterious substances such as toxins, insecticides, pesticide residues, dropping of rodents and larvae in foods during production, storage, transportation. Mainly, experienced in agricultural field due to the unacceptable practices, expands the growth of bacteria, fungi, larvae in the raw and processed foods.
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