Food adulteration affecting the nutrition and health of human beings
For a healthy body, a balanced diet is required which is obtained from good nutrition through food products. These days, many people malpractice the adulteration of food products to gain profit in an illegal way and earn money by deceiving the consumers.Â But, the adulteration of food is an emerging problem of concern which affects human health directly. There are a bundle of food adulterants which pose harmful effects to human health, hence it is necessary for mankind to overcome this malpractice. In the present review, we will discuss about some of the food adulterants causing serious health concerns to human beings.
Awasthi S, Jain K, Das A, Alam R, Surti G, Kishan N (2014) Analysis of Food quality and Food Adulterants from Different Departmental & Local Grocery Stores by Qualitative Analysis for Food Safety. J Env Sci Toxicol Food Technol 8 (2): 22-26
Babu S, Shenolikar IS (1995) Health and nutritional implications of food colours. Ind J of Med Res 102: 245-249
Bansal S, Singha A , Mangalb M, Mangalc AK, Kumard S (2015) Food Adulteration: Sources, Health Risks and Detection Methods. Critical Rev Food Sci Nut. DOI:10.1080/10408398.2014.967834
Borkova M, Snaselova J (2005) Possibilities of different animal milk detection in milk and dairy products â€“ a review. Czech J Food Sci 23: 41â€“50
Das A, Gupta P, Banerjee A (1995) Text Book of Home Science. 1st edition New Delhi: Arya Book Depot, pp 125-136
FAO/WHO (1986) Joint FAO/WHO Food Standards programme, Codex maximum limits for pesticide residue. Vol XIII, 2 nd ed. Rome Italy
FDA (1995) Food and Drug Administration, Center for Food Safety and Applied Nutrition. Defect Action Level Handbook. Washington, DC Government Printing Office, Revised 1997, 1998
FDA (2000) Food and Drug Administration Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed. Washington, DC Government Printing Office
Floros JD, Newsome R, Fisher W, Barbosa-Canovas GV, Chen H, Dunne CP, German JB, Hall RL, Heldman DR, Karwe MV, Knabel SJ, Labuza TP, Lund DB, Newell-McGloughlin M, Robinson JL, Sebranek JG, Shewfelt RL, Tracy WF, Weaver CM, Ziegler GR (2010) Feeding the World Today and Tomorrow: The Importance of Food Science and Technology. Comp Rev Food Sci Food Safety 9: 572â€“599
Frank, Richard L, Hahn, Robert A (2003) Adulteration of Food." Encyclopedia of Food and Culture. Encyclopedia.com. http://www.encyclopedia.com
FSSAI (2012) Food Safety Standards Authority of India, Government of India. Retrieved 2 April 2012
Gulati V (1999) Is the milk you drink safe from Http:// www.Tribune India.com/99aug22/str3.htm
Gupta N and Panchal P (2009) Extent of Awareness and Food Adulteration Detection in Selected Food Items Purchased by Home Makers. Pakistan J Nut 8 (5): 660-667
Jacob T (1976) Food adulteration. Macmillan Company India
Khanna SK, Upreti KK, Singh GB (1989) A comparative study on pattern and magnitude of adulteration if food stuffs two decennial survey terms. Ind J of Nut Diet 24 (10): 310-318
Lakshmi V et al. (2012) Food Adulteration. IJSIT 1(2): 106-113
Thakur M, Walia I, Singh A (2009) Impact of health education package on knowledge and practices of women regarding food adulteration. Nurs Mid Res J 5(1): 1-9
Misra RC (1992) A consumer guide to food additives. Standard India 5 (3): 421-427
Prevention of Food Adulteration, Act 1954
Ram MD, Gopal K, Sharma B (1993) Adulteration of food and human health. Swasth Hind, pp 249-240
Swami SN (1990) Consumer movement for quality food. Social Welfare 37 (7): 9-10
Sharma BK, Singh S, Kumar R, Gupta A, Bambery P (1992) Epidemic Dropsy. PGI Bulletin 32 (4): 130-131
USDA/FSIS (1999) Final Rule-Performance Standards for the Production of Certain Meat and Poultry Products. Federal Register 64 (3):732-749
USEPA (2007) US Environmental Protection Agency What is a pesticide? epa. gov. Retrieved on July 24, 2007
WHO (1990) Public Health Impact of Pesticide Use in Agriculture. World Health Organization, Geneva
Copyright (c) 2015 Srivastava
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).