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What are Life Threatening Harmful Effects of Food Adulteration_

The food adulteration is a process by which the quality or the nature of a product is shortened through the inclusion of a foreign or an inferior material and the discharge of vital component.

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What are Life Threatening Harmful Effects of Food Adulteration_

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  1. What are Life Threatening Harmful Effects of Food Adulteration?

  2. Food adulteration has become a very habitual practice in our country and we’re consuming those foods throughout the day without any acknowledgement. Undeniably, it’ll bring numerous harmful effects on individuals as well as on the community health. The food adulteration is a process by which the quality or the nature of a product is shortened through the inclusion of a foreign or an inferior material and the discharge of vital component. The usage of adulterants has been common in societies with few legal directions on food qualities and/or poor/non-existent monitoring by authorities; sometimes this kind of usage may even extend to exceedingly dangerous chemicals and poisons. In India, almost all food products are adulterated that can generate bacteria, which results in diseases, ranging from skin allergy to cancer. 10% of food products that has been circulated in the world incorporated with counterfeit ingredients. Mostly normal people are suffocating from these circumstances, because they don’t give much care to this. The common products which are adulterated such as milk products, cheese, ghee, tea, bottled water, chillies, garlic, turmeric, and black powder and so on. Other than pesticides, colouring agents, flavourings, preservations, stabilising agents also post health problems. Few of the chemicals which generate harmful effects of food adulteration on health such as arsenic, barium, cadmium, cobalt, copper, lead, mercury, tin, zinc. Using of carbides in the process of ripening fruits, increasing the number of deaths every day.

  3. Harmful effects of food adulteration results in escalating the impurities, decrease the nutritive value of the product, reduce the taste of food, harbour the disease-causing bacteria. Especially, salmonella causes the highest number of food-borne diseases about 25% of cases. Sometimes, this impact may not be visible but this will develop cancer, insomnia, neurological problem, brain damage, liver disorder, diarrhoea, lathyrism, vomiting, dysentery, joint pain, heart diseases, food poisoning, abortion, weakens the immune system, affects the gastro intestinal tract, overburdens the kidney, cause renal failure, and causes stomach disorders For more queries, on harmful effects of food adulteration check on the FMT webpage.

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