Food Chemistry. Группа авторов

Any important or fundamental constituent has been completely or to some degree disconnected.

       • It is an impersonation.

       • It is hued or in any case treated, to improve its appearance or in the event that it contains any additional substance damaging to well-being.

       • For whatever reasons its quality is underneath the standard.

1.11 Adulteration

Health is the first priority of every human being and healthy body dwells with healthy mind. Many types of articles and programs related to health awareness are attracting millions of people. People have become health conscious nowadays. A substance which is found with other substances and make them unfit to use for other purposes known as adulterants, the process of addition of adulterants is known as adulteration [77–83]. So, food adulteration is a major issue to concentrate, for better and healthy life. When people consume adulterated food items, it adversely affects their health, i.e., it affects vital biological system which includes digestive system and nervous system in the human body. Moreover, to increase the yield of agricultural products, some hazardous chemicals which were banned due to their toxicity were used which resulted in many problems related to hormonal imbalance among children, increase in the usage of pesticides and preservatives has increased infection problems in skin, livers, kidneys, and eyes. Majority of consumers those who consume outside food is unhygienic which cause various health problems. Many farmers use harmful chemicals for growing crops by injecting them with such chemicals like oxytocin which is a human hormone, which is sometimes used by farmers for growing crop overnight as it speeds their growth. Many drugs are banned by the government but still they are sold by the chemists. Even the milk which we drink is adulterated, even if we are consuming products made from milk, they are adulterated and have adverse effect on our body.

      1.11.1 History of Food Adulteration

      The relationship goes back as far as history itself. In prehistoric time, people used to adulterate the food to increases its longevity and to enhance its taste. In the Victorian era, when adulterants were common, the use to mix lead with cheese similarly in United States such adulteration occurs but it was later banned by government [82, 88]. A German chemist (Frederick Accum) first investigated adulterant in 1820 and he identified toxic metal coloring in food and drink. His work was antagonized food suppliers, and he was ultimately discredited by a scandal over his alleged mutilation of books of the royal institution library. Then later, another studies can in late 1850s; then, in 1860, Food adulteration Act and other legislation can into existence. The only difference in the adulteration of food in ancient time and modern time is different methods of fraud. Today’s sellers are using modern technology for adultering the food. A period of expeditious social change made it possible as a result of urbanization and industralization, and the distance between the consumers and producers and the market was anonymous. Whenever food product is highly commercialized, food sellers and food merchants succumb to the temptation of playing of playing trick in order to maximum profits. They use different flavors drug, color in food, fillers, and preservatives which is not easily detective.

      1.11.2 Types of Food Adulteration

      There are three major types of food adulteration:

       • Intentional Adulterants

       • Incidental Adulterants

       • Metallic Adulterants

       1.11.2.1 Intentional Adulteration

      Intentional adulteration is an act of intentionally adding contaminants in food products by person or a group of people externally or internally to a food business [76]. On large scale, intentionally addition of the contaminants to the food is a threat to the consumers. People add substances which are similar to the food products hence making it difficult to recognize, for example, dyes, water, mud, marbles, sand, and chalk. These adulterants have adverse effect on human body.

       1.11.2.2 Incidental Adulteration

      Incidental adulteration is a type of adulteration in which adulterants are found in food substances due to ignorance, negligence or lack of proper facilities, or lack of hygiene during processes of making food items. This can come by spoilage of food by rodents, dust particles, stones, and residues from packaging. It is not a will full act on the part of an adulterer [89]. These types of adulterants are called unintentional, which accidently get added during the process of production of food including transportation, manufacturing, operation carried out in animal and crop husbandry, and as a result of environmental contamination.

       1.11.2.3 Metallic Adulteration

      When metallic substances are added intentionally or accidentally, it is known as metallic adulteration. Examples are arsenic, pesticides, lead from water, mercury from effluents, and tins from cans. It is one of the most poisonous type of adulteration as the metals which are added are toxic in nature.

      1.11.3 A Food Is Considered Adulterated if It Has the Following Factors

       • If a substance which is poisonous or unfit for consumption is added to the food, then it affects the quality of food.

       • If cheaper quality substances are substituted in part or in wholly.

       • If necessary constituents present in the substance are removed in part or wholly.

       • It is a copy of original product.

       • If the substance is colored, only for improving its physical appearance, then it can be adverse effects on health.

       • If the quality is below standard for any reason that food can also be harmful for health.

      1.11.4 Effects of Adulterated Food on Human Health

Adulterated food is a major threat to the consumers because just to maximize the profit vendors are using new techniques for adulteration of food which is difficult to find out [87–91]. Although there are many food safety acts launched by the government and there are many techniques through which the food undergoes examination before consumed by the consumer, the vendors are on step ahead from safety agencies because their techniques are increasing with the time. Vendors used poisonous chemical substances such as formalin which is applied on poultry products such as fish, meat, milk, and some fruits by many vendors which causes different types of skin diseases, cancer, and asthma to the consumer. Calcium carbide, coloring dyes, burnt engine oils, urea, and many more permitted preservatives are used in maximum amount which affects multiple organs of human body. In many cases, it becomes reason of cancer like colon, peptic ulcer, chronic level disease including liver failure, and cirrhosis. Bone marrow, blood disorder, and heart disease are also detected. There are also chances of malignancy increases and neurological impairment or brain functions are also compromised. Some food materials also caused different types of skin problems including allergic reactions. Many types of mineral oils which we consume often contains adulteration that is they are mixed with cheaper toxic oil which may cause heart problem, and if they are consumed by pregnant women, then it might lead to abortion or it can damage the brain of baby. Color which is added to food and vegetables can also lead to allergies, liver disease, and much more. PbCrO₄ when added to turmeric and species can causes various diseases such as paralysis, anemia, abortions and, brain damage.

      1.11.5 Reasons for Food Adulteration

      1 1. Rising population because of this the demand of food is more and supply is less.

      2 2. Market competition is increasing day by day so as to cut of the products