IGNOU CFN 3 2017 - Define adulteration and its effect on the quality of food. (list the a

Question

Define adulteration and its effect on the quality of food. (list the adulterants in the following food items:

i. Milk

ii Coffee

iii. Arhar Dal

iv. Ghee

v. Turmeric powder

09 Aug 2017

Answer :

Word Count : 714

An adulterant is a pejorative term for a substance found within other substances such as food, fuels or chemicals even though it is not allowed for legal or other reasons.

It will not normally be present in any specification or declared contents of the substance, and may not be legally allowed. The addition of adulterants is called adulteration. The most common reason for adulteration is the use by manufacturers of undeclared materials that are cheaper than the correct and declared ones. The adulterants may be harmful, or reduce the potency of the product, or they may be harmless.

Adulterated food is impure, unsafe, or unwholesome food. Incidents of food contamination have occurred because of poor harvesting or storage of grain, use of banned veterinary products, industrial discharges, human error and deliberate adulteration and fraud.

There is no denial to the fact that adulteration is definitely not good. It poses a number of health hazards which include health diseases, weaken the immune system and lots

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