FOOD ADULTERANTS
FOOD ADULTERANTS Food adulterants are substances added to food products to enhance their appearance, flavor, or shelf life, often at the expense of safety and quality. Here’s an overview of common food adulterants, their effects, and methods of detection: 1. Types of Food Adulterants Chemical Adulterants: Substances that can be harmful, such as: Artificial Colors: Used to enhance appearance but may cause allergic reactions (e.g., Sudan dyes in spices). Preservatives: Chemicals like sodium benzoate that prevent spoilage but can have health risks in large amounts. Sweeteners: Substitutes like saccharin that may pose health concerns. Biological Adulterants: Microbial contamination, such as: Pathogens: Bacteria like Salmonella or E. coli that can cause foodborne illnesses. Insects and Rodents: Unintentional contamination by pests. Physical Adulterants: Foreign substances added to food, including: Stones or Dirt: Found in grains and pulses. Water: Added to milk to increase v...