Adulterated Food: A Serious Public Health Problem in Bangladesh

Adulteration of meals with toxic chemical compounds dangerous to well being has reached an epidemic proportion in Bangladesh. The newspapers have dubbed it as the ‘silent killer’. It is very difficult to discover a sector of meals business which is freed from adulteration. From uncooked vegetable and fruits to milk and milk products to fish, meat and processed food–every meals merchandise is contaminated. Almost every day in the information papers, newer and newer methods of adulterating newer and newer kinds of foods are reported.

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Carbide, formalin, textile colors, artificial sweeteners, DDT, urea and so on. are used rampantly for this objective.

Contamination of meals with toxic chemical substances pose a serious menace to public well being, particularly in a rustic like Bangladesh where because of poor health literacy, level of consciousness could be very low. Immediate impact of ingestion of such foods may be extreme forms of diarrhoea (food poisoning), threatening life. In the long term, these chemicals in meals adversely affect important organs such as the liver and kidney resulting in organ failure and/or most cancers and thus, premature lack of life.

There isn’t any database within the nation for these, however the recent surge in liver and kidney failure patients within the hospitals is indicative of the deteriorating situation.

Ironically, individuals from all walks of life is conscious of the hazards of taking meals adulterated with toxic chemical substances, however this knowledge is not translated into apply. In a recent study, it has been discovered that though individuals are aware in regards to the well being hazards, they’re however shopping for and consuming these adulterated meals.

Several explanations are made for this paradox; absence or unavailability of non-adulterated meals, failure of the regulatory company to check and display screen out adulterated food, adulterated meals are engaging in look and prices much less, cultural elements and food habits and so on.

There is no paucity of legal guidelines and rules to contain adulteration of meals in Bangladesh corresponding to Bangladesh Standard Testing Institute (BSTI) Ordinance of 1985, and the Pure Food Ordinance of 2005. Under the purview of those rules come the following offences: pretend licenses, poor quality of meals, substandard infrastructure and lack of sustaining hygiene, food adulteration, food impurity, incorrect information on meals packages, promoting merchandise whose date have expired etc. However, the problem lies in its sustained and appropriate implementation by credible authority.

Occasionally, the regulatory authorities might be abruptly in an energetic mode, and conduct mobile courts to penalize sellers/producers for selling contaminated products/foods. Then, there will be a lull for a couple of days and after few weeks, business turns into as traditional. So what’s to be done? First and foremost, dedication from the political institution to wage a sustained marketing campaign towards these perpetrators of heinous crime, and establish our fundamental right to have protected and nutritious food!

For this to realize, relentless enforcement of existing laws with the execution of highest penalty possible, awareness-building marketing campaign amongst consumers, promotion of moral practices among the many business group with energetic involvement of the business leaders, and capability improvement of public health labs to test food objects for adulteration on the spot are wanted. The client rights groups should be extra vocal and play energetic function in creating a mass campaign/movement in the nation Safe and unadulterated food is out human right!… Let’s work collectively to attain this.

Food adulteration detection Food Tea Leaves Adulterant Iron Flakes Detection Spread a small amount (2 tea-spoon) of the sample on a chunk of paper. Draw a magnet over it. Iron flakes, if current, cling to the magnet. The same test may be carried out to trace iron flakes from tea half-dust and iron filings from tea dust. Food Tea Leaves Adulterant Leather Flakes Detection Prepare a paper-ball. Fire the ball and drop somewhat amount of the pattern on it. The presence of leather-based flakes emits an odour of burnt leather.

Food Tea Leaves Adulterant Coal Tar Dye Detection Scatter a little quantity (1 tea-spoon) of the pattern n a moistened white blotting paper. After 5 minutes, remove the sample and study the paper. A revelation of colored spots signifies the usage of the dye. Food Coriander powder and Cumin Powder Adulterant Saw Dust Detection Take somewhat amount (a half of tea-spoon) of the sample. Sprinkle it on water in a bowl. Spice powder will get sedimented at the bottom and saw-dust floats on the surface. Food Green vegetables like Bitter Gourd, Green Chilli and others Adulterant Malachite Green Detection Take a small part of the pattern and place it on a chunk of moistened white blotting paper.

The impression of colour on the paper indicates using malachite green, or some other low priced artificial colour. Food Arhar Pulse Adulterant Kesarri Pulse Detection Kesari Pulse has a characteristic wedge shape. Larger Kesari resembles Arhar (Tur). It can be separated by visual examination. Food Black Pepper Adulterant Papaya Seeds Detection Papaya seeds don’t have any smell and are comparatively smaller in size. Adulteration of papaya seed with Black Pepper could additionally be detected by way of visible examination as additionally by method of smelling.

Food Rice Adulterant Earth, sand, grit, unhusked paddy, rice bran, talc, and so forth. Detection These adulterants could also be detected visually and eliminated by means of sorting, selecting, and washing. Food Wheat Adulterant Earth, sand, grit, chopped straw, bran, unhusked grain, and seeds of weeds. Detection These adulterants may be detected visually and eliminated by the use of sorting, picking, and washing. CHEMICAL TEST Food Coffee powder Adulterant Cereal starch Detection Take a small quantity (one-fourth of a tea-spoon) of the sample in a check tube and add 3 ml of distilled water in it.

Light a spirit lamp and heat the contents to colourize. Add 33 ml of an answer of potassium permanganate and muratic acid (1:1) to decolourize the mixture. The formation of blue colour in mixture by addition of a drop of 1% aqueous answer of iodine indicated adulteration with starch. Food Coffee powder Adulterant Powder of scorched persimmon stones Detection Take a small amount (1 tea-spoon) of the pattern and unfold it on a moistened blotting paper. Pour on it, with a lot care, three ml of 2% aqueous resolution of sodium carbonate.

A red colouration indicates the presence of powder of scorched persimmon stones in espresso powder. Food Jaggery Adulterant Sodium bicarbonate Detection Take somewhat amount (one-fourth of a tea-spoon) of the sample in a test tube. Add three ml of muratic acid. The presence of sodium carbonate or sodium bicarbonate effects effervescence. Food Jaggery Adulterant Metanil yellow color Detection Take slightly quantity (one-fourth of a tea-spoon) of the sample in a take a look at tube. Add three ml of alcohol and shake the tube vigorously to combine up the contents. Pour 10 drops of hydrochloric acid in it.

A pink colouration signifies the presence of metanil yellow colour in jaggery. Food Asafoetida Adulterant Resin and color Detection Take a little amount of small components of the pattern in test tube. Add 3 ml of distilled water and shake the tube gently. Pure asafoetida dissolves in water very quickly and produces a milky white colour, however in case of adulteration with a chemical color the combination turns to be colored. The purity of asafoetida may be examined by taking somewhat amount of it on the tip of a force and placing the same on the flame of a spirit lamp.

Asafoetida burns rapidly, producing shiny flame and leaving the impurities behind. Food Gram powder Adulterant Kesari powder Detection Take somewhat quantity (a half of a tea-spoon) of the sample in a check tube with 3 ml of distilled water. Add 3 ml of muratic acid. Immerse the tube in heat water. Check the tube after quarter-hour. A violet colouration indicates the presence of Kesari powder in Gram powder. Food Gram powder Adulterant Metanil yellow colour Detection Take a small amount (a half of a tea-spoon) of the sample in a check tube. Add 3 ml of alcohol.

Shake the tube to mix up the contents totally. Add 10 drops of hydrochloric acid in it. A pink colouration indicates adulteration of gram powder with metanil yellow. Food Processed meals, sweetmeat or syrup Adulterant Rhodamine B color Detection The presence of this chemical color in food could be very simple to detect because it shines very brightly under sun. A extra exact methods of detection is also there. Take somewhat quantity (a half of a tea-spoon) of the sample in a take a look at tube. Add three ml of carbon tetrachloride and shake the tube to combine up the contents thoroughly.

The mixture turns into colourless and an addition of a drop of hydrochloric acid brings the colour again when meals accommodates Rhodamine B color. Food Processed meals, sweetmeat or syrup Adulterant Metanil Yellow Detection Take little amount (a half of a tea-spoon) of the pattern in a take a look at tube. Add 10 drops of muratic acid or hydrochloric acid in it. The look of rosy color indicates adulteration of food with metanil yellow. Food Parched rice Adulterant Urea Detection Take 30 pieces of parched rice in a take a look at tube. Add 5 ml of distilled water.

Shake the tube to combine up the contents thoroughly. After 5 minutes, filter water contents and add to it somewhat quantity (a half of a tea-spoon) of powder of arhar or soyabean. Wait for an additional 5 minutes after which dip a purple litmus paper within the mixture. Lift the paper after 30 seconds and study it. A blue colouration indicates using urea in parched rice. Food Turmeric powder Adulterant Metanil Yellow color Detection Take slightly amount (one-fourth of a tea-spoon) of the sample in a take a look at tube. Add three ml of alcohol. Shake the tube to combine up the contents completely.

Add 10 drops of muratic acid or hydrochloric acid in it. A pink colouration indicates using metanil yellow colour in turmeric powder. Food Green vegetable like green chilli and so forth. Adulterant Malachite Green Detection Rub the outer green floor of a small a part of the pattern with a liquid paraffin soaked cotton. The sample is adulterated when the white cotton turns green. Food Dry purple chilli Adulterant Rhodamine B color Detection Take a purple chilli from the sample and rub the outer floor with a chunk of cotton soaked in liquid paraffin. The pattern is adulterated if the cotton turns into red.

Food Dry turmeric root Adulterant Metanil yellow colour Detection Take a chunk of dry turmeric root and rub the outer surface with a piece of cotton soaked in liquid paraffin. A yellow colouration of cotton signifies adulteration of turmeric root with metanil yellow colour. Food Sweet potato Adulterant Rhodamine B color Detection Take a small a part of the sample and rub the pink outer surface with a piece of cotton soaked in liquid paraffin. The cotton adhering color signifies the utilization of Rhodamine B colour on outer floor of the candy potato.