Food adulteration merely as the addition of excessive substances beyond the limitation or by removal of actual substance from the food, that lowers the nutrient content or maybe turned to poisonous food. Types of adulteration majorly comprised of
Intentional adulteration - happens as of certain business motive
Incidental adulteration – happens due to carelessness, improper facility in the production and processing site.
Besides this, 5 types of adulteration, takes place because of the circumstances, that has been described below:
Metallic adulteration
Existence of certain metals beyond a certain concentration and this happens naturally or synthetically are called as metallic adulteration. Few of the metallic adulterants are arsenic from pesticides, lead from water, mercury from effluent and chemical industries, and so on.
Natural adulteration
Natural adulteration happens due to the presence of certain chemicals, organic compounds or radicals, that occurred naturally in foods, without the inclusion of intentional or unintentional adulterants in it. Its injurious to health and some of the food products are variety of pulses, mushrooms, greens and other vegetables, fish and seafoods.
Packaging Hazards
Convenient materials used for packaging foods are still prevalent like. Some of the packaging materials are tin, aluminium containers, glass bottles, jars, cardboard, paper, waxed paper, plastic containers, etc are seem to be hazards to the food. This kind of packaging materials are highly threat to the living beings and environment, as of non-biodegradable capacity.
Economic adulteration
The valuable constituent of the food is omitted or substituted by other substances, either in a small or large quantity;
for concealing the damage or inferiority in any manner;
addition of any substance for increasing the weight by reduction of quality or strength;
making it appear bigger in the economic outlook is referred as economic adulteration.
Microbiological contamination and adulteration
The food is supposed to be exposed to the pathogenic micro-organisms like bacteria, fungi, virus, etc, is rendered as the food is adulterated. Existence of micro-organisms on fresh fruits and in perishable foods will render them as adulterated. In addition, ready to foods with micro-organisms are evaluated to be adulterated. But, sometimes the presence of pathogenic micro-organisms, cannot be considered as adulterated because cooking or subjecting to high temperature might kill the pathogens.
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