Dreadful practices of adulteration in food items and their worrisome consequences for public health: a review

Shahedul Islam; Nusrat Jahan Jhily; Nusrat Parvin; Mahedi Hasan Shampad; Jilon Hossain; Sujan Chandra  Sarkar; Maminur  Rahman; Ashiqul Islam

doi:10.18502/jfsh.v8i4.11955

Shahedul Islam Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Nusrat Jahan Jhily Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Nusrat Parvin Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Mahedi Hasan Shampad Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Jilon Hossain Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Sujan Chandra Sarkar Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Maminur Rahman Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.
Ashiqul Islam Department of Food Technology and Nutrition Science, Noakhali Science and Technology University, Sonapur, Noakhali, Bangladesh.

DOI: https://doi.org/10.18502/jfsh.v8i4.11955

Keywords: Food adulteration; Adulterants; Public health; Health risks; Food safety

Abstract

Even though food has many health advantages, people nowadays struggle with several health problems as a result of food adulteration. The use of essence, industrialization, and the price of development all contribute to the prosperity of civilization and the adulteration of food. It is a result of corporate unbridled consumerism and selfishness, which does so intentionally to maximize gain. Food adulteration lowers food quality and has a variety of detrimental effects on human health. The table in this study highlights adulteration in about 50 food products and shows that there are nearly 55 adulterants present. Some of these, such as heavy metals, some synthetic colorants, brick dust, calcium carbide, melamine, DDT, formaldehyde, urea, etc., seriously affect human health. These adulterants have the potential to cause a slew of fatal diseases, wreaking havoc on public health. Food adulteration has a variety of acute and chronic effects on the human body, including inflammation, digestive issues, urinary issues, non-carcinogenic hazards, carcinogenic hazards, and so on. Among these are several diseases that can be fatal.