Food Contamination and Adulteration

Food adulteration is nothing but the process in which the quality of food is reduced either by the addition of lower quality material or by removal of valuable ingredient. Not only the addition and substitution of ingredients but also biological and chemical contamination during the time of growth, preservation, processing, transport and also distribution of food products is accountable for contamination. Non-permitted colors are the most common additives to foods. Contamination of daily foods and milk has been originated highly toxic about 70% of deaths are made-up to be of food-borne origin. It is probable to avoid food adulteration and contamination if people are made conscious of health hazards.