Tag: food standards

Food Adulteration paragraph for SSC

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Food Adulteration: Causes and Consequences Food adulteration is the practice of adding or mixing harmful or inferior substances to food items to increase quantity or reduce production costs. This unethical practice is widespread, especially in markets where food safety regulations are weak or poorly enforced. Common examples of adulteration include mixing water with milk, adding starch to flour, using artificial colors in spices, or blending cheap oils with edible oils. The causes of food adulteration are mainly economic. Sellers adulterate food to maximize profits by reducing the quality or quantity…

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Food Adulteration paragraph

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Food Adulteration  Food adulteration is a serious issue that affects public health and safety across the globe. It refers to the act of adding, removing, or substituting substances in food products with the intention of increasing quantity or shelf life, often at the cost of quality and safety. Adulterated food may contain harmful chemicals, non-edible substances, or cheaper alternatives, which can lead to serious health problems, including food poisoning, cancer, and organ failure. Commonly adulterated food items include milk, spices, pulses, sweets, and oils. For example, milk may be diluted…

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