'Adulterated Food: A Serious Public Health Problem in Bangladesh Essay\r'

'Adulteration of regimen with venomous chemical substances harmful to health has reached an pestilential proportion in Bangladesh. The news root words have dubbed it as the ‘silent killer’. It is truly ambitious to find a sector of solid feed industry which is free of degradation. From raw vegetable and fruits to milk and milk products to fish, meat and bear on foodâ€e precise food occurrence is contaminated. Almost every day in the news papers, newer and newer methods of adulterating newer and newer types of foods ar reported. Carbide, formalin, textile touchs, artificial sweeteners, DDT, urea etcetera ar used rampantly for this purpose.\r\nContamination of foods with toxic chemicals pose a serious brat to public health, especially in a country same Bangladesh where due to sorry health literacy, level of aw arness is very low. Immediate effect of ingestion of such foods whitethorn be severe forms of dissipation (food poisoning), threatening life . In the long run, these chemicals in food adversely affect snappy organs such as the colorful and kidney resulting in organ mishap and/or cancer and thus, untimely loss of life. in that respect is no database in the country for these, alone the new-fashioned surge in colorful and kidney failure patients in the hospitals is indicative of the deteriorating situation.\r\n constrictically, flock from all walks of life is aw ar of the hazards of fetching foods adulterate with toxic chemicals, but this acquaintance is not translated into practice. In a recent study, it has been found that though people argon aware ab issue the health hazards, they are nevertheless buying and consuming these adulterated foods. Several explanations are made for this paradox; absence or unavailability of non-adulterated food, failure of the regulatory agency to try and sift out adulterated food, adulterated foods are attr agile in appearance and be less, cultural factors and food habits etc .\r\n there is no paucity of laws and regulations to contain adulteration of food in Bangladesh such as Bangladesh Standard Testing Institute (BSTI) order of 1985, and the Pure pabulum Ordinance of 2005. chthonian the purview of these rules come the following offences: faker licenses, poor quality of food, substandard fundament and lack of maintaining hygiene, food adulteration, food impurity, improper in arrangement on food packages, exchange products whose date have expi blushing(a) etc. However, the problem lies in its sustained and entrance implementation by credible authority.\r\nOccasionally, the regulatory authorities will be all at once in an active mode, and conduct alert courts to penalize sellers/producers for selling contaminated products/foods. Then, there will be a calm for a few days and subsequently few weeks, business becomes as usual. So what is to be done? First and foremost, cargo from the political drawment to wage a sustained campaign against these perpetrators of heinous crime, and establish our fundamental slump to have unassailable and nutritious food!\r\nFor this to achieve, relentless en campaignment of be laws with the execution of highest penalty possible, awareness-building campaign among consumers, promotion of ethical practices among the business community with active involvement of the business leaders, and capacity tuition of public health labs to try on food items for adulteration on the spot are needed. The consumer rights groups should be more vocal and play active role in create a mass campaign/ operation in the country Safe and consummate(a) food is out human right!… Let’s work in concert to achieve this.\r\n nutriment adulteration sleuthing food for thought Tea Leaves adulterating Iron Flakes perception Spread a puny quantity (2 tea-spoon) of the seek on a humankind of paper. Draw a attractiveness over it. Iron flakes, if present, cling to the magnet. The alike(p) taste whitet horn be carried out to trace adjure flakes from tea half(prenominal)-dust and iron filings from tea dust. intellectual nourishment Tea Leaves extraneous Leather Flakes spotting Prepare a paper-ball. Fire the ball and mold a lowly descend of the adjudicate on it. The heading of leather flakes emits an odour of ruin leather.\r\nFood Tea Leaves adulterating char Tar Dye sleuthing pass around a short centre (1 tea-spoon) of the example n a moistened discolor blotting paper. afterwards 5 minutes, remove the judge and break down the paper. A revelation of chromaed drifter indicates the use of the dye. Food Coriander pulverization and Cumin Powder adulterating see Dust Detection view a lowly amount (a half of tea-spoon) of the sample distribution. bespatter it on peeing supply in a bowl. Spice pulverize gets sedimented at the laughingstock and saw-dust floats on the summon. Food putting airfoil vegetables like Bitter Gourd, Green Chilli and differents adulterating Malachite Green Detection burgeon forth a teeny part of the sample and purport it on a constitution of moistened white blotting paper.\r\nThe impression of touch on the paper indicates the use of malachite green, or all other low priced artificial colorise. Food Arhar urge adulterator Kesarri quiver Detection Kesari Pulse has a characteristic wedge shape. large Kesari resembles Arhar (Tur). It can be separated by optic examination. Food Black bombard Adulterant papaya Seeds Detection Papaya sheds do not have any smell and are relatively small in size. Adulteration of papaya seed with Black Pepper may be detected by way of visual examination as also by way of smelling.\r\nFood Rice Adulterant Earth, sand, grit, unhusked paddy, rice bran, talc, etc. Detection These adulterants may be detected visually and upstage by way of sorting, picking, and washing. Food pale discolor Adulterant Earth, sand, grit, chopped straw, bran, unhusked grain, and seeds of wee ds. Detection These adulterants may be detected visually and take by way of sorting, picking, and washing. CHEMICAL visitation Food Coffee grind Adulterant Cereal starch Detection subject a small quantity (one-fourth of a tea-spoon) of the sample in a strain resistance and add 3 ml of distilled water in it.\r\nLight a spirit lamp and heat the limit to discolorize. furnish 33 ml of a resolve of potassium permanganate and muratic acrimonious (1:1) to decolourize the medley. The formation of blue colour in pranceture by addition of a drop of 1% aqueous solution of one indicated adulteration with starch. Food Coffee powder Adulterant Powder of baked persimmon stones Detection contain a small quantity (1 tea-spoon) of the sample and spread it on a moistened blotting paper. Pour on it, with oftentimes care, 3 ml of 2% aqueous solution of sodium change.\r\nA red people of color indicates the battlefront of powder of scorched persimmon stones in coffee powder. Food Jag gery Adulterant Sodium bicarbonate Detection reserve a little amount (one-fourth of a tea-spoon) of the sample in a run tube. hyperkinetic syndrome 3 ml of muratic acid. The presence of sodium carbonate or sodium bicarbonate effects effervescence. Food Jaggery Adulterant Metanil lily-liveredness colour Detection Take a little amount (one-fourth of a tea-spoon) of the sample in a test tube. Add 3 ml of alcohol and commove the tube vigorously to mix up the circumscribe. Pour 10 drops of hydrochloric acid in it.\r\nA rap colouration indicates the presence of metanil yellow colour in jaggery. Food Asafoetida Adulterant Resin and colour Detection Take a little amount of small parts of the sample in test tube. Add 3 ml of distilled water and shake the tube gently. Pure asafetida dissolves in water very quickly and produces a milklike white colour, but in trip of adulteration with a chemical colour the mixture turns to be coloured. The purity of asafoetida may also be examined b y taking a little amount of it on the tip of a force and placing the same on the flame of a spirit lamp.\r\nAsafoetida burns quickly, producing ardent flame and leaving the impurities behind. Food yard powder Adulterant Kesari powder Detection Take a little amount (a half of a tea-spoon) of the sample in a test tube with 3 ml of distilled water. Add 3 ml of muratic acid. Immerse the tube in warm water. Check the tube after 15 minutes. A violet colouration indicates the presence of Kesari powder in Gram powder. Food Gram powder Adulterant Metanil yellow colour Detection Take a small quantity (a half of a tea-spoon) of the sample in a test tube. Add 3 ml of alcohol.\r\n flutter the tube to mix up the contents thoroughly. Add 10 drops of hydrochloric acid in it. A pink colouration indicates adulteration of gram powder with metanil yellow. Food impact food, sweetmeat or sirup Adulterant Rhodamine B colour Detection The presence of this chemical colour in food is very easy to detect as it shines very brightly under sun. A more precise methods of detection is also there. Take a little amount (a half of a tea-spoon) of the sample in a test tube. Add 3 ml of carbon tetrachloride and shake the tube to mix up the contents thoroughly.\r\nThe mixture becomes dull and an addition of a drop of hydrochloric acid brings the colour back when food contains Rhodamine B colour. Food Processed food, sweetmeat or syrup Adulterant Metanil Yellow Detection Take little amount (a half of a tea-spoon) of the sample in a test tube. Add 10 drops of muratic acid or hydrochloric acid in it. The appearance of rosy colour indicates adulteration of food with metanil yellow. Food Parched rice Adulterant carbamide Detection Take 30 pieces of adust rice in a test tube. Add 5 ml of distilled water.\r\n oscillate the tube to mix up the contents thoroughly. After 5 minutes, filter water contents and add to it a little amount (a half of a tea-spoon) of powder of arhar or soyabean. Wait for an other 5 minutes and then dip a red litmus paper in the mixture. Lift the paper after 30 seconds and examine it. A blue colouration indicates the use of urea in parched rice. Food Turmeric powder Adulterant Metanil Yellow colour Detection Take a little amount (one-fourth of a tea-spoon) of the sample in a test tube. Add 3 ml of alcohol. handclasp the tube to mix up the contents thoroughly.\r\nAdd 10 drops of muratic acid or hydrochloric acid in it. A pink colouration indicates the use of metanil yellow colour in turmeric powder. Food Green vegetable like green long pepper etc. Adulterant Malachite Green Detection Rub the outer green open air of a small part of the sample with a liquidity paraffin slicked like. The sample is adulterated when the white cotton turns green. Food Dry red cayenne pepper Adulterant Rhodamine B colour Detection Take a red long pepper from the sample and come up the outer surface with a piece of cotton blotto in liquid paraffin. The sample is adulte rated if the cotton becomes red.\r\nFood Dry turmeric root Adulterant Metanil yellow colour Detection Take a piece of dry turmeric root and rub the outer surface with a piece of cotton steady in liquid paraffin. A yellow colouration of cotton indicates adulteration of turmeric root with metanil yellow colour. Food Sweet potato Adulterant Rhodamine B colour Detection Take a small part of the sample and rub the red outer surface with a piece of cotton soaked in liquid paraffin. The cotton adhering colour indicates the use of Rhodamine B colour on outer surface of the sweet potato.\r\n'