A Comparative Study on Food Adulteration in Bangladesh: Different Sources and Food Categories

Abstract

This project analyze the sources and consequence of food adulteration in Bangladesh by focusing on different food categories like milk, meat, vegetables, fish, spices, fruits and edible oils. The study shows a clear comparative view of how food adulteration occurs among different channels including farmers, middlemen, wholesaler, street vendors, super shops, and online platform. Also identify the risk combined with harmful chemicals, preservatives, hormones, and fertilizer. The finding reveals that food adulteration occurs in various stages of supply chain. For fish preservation formalin is commonly used, fruits are treated with calcium carbide to quick ripen them. Chemical dyes is used to make vegetable more shiny, milk is added with water to increase quantity and sometimes use detergent to make milk thicker. Hormones are used in cattle, fish and chicken to accelerate the growth. These elements can pose serious health risk such as diabetics, kidney diseases, infertility, cancer and heart disease. The study also compares the differences between traditional market with modern market in terms of food safety. Super shops and online platforms generally maintain higher safety standard but although they are not fully protected from adulteration. Traditional shops like Kacha Bazar and street vendors are occurring more adulteration due to weak monitoring, lack of cold storage facilities and profit driven practices. Based on these data, the project indicates realistic evaluation to improve food safety, strict regulatory improvement, awareness campaign for consumers, better food handling practices and promote chemical free organic farming. In conclusion, the study shows that food adulteration in Bangladesh is a complex problem that needs combined action from consumers, authorities, and businesses. Detecting these issue and addressing steps to make food safer for public health and build trust in nations food supply chain.