| dc.description.abstract | The adulteration of food is a critical social issue in Bangladesh because it directly influences the food safety, consumer confidence, and health in general. This report focuses on prevalent food adulteration activities in the country, types of food that are typically adulterated, adulterating foods and adulterants, consequences of food adulteration to human health and the existing prevention and regulation measures. The research is grounded on secondary data which is gathered by accessing published articles of research, government reports and other literature that constitutes real life patterns of food consumption in Bangladesh.
The observations show that milk, fish, fruits, vegetables, spices, edible oils, and bakery products are common foodstuffs that are often contaminated with toxic chemical food additives and preservatives. Formalin, artificial colors, chemical preservatives, and other unpleasant substances are the most common adulterants, and are generally used to enhance appearance and shelf life, as well as profitability, although these substances are extremely harmful to the health of consumers. The illnesses include both short-term (food poisoning, diarrhea, and allergies) and long-term (organ damage, cancer, and developmental disorders) consequences of the health.
There are also major gaps in consumer awareness and a lack of effectiveness in the effective implementation of food safety laws, which is also highlighted in the report. Despite regulatory mechanisms like the Bangladesh Food Safety Act and the Bangladesh Food Safety Authority, there is still a problem in the monitoring, laboratory facilities, inter-agency coordination, and the adherence of food manufacturers and sellers.
This research concludes that food adulteration in Bangladesh has to be solved by enhanced implementation of rules and regulations, better inspection standards, more awareness among people and ethical food manufacturing that is sure to produce safe and nutritive food to all. | en_US |
