Food adulteration

ALTHOUGH the campaign by the authorities concerned against adulteration of food continues, production and sale of adulterated food items in shops and restaurants across the country go on unabated. A group of unscrupulous dealers and stockists has made it difficult for unadulterated food to be available in the market. In fact, foods containing chemicals and colours have been a threat to public health over the years. 

At present, adulteration of food by mixing chemicals has become a common practice among the food producers and traders. These chemicals include formalin, ethyl, urea, pesticides and DDT. Generally, formalin is used to keep vegetables and fish fresh for some time which are damaging for human health. Chemicals like carbide, urea, diesel, textile colours and some other toxic chemicals are used to fruits like banana, mango and papaya. Some toxic pesticides are added to dry fish. According to experts, these chemicals are like slow poisoning in human body. They cause several diseases like cancer, gastroenteritis, skin diseases and ulcers.  

All the regulatory bodies of the government, including the BSTI, must play an effective role in ensuring safe foods for the people alongside strengthening the monitoring system and drives by mobile courts against dishonest traders who use toxic chemicals in foodstuffs. Food courts should also be set up in all districts in line with the Safe Food Act 2013 to ensure instant punishment for food adulterators.

Md. Mokbul Mahmud

Department of Business Administration

East West University, Dhaka

kaliph.ashik@gmail.com