VIJAYAWADA: Junior scientific officer of Andhra Pradesh State Food Laboratory N Ravindra said that 50 per cent of health-related problems could be avoided by regulation of food adulteration and asked people to cooperate and curb the menace.
Speaking at a day-long workshop organised by the Zoology and Applied Nutrition departments of the Siddhartha Mahila Kalasala on ‘Food Adulteration’ here Wednesday, he said, “Generally people are under the impression that a food item is adulterated only if they fall sick because of it.
But even if any substance is added to the food articles, it is called adulteration.” He also warned that food adulteration would lead to serious health problems to the consumers and said, “Some adulterants can be physically identified and some others can be identified only after the tests.”
N Ravindra said that most general form of food adulteration was done in dals such as toor dal, urad dal and others.
“Some merchants, in order to sell even the spoilt material, wax the dal and add colour to lend a quality look,” he said and added that adding colour to any food item is the basic form of adulteration.
He said dals will be infested with different types of microorganisms, which infest uric acid into the dal in the form of excretions and said that uric acid adulteration was not very prevalent in coastal parts of the state and that they had identified some cases in and around Hyderabad six months ago.
Assistant director of the Institute of Preventive Measures State Food Laboratory S Subba Lakshmi said that awareness on adulteration of food should be created among the people and that the people should report any kind of food adulteration to the officials concerned.
College principal T Vijaya Lakshmi, Zoology Head of the Department D Uma, Applied Nutrition Head of the Department K Vara Lakshmi, and students participated in the workshop.