Author(s): Pallavi Tomar and Gupta Alka

Abstract:
Food adulteration is a major harmful cause in both the developed and less-developed countries. ‘’Adulterant’’ means any substances which could be compelled the food unsafe for containing extraneous matter. The term ‘’adulterant’’ was defined as, any substances which could force the food unsafe for containing foreign matter. The use of different adulterants like melamine, calcium carbide, argemone oil, synthetic food colours, artificial sweeteners, formalin etc. which is found in food production turns the food poisonous that harms human health and its cause of various serious diseases. Food is one of the basic needs for every living being and is very important aspect for life. But now a days foods are affected by different adulterants. Adulteration is a substance which reduces the vital importance of food adulterants like metanil yellow (an artificial colour) is used to intensify the colour of the turmeric powder also adulterant like chalk powder, brick powder and toxic substances are added to gain profit and to lower cost so as to compete with the market. Such adulterants can lead to anaemia, paralysis, brain damage, stomach disorders and also cancer. Spices may also be contaminated because of conditions under which they are cultivated and harvested. Contaminated spices have been reported to cause certain food-borne illnesses and spoilage.