Effect of food adulteration on human health

In all the growing countries, "food adulteration" is the main source of sickness and death. Some of the most often contaminated foods are meat, fish, milk, ghee, infant formula, honey, spices, sugar, cereals, wheat, tea, coffee, and wine. Food adulteration may occur due to negligence, accident, or chemical or metal contamination. From infants to the elderly, food adulteration poses a variety of health risks, including gastrointestinal disorders, small intestine problems, cardiac disorders, kidney disorders, liver disorders, nausea, vomiting, food poisoning, appendicitis, retarded brain development in babies, and carcinogenic effects, among others. Whether something comes from a natural, processed, or semi-processed source, we must be aware of its purity, integrity, and dietary worth before adding it to a product. This article focuses mostly on the concerns presented by food additives and how they may be detrimental to human health. Food adulteration must be prevented throughout the whole food manufacturing process, from the farm to the fork. GIT disorders are only one of the numerous issues that may result from the use of adulterants, which are occasionally developed intentionally for monetary benefit and can also have poisonous or carcinogenic effects. Food poisoning is a leading avoidable cause of death; thus, consumers must be aware of this and take the necessary measures.