International Journal of
MediPharm Research

In our country, food adulteration is encountered at the household level and food service establishments. Non-permitted colors are the most common additives to foods. Contamination of metals and pesticides in daily foods and milk has been found highly toxic and carcinogenic. In this paper, food adulteration and its harmful effects are emphasized with an objective of prevention of health hazards. It is possible to prevent food adulteration and contamination if people are made aware of health hazards. Though food laws that exist are comparable to international ones, there is very little activity at the ground level to monitor or detect adulterated foods in the market or punish the guilty. Keywords: Adulteration