Adulteration of Food
Each decade brings into sharp focus new challenges to overcome. Successful exploitation of innovation through fresh approaches to any field allied with a capacity for rapid adoption of change often constitutes the potent factors that shape the future. Using my professional expertise, I would like to make my own contribution to make the world a better place to live in. According to me the one of the most serious problems that is now a global issue is the phenomenon of adulteration of food. It has engulfed the developing and the underdeveloped countries for the past decade. There are 400 million children in India. Malnutrition, diseases like polio and even prejudice continue to threaten their healthy existence. When we see such young children and adults suffering from various diseases due to the adulteration of food, we realize that it become a big problem now. Food adulteration can be defined as the intentional debasing of the quality of food offered for sale either by the mixture or substitution of inferior substances. The average Indian family (even the affluent) is eating dangerous dyes, sawdust, soapstone, harmful chemicals and other harmful substances mixed with consumable goods. High Level of pesticides content is present in grains, pulses, in fruits and vegetables that we eat. Lack of maintenance standards resulting in the proliferation of molds and fungi has resulted in the dangers of liver cancer due to Aflatoxin. Large parts of Africa and Asia are covered with desert areas with scarce amounts of drinking water. Due to the lack of fresh clean water in these areas, people are forced to drink water that is high in fluoride content; it consists of high impurities and other harmful pesticides contents. Due to the consumption of such impure water, people are prone to diseases of the bone, cancer etc. Pesticides that are now banned in the western world (such as DDT) are still used frequently by farmers in the developing and underdeveloped countries since these