Adulteration of Food in Bangladesh

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1.0 Executive Summary Every citizen of Bangladesh and the world at large has the right to purchase of safe food at reasonable prices; however, the safety aspect is often endangered. Use of chemicals in food is rampant around Bangladesh with the proportion of adulterated food items in the market varying between 70 and 90 percent. Despite negative health impacts, countrywide drives against fake and adulterated food through operation of mobile courts and sprouting of ‘formalin free’ markets, the problem persists. The main objective of this paper is to examine the perception of the citizens (customers and sellers) towards chemical mixed hazardous products in Bangladesh. In order to do, hypotheses were formulated which allowed us to reach…show more content…
This has further been ramified into more clustered pieces. They are: To exhibit the general view of the consumers about the effect of chemical mixed products. To illustrate the view of the seller regarding the use of chemical in their food products. To look for the socio-cultural solutions to the problems of food contamination simultaneously from consumers’ and sellers’ point of view. 4.0 Literature Review A major concern in Bangladesh is food additives and processing aids. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulphur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. One the other hand processing aids means any substance not consumed as a food by itself, intentionally used in the processing of raw materials, foods or their ingredients, to fulfill a certain technological purpose during treatment or processing, and which may result in the unintentional but technically unavoidable presence of residues of the substance or its derivatives in the final product, provided that these residues do not

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