Food Adulteration and Fortification
The nutrients regularly used in grain fortification prevent diseases, strengthen immune systems, and improve productivity and cognitive development. Wheat flour, maize flour, and rice are primarily fortified to: Prevent nutritional anemia. Main methods of food fortification: Commercial and industrial fortification (wheat flour, corn meal, and cooking oils) Bio fortification (breeding crops to increase their nutritional value, which can include both conventional selective breeding and genetic engineering) Home fortification (example: vitamin D drops)
Here are some examples of fortified foods that are great additions to the diet:
- Grain products (like bread and pasta) with folic acid.
- Milk fortified with vitamin D. Vitamin D is crucial for strong bones, normal muscle function and aids in keeping the immune system healthy.
- Fortified orange juice with calcium.
Food adulteration refers to the addition or mixture of unwanted materials to the food.
It is the process of decrease in the food quality due to addition of the lower quality products or due to the extraction of the important ingredient/s.
Food adulteration decreases the quality of the food and could possess the threat
The adulteration process could be intentional or incidental.
Incidental adulteration refers to the addition of the foreign particle due to ignorance, negligence or accidently
Intentional adulteration refers to the purposeful addition of foreign particle for improving the appearance, weight, or to gain profits.
Addition of synthetic milk in cow milk, mixing of saw dust with turmeric or spices, etc., are the common examples of food adulteration.