Recent Trends in the Use of Chemicals in Farming and Food Processing

Srikant Prasad Yadav; Hashmat Ali

Abstract

Intake of food and drinks in pure form are unavoidable for the survival of life. However, there is need of serious concern towards food safety which is contaminated by the increasing environmental pollution and other ways of adulteration round the globe. Indiscriminate use of various food additives in fast growing food processing industries has created new problems instead of safeguarding the edibles. The motive behind making undue profits in these industries has caused adulteration in food by the deliberate use of new chemical entities of inferior quality which contaminate the packed food and drinks heavily. To make these food and drinkable items tasty and durable food companies use harmful preservatives and chemicals such as sodium nitrate, high fructose, low grade oils, maida instead of flour, artificial colours etc. which damage internal body parts causing various ominous diseases including cancer. Harmful colours frequently used to make sweets, crushed ice, sugar confectioneries etc. attractive are the sources of abdominal problems. Use of butter yellow to impart colour to cheaper colourless oil causes much harm to human health. Polycyclic aromatic hydrocarbons, an environmental pollutant affect several edible oils. Toxic metals are to be found in many processed foodstuffs. Pesticides residues are to be found in food grains, vegetables, fruits, milk and edible oils due to their improper use. Similarly, mycotoxins severely affect various plant foods. In the context of above, there is thus a serious and sincere need to restrict the use of improper chemicals in the name of processing and preservation of foods and drinks as well as to restricts the use of insecticides and pesticides indiscriminately in agricultural processes, and to move to organic farming

Abstract

Keywords