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Food Adulteration & Health Hazards in Bangladesh

Aminur Rahman
ID - 111131159 School of Business & Economics United International University

Abstract/ Executive Summary:

This report was prepared as a requirement of United International University's BBA program. This report will give a clear idea of the adulteration of food. The adulteration of food is mainly inferior in the quality of food, either by mixing or replacing inferior substances or by eliminating some precious healthy ingredient. The adulteration of food has become a general job in our country and we are consuming these foods almost every day. Adulterated foods have numerous harmful effects on our health. Every day we see in television news as unhygienic and spurious food entering our home. The adulteration of food has different aspects in individual health, as well as in the physical conditions of the population. The report compiles the various types of adulteration practices and hazard of these foods in Bangladesh context.

Keywords: Food Adulteration, Health Hazards, Bangladesh

Location: In Bangladesh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Health hazard

Objectives:

While I am doing this report on the topic "Food Adulteration & Health Hazards In Bangladesh" to know the importance of food, the harmful effects of adulterated food, the process of adulteration of food and the prevention of food adulteration.

Aim of the Report: ? To understand various types of adulteration. ? To know the current scenario of food adulteration. ? To know food adulterations categories. ? How Foods are generally adulterated. ? To evaluate a few general adulterants and the disease cause by food adulteration. ? To know other effects of food adulteration on society health. ? Other types of foods adulteration ? How food adulteration in food packing production ? Why food Adulteration. ? How to control food adulteration.

Methodology:

The methodology refers to the discussion on the specific form of study chosen and used to address the selected research topic. This discussion also includes theoretical concepts that provide additional information on the selection and application of methods. The methodology focuses on the characterization and definition of the study. It also explains the techniques chosen and provides a complete account of the procedures used to select, collect and analyze the data.

1.7.1 Research Type: I am doing this report on the area of “Food Adulteration”. It is a descriptive type report. In this report all the required information’s are described. 1.7.2 Data Type: The study requires various types of information of food adulteration, various types of adulteration, categories of food adulterations, such as foods are generally adulterated, adulterants and common diseases, effects of adulteration of food on the health of the community, how to control the adulteration of food, etc. Minor data available to prepare this statement was used. 1.7.3 Secondary Information: 1. Various websites information. 2. Personal investigation of some source of report. 3. Newspaper reports on food adulteration. 1.7.4 Data Presentation: I will submit the report by the hard copy by the Microsoft office. Some of the data analysis we have presented by Microsoft word.

Source of Information: Project Report on Food Adulteration & Health Hazards In Bangladesh; School of Business & Economics United International University; Date of Submission: 26 January, 2019

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The adulteration of food by chemicals and toxic substances has reached as an alarming level in Bangladesh, especially in hotels, shops and restaurants at low cost, which is probably the main source of health risks in Bangladesh. Carbide in fruits, formalin in fish, colors of fabric in sweets and baked goods, pesticides in raw vegetables, etc., are used to increase the shelf life of food. The type of adulteration practices poses various health risks and serious threats to public health; particularly children are the most vulnerable to these risks. Due to a lack of health knowledge, a large number of people do not know how to store or store food properly. This can cause food poisoning and cholera. If this practice of adulteration continues for a long time, vital organs such as the liver and kidneys can be damaged, even causing cancer.

Even if we become more aware of the risks of food adulteration, we can not stop food adulteration. Compliance with these laws must be guaranteed with the highest penalty to avoid food adulteration and to keep us free from health risks. Awareness campaign on customer rights, as well as the advancement of ethical practices in the business community by business leaders and capacity building of public health laboratories through the training of multiple staff to test food products in an appropriate manner to detect adulteration in the place. We hope that the power in question will come to address these problems as soon as possible.

Knowledge Management: Thesis