Food Adulteration Paragraph

Food Adulteration

Food adulteration is the practice of dishonest businesspeople adding unhealthy ingredients to food in order to keep it fresher for longer. Adulteration is usually done on purpose. The main cause of food adulteration is the greed of few dishonest businessmen. They desire to improve their profit margins at the expense of the public's or consumer's health. When profit is more important than morals in business, it is easy to add poisonous ingredients to meals and beverages. Chemical substances are used to minimize production costs. Food items are preserved for a long time, or for deceptive or harmful intentions. Food adulteration causes a variety of health issues in people. The use of formalin causes a number of liver-damaging disorders such as cirrhosis. Urea and other nitrogenous products trigger kidney diseases, particularly in kids. Low density lipoprotein, which promotes atherosclerosis and heart disease, is found in oleomargarine, which is used in butter. Dead chicken in hotels and restaurants may carry disease-causing organisms and cause infection. Toxic substances included in artificial colorants include copper, zinc, and indigo, all of which are carcinogenic and may cause cancer. It is heartening that our government has taken proper steps to address this issue, punish offenders, and protect the public from this horrible epidemic.