The document summarizes food adulteration in Bangladesh. It discusses common types of food adulteration such as in cooked food, fish, vegetables and juice. It also discusses reasons for adulteration like lack of enforcement and awareness. Adulteration negatively impacts health and statistics show that 76% of foods are adulterated. The document recommends stricter enforcement of food laws, advanced technology, reduced chemicals, awareness campaigns and political action to curb adulteration.

1. Welcome to Our Power Point Presentation 12/24/11

2. Food Adulteration in Bangladesh 12/24/11

3. Rabaya Khatun 111 072 139 Abdul Hakim 111 072 072 Esfaquel Haque 111 072 121 Marsha Mehnaz 111 083 128 Md.Riyad Islam 111 072 003 12/24/11

11. Health Effects of Adulteration 12/24/11 Sl.No Adulterant Foods Commonly Involved Diseases or Health Effects Adulterants in food 1 Argemone seeds Argemone oil Mustard seeds Edible oils and fats Epidemic dropsy, Glaucoma, Cardiac arrest 2 Artificially colored foreign seeds As a substitute for cumin seed, Poppy seed, black pepper. Injurious to health Chemical Contamination 3 Mineral oil (white oil, petroleum fractions) Edible oils and fats, Black pepper Cancer 4 Lead chromate Turmeric whole and powdered, mixed spices Anemia,abortion, paralysis, brain damage Bacterial contamination 5 Bacillus cereus Cereal products, custards, puddings, sauces Food infection (nausea, vomiting, abdominal pain, diarrhea) 6 Salmonella spp. Meat and meat products, raw vegetables, salads, shell-fish, eggs . Salmonellosis (food infection usually with fever and chills)

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