Lucknow: The Tirupati Balaji temple prasad issue, where allegations of adulteration in the laddu prasadam were raised, has triggered a widespread response across India, prompting temples nationwide to enhance vigilance against food adulteration. This incident has led to intensified checks and inspections in several states to ensure the purity and safety of prasad offered to devotees.
In Uttar Pradesh, the Food Safety and Drug Administration (FSDA) has initiated inspections at prominent temples, including the Shri Rama Lalla temple in Ayodhya, Shri Kashi Vishwanath temple in Varanasi and various temples in Lucknow including the Mankameshwar temple. Officials are now rigorously testing prasad samples, especially laddus, to ensure the quality of ingredients such as ghee and other components, following the uproar caused by the Tirupati incident.
The broader issue of food adulteration, especially during the festive season, requires stringent measures as the demand for sweets, snacks, and other edible items surges. There is a growing call for authorities across the country to enforce strict regulations and carry out random inspections in markets to deter unscrupulous practices by vendors looking to capitalize on the increased consumption.
Food adulteration tends to spike during the festive season due to increased demand for sweets, snacks, and other edible items. Vendors often resort to using cheaper, substandard, or harmful substitutes to maximize profits. Additionally, the rush to meet heightened production targets can lead to compromised hygiene and quality control measures.
Adulteration in ingredients like milk, ghee, and spices is especially common, posing serious health risks. This period also sees a surge in makeshift stalls and unregistered vendors who operate without strict regulatory oversight, further exacerbating the issue.
Causes of Food Adulteration
Economic Gains: One of the primary drivers is profit maximization. By using cheaper substitutes or diluting food products, vendors can increase margins. For instance, adulterants like starch in milk or synthetic dyes in sweets are used to reduce production costs.
High Demand: The festive season sees a spike in consumption of specific foods. To meet this increased demand, suppliers may resort to adulteration to quickly scale production.
Lack of Awareness: Many consumers are unaware of the risks associated with adulterated food. This lack of awareness allows unscrupulous businesses to continue their practices without fear of consumer backlash.
Inadequate Regulation: While India has strict food safety laws under the Food Safety and Standards Authority of India (FSSAI), enforcement is often inconsistent. Insufficient inspections and a lack of resources for testing exacerbate the problem.
Commonly Adulterated Foods
Milk and Dairy Products: Adulterants like water, detergent, and synthetic milk are frequently added to increase volume. Other harmful substances like urea and formalin are also used to prolong shelf life.
Spices: Turmeric, chili powder, and other spices are often mixed with non-edible substances such as lead chromate or artificial colors to enhance appearance.
Edible Oils: Cheaper oils are often mixed with more expensive ones, and sometimes non-edible oils are used, posing severe health risks.
Sweets and Confectioneries: Especially during festivals, sweets are adulterated with non-permitted synthetic colors, substandard milk, and even toxic chemicals to enhance taste and appearance.
Tea and Coffee: These are sometimes mixed with substances like exhausted tea leaves, chicory, and other fillers to increase weight.
Health Risks Associated with Adulteration
Immediate Health Effects: Adulterated foods can cause immediate reactions like food poisoning, stomach cramps, and nausea. The use of toxic substances like lead in spices can lead to severe consequences like poisoning.
Long-term Health Issues: Prolonged consumption of adulterated foods can lead to chronic health problems such as liver and kidney damage, respiratory issues, and even cancer.
Foodborne Diseases: Adulterated food is often produced in unhygienic conditions, increasing the risk of foodborne illnesses caused by bacteria, viruses, and parasites.
Measures to Combat Food Adulteration
Regulatory Framework: The FSSAI is responsible for setting standards and regulations for food safety. It conducts regular inspections and testing of food samples, but more robust enforcement is needed.
Consumer Awareness: Increasing consumer awareness through campaigns and education is crucial. Knowing how to identify adulterated food can empower consumers to make safer choices.
Technological Solutions: New technologies, such as mobile testing kits and AI-based solutions, are being developed to detect adulterants quickly and accurately.
Strict Penalties: Strengthening the legal framework with stringent penalties and quicker legal recourse for offenders can act as a deterrent.
Supply Chain Transparency: Implementing traceability systems in the supply chain can help track the origin and handling of food products, ensuring better quality control.
Collaborative Efforts: Collaboration between government agencies, food producers, and consumer groups is essential for a comprehensive approach to tackle adulteration.
Smart Food Labels: Some companies are introducing smart labels that allow consumers to check the authenticity of products via QR codes. This technology provides transparency and helps build consumer trust.
Consumer Apps: Apps like ‘Food Safety Connect’ launched by FSSAI provide consumers with information about food safety and a platform to report adulteration incidents.
