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FOOD CONTAMINANTS: BANGLADESH

PERSPECTIVE

Article · January 2013

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3 authors, including:

Zubair Labu Md. Abdul Bake

World University of Bangladesh Gonoshasthaya Basic Chemicals Limited
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Retrieved on: 15 June 2016
 A REVIEW ARTICLE
FOOD CONTAMINANTS: BANGLADESH PERSPECTIVE

1
Zubair Khalid Labu; 1AK Mohiuddin; 2M.A Bake
1
Department of Pharmacy, World University of Bangladesh (WUB), Dhaka-1215, Bangladesh
*2
Product Development officer, Gonoshasthaya Pharmaceuticals Ltd., Mirzanagar, Savar, Dhaka-
1344.
zubair.labu@yahoo.com; *abdul.bake@yahoo.com

Abstract
Food is the major source of energy in humans as well as animals. Foods are materials taken into
the body by different route which provide nourishment in the form of energy or in the building of
tissues. Food contaminants are substances that make food unfit for human consumption. Examples
include bacteria, toxic chemicals, carcinogens, teratogens and radioactive materials. The purpose
of these studies is to find out the food contaminants which are used in different purposes available
in Bangladesh and contaminants detection method. After survey we found that Dhaka is the main
city where food contamination by various contaminants in higher percentage. This contamination
done by manmade, industrial discharge, poisonous water etc. Government of Bangladesh taking
various necessary steps to stop this contamination.

Reference Id: PHARMATUTOR-ART-1570

Introduction
Contaminated foods and drinks are common sources of infection. Among the more common
infections that one can get from contaminated foods and drinks are typhoid fever, Escherichia coli
infections, shigellosis or bacillary dysentery, giardiasis, cryptosporidiosis, other salmonellosis,
cholera, rotavirus infections, also a variety of worm infestations are more common. Many of the
infectious diseases transmitted in food and water can also be acquired directly through the faecal-
oral route. Food contamination with poisonous chemicals has been reached a dangerous
proportion, posing serious health hazards in the country. Basic food items in the market like rice,
fish, fruits, vegetables, and sweetmeats are adulterated with hazardous chemicals in an
indiscriminate manner, though food-grade preservatives and colors can be safety used in
permissible quantities.

Present situation in our country

Dhaka city now alone generates 3500-4000 tons of solid wastes per day from industrial discharge,
fertilizers, fossil fuels, sewage sludge and municipality wastes and they are the major sources of
heavy metals in soils and subsequent uptake by crops, vegetables and other food items causing
serious health hazards to human beings. A significant transfer of heavy metals like arsenic,
cadmium, chromium, copper, lead, mercury, nickel, zinc, molybdenum and vanadium took place
from soils to vegetables (spinach, tomato and cauliflower) grown in industrially polluted soils of
Konabari at Gazipur and Keraniganj in Dhaka. In Bangladesh, industrial wastes and effluents are
being discharged randomly on soils, into canals, rivers, along the road sides or in the vicinity of
the industrial areas without any treatment where polluted river water is being used for irrigation
purpose in paddy and vegetable cultivation causing absorption of heavy metals through the food
chain by human beings. In the backdrop of reports of raid and seizure of fake and adulterated food
items pouring in everyday, people wonder whether what they are eating is food or poison. With a
totally inefficient monitoring system, just having tough laws is hardly enough to keep
unscrupulous traders from tampering with food items.

Encouragingly, BSTI revealed that, in the current year, it had conducted countrywide drives
against fake and adulterated food through operation of mobile courts, instituted 1,822 criminal
cases, and realized over Tk. 4 crore as fine. But realization of fine has not helped to curb this
criminal offence. The government can’t allow a handful of unscrupulous traders to play with the
lives of the citizens, especially the children, and get away with impunity.

In Bangladesh, about the proportion of adulterated food items in the market varied between 70 and
90 percent. More than 76 percent food items in the market were found adulterated in a random
survey by public health laboratory of Dhaka City Corporation in 2004.

According to the International Centre for Diarrhoeal Disease & Research, Bangladesh (ICDDR,
B), there is approximately 150 food items in the country. A study by the Institute of Public Health
(IPH) revealed that more than 50% of the food samples they tested were adulterated. Textile dyes,
which are highly injurious to health, are being randomly used to color many types of food. Fish is
considered to be an essential protein for people of all ages.

Many fish sellers spray fish with formalin in an indiscriminate manner, It makes the fish or fruits
stiff and keeps them looking fresh for longer.Undoubtadey human health is now under the
possession of formalin, in our country about 400 tons formalin is being imported which are goes
to human stomach, even though for laboratory or research purposes 100 tons of Formalin is quite
enough, 80% of the imported formalin being added to food only for business purposes. Milk in
rural areas is usually adulterated with dirty water, which can cause hepatitis. People have now
come to know about a new milk adulteration technique that uses a thickening agent, sorbitol, and
detergent. Vegetable and fruit samples collected from around Savar, Dhamrai and Tongi show the
presence of textile dyes, which, in the short-term, will cause diarrhea, food poisoning and
gastrointestinal problems, but in the long-term toxic materials will accumulate in the body with
serious health implications. In the absence of effluent treatment plants (ETP), the factory wastes
are drained out at will into the farmlands, and ultimately contaminate the farm produce. In our
country we have allowed things like pollution and food contamination to run riot. Till now, no
agency, either under the health ministry or the ministry of science and technology or the ministry
of industries, has conducted any examination of the pesticide- residue levels or toxic chemicals in
the foodstuff being marketed.
 Table 1. Name of toxic food contaminants and purpose of application

Contaminants Purpose

Formalin Preservation of fish, Meat, Milk

Calcium carbide(CaC2) Fruit to ripen

Brick dust Chili powder

Urea For whiten rice and puffed rice

Saw dust Loose tea

Melamine Milk products

Soap Ghee

Artificial sweetener, coal tar &

Sweetmeats
textile dyes

Sulfuric acid Milk condensation

DDT As insecticide during drying fish

Ethylene oxide To ripe of Papaya and bananas

Impact of food contaminants on public heath

The safety certification is achieved assessing the potentially health adverse effects of food
contamination. Three main food contamination groups can be identified: i. physical; ii.
Microbiological; iii. Chemical. Physical contaminations are due to the presence of extraneous
bodies in food (plastic, woods, glass and others) as the results, for example, of food packaging
and/or transformation and/or storage. The substances present in those materials are not for human
consumption, but when in contact with food they migrate into it and risk of being ingested.
Microbiological contamination refers to the presence of one or more natural biological agents,
such as various bacteria, yeasts, mould, fungi, protozoa or their toxins and by-products, which can
adulterate food properties and safety. Microbiological agents are responsible for “food diseases”
such as food borne infections and intoxications (Botulinum, Listeria, and Hepatitis A) and
epidemic episodes (e.g., Salmonella enteritis). Chemical contaminants or xenobiotic can originate
from many different sources and include heavy metals, pesticides, phytopharmaceuticals,
antibiotics, additives, dioxins and PCBs. Nowadays; chemical contaminants are a major concern
for food safety because of the increased role of man-made chemicals due to our modern lifestyles.

Table 2. Common Food Contaminants and Related Health Hazards

Contaminants Health hazard

Formalin: Formalin is a 37%

formaldehyde aqueous solution.
WHO average Daily exposure Exposure to formaldehyde is possible in two ways. One is
through breathing air with formaldehyde and other is the
Food 9.4 mg/d
absorption of formaldehyde through the skin. The harmful
Inhalation 1.0 mg/d effects of such exposure can range from mild to life-
threatening ones.
Water 0.15 mg/d
Symptoms
Total: 10.55 mg/d If the level of formaldehyde is between 0.1 to 5 ppm, irritation
Naturally Occurring of the eyes, tears, skin and respiratory tract irritation can be
Formaldehyde in Food caused. If the formaldehyde level is between 5 to 20 ppm, it
may cause breathing trouble, cough and burning of the eyes
Food type Formaldehyde level and skin. In case of high formaldehyde levels, i.e. 20 to 100
(ppm) ppm, severe symptoms like irregular heartbeat, chest pain,
Cow’s milk <3.3 lung irritation, pulmonary edema and even death may happen.
Formaldehyde exposure can also be classified on the basis of
Shrimp 1-2.4 period of exposure. It can be either an exposure for a brief
Beef 4.6 period or a regular one, as in the case of some industrial
workers. Regular exposure is said to cause long-term health
Poultry 2.5-4.2 issues. In case of regular exposure, which is considered as
chronic, the person may develop lesions inside the lungs,
Potato 10.0-13.5
which may cause lung damage.
Cucumber 2.3-3.0
Cabbage 3.5-5.2
Poisonous coloring agents
Like: Aurmine, Rhodomine b, -Stomach cancer
Malachite green, yellow g, Allura
-Asthma and
red
-Bladder cancer
Calcium carbide
Ryeflour
Hormone
Urea
Sulfuric acid
DDT
(It is a widely used insecticide, It
can enter into the body as food
adulterants)
Melamine
(An organic base and a trimer of
cyanamide. Melamine is
sometimes illegally added to baby
food products in order to increase
the apparent protein content.
Standard tests, such as the
Kjeldahl and Dumas tests,
estimate protein levels by
measuring the nitrogen content,
so they can be misled by adding
-Damage liver & kidney
Cancer in kidney, liver, skin prostate and lung
-Convulsion
-Miscarriage
-Infertility of women
-Damage of kidney & nervous system
-Respiratory problem
-Damage cardiac system
-DDT at concentration of 236 mg per kg of body weight is
lethal to the body while at concentration of 6-10 mg/kg leads
to such symptoms as headache, nausea, vomiting, confusion,
and tremors.
 Long term exposure to DDT may affect the liver.
 Short term exposure to DDT in food may have a
harmful on effect on reproduction.
 Oral exposure to DDT can cause liver cancer.
Toxicity of Melamine:
Chronic exposure may cause cancer or reproductive damage.
Eye, skin and respiratory irritant.” U.S. Food and Drug
Administration (FDA) scientists explained that when
melamine and cyanuric acid are absorbed into the
bloodstream, they concentrate and interact in the urine-filled
renal microtubules, then crystallize and form large numbers
of round, yellow crystals, which in turn block and damage the
renal cells that line the tubes, causing the kidneys to
malfunction.
 nitrogen-rich compounds such as
melamine)
Permitted Amount of Daily
Intake of Melamine
European Union : 0.2 mg/kg
body mass
Canada: 0.35 mg/kg body mass
USFDA: 0.063 mg/kg body mass
WHO: 0.2 mg/kg body mass

Brick dust Respiratory problem

Ethylene oxide Carcinogenic

Quick Tests for some adulterants in the food

An integrated approach to face this problem requires a strong cooperation by the food industry,
food distributors, the scientific community, governments, managers and local administrators in
order to build consumers’ trust and confidence.
Table 3. Methods Used to detect Common Food Adulterants

Name of Simple Method for detection of Common

Adulterant Remarks
Food Article Adulterants

The presence of water can be by putting a drop of milk

on a polished slanting surface. The drop of pure milk
Milk Water either or flows lowly leaving a white trail behind it,
whereas milk adulterated water will flow immediately
without leaving a mark.

Iodine
Add a few drops of tincture of Iodine or Iodine solution is
Milk Starch solution. Formation of blue color indicates the easily
presence of starch. available in the
medical stores.
 Take a teaspoon of milk in a test tube. Add ½ teaspoon
of soybean or arhar powder. Mix up the contents
thoroughly by shaking the test tube. After 5 minutes,
Milk Urea
dip a red litmus paper in it. Remove the paper after ½
a minute. A change in color from red to blue indicates
the presence of urea in the milk.

Formalin
Take 10 ml of milk in a tests tube and add 5 ml of con enhances the
sulfuric acid from the sides of the wall without life of milk and
Milk Formalin shaking. If a violet or blue ring appears at the thus is added
intersection of two layers then it shows presence of for
formalin. preservation
purpose.

Synthetic milk has a bitter after taste, gives a soapy

Synthetic
Milk feeling on rubbing between the fingers and turns
milk
yellowish on heating

Take 10 ml milk in a test tube and add 5 ml HCl then

add 1 gm resorphenol. Then keep it in hot water for
Milk Sugar
few minutes, if red color is appearing then sugar is
presence.

Diabetes examination strip immersed in milk, if

Milk Glucose
glucose present then strips color changed.

Take 5 ml milk in a test tube add 5 ml alcohol then add

Hydrogen
Milk 5 drops of rezolic acid. Presence of hydrogen peroxide
peroxide
solution color will be red in color.

Ghee, cottage
Add 5 ml of dil. H2SO4 or conc. HCl to one teaspoon
cheese,
full of melted sample in a test tube. Shake well. Pink
condensed Coal Tar
color (in case of H2SO4) or crimson color (in case of
milk, khoa, Dyes
HCl) indicates coal tar dyes. If HCl does not give color
milk powder
dilute it with water to get the color.
etc,

Mashed
The presence of mashed potatoes and sweet potatoes
Ghee Potatoes,
in a sample of ghee can easily be detected by adding a
Sweet
few drops of Iodine, which is brownish in color turns
Potatoes
 and other to blue if mashed potatoes/sweet potatoes/other
starches. starches are present.

The test is
specific for
sesame oil
which is
compulsorily
added to
Vanaspati and
Margarine.
Some coal tar
colors also
give a positive
test. If the test
is positive i.e.
red color
Take about one teaspoon full of melted sample of develops only
butter with equal quantity of concentrated by adding
Vanaspati
Hydrochloric acid in a Stoppard test tube and add to it strong
Butter or
a pinch of sugar. Shake for one minute and let it for Hydrochloric
Margarine
five minutes. Appearance of crimson color in lower acid (without
(acid) of Vanaspati or Margarine. adding crystals
of sugar) then
the sample is
adulterated
with coal tar
dye. If the
crimson or red
color develops
after adding
and shaking
with sugar,
then alone
Vanaspati or
Margarine is
present

Float the sample of black pepper in alcohol (rectified

Light black
Black pepper spirit). The black pepper berries sink while the papaya
pepper
seeds and light black pepper float.
 Coated with Black pepper coated with mineral oil gives Kerosene
Black pepper
mineral oil like smell.

Mustard seeds have a smooth surface The argemone

Use
seed have grainy and rough surface and are black and
Argemone magnifying
Mustard seed hence can be separated out by close examination.
seed glass for
When Mustard seed is pressed inside it is yellow while
identification
for Argemone seed it is white

Take a tea spoon full of chilies powder in a glass of

water. Colored water extract will show the presence of
artificial color. Any grittiness that may be felt on
rubbing the sediment at the bottom of glass confirms
Brick
the presence of brick powder/sand, soapy and smooth This test is
Chilies powder, salt
touch of the white residue at the bottom indicates the only for earthy
powder powder or
presence of soap stone. To a little powder of chili add material
talc, powder
small amount of conc. HCl and mix to the consistency
of paste, dip the rear end of the match stick into the
paste and hold over the flame, brick red flame color
due to the presence of calcium slats in brick powder.

Chilies Artificial Sprinkle the chili powder on a glass of water. Artificial

powder colors colorants descend as colored streaks.

Water soluble artificial color can be detected by

Water sprinkling a small quantity of chilies or turmeric
Chilies
soluble coal powder on the surface of water contained in a glass
powder
tar color tumbler. The water soluble color will immediately
start descending in color streaks

Take a cotton piece soaked in liquid paraffin and rub

Green chili
Malachite the outer green surface of a small part of green
and green
green vegetable. If the cotton turns, green, we can say the
vegetables.
vegetable is adulterated with malachite green.

Firstly, the fish will be washed with small volume of

clean water.05 ml of washed water (fish) taken into a (i) Formalin is
clean and dry test through a dropper. Add solution No. present.
Fish Formalin 1, 15 drops into the fish washed water into the test tube
(ii) Formalin is
and shake vigorously and wait for 30 seconds. Again
absent.
add solution No. 2, 15 drops and shake vigorously and
wait 30 seconds. Lastly, add solution No. 3, 15 drops
 into the test tube :(i) If the color of the solution
changes from colorless to PINK OR RED
(ii) If there is no change of color
of the solution.

Kitchen tricks to expose food adulteration

In a country where official systems set for food safety and prevention are constantly outdone by a
booming adulteration business, the onus of safeguarding one's family against contaminated food,
unfortunately falls on citizens themselves. From loose packed ground spices, to wet produce such
as milk, khoya, paneer, to dry spices and grains, almost everything you can buy has a potential of
being adulterated, if purchased from an unauthorized vendor in a box unmarked and tested. While
some of these could be less harmful, such as water or bran, chemicals and coloring agents such as
Metanil Yellow, Lead Chromate, Sudan Red III, are known to be carcinogenic. Following test asks
for the presence of an acid, you could use common toilet-cleaning acid, or easily found citric acid
or even lemon juice.

Table 4. Kitchen tricks to expose potentially harmful Food Adulterants

Name of
Food Adulterant Detection Method Potential Harm
Article

Dissolve half a spoon full of besan or

Metanil
Turmeric, turmeric powder in 20 ml of lukewarm It's highly carcinogenic
Yellow and
dals and water. Add a few drops of hydrochloric and if consumed over a
Kesari Dal
pulses such acid or any commonly available acid at continuous period of time
(enhance
as moong home. If the water turns pink, violet or it can also cause stomach
food yellow
or channa purple, it shows the presence of Metanil disorders.
color)
yellow.

Green Malachite Take a small portion of the sample and

It's a colored dye that has
chilies, Green (To place it over a moistened white blotting
proven to be carcinogenic
green peas accentuate paper. Colored impressions on the
and other vegetable blotting paper indicate the presence of for humans if consumed
vegetables green color) Malachite green. over a long period of time.

The consumption of these

When pressed or crushed, argemone could cause epidemic
Argemone
Mustard seeds are white inside and have a rough dropsy and severe
seeds (used
seeds and outer surface whereas mustard seeds are glaucoma. Young children
to add bulk
mustard oil smooth on the outside and are yellow on and senior citizens with
and weight)
the inside. poor immunity are more
susceptible this.

Take a small sample of the product in a Unhygienic, unprocessed

Paneer,
Starch (used test tube, add 20 ml of water and bring to water and starch can cause
khoya,
to give it a a boil. Cool to room temperature and add stomach disorders. Starch
condensed
thick, rich a drop or two of iodine solution. If the greatly reduces the
milk and
texture) solution turns blue, it marks the presence nutritional value of the
milk
of starch. ingredient.

Washing
powder (to
Squeeze a few drops of lemon juice on the It can cause severe
add a sheen
Ice cream ice cream. If it starts to froth and bubble, stomach and liver
and
it marks the presence of washing powder. disorders
lightness of
flavor)

Papaya Float the sample in alcohol. Mature black Papaya seeds can cause
Black
seeds (used pepper corns will sink whereas papaya serious liver problems and
pepper
to add bulk) seeds will float to the surface. stomach disorders.

Gently sprinkle coffee powder on the

Tamarind These can cause diarrhea,
surface of water in a glass. The coffee
Coffee seeds, stomach disorders,
will float whereas chicory will start to
powder chicory giddiness and severe joint
sink within a few seconds. Also, the
powder pains.
falling chicory powder will leave a trail of
 color behind due to the large amounts of
caramel it contains.

Suggested Precautions

 To avoid illness, one is advised to select foods with care.

 All raw foods must be checked for contamination particularly in areas where hygiene and
sanitation are inadequate.
 To avoid salads, uncooked vegetables, and unpasteurized milk and milk products such as
cheese and to eat only food that has been cooked and is still hot. Undercooked and raw meat,
fish, and shellfish can carry various intestinal pathogens.
 Cooked food that has been allowed to stand for several hours at ambient temperature can
provide a fertile medium for bacterial growth and should be thoroughly reheated before
serving.
 Consumption of food and beverages obtained from street food vendors has been associated
with an increased risk of illness. So avoid taking street food.
 In areas where chlorinated tap water is not available or where hygiene and sanitation are
poor, one is advised that only the following might be safe to drink.
 Beverages, such as tea and coffee, made with boiled water.
  To avoid out of season fruits because chemicals are used to preserve them during the off-
season.

Safety and regulation

Acceptable Daily Intake (ADI) levels and tolerable concentrations of contaminants in individual
foods are determined on the basis of the "No Observed Adverse Effect Level" (NOAEL) in animal
experiments, by using a safety factor (usually 100). The maximum concentrations of contaminants
allowed by legislation are often well below toxicological tolerance levels, because such levels can
often be reasonably achieved by using good agricultural and manufacturing practices.

Regulatory officials, in order to combat the dangers associated with foodborne viruses, are
pursuing various possible measures.

 The EFSA published a report in 2011 on “scientific opinion regarding an update of the
present knowledge on the occurrence and control of foodborne viruses”.
 This year, an expert working group created by the European Committee for Standardization
(CEN), is expected to publish a standard method for the detection of norovirus and
hepatitis A virus in food.
 The CODEX Committee on Food Hygiene (CCFH) is also working on a guideline which
is now ready for final adoption.
 European Commission Regulation (EC) No 2073/2005 of 15 November 2005 indicates that
“foodstuffs should not contain micro-organisms or their toxins or metabolites in quantities
that present an unacceptable risk for human health”, underlining that methods are required
for foodborne virus detection.

Implementation of Rules and Regulations

There are several laws in Bangladesh for maintaining health and safety standards.

The Bangladesh Pure Food Ordinance, 1959: This is an ordinance to provide better control
of the manufacture and sale of food for human consumption. Now, this Ordinance is under
revision as 'The Bangladesh Pure Food (Amendment) Act'. Under this Act, it has been
proposed to constitute a National Food Safety Council, headed by the Ministry of Health
and Family Welfare as well as to establish Food Courts.
 The Bangladesh Pure Food Rules, 1967: In this Rule, there are generic standards for 107
food products. Now, this 'Rules' is under revision.
 The Food Grain Supply (Prevention of Prejudicial activity) Ordinance, 1956 (Ord. xxvi of
1979): This ordinance provides special measures for prevention of prejudicial activity
 relating to the storage, movement, transshipment, supply and distribution of food grains. It
provides basis for the protection of false statement or information.
 The Radiation Protection Act, 1987: Under this Act, the Institute of Food and Radiation
Biology (IFRB) of Bangladesh Atomic Energy Commission is primarily involved in food
irradiation research and development in the country.
 The Iodine Deficiency Disorders (IDD) Prevention Act, 1989: The Government has
enacted "The Iodine Deficiency Disorders Prevention Act, 1989 for universal salt
iodization and banned non-iodized salt from market, aimed at virtual elimination of IDD
from the country.
 The Essential Commodity Act, 1990: The purpose of administering this act is to stabilize,
maintain or increase supply of essential commodities including foodstuffs. The mandate of
Essential Commodity Act also includes broad spectrum of activities like storage, transport,
distribution, disposal, acquisition, use or consumption of any essential commodity.
 Fish and Fish product (Inspection and Quality Control) Rules, 1997: Under this section of
the Fish and Fish products (Inspection and Control) Ordinance 1983 (Ord xx of 1983) and
in conjunction with fish and fish products Inspection and Quality Rules 1989, and other
related provisions made there under, the government has made the Rules: Fish and Fish
product (Inspection and Quality Control) Rules, 1997. These Rules are basically meant to
develop quality improvement to promote export trade. The quality control of fish and fish
products in the country has earned reputation among the importing countries.
 Other Laws and Regulations: In addition, a number of other Laws and Regulations exist in
the country to ensure the safe and quality food viz. The Animal Slaughter (Restriction) and
Meat Control (Amendment) Ordinance, 1983 (it is under revision); The Pesticide
Ordinance, 1971 & the Pesticides Rules, 1985; Destructive Insects and Pests Rules (Plant
Quarantine), 1966, amended up to 1989; Agricultural Products Market Act, 1950 (revised
in 1985); Fish Protection and Conservation Act, 1950 (amended in 1995); Marine Fisheries
Ordinance 1983 and Rules, 1983; Procurement Specifications, Ministry of Food, Rice Mill
Control Order etc.
 The Bangladesh Standards and Testing Institution Ordinance, 1985: This ordinance relates
to establishment of an institution for standardization, testing, metrology, quality control,
grading and marking of goods. Within the framework of this ordinance, the government
has established the Bangladesh Standards and Testing Institution (BSTI). One import task
 of this organization is to certify the quality of commodities, materials, whether for local
consumption or for export and import. The Ordinance has been amended as The
Bangladesh Standards and Testing Institution (Amendment) Act, 2003.

Conclusion

Food contamination refers to the presence in food of harmful chemicals and microorganisms which
can cause consumer illness. This article addresses the chemical contamination of foods, as opposed
to microbiological contamination, which can be found under foodborne illness. The impact of
chemical contaminants on consumer health and well-being is often apparent only after many years
of processing prolonged exposure at low levels (e.g., cancer). Chemical contaminants present in
foods are often unaffected by thermal processing (unlike most microbiological agents). Chemical
contaminants can be classified according to the source of contamination and the mechanism by
which they enter the food products.

References

1. Risks from food and drink from dkl, Houston County Health Department
2. Food adulteration rings alarm bell The Daily Star Editorial Thursday, August 11, 2011
3. Beware of adulterated food The Daily Star Editorial Saturday, July 14, 2012
4. Improving Food safety, Quality and Food Control in Bangladesh FAO of the UN June 2010
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6. buzzle.com/articles/formaldehyde-exposure.htm
7. Quick Tests for some adulterants in the food Instruction Manual Part 1 by Food Safety and
Standard Authority of India (FSSAI)
8. Bitter Truth Rampant adulteration still a havoc by Md. Asadullah Khan; The Daily Star
Saturday, July 9, 2011
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August 14, 2010
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Wednesday September 10, 2008
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Environment and Health Inter-departmental Project
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November
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Bangladesh Agricultural University (BAU)
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18. https://en.wikipedia.org/wiki/Food_contaminant

19. Commission Regulation (EC) No 2073/2005, Official Journal of the European Union, 15
November 2005, Retrieved 7 April 201