The adulterants / preservatives become health hazards for consumers particularly infants . Normally, adulteration in food is done either for financial gain or lack of hygienic conditions of processing, storing, transporting and marketing. This ultimately leads to the stage that the consumer is either cheated or often becomes victim of disease. Such types of adulteration are quite common in developing countries. It is important for the consumer to know about the common adulterants and their effects on health.

Autorentext

Dr Rita Narayanan is a Dairy Microbiologist and has completed her Doctoral studies on Probiotics, Subsequently she has also showed interest in food safety and instilled in consumers the importance on detection of adulterants in dairy products by simple techniques. She has coauthored a book on contaminanats in milk products and their remediation