| dc.description.abstract | Food is vital for every living being on earth which can be natural, partially treated or processed. Reduction in the quality of the food by the calculation of anything or eliminating or reducing and by relieving a fair part or component of food item or false illustration of a completely diverse item to be a food of a explicit kind is known as adulteration. The drive of this learning is to classify the food prone to adulteration and pollutants in these food products and to familiarize the range of physical and chemical experiments obtainable to qualitatively notice them. The selection of healthy and non-adulterated food is crucial for daily life to make sure that such foods do not cause any health hazard. Flies, visual fungus, foreign matters, etc. can be acknowledged through visual inspection of the food before purchasing. The poisonous chemical and other wrong representatives as food items can find only through laboratory experiments. Consumers should buy qualified food which has a proper tag declaration on packet and from reputed shops. | en_US |
