The contamination of staple food items has become alarmingly prevalent. From dairy products like milk and paneer to essential spices and cooking oils, nearly everything is being tainted, endangering public health.
Recently, Bengaluru witnessed a shocking discovery—54 idli samples were deemed unsafe due to carcinogenic plastic used in steaming. Following this, the Food Safety and Drug Administration (FDA) uncovered tampered tea powder and adulterated spices, prompting statewide crackdowns on eateries, canteens, and bakeries.
According to The New Indian Express, subpar ingredients were found in several food items, including jaggery, paneer, khoya, and edible oils. Tea powder was particularly alarming—low-grade leaves and previously brewed tea were dried, artificially dyed, and resold. Many vendors deliberately avoid mixing used leaves with waste, instead recycling them for profit.
Key spices such as turmeric, chili powder, and coriander are commonly compromised. Turmeric is laced with metanil yellow or lead chromate—both hazardous chemicals. Chili powder often contains Sudan red, a notorious cancer-causing dye.
Reusing tea leaves can trigger food poisoning, stomach infections, and allergic reactions. Prolonged steeping increases tannin levels, making tea excessively bitter and possibly releasing toxins. Similarly, metanil yellow affects the nervous system, causing memory loss and organ damage. Lead chromate exposure can result in anemia, kidney failure, and chronic toxicity. Sudan red, used in chili powder, is linked to liver and bladder cancer.
With these dangers lurking in everyday food, vigilance and stringent regulation are crucial.
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