In an opinion piece published on July 26, 2026, Ashit Mohan Prasad draws attention to the alarming transformation of food adulteration. While past decades saw simple contaminants like diluted milk or pebbles in grains, today's adulteration includes hazardous chemicals such as detergents in milk and synthetic dyes in spices.
The Shift in Adulteration Practices
Prasad notes that the nature of adulteration has become more sophisticated and dangerous. The use of detergents in milk can cause health issues ranging from gastrointestinal problems to long-term organ damage. Similarly, synthetic dyes in spices often contain non-food-grade colors that may be carcinogenic. This evolution reflects a troubling trend where profit motives override consumer safety.
Health Impacts and Consumer Rights
The presence of such contaminants undermines the fundamental right to safe food. Consumers rely on regulatory bodies to enforce standards, but the complexity of modern supply chains makes detection difficult. Prasad argues that stricter enforcement and awareness are essential to protect public health.
Call for Stronger Regulation
The article emphasizes the need for updated testing methods and harsher penalties for offenders. It also calls for consumers to be vigilant and demand accountability. As food adulteration becomes more insidious, the right to safe food must be recognized as a non-negotiable priority.
