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Food Adulteration
Adulteration means act of making any commodity impure by admixture of other or baser ingredients. This admixture may corrupt the nature of the original to the extent of destroying its identity. Adulteration of foods and beverages has been performed with the same aim— increasing profits for the manufacturer or merchant. Adulteration not only functions to defraud consumers but it can also pose a health threat. Food adulteration has become a common affair in Bangladesh. According to IPH (Institute of Public Health) more than fifty percent of food samples they have tested are adulterated. Food colouring is a form of adulteration. A toxic artificial dye is used to colour fruits and vegetables such as melons and tomatoes. Urea fertilizer is used while frying muri to whiten it.
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Brick dust is mixed with chilly powder and a poisonous dye is mixed with turmeric powder. Dalda, a vegetable fat used for cooking is an example of one of the worst cases of adulteration. Fish is not free from adulteration. Formalin is used with imported fish to make it stiff and look fresh. The health experts say that if a person takes these adulterated foods for a long time, he may serious health hazards. Many of these adulterated foods might cause cancer and almost all of them have adverse effect on our digestive system. It is a matter of hope for us that the concerned authority recently has become very active to stop such crime. But the existing laws are not enough to punish the criminals. So, the Government should make new laws and the people should be aware of the bad effect of eating such adulterated foods.
লেখক : সহযোগী অধ্যাপক, ইংরেজি বিভাগ
আদমজী ক্যান্টনমেন্ট কলেজ, ঢাকা
কবীর