Directions (Q. 1–10): Read the
passage carefully and answer the questions given below it. Certain words/
phrases have been given in bold to help you locate them while answering some
of the questions.
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The rapid development of food technology
and food-processing industries has raised the risk of contamination by
additives. Ironically enough, the Green Revolution has spawnedother
sources of food contamination, through pesticides and agro-chemicals.
Moreover, unscrupulous traders adulterate food to increase the margin of
profit. Freshwater fish contains mercury from industrial effluents; poultry
chicken and eggs are contaminated with hormones that can lead to prostate
cancer.
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Every bite of food is contaminated with
pesticides. Indeed, we eat at our peril.
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Natural
poisons can have a chronic pharmacological effect. However, many of these
toxic elements can act as a protection against animals feeding on them. At least
5,000 species of marine fish are known to be contaminated. Moreover, there
are natural contaminants of food as for example bacteria, fungi and other
toxins. The use of antibiotics in farms has contributed to the emergence and
spread of resistant bacteria. Regular exposure to sub-therapeutic doses of
antibiotics promotes the development of resistant bacteria in the gut. The
resistant bacteria can be transmuted to those who eat chicken through the
phenomenon known as “horizontal transfer”. Around 75 per cent of antibiotics
used are not absorbed by animals and excreted in their wastes, posing a
serious risk to public health. Both resistant bacteria and antibiotic
residues also enter the food-chain through the soil and water. Even
vegetarians can be affected from farm bacteria that is transferred to those
who do not eat chicken or are vegetarians.
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Food safety is also threatened by
numerous contaminants that emanate from industrial pollution. The
Deadly Trio - mercury (Hg), cadmium (Cd and lead (Pb) and the polychlorinated
biphenyls (PCBs) have been potential hazards. Food toxicity is caused by
industrial pollutants. Lead is also a cumulative poison and once it is
absorbed, it tends to accumulate in the body. Food additives - preservatives,
colouring agents, flavour enhancers, sweetening agents, emulsifiers,
antioxidants etc - are now integral to processed food. These exogenous substances,
of both natural and artificial origin, are intentionally added to make food
attractive to consumers by enhancing both organoleptic (sensory) and
non-organoleptic (non-sensory) characteristics. Processed food is not
wholesome and ought not to be consumed by children; experts have now
established a link between processed food and childhood hyperactivity. Junk
food contains little or no protein, vitamins or minerals but is rich in salt,
fat and energy. There is need to regulate junk food as robust evidence links
such consumption to non-communicable diseases (NCD) such as diabetes,
hypertension and heart diseases. Childhood obesity is no less a matter of
serious concern.
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Adulterated food can lead to dropsy,
infertility, lathryrism, glaucoma, brain, liver and kidney damage, cancer,
skin diseases, cardiac ailment and even death.
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Food can hardly be ‘pure’ if we adhere to
the meaning of the term as mentioned in the dictionary. But it can be ‘safe’.
However, to meet the growing menace of toxicological hazards of food, a
multi-dimensional approach is essential by strengthening the activities of
regulating agencies, along with empowering the enforcement authorities and
also by alerting consumers to be conscious of what they are eating and how
much. Consumers should not be alarmed unnecessarily. Sound scientific
analysis and dissemination of the right information should be the foundation
of food safety regulation.
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