||Foods Commonly Used
||Diseases or Health Effects
||Adulterants in Food
Edible Oils and Fats
||Artificially coloured foreign seeds
||As a substitute for cumin seed,
Poppy seed, black pepper
|Injurious to health
||Foreign leaves or exhausted tea leaves, saw dust artificially coloured
||Injurious to health, cancer
||Destroys Vitamin A and E
||Sand, marble chips, stones, filth
||Food grains, pulses etc.
||Damage digestive tract
||Khesari dal alone or mixed in other pulses
||Lathyrism (crippling spastic paraplegia)
||Mineral Oil (white oil, petroleum fractions)
||Edible oils and fats, Black pepper
||Turmeric whole and powdered, mixed spices
||Anemia, abortion, paralysis, brain damage
||Blurred vision, blindness, death
||Fruits such as apples, sprayed over with lead arsenate
||Dizziness, chills, cramps, paralysis,, death
||Foods contaminated by rat poisons (Bariumcarbonate)
||Violent peristalisis, arterial hypertension, muscular twitching, convulsions, cardiac disturbances
||Fruits juices, soft drinks etc. in contact with cadmium plated vessels or equipment. Cadmium contaminated water and shell – fish.
||‘Itai – itai (ouch – ouch) disease, increased salivation, acute gastritis, liver and kidney damage, prostate cancer
||Cardiac insufficiency and mycocardial failure
||Water, natural and processed food
||Lead poisoning (foot – drop, insomnia, anemia, constipation, mental retardation, brain damage)
||Mercury fungicide treated seeds grains or mercury contaminated fish
||Brain damage, paralysis, death
||Safe limits have been prescribed for above metals in different food. continuous use of food contaminated with these metals
||Cereal products, custards, puddings, sauces
||Food infection (nausea, vomiting, abdominal pain, diarrhoea)
||Meat and meat products, raw vegetables, salads, shell – fish, eggs and egg products, warmed up leftovers
||Salmonellosis (food infection usually with fever and chills)
||Milk, potato, beans, poultry, tuna, shrimp, moist mixed foods
||Shigellosis ( bacillary dysentery)
||Staphylococcus aureus Entero – toxins – A, B, C, D or E
||Dairy products, baked foods especially custard or cream – filled foods, meat and meat products, low acid frozen foods, salads, cream sauces etc.
||Increased salivation, vomiting, abdominal cramp, diarrhoea, severe thirst, cold sweats, prostration
||Clostridium botulinus toxins A,B, E or F
||Defectively canned low or medium – acid foods, meats, sausages, smoked vacuum – packed fish, fermented food etc.
||Botulism (double vision, muscular paralysis, death due to respiratory failure)
||Clostridium perfringens (Welchii) type A
||Milk improperly processed or canned meats, fish and gravy stocks
||Nausea, abdominal pains, diarrhoea, gas formation
||Diethyl stilbestrol (additive in animal)
||Sterlites, fibroid tumors etc.
||3, 4 Benzopyrene
||Excessive solvent residue
||Solvent extracted oil, oil cake etc.
||Non – food grade or contaminated packing material
||Blood clot, angiosarcoma, cancer etc.
||Non – permitted colour or permitted food colour beyond safe limit
||Mental retardation, cancer and other toxic effect.
||BHA and BHT beyond safe limit
||Oils and fats
||Allergy, liver damage, increase in serum chloresterol etc.
||Monosodium glutamate (flour) (beyond safe limit)
||Chinese food, meat and meat products
||Brain damage, mental retardation in infants
||Coumarin and dihydro coumarin
||Food flavours beyond safe limit
||Chances of liver cancer
||Brominated vegetable oils
||Anemia, enlargement of heart
||Sulphur dioxide and sulphite beyond safe limit
||In variety of food as preservative
||Acute irritation of the gastro – intestinal tracts etc.
||Artificial sweeteners beyond safe limit
||Chances of cancer
||Ergot alkaloids from Claviceps purpurea
Toxic alkaloids, ergotamine, ergotoxin and ergometrine groups
|Ergot – infested bajra, rye meal or bread
||Ergotism (St. Anthony’s fire burning sensation in extremities, itching of skin, peripheral gangrene)
||Aspergillus flavus – contaminated foods such as groundnuts, cottonseed etc.
||Liver damage and cancer
||Toxins from Fusarium sporotrichiella
||Urov disease (kaschin – Beck disease)
||Toxins from Fusarium sporotrichioides
||Grains (millet, wheat, oats, rye etc.)
||Alimentary toxic aleukia (ATA) (epidemic panmyelotoxicosis)
Fusarium, Rhizopus, Aspergillus
||Toxic mouldy rice disease
||Sterigmatocystin from Aspergillus versicolour
Aspergillus nidulans and bipolaris
||Any raw food or water contaminated by human faeces containing eggs of the parasite
||Entamoeba histolytica Viral
||Raw vegetables and fruits
||Virus of infectious Hepatitis (A)
||Shell – fish, milk, unheated foods contaminated with faeces, urine and blood of infected human
||Foods contaminated with rodents urine, such as ccereals
||Bolivian haemorrhagic fever
||Drinking water, sea foods, tea etc.
||Excess fluoride causes fluorosis (mottling of teeth, skeletal and neurological disorders)
||Spinach, amaranth etc.
||Renal calculi, cramps, failure of blood to clot
||Cottonseed flour and cake
||Polycyclic aromatic Hydrocarbons (PAH)
||Smoked fish, meat, mineral oil – contaminated water, oils, fats and fish, especially shell – fish
||Bitter almonds, apple seeds, cassava, some beans etc.
||Gastro – intestinal disturbances
||Mushroom poisoning (Hypoglycemia, convulsions, profuse watery stools, severe necrosis of liver leading to hepatic failure and death)
||Solanine poisoning (vomiting, abdominal pain, diarrhoea)
||Nitrate and nitrites
||Drinking water, spinach, rhubarb, asparagus, etc. and meat products
||Methaemoglobinaemia especially in infants, cancer and tumours in the liver, kidney, trachea oesophagus and lungs. The liver is the initial site but afterwards tumours appear in other organs.
||Asbestos (may be presentin talc, Kaolin etc. and in processed foods)
||Polished rice, pulses, processed foods containing anti – caking agents etc.
||Absorption in particulate form by the body may produce cancer
||Pesticide residues (beyond safe limit)
||All types of food
||Acute or chronic poisoning with damage to nerves and vital organs like liver kidney etc.
||Antibiotic beyond safe limits
||Meats from antibiotic – fed animals
||Multiple drug resistance hardening of arteries, heart disease.