Yearender 2024: Lessons from a year of food adulteration controversies

Major food adulteration scandals in 2024

Dr Jagadish Hiremath, public health intellectual, tells indianexpress.com, “In 2024, India faced several significant food adulteration scandals that raised public concern and highlighted systemic issues in food safety.”

He highlights some of the major ones:

Tirupati laddu controversy

Allegations emerged that the renowned Tirupati laddu, a sacred offering, was adulterated with substandard ghee, possibly containing animal fat. This led to a Special Investigation Team (SIT) probe to verify the claims. The Supreme Court intervened, emphasising the need for evidence before making public accusations and cautioning against politicising religious matters.

Powdered spices in India

The Indian Council of Medical Research (ICMR) advised consumers to prefer whole spices over powdered ones due to the latter’s higher chances of adulteration.

Lead in cinnamon products

Investigations revealed that certain cinnamon products in the United States were contaminated with lead, posing severe health risks to consumers.

Fake paneer in the market

Authorities cracked down on the sale of imitation paneer, which was infiltrating the food market and posing health risks to consumers. In early April, the Food Safety and Standards Authority of India (FSSAI) tested 168 food items in Noida, revealing that 47 paneer and khoya samples were contaminated.

Nepal bans Indian spice-mix products

Nepal banned selling and importing certain spice-mix products manufactured by popular Indian brands over quality concerns, specifically due to suspected ethylene oxide contamination. This occurred after Hong Kong banned four products of the same Indian manufacturers on April 5.

The Indian Council of Medical Research (ICMR) advised consumers to prefer whole spices over powdered ones due to higher chances of adulteration. (Source: Freepik)

Common patterns observed

Food adulteration remains a pressing concern, with harmful additives like lead in spices and synthetic substances in dairy products compromising safety. Driven by economic motivations to cut costs or boost profits, such practices often result in poor product quality. Despite existing regulations, enforcement gaps allow adulterated products to reach consumers, highlighting the urgent need for stricter oversight, mentions Dr Hiremath.

Long-term health effects of food adulteration

Consuming adulterated foods can lead to various long-term health issues, Dr Hiremath says, depending on the contaminants involved:

Chemical Adulterants: Substances like synthetic dyes and preservatives can be carcinogenic or cause organ damage over time.

Heavy Metals: Contaminants such as lead and mercury can accumulate in the body, leading to neurological and developmental disorders.

Pesticide Residues: Chronic exposure can disrupt endocrine function and increase the risk of cancers.

Improvement in consumer awareness in 2024

In 2024, Dr Hiremath notes, consumer awareness about food adulteration significantly improved, driven by various efforts and advancements. Educational campaigns and workshops equipped the public with the knowledge to identify adulterated foods, while extensive media coverage of high-profile cases kept consumers vigilant. 

Government initiatives, including stricter regulations and promoting safety standards, further bolstered consumer confidence. Health concerns over the long-term impacts of adulterated foods motivated individuals to prioritise safer options, while digital platforms provided easy access to information, empowering consumers to make informed choices and advocate for food safety.

Measures for 2025 to minimise food adulteration and health impacts

To further reduce food adulteration and its health consequences, Dr Hiremath recommends the following measures:

-Strengthening Regulations: Implement stricter laws with severe penalties for adulteration to deter malpractices.

-Enhancing Surveillance: Utilise advanced technologies for regularly monitoring and testing food products.

-Promoting Transparency: Encourage food producers to provide clear information about sourcing and processing.

-Consumer Education: Continue educating consumers on identifying and avoiding adulterated foods.

-Encouraging Whistleblowing: Establish systems for reporting adulteration anonymously to authorities.