Adulteration in Fruits & Vegetables | Chemical Residues & Microbial Risks
Автор: QuickMind
Загружено: 2026-02-11
Просмотров: 2
Описание:
Fruits and vegetables, though essential for nutrition, are among the most vulnerable food commodities to adulteration, chemical residues, and microbial contamination. This video explains how contamination occurs during cultivation, harvesting, processing, and storage, and how the sector is regulated under the Food Safety & Standards Act (FSS Act), including standards for Fruits and Vegetable products.
What you will learn in this video:
• Pesticide & insecticide residues and limits for 149 pesticides under FSSAI
• Fungicides & fumigants used during storage (Diphenyl, Thiabendazole, Methyl Bromide)
• Heavy metals & environmental contaminants (Lead, Cadmium, PAHs, radionuclides)
• Intentional adulteration using colours, coatings & chemicals to hide spoilage
• Microbial hazards & hygienic handling issues
• Sulfites and antibrowning agents in fresh cuts and dehydrated produce
• Naturally occurring toxicants like glycoalkaloids in potatoes and goitrogens in cabbage family
• Health risks and real-life examples of unregulated handling and contamination
The video highlights why monitoring chemical residues, controlling pathogenic microorganisms, and restricting post-harvest treatment chemicals is essential to protect consumers.
#foodsafety #foodadulteration #fruitsandvegetablescarving
#consumerawareness #PesticideResidues #FoodToxicology
#fssai #SafeFoodIndia #healthawareness #cleaneatingindia
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