In a disturbing revelation for food safety, Hyderabad authorities have seized large quantities of adulterated food products from illegal manufacturing units. As reported by The Hindu, the crackdown uncovered 575 litres of adulterated ghee and 7,000 kg of contaminated ginger-garlic paste across several locations, including LB Nagar, Maheshwaram, Malkajgiri, and Bhongir.
Officials confirmed that these units were operating without any Food Safety and Standards Authority of India (FSSAI) approvals or valid trade licenses. Inspections also revealed expired raw materials, banned synthetic food colours, and extremely unhygienic conditions.
This seizure has sparked growing concern about the safety of everyday kitchen staples and the health impact of adulterated ghee and ginger-garlic paste on consumers.
What Makes Adulterated Ghee and Ginger-Garlic Paste Dangerous?
While these adulterated products might look normal, health experts caution that consuming them regularly could be hazardous.
“Ginger-garlic paste is often bulked up with starch like maida or cornflour to increase quantity cheaply,” said Deepalakshmi, a registered dietitian at The Cleft and Craniofacial Centre, Sree Balaji Medical College & Hospital, Chennai, speaking to indianexpress.com. “It may also contain artificial colours and preservatives to make it appear fresh and last longer. In some cases, spoiled or old ginger and garlic are reused.”
As for ghee, cheaper oils, animal fat, and even wax are sometimes mixed in to increase volume and mimic the texture of pure ghee. These ingredients can be toxic when consumed over time.
Health Risks of Consuming Adulterated Products
Health consequences of adulterated ghee and ginger-garlic paste can range from mild digestive issues to severe chronic diseases. Some of the risks include:
- Stomach upsets and frequent diarrhea due to bacterial contamination.
- Allergic reactions from synthetic colours and additives.
- Long-term exposure potentially leading to liver and kidney damage.
- Increased risk of carcinogens from certain food dyes or chemical additives.
“It’s a silent danger because symptoms don’t always appear immediately,” added Deepalakshmi. “People might consume these products for years before any serious health condition emerges.”
How To Spot Fake Ghee and Paste
Consumers should be vigilant when buying staples like ghee and ginger-garlic paste. Experts suggest several checks:
- Check FSSAI license number on labels. No license often indicates an illegal product.
- Avoid products without proper seals or with loose lids.
- Smell and taste the product; adulterated items may have an odd odour or artificial taste.
- Avoid suspiciously low-priced products.
- Purchase from trusted retailers.
Authorities Warn Consumers To Stay Alert
The Telangana Food Safety Department has urged citizens to report suspicious products and illegal units. “We are committed to protecting consumers from adulterated food. Raids will continue,” said an official statement.
Consumers can call the Food Safety Helpline or visit the FSSAI website to lodge complaints.
In the meantime, nutritionists emphasize choosing quality over price when it comes to adulterated ghee and ginger-garlic paste. Protecting health should be the top priority.
For further updates, visit How to Detect Fake Protein Powders: Expert Tips.
Call to Action
Always inspect labels, buy from trusted sources, and stay informed to safeguard your health against food adulteration.