Soedarini, Bernadeta (2013) Adulteration in food business and food safety concern in Indonesia. In: The Role of Educators & Students in Building INTEGRITY. Tiri –Integrity Action, pp. 616-625. ISBN 978-602-18666-4-1
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Abstract
Adulteration referred to a bad practice in food production through illegally modified the food composition. Adulterated food is usually less nutritious, less tasty or even risky to human health. Adulteration can be categorized as fraudulence or a crime because it actually violated the consumer’s rights. In Indonesia, adulteration commonly occurs within micro, small and medium food enterprises, since the tough of business competition. Lack of knowledge in food safety can also be the reason of adulteration. Considering the victims of food adulteration majority are mostly underprivileged society, especially infant and kids, therefore food adulteration should be treated as a special concern. In this paper, three types of food adulteration will be reviewed based on their health effect levels. The concerns of the adulteration are (1) the use of lower quality raw materials, (2) the use of disproportional food additives and (3) the use of prohibited substances. To get a better picture of the illegal food business through adulteration, several approaches, including the intentions behind, the detail actions also their health risks across the groups of society (infant, kids and adult) are reviewed. In dealing with food adulteration problems, a special approach that consists of three strategies: (1) public awareness, (2) control and regulation, (3) law and order should be simultaneously applied.
| Item Type: | Book Section |
|---|---|
| Divisions: | Faculty of Agricultural Technology |
| Depositing User: | Ms Bernadeta Soedarini |
| Date Deposited: | 26 Jun 2024 23:29 |
| Last Modified: | 27 Jun 2024 04:28 |
| URI: | http://repository.unika.ac.id/id/eprint/28486 |
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