Experts Warn: Read Labels to Spot 5 Most Common Chemical Contaminants in Food
Health experts urge consumers to scrutinize food labels to detect common chemical contaminants like pesticides, heavy metals, artificial colours, preservatives, and adulterants.
Food safety experts are urging consumers to read product labels carefully as food adulteration continues to pose a serious public health concern. From packaged snacks to everyday staples, chemical contaminants are often added deliberately to enhance colour, shelf life, or taste, sometimes at the cost of consumer health. Awareness, doctors say, is the first line of defence.
One of the most common contaminants flagged by regulators is synthetic food colouring, frequently found in sweets, beverages, spices and processed foods. Industrial dyes such as metanil yellow or rhodamine B are sometimes used illegally to enhance visual appeal. Long-term exposure has been linked to allergic reactions, liver toxicity and, in some cases, potential carcinogenic effects.
Another widely reported adulterant is formalin, a chemical preservative used illegally to extend the shelf life of fish, fruits and vegetables. Medical experts warn that formalin is toxic and can cause gastrointestinal irritation, respiratory problems and increased cancer risk with prolonged consumption. Its presence is particularly dangerous because it is colourless and difficult to detect without testing.
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Artificial sweeteners and non-food-grade chemicals are also commonly misused in items like milk, sweets and beverages. Substances such as urea in milk or saccharin added beyond permissible limits can strain the kidneys and disrupt metabolic health, especially in children and older adults. Labels indicating proper certification and compliance with food safety standards are key indicators of safer products.
Experts also caution against pesticide residues, which may remain on fruits, vegetables and grains due to excessive or improper chemical use during farming. Chronic exposure to these residues has been associated with hormonal imbalance, neurological issues and weakened immunity. Washing produce thoroughly and choosing certified organic options where possible can reduce risk.
Public health authorities stress that consumers should look for proper ingredient lists, manufacturing details, expiry dates and official food safety certifications before purchasing any edible product. Reading labels carefully, avoiding unusually bright or unnaturally cheap foods, and staying informed about common adulterants can significantly reduce exposure, helping consumers make safer and more informed dietary choices.
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