The government has embarked on a mission to monitor the quality of foodstuff sold in eateries. Excepting a select few, food outlets sell unhygienic, infected and harmful food items. No less is the problem of adulteration. People forget in their bid to please the palate that artificial colours, preservatives and flavours affect health, some of which have been known to trigger grave health disorders, including cancers. Synthetic additives in most cases are harmful above the limits set by the food quality control department. If spurious composition is one source of concern for the health freak, infected food items are another health hazard. Flies swarm the majority of restaurants and delicatessens that seldom care to serve potable water, leave alone clean food. Such conditions are breeding grounds for communicable diseases, including serious fungal disorders and even various forms of bacterial diseases. That a few mineral water plants established for the express purpose of providing clean water had to shut down following public complaints of spurious contents highlights the degree of ignorance regarding quality maintenance among the dealers. The less said about biscuits, chilly powders, junk foods, and similar stuff, the better.

Some of the popular cooking oil brands were found adulterated with the deadly Argemone mexicana, a harmful substance that leads to a dreadful disease called dropsy. That is only a tip of the iceberg. Meat is being sold under highly unclean environs, which, surprisingly has seldom prevented people from going for it. It is time the consumers realised the benefits of adopting hygienic food habits and ensured they demand their rightful due. For example, supersaturated fat that most fast food restaurants freely use for frying fritters and other delicacies are carcinogenic. Junk foods, like noodles, contain excessive amounts of flavours and additives, including the stomach upsetting monosodium glutamate. The government needs to clamp down on use of such components and condiments that are harmful to human health.

A monitoring drive once in a blue moon, however, will do little good because it will not prevent indifferent restaurant owners and food retailers from selling harmful things. If there is a need to seriously implement the department’s guidelines pertaining to food quality round the year, there is also a need for stringent measures for beverage manufacturers to use potable water for such products as soft drinks and fruit juices. But it is also the public’s duty to demand clean food for a price instead of turning a blind eye, as has been happening now. The worst are the restaurants dotting the major highways. How the department’s quality control measures will be enforced in these restaurants remains to be seen.