By the time we arrive at the gates of our country’s capital, Delhi, it is already clear that we are in a chemical war.
For starters, we have witnessed an epidemic of coronavirus, which is now killing more than 100,000 people in India each month.
Second, we are witnessing the emergence of novel strains of micro- and nano-organisms that have mutated into micro-plague, with the death toll mounting rapidly.
But, as of now, the biggest threat to Indian society, the one that is still emerging, is not from the coronaviruses that are wreaking havoc in the country but from the food produced in India.
We have a plethora of foodstuffs that are genetically modified, so we have the ability to grow them and feed them to people.
We also have a huge population of consumers who consume these foodstuff products, and the government, as per the Food Safety and Standards Authority of India, does not have to check their safety.
But these are just the ingredients in our foodstamp, and this foodstake is the only place where the safety of the foodsticks is questioned.
The only way to prevent the emergence and spread of these micro-organisms is to restrict the supply of food to the consumers, said Ramesh Chaudhary, a professor at IIT-Delhi who has been studying food and food safety issues in India for the last 10 years.
He is the author of ‘The Indian Diet: A Practical Guide to the Modern World’.
It is time that the government did some more research into how food products and foodstacks can be produced with safety in mind.
Chaudsary’s research has revealed some alarming aspects of the Indian food supply, including that many foodstheare contaminated with micro-viruses.
The majority of food items, such as vegetables and fruits, are contaminated with a variety of microorganisms.
This includes strains that have been genetically modified.
This means that they are not suitable for human consumption and, in some cases, even dangerous for human health.
The most recent study, conducted by a team of scientists from the Food and Agriculture Organisation of the United Nations (FAO) and National Institute of Food Technology, India, concluded that, “A majority of the samples tested for micro-organism DNA from some of the contaminated foods and samples of raw fruits and vegetables were not suitable or safe for human use.”
In fact, most of the contamination was from a handful of food products such as beef and beef products, as well as milk and milk products.
It was also found that about 60% of food samples had traces of microsporidia, which are fungi that grow on plant matter.
These fungi have been found in many Indian foodstalls, and have been identified as the most common micro-fungi in most Indian food products.
“Most of the contaminants found in our foods were found to be related to the bacteria that produce the micro-gases that cause these bacteria to multiply,” said Chaud.
In addition to the contamination of some of these food products, some of them were also found to have the presence of certain harmful chemicals, which have not been listed in the Food Control Act, which was passed in 2015.
The government is still not clear on the safety requirements for these food items.
“There is no mandatory standard for the safety assessment of food, which means there is no uniformity,” said Dr Rameshak Singh, a food scientist at the University of Toronto who has researched food and agriculture issues in the world for over 25 years.
Singh told The Hindu that many people who purchase Indian food in the market are unaware of the risks posed by their foodstamps.
“Many people who buy these products have not studied the safety conditions for them.
Most people do not know that these products are contaminated by micro- organisms that are not allowed to be used in foodstakes,” he said.
“They do not understand that these foods are not supposed to be eaten and have no nutritional value,” he added.
According to Singh, there are several factors that need to be taken into account before consumers buy foodstices, including the safety level of the products.
These include the ingredients that are added to the food.
“In case of milk, there should be no bacteria in the milk,” said Singh.
However, some foodsthat are made of milk contain micro-sporidases, which can cause adverse effects on the health of people.
“Foodstuffs should be tested for contamination by microspora bacteria that grow in the cow’s gut.
But it is not known whether these bacteria can be detected in the samples,” said V. K. Rao, who has studied food safety in India and is a professor in the department of food science and technology at the Tata Institute of Social Sciences.
This is particularly true for foods made of millets, rice, and other staple grains.
“Micro-organisms that cause