ISSN : 1997-1052 (Print)
227-202X (Online)
 
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Food Adulteration and Right to Food Safety in Bangladesh: An Analysis of Legal Frameworks
Arif Ahmed
Abstract

The concept of food as a human right, rather than merely a basic necessity of life, has become widely accepted by different countries all over the world during the last few decades. Recently Bangladesh has been graduated from the Least Developed Country (LDC) to a Middle Income Country (MIC) in the South Asian region where its citizens have been experiencing severe and chronic food safety crisis for many years because the food manufacturers have extensively been producing huge adulterated and unhygienic food products by deliberately ignoring the existing legal frameworks of the country. Therefore, in recent times issues concerning food adulteration and right to food safety are prioritized by the Government of Bangladesh (GoB) so that the burden of food-borne diseases on public health can be decreased and the overall national productivity of the country can also be increased. Since there exists no integrated legal framework to address the food adulteration and food safety matters in Bangladesh, an effective and comprehensive legal framework is indispensible with a view to ensuring safe food for all individuals and eventually guaranteeing a healthy nation. However, this piece of academic research intends to make a thorough and critical analysis of the existing legislative frameworks with regard to the prevention of producing and manufacturing adulterated food stuffs and right to food safety in Bangladesh. This study also strives to find that the existing regulatory frameworks regarding the enforcement of food safety laws are practically ineffective to some extent due to the fact that these laws only offer the direct criminal penalty for any kind of infringement. Finally the study suggests that, in order to govern the food safety issues properly Bangladesh does not require a large number of rules and regulations; rather a timely, well-framed and effective legislation in meeting the current needs of the consumers and manufacturers of food products will suffice.

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