Adulteration is a great menace to the public health and economic loss as well
Adulteration is the debasement,of a substance by deliberately adding something not ordinarily a part of it. A food adulterant is any
material which is added to food or any substance which adversely affects the nature, substance and quality of the food.
Food adulteration takes into account not only the intentional addition or substitution or abstraction of
substances which adversely affect the nature, substances and quality of foods, but also their incidental contamination during the period of growth, harvesting, storage, processing, transport and distribution. Commonly adulterated foods Any commodity that is either expensive or sells more is the target for adulteration. Foods which are in a liquid, powder, minced or paste form,are more likely to be adulterated, foods sold loose by the retailer is also more common as compared to the packaged foods.Commonly adulterated foods are
food grains like wheat, rice, pulses and their products ,edible oils and fats ,spices like chilli, turmeric, cinnamon, pepper etc., milk and milk products, coffee and tea, sweetening agent, non- alcoholic beverages and
miscellaneous items like confectionary, jams, sauces, ice creams and prepared foods items like sweets etc. Adulteration is a great menace to the public health and economic loss as well.
The FSS (Prohibition and Restriction on Sales) Regulation 2011, prohibits the sale of certain admixtures and the FSS ( Food product standards and food additives) Regulation 2011 regulates the use of food additives, also specifies the amount which can be added to certain foods in prescribed limits. For Quick Tests for common adulterants Visit our webpage (www.fssai.gov.in) for guidance to test some of the common adulterants in food atthe household as well as at the industry leveL.