Food Adulteration

Food adulteration is a legal term meaning that a food product fails to meet federal or state standards. Adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be other available food items or non-food items. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of the food products, is also responsible for the lowering or degradation of the quality of food products. Adulterants are those substances which are used for making the food products unsafe for human consumption. Under the previous food laws any food product with lowered or degraded quality used to be defined as adulterated food but under the new laws (FSS Act, 2006), the word adulterated food has been termed as Substandard Food, Unsafe Food or Food containing the extraneous matter.

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    Food Adulteration Conference Speakers