Food adulteration refers to the act of intentionally debasing the quality of food by either adding or replacing the food substances with undeclared alternative substances. It is a legal offense, and when the food fails to meet the legal standards set by the government, it is said to have been adulterated. Adulteration can occur in various forms, including the addition of another substance to the food, mislabeling, or undisclosed processing methods. Some examples of food adulteration include adding water to milk, adding artificial colors to spices, or adding chemicals to fruits and vegetables to make them ripen faster.
The Federal Food, Drug, and Cosmetic (FD&C) Act provides that food is "adulterated" if it meets any one of the following criteria:
- It bears or contains any "poisonous or deleterious substance" which may render it injurious to health.
- It bears or contains any added poisonous or added deleterious substance (other than a pesticide residue, food additive, color additive, or new animal drug, which are covered by separate provisions) that is unsafe.
- Its container is composed, in whole or in part, of any poisonous or deleterious substance which may render the contents injurious to health.
- It bears or contains a pesticide chemical residue that is unsafe.
Food adulteration can have serious health consequences, including certain nutrition deficiency diseases, kidney disorders, and failure of an individual’s immune system. To prevent food adulteration, it is essential to have strict regulations and laws in place, along with regular inspections and testing of food products.
