Food Adulteration

Food Adulteration

Food Adulteration the addition or subtraction of any substance to or from food, so that the natural composition and quality of food substance is affected.

Addition of these adulterants reduces the value of nutrients in food and also contaminates the food, which is not fit for consumption. These adulterants can be available in all food products which we consume daily, including dairy products, cereals, pulses, grains, meat, vegetables, fruits, oils, beverages etc.

Why Food Adulteration is done?

  • As a part of the business strategy.
  • An imitation of some other food substance.
  • Lack of knowledge of proper food consumption.
  • To increase the quantity of food production and sales.
  • Increased food demand for a rapidly growing population.
  • To make maximum profit from food items by fewer investments.


 Food that has been prepared, packed, or Storage under insanitary conditions that it may have been rendered injurious to health or otherwise contaminated is adulterated. So are foods comprised in whole or in part of any filthy, putrid, or decomposed substance, or are otherwise unfit for food. Any food derived from an animal that has died by means other than slaughter, such as from disease, is deemed adulterated.

 The most adulterated foods:

  1. Juice – Apple, Orange
  2. Saffron
  3. Honey
  4. Milk
  5. Olive oil
  6. Coffee
  7. Vanilla extracts


Date: May 30, 2019