Adultration of Food
Food is essential for life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health.
Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get maximum quantity of a commodity for as low a price as possible. This attitude of the consumer being coupled with the intention of the traders to increase the margin of profit, where the quality of the commodity gets reduced through addition of a baser substance and / or removal of vital elements also commonly known as food adulteration.
What Is Food Adulteration ?
Adulterated food -- generally, impure, unsafe, or unwholesome food—has technical definitions in various United States laws. The Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321 et seq.), the Federal Meat Inspection Act (21 U.S.C. 601 et seq.), and the Poultry Products Inspection Act (21 U.S.C. 451 et seq.) contain separate language defining in very specific (and lengthy) terms how the term adulterated will be applied to the foods each of these laws regulates. Products that are adulterated under these laws’ definitions cannot enter into commerce for human food use. ADULTERATION OF FOOD. "Adulteration" is a legal term meaning that a food product fails to meet federal or state standards. Adulteration usually refers to noncompliance with health or safety standards as determined, in the United States, by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). Definition of Adulterated Food
The Federal Food, Drug, and Cosmetic (FD&C) Act (1938) provides that food is "adulterated" if it meets any one of the following criteria: (1) it bears or contains any "poisonous or
Despite of improvement in production, processing and packaging, more poisons seem to be entering our food chain. For example Indian spices or 'masalas' add taste and flavour to food and also help in digestion. Some spices like turmeric have an antiseptic effect on the body. But what is most important is the quality of these ingredients. Every consumer wants to get maximum quantity of a commodity for as low a price as possible. This attitude of the consumer being coupled with the intention of the traders to increase the margin of profit, where the quality of the commodity gets reduced through addition of a baser substance and / or removal of vital elements also commonly known as food adulteration.
What Is Food Adulteration ?
Adulterated food -- generally, impure, unsafe, or unwholesome food—has technical definitions in various United States laws. The Federal Food, Drug, and Cosmetic Act (21 U.S.C. 321 et seq.), the Federal Meat Inspection Act (21 U.S.C. 601 et seq.), and the Poultry Products Inspection Act (21 U.S.C. 451 et seq.) contain separate language defining in very specific (and lengthy) terms how the term adulterated will be applied to the foods each of these laws regulates. Products that are adulterated under these laws’ definitions cannot enter into commerce for human food use. ADULTERATION OF FOOD. "Adulteration" is a legal term meaning that a food product fails to meet federal or state standards. Adulteration usually refers to noncompliance with health or safety standards as determined, in the United States, by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). Definition of Adulterated Food
The Federal Food, Drug, and Cosmetic (FD&C) Act (1938) provides that food is "adulterated" if it meets any one of the following criteria: (1) it bears or contains any "poisonous or