Food adulteration can be defined as the intentional addition or substitution or abstraction of substances which adversely affect the nature, substance and quality of foods. Adulteration may be inten­tional or incidental. Intentional adulteration is a willful act on the part of the adulterator to increase the margin of profit. Incidental food contamination is usually due to the ignorance, negligence or lack of proper facilities. This type of contamination can take place any time during the period of growth, harvesting, storage, processing, transport and distribution.

According to the Prevention of Food Adulteration Act, 1954 any article of food shall be deemed to be adulterated:

1. If it is not of the nature, substance and quality which it ought to be.

2. If it contains injurious ingredients originally or as a result of processing.

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3. If it contains added inferior or cheaper substance.

4. If any constituent has been abstracted from it partly or wholly.

5. If it has been prepared, packed or kept under insanitary conditions.

6. If it is insect infested.

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7. If it is obtained from a diseased animal.

8. If it contains poisonous ingredients or anything which renders it injurious to health.

9. If the container renders it poisonous or deleterious and injurious to health.

10. If it contains unpermitted colour or any excessive amount of permitted ones.

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11. If it contains prohibited preservatives or an excessive amount of permitted ones.

12. If it does not satisfy the prescribed standards laid down by the authorities.

This Act came into force on 1st June, 1955 and the rules have been amended in 1968 and 1973. The standards which prescribe the minimum requirements for all types and categories of foods are amended when required by the Central Committee of Food Standards (CCFS).