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Adulteration 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 Food.One form of adulteration is the 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 results in the loss of the actual quality of the food item.
The Consumer Guidance Society of India (CGSI) is a nonprofit consumer organization established in India in 1966 to protect and educate the Indian consumer about sub-standard products and services, adulterated foods, short weights and measures, spurious and hazardous drugs, exorbitant prices, endemic shortages leading to black marketing and profiteering, unfulfilled manufacture guarantees, and ...
Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents introduced for the purpose of causing harm. It addresses additional concerns including physical, personnel and operational security.
[26] [27] In 2024, he assisted Rajya Sabha MP Sudha Murty on the impact of food adulteration during the Monsoon and Winter sessions of the parliament. [28] [29] He is known for spreading awareness on clean eating choices and reading of food labels in a humorous manner. [4]
In response, these "unethical" companies asserted that it was a consumer’s duty to protect themselves from shoddy products. [9] The Division of Chemistry started looking into the adulteration of agricultural commodities around 1867, and in 1883 Harvey Washington Wiley was appointed chief chemist.
Africa Food Safety Forum (AFSF) [1] African Food Safety Network (AFoSaN) [2] The Food Safety and Quality Authority of The Gambia (FSQA) [3] Tanzanian Food and Drugs Authority (TFDA) [4] Ethiopian Food and Drug Authority (EFDA) [5] Moroccan National Office of Food Safety (ONSSA) [6] South African National Regulator for Compulsory Specifications ...
An adulterant is caused by the act of adulteration, a practice of secretly mixing a substance with another. Typical substances that are adulterated include but are not limited to food , cosmetics , pharmaceuticals , fuel , or other chemicals , that compromise the safety or effectiveness of the said substance.
The chemist Arthur Hill Hassall was prominent in the field of food analysis as an analytical microscopist who established levels of adulteration. [7] Between 1850 and 1856 he examined 3,000 samples of food and found 65 per cent of them contained adulterants. [8] Those involved in adulterating foodstuff used nicknames to hide the practice.