Food adulteration is a critical issue that affects public health and safety globally. It involves the intentional or accidental contamination of food products, leading to a reduction in quality and potential health risks. Understanding food adulteration's definition, significance, and global context is crucial for developing effective strategies to combat this issue.

Definition and Concept

1. Definition of Food Adulteration

i.Food Adulteration Defined: Food adulteration refers to the process of adding, removing, or altering substances in food products to increase quantity, improve appearance, or reduce production costs. This can involve the use of non-food substances, inferior quality ingredients, or harmful chemicals that compromise the food's safety and nutritional value.

Types of Adulteration

a:Intentional Adulteration: Deliberate addition of harmful substances to increase profit margins, such as adding water to milk or mixing sand with spices.

b:Unintentional Adulteration: Accidental contamination due to negligence, poor handling, or inadequate storage conditions, such as pesticide residues or bacterial contamination.

ii.Common Adulterants