Explain the Basic Concept of Adulteration?
Food adulteration is the change in original composition and quality of food by adding, removing or substituting some ingredients of food, which affects adversely the nature, substance and quality of food. According to PFA 1954, any ingredient, which is present in food and is injurious to health, is an adulterant. Common adulterants are like animal fat in vanaspati, non-permitted colours in soft drinks, milk products etc. Adulteration can be natural, intentional or unintentional. All foods are subjected to some sort of adulterations depending on the ethical values and goals of the adulterator.
Prevention of adulteration is a must and is a responsibility of both Government and the consumers. The laws relating to unfair practices injurious to health and adulteration of foods needs to be amended and implemented strictly. Government has to be assisted by the consumers, voluntary organizations, media and manufacturers to avoid the practice of adulteration. Consumers have to be more vigil while purchasing. They should buy branded products with known quality and items having quality marks like ISI, FPO etc. When the product is not of good quality, they should lounge a complaint through consumer organizations. The parameters of quality are the grades, standards and specifications laid down by the Government or expert bodies constituted for the purpose.