Food Standards and Quality Control

Food Standard and Quality Control

Lesson 23: Food Adulteration

Definition

Adulteration is defined as the process by which the quality or the nature of the given substance is reduced through (i) the addition of a foreign or an inferior substance and (ii) the removal of a vital element.

Adulteration of food may endanger health if the physiological functions of the consumer are affected due to either addition of a deleterious substance or the removal of a vital component.