Any substance added to a food item to reduce its quality in order to increase its quantity is called an adulterant. This act of addition of the adulterant in food item is known as food adulteration. The addition of adulterant may be intentional or accidental. But generally the adulterant addition is intentional. The major reason for the intentional addition of these adulterants is for increasing the profit margin on the expense of the health of the public or consumer.
Examples -
1. In the name of original ghee, it is adulterated with vanaspati.
2. Honey is adulterated with sugar.
Harmful effects of food adulteration -
1. It leads to serious health hazards like cancer, cardiac problem, insomnia and paralysis and other neurological problems or even death as well.
2. It reduces the quality of commodity as well as create economic loss to the consumer.
Measures formulated to prevent the problem of food Adulteration in India -Prevention of Food Adulteration Act, 1954 - It was enacted to eradicate rampant evil of food adulteration and to ensure purity in food articles so as to maintain public health.