IMPACT OF FOOD ADULTERATION ON PEOPLE

FOOD ADULTERATION:
Adulteration is the process of adding impure or harmful substances to a commodity in order
to increase the quantity and gain profit from the adulterated products. In food adulteration,
the manufacturers add or substitute cheaper, lower-quality products than what is claimed or
expected to be delivered.

This process can present a substantial hazard to consumer safety and health as it may
diminish the nutritional value of the product. Even though food adulteration is illegal in most
of the countries still significant issues are rising all over the world and causing health peril to
people.

HISTORY OF FOOD ADULTERATION IN INDIA:

The food adulteration process has been an issue which can be dated back to the British
colonial era. During the colonial era in India, food adulteration was a prevalent issue majorly
due to economic reasons, prompting the enactment of regulations to address the problem.
Some of the acts that were established during that period are

 Sale of food and drugs act 1876[1]: This act was mainly established in order to prohibit
of the mixing of injurious ingredients and of selling the same in any food product or
ingredient that will be used to prepare food. And also to prohibit of mixing of drugs
with injurious ingredients and of selling the same that will cause harm for the people.
 The Indian merchandise marks act 1889[2]: It was not established exclusively for the
purpose of food adulteration but the act has provisions that mention the prohibition of
misleading labelling, marking or packaging that can misguide the consumers about
the product, origin or the quality.
 The Indian penal code 1860[3]: According to section 272 of the IPC whoever
adulterates any food or drinks, shall be punished with imprisonment which may
extend up to six months or a fine of rupees up to one thousand or both.

TYPES OF FOOD ADULTERATION

There are four types of food adulteration

[1] https://www.legislation.gov.uk/ukpga/Vict/38-39/63/enacted
[2]https://www.latestlaws.com/bare-acts/central-acts-rules/intellectual-property-laws/indian-
merchandise-marks-act-1889
[3] https://indiankanoon.org/doc/471092/
  Intentional adulteration [4]: when a component looks similar in appearance and has
been intentionally added to the foods or drinks to make more quantity and gain profit
from that. For example the addition of brick powder in chilli powder, and chalk
powder in milk powder.
 Metallic adulteration: the occurrence of metallic adulteration can be intentional or
unintentional. When a certain amount of metallic substance is left or added to the
products is called metallic adulteration. For example, arsenic from pesticides, and lead
from chemical industries are dumped in water resources.
 Packaging adulteration: this type of adulteration occurs in big food manufacturing
industries to small restaurants when the food handler does not follow proper rules,
regulation and hygiene and contaminate the food products. For example, serving
food with larvae or insects.
 Incidental adulteration: this type of adulteration occurs when there is a lack of
hygiene and negligence while making or handling food products. For example, small
pebbles and stones in rice or other grains, leave traces of pesticides in vegetables and
fruits.

IMPACT ON PUBLIC HEALTH:

Through the exposure of people to health hazards, nutritional deficiencies, and financial
burdens, food adulteration endangers the welfare of the general public. In order to reduce the
negative effects of food adulteration and protect public health, it is essential that industry
accountability, consumer awareness, and education, as well as consumer education, are all
implemented with rigour.

 Foodborne illnesses: intake of foods that are contaminated with adulterers can cause
various health hazards and diseases. Contaminants like toxins, pathogens, and bacteria
can cause food poisoning, allergic reaction and other related diseases.
 Nutritional deficiencies: food adulteration generally involves in dilution of products
or using cheaper alternatives which results in the reduction of nutritional value in
food. Consuming that food can cause various types of nutritional deficiencies.
 Chemical additives: addition of adulterating agents like chemical additives, pesticides
or heavy metals if consumed for a pro long amount of time can cause serious damage
like cancer, organ damage, neurological disorders and even death.
 Psychological impacts: apart from the diminishment of physical health this process
causes a significant impact on the mental health of people too. It causes consumers to
lose trust in the food system of the country this can lead to economic losses. People
may experience financial distress due to medical expense
 Antimicrobial resistance: The misuse of antibiotics and other antimicrobial agents in
food production, including the adulteration of animal products, can contribute to the
development of antimicrobial resistance. This poses a significant public health threat,
as it reduces the effectiveness of antibiotics in treating infections.

[4] https://www.vedantu.com/biology/food-adulteration
LAWS ON FOOD ADULTERATION :

The prevention of food adulteration act1954, [5] :

The Act offers protection against food adulteration and contamination that could endanger
consumers' health. The Act also addresses frauds that suppliers may commit by offering
inferior or tainted food. The Act controls how chemicals, insecticides, flavours, and other
additions are used when preparing food. This Act regulates the disposal of foods that are
below norms.

Some of the key provisions are :

 The PFA Act specifies standards for numerous food products and offers precise
definitions for a number of terminologies relating to food adulteration. It specifies
what constitutes adulteration, such as the presence of subpar ingredients, pollutants, or
dangerous ingredients.
 The creation, preservation, sale, or distribution of contaminated food products is
expressly prohibited by the statute. Operators of food businesses are required to make
sure that their products meet the required requirements and don't endanger the public's
health.
 The PFA Act gives the federal and state governments the authority to create food
safety organisations tasked with upholding the act's rules. To ensure adherence to
safety requirements, these bodies regularly inspect, take samples from, and test food
products.
 The statute outlines processes for gathering samples, analysing them, and testing food
products. It makes it possible for food inspectors to capture samples, transmit them to
recognised labs, and file charges against those who are discovered to be adulterating
food.
 The PFA Act imposes harsh penalties and punishments on violators who adulterate
food. It divides crimes into "simple" and "dangerous" adulteration, with associated
punishments ranging from fines to jail.

The Food Safety And Standards Authority Of India, 2006[6]:

The food safety and standards act (FSS) was created to keep up with the changing needs and
demands of the time, to consolidate the laws pertaining to food, and to establish food safety
and standards setting and enforcement so that there is only one organisation to oversee
compliance and there is no longer confusion in the minds of consumers, traders,
manufacturers, and investors caused by the proliferation of food laws.

[5]http://www.nihfw.org/Legislations/THEPREVENTIONOFFOODADUTERATION.html#:~:text=THE%2
0PREVENTION%20OF%20FOOD%20ADULTERATION%20ACT%2C%201954%20(Amended%20in%2019
64,supplying%20cheaper%20or%20adulterated%20foods.
[6] https://ssrana.in/corporate-laws/food-laws/food-safety-standard-act-india/
The Food Safety and Standards Act of 2006 led to the creation of the Food Safety and
Standards Authority of India (FSSAI). The FSSAI is India's top regulatory body in charge of
defining standards for the food sector and assuring food safety. The FSSAI's main duties
consist of:

 The FSSAI is in charge of creating rules and regulations pertaining to food safety and
standards. These rules cover a wide range of topics, including additives, pollutants,
packaging, hygiene standards, and food labelling.
 To guarantee the safety and calibre of food items in India, FSSAI creates and
promotes food standards. It aligns national norms with global standards while taking
scientific tenets and consumer interests into consideration.
 In India, the FSSAI is responsible for granting licences and registering food
enterprises. Based on the nature and size of the food industry, it establishes the
standards and prerequisites for acquiring licences and registrations. This procedure
makes it possible to better monitor and supervise the food business and helps assure
compliance with safety regulations.
 FSSAI carries out food safety surveillance operations to check for adherence to rules
and regulations. It inspects, gathers samples from, and tests food goods to find
potential dangers and implement the required enforcement measures.
 The FSSAI is essential in raising consumer awareness of food safety and encouraging
a healthy diet. It launches campaigns to enlighten customers about food labelling,
dietary guidelines, and the value of purchasing and consuming safe food items.
 Building the understanding and application of food safety practices among
stakeholders and operators of food businesses is the responsibility of the FSSAI. It
holds seminars, workshops, and training sessions to advance knowledge and abilities
pertaining to food safety and cleanliness.

Case laws:

M/S Nestle India Limited V. The Food Safety and Standards Authority of
India[7]
Due to worries over food safety, Nestle's well-known instant noodle brand Maggi was the
subject of a national uproar in 2015 and subsequently banned in India. Certain state food
testing laboratories found higher-than-permissible amounts of lead and monosodium
glutamate (MSG) in Maggi noodles, which sparked the debate. The Food Safety and
Standards Authority of India (FSSAI) subsequently mandated the nationwide recall of all
Maggi varieties.

Nestle contested the restriction in court, arguing that Maggi noodles had undergone
independent testing at reputable laboratories and were safe for consumption. Though within
acceptable limits, the Central Food Laboratory (CFL) verified the presence of lead and MSG
in the samples.

[7 ] https://indiankanoon.org/docfragment/66718388/
For several months, Nestle and the Indian government engaged in a legal struggle. The
Bombay High Court lifted the ban in November 2015, allowing Nestle to resume production
and sales. The court made note of the necessity for more investigation and verification of the
FSSAI's testing practises.

To recover consumer trust after the ban, Nestle upgraded testing procedures and put in place
strict quality control measures. In order to safeguard consumer health and preserve the
integrity of the food supply chain, it is crucial that food safety standards, correct labelling,
and strict monitoring and enforcement be in place. The 2015 Maggi case served as a reminder
of this. Additionally, it emphasised the function of regulatory bodies in guaranteeing the
security and excellence of Indian food products.

M/S Pepsi Co India Holdings V. State of Uttar Pradesh[8]

Leading beverage manufacturer PepsiCo India was involved in a key dispute regarding
claims of pesticide contamination in its soft drinks in 2003. An environmental advocacy
group called the Centre for Science and Environment (CSE) tested PepsiCo's products and
discovered pesticide levels in them. The results generated a national debate and raised
questions about the safety of fizzy beverages.

Public outcry over the tragedy sparked heated discussions about food safety laws. PepsiCo
India was subject to legal and regulatory scrutiny, and the Indian government launched
inquiries. The business vigorously refuted the accusations, claiming that their products
complied with all safety requirements. However, the case highlighted the requirement for
tougher guidelines, expanded testing procedures, and more consumer protection measures in
the food and beverage industry

The PepsiCo India 2003 case acted as a wake-up call for the industry and regulatory agencies,
highlighting how crucial it is to ensure the safety and quality of food and beverage goods
while also upholding consumer trust. Consumer awareness rose as a result, and businesses
were forced to implement stricter testing procedures and more effective quality control
methods in order to win back customers' trust.

Remedies:
 The severity of punishment must increase since it involves lives of people the severity
should be in par with murder cases.
 Regular and spontaneous inspection should be done by the authority to keep the
manufacturers and vendors in check.
 As technology and society improves the legal framework should also improve along
with that by updating existing food laws and regulations.
 People should have enough awareness and education about the food system and food
adulteration process to avoid grave dangerous
 Consumers must be empowered to report suspected cases of food adulteration and act
responsibly towards oneself and towards other people.

[8] https://indiankanoon.org/doc/146887520/
Conclusion:
In conclusion, food adulteration in India has had a significant negative influence on the lives
of the populace. It is a widespread issue that has an impact on the population's safety, health,
and general well-being. It is a complex issue that calls for an all-encompassing strategy that
includes tighter laws, effective enforcement, public awareness initiatives, and active
involvement from all stakeholders. India can make tremendous progress towards ensuring
that its population have access to safe and nourishing food by addressing this issue on a
community basis.