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Mixing a cheaper or harmful substance into food to increase profit or quantity, while hiding this from the buyer.
Common adulteration cases in India include water or starch added to milk, and synthetic colour added to sweets or spices.
The apex Indian regulator for food, established under the Food Safety and Standards Act, 2006, responsible for standards, licensing and enforcement.
The Food Safety and Standards Act, 2006 — the umbrella Indian food law that created FSSAI and replaced multiple earlier statutes.
An officer appointed under the FSS Act with powers to inspect premises, take samples and initiate enforcement.
