competition.
3 3. To earn lots of profits.
4 4. Sometimes, authentic ingredients are not available at affordable price so shortage of ingredients leads to adulteration.
5 5. Lack of knowledge leading to food safety risk some people are not aware how much harmful is adulteration effect.
6 6. No update of processing, new techniques, and shortage of qualified personals.
7 7. Mostly seen that common people are not conscious enough.
1.11.6 Methods of Food Adulteration
Mixing: Mixing of stone, clay, sand, pebbles, marble chips in various pulses, and flour, for increasing its quantity.
Substitution: Inferior or cheap quality substances being substituted partially or entirely with pure substance.
Concealing Quality: By hiding the food quality by hiding the caption of low quality and labeling it with high-quality caption.
Decomposed Food: Mainly in fruits and vegetable this type of adulteration is favored in this decomposed food and vegetables are mixed with the fresh fruits and vegetable so that these can be sold during the sale and vendors get maximum profit.
Misbranding/False Labeling: This type of adulteration includes false labeling the products like changing their manufacturing or expiry dates or adding duplicate food stuffs.
Addition of Toxicants: Addition of non-edible toxic substances for altering the food quality like addition of argemone seed in mustard oil, adding food coloring, and poor or cheaper quality preservatives.
1.11.7 Trends of Food Adulteration in Developing Countries
1 1. The main part of our meal includes fruits and vegetables which are adulterated by farmers by self-applied fertilizers and pesticides for increasing the production and avoiding attach by the insects and disease [63–66].
2 2. Wax coating/dipping the fruits and vegetables in chemical water like copper sulfate solution so as to make them look fresh and attractive for increasing its sale.
3 3. In everyday lives, we consume vegetables and fruits which are produced on the fields which are irrigated by sewage water, which contain factory waste, human feces, detergents, and high amount of toxic heavy metals, e.g., Pb and As, which causes damage to liver and kidney, and may also cause cancer.
4 4. Red color dust is substituted in chili powder for increasing the quantity, PbCrO4 and metanil yellow is substituted in turmeric and it depreciates human health adversely.
5 5. Salt and sugar are biased with calcium carbonate, like this only urea is mixed in brown rice.
1.12 Food Safety and Standards Act
The main objective of the food law is to provide safe, healthy, and nutritious food, to the citizens. The first ever food adulteration act was given in 1947 which was Vegetable Oil Products Order. This order was for control and improving the quality of vegetable oils which was further replaced by Edible Oil Products (Regulation), 1998. An organized manner was set up within the organization for production, transportation, and selling of goods. Many companies came into loss after the implementation of this act [78, 82, 87]. The head of these edible oil manufacturing company has the rights to form proper safety measures so that there should not be any fault and it is fit for consumption purpose, and set of rules should be set. (Prevention of Food Adulteration Act, 1954). It includes food quality, usual method of sampling, analysis of nutrients, powers of governing officials, proper punishments for fraudsters, those include additives, coloring, preservatives, labeling, packing stopping, and monitoring the sales, and another act was The Fruit Products Order (1955). This act is important and looks after the goods which are used daily; therefore, it comes under such section only. The main purpose of this is to look after the production vegetables and fruits, its hygiene, and control in the area of production only to as to maintain the quality of the goods and it comes under this act. All the producers of such products which make other products by using these as primary products should get a certified permit so that they can produce within the vigilance government (The Meat Food Products Order, 1973). Meat products are permitted and looked after during the production of complete meat products and enforcement of strict policies of government at every step of analysis, and it is to be kept in mind that during the storage, it should be frozen completely. In MFPO, various producers of meat products are engaged in producing, storing, and labeling, and the permit should be kept while selling the goods such as in restaurants and hotel (The Solvent Extracted Oil, De Oiled, and Edible Flour Order, 1967). All the oils should be refined before selling it to the consumers, and it should be labeling before selling. It should be mentioned fit at the time of sell. The following are its features:
1 1. It also looks after the production, quality, and transportation of the all types of oils and flours.
2 2. It provides quality assurance to the people for the nourishment products which are been purchased.
3 3. It eliminates the used of edible oils for other purposes.
4 4. The products which are unfit for consumptions are been expelled out and are labeled as unfit and are not for sale.
All these acts came under one act that is Food Safety and Standards Act (2006). This act illustrates the detailing and authorization of the safety act in India and was enacted by the FSSAI. The FSSAI works under the control of health department of India which works for the welfare of Indian families. The fundamental points of this act are as follows:
1 1. Set down science-based measures for articles of nourishment.
2 2. To organize work of distribution, manufacturing of products, storage in proper places, its import, and selling to proper authorized.
3 3. To ensure safety of food.
All above-mentioned laws were signed under the FSS 2006 Act. Certain guidelines have been formulated by the government for the research purposes, and the scientist those work for the food safety measure should work with some objectives and these were as follows:
1 1. They should come up with new ideas which helps in growing the country and provides some knowledge so that India should also compete with international institutes.
2 2. For building various laws, the researches which are carried out should be illustrated easily.
The organization which is working under the development of food safety measure should command various food safety measures for regulation of its standards, and these capacities not withstanding others incorporate setting down methodology and rules for notice of certify labs. There are some rules for permitting license under this government organization which are mainly three types:
1 1. Registration: for turnover under twelve lakh rupees.
2 2. State permit: for turnover between 12 lakhs to 20 crore.
3 3. Central permit: for turnover above 20 crore rupees.
There are various other criteria also which are needed at the time of assessing the permit.
1.12.1 Few Steps to Avoid Adulteration
Make Safe Choices: When you purchase food items, check FSSAI validated label. The FSSAI represents that they have FSSAI license number; also, check ingredient list, look up every ingredient mention there, and check manufacturing and expiry date.
Have Safe Water: The water you drink should be contamination free, and make sure you are using purified water by purifier or you can use boiled water.
Be Aware: Try to purchase food and vegetables either from organic markets or from farmers; do not purchase food items kept in open.
1.12.2 Detection Methods of Adulteration
We should know the identification