The practice of adulterating food or contaminating food components by adding a few compounds, which are collectively referred to as adulterants, is referred to as food adulteration.
The Food Safety and Standard Act 2006 is a comprehensive legislation dealing with various aspects concerning food safety regulation.
The Food Safety and Standards Authority of India (FSSAI) was formed under Section 4 of the Act. FSSAI is responsible for safeguarding and improving public health through regulating and monitoring food safety.
Foods are tested for various adulterants, chemicals, microbiological contaminants, and other food safety characteristics as part of a mission to ensure safe food for the populace. A network of FSSAI laboratories conducts such food testing on an annual basis.
To raise public awareness of food safety, the Detect Adulteration with Rapid Test (DART) handbook compiles typical rapid tests for individuals to use at home to identify adulterants in food.
DART includes more than 50 tests that can be completed quickly and simply at home using water and inexpensive solutions such as tinctures of iodine for foods like milk and milk products, oils and fats, sugar and confectionery, food grains and their products, spices and condiments, etc. Sensory evaluation tests are also a part of these tests, which are used to verify food products’ authenticity. DART uses visual representations to illustrate the differences between unadulterated and contaminated food products.
Section 65 of The Food Safety And Standards Act, 2006, talks about compensation in the case of injury or death to a consumer. The Adjudicating Officer/ the Court can direct the payment of compensation to the victim or the legal representative of the victim, a sum— (a) not less than five lakh rupees in the case of death; (b) not exceeding three lakh rupees in the case of grievous injury; and (c) not exceeding one lakh rupees, in all other cases of injury.
