Food Adulteration in India: A Persistent Public Health Crisis

  Editorial   May 5, 2025  Add to Reading List
Food Adulteration in India: A Persistent Public Health Crisis

Food adulteration in India has emerged as a critical public health issue, jeopardizing the well-being of millions. Despite the existence of a robust legal framework, this menace continues to thrive due to weak enforcement, corruption, fragmented supply chains, and limited consumer awareness. While the efforts of the Food Safety and Standards Authority of India (FSSAI) and state-level agencies are commendable, they remain insufficient to combat the scale and complexity of the problem.

What is Food Adulteration?

According to the FSSAI, food adulteration involves the deliberate addition, substitution, or removal of substances in food that compromise its quality, safety, or nutritional value. It also includes unintentional contamination during stages such as cultivation, storage, processing, and distribution.

Types of Adulterants in Common Food Items

Adulterants range from harmful chemicals and dyes to non-edible or substandard substances added to increase weight or enhance appearance. These include:

  • Milk: Water, detergent, starch, urea

  • Spices: Brick powder, lead chromate, artificial colors

  • Vegetables: Malachite green (a toxic colorant)

  • Oil: Mineral oil, castor oil

  • Tea leaves: Iron fillings, colored leaves

Current State of Food Adulteration in India

  • Widespread Prevalence: As per FSSAI data, 26.4% of food samples in 2018–19 were adulterated, rising from 23.4% in 2016–17. In 2023–24, over 1.5 lakh food samples were tested, and more than 33,000 were found non-compliant.

  • High-Risk Areas:

    • In Rajasthan (2024), nearly 25% of food samples were adulterated, prompting the seizure or destruction of over 6.6 lakh kg of food products.

    • In Noida and Greater Noida, 83% of paneer samples failed quality checks, with 40% deemed hazardous due to chemical contamination.

    • Spices: Around 12% of tested spice samples failed safety tests, highlighting pesticide residues and toxic additives. Brands like MDH and Everest faced international scrutiny for ethylene oxide contamination—a known carcinogen—leading to bans in Singapore and recalls in the US.

  • High-Profile Case: Nestlé India’s Maggi noodles were found to contain excessive lead and MSG, sparking nationwide concern.

Why Food Adulteration Persists in India

  1. Weak Enforcement & Informal Markets

    • FSSAI struggles with implementing regulations effectively, particularly as over one-third of food businesses remain unaware of food safety laws.

    • Roughly 80% of India’s food sales occur in informal markets that escape regulatory oversight.

  2. Lack of Uniform Policy

    • India lacks a unified national food processing policy. Inconsistencies across states and deviations from international norms hinder regulation.

    • For example, India's permissible lead limits in food are higher than WHO standards, which undermines consumer safety and impacts export credibility.

  3. Resource Constraints in Industry

    • Many food processing units operate under financial and technical limitations. Reused cooking oil, poor hygiene, and improper waste disposal are common.

    • A FICCI study found that over 25% of respondents cited a lack of skilled manpower as a critical challenge.

  4. Neglected Supply Chain Oversight

    • Unchecked pesticide use and inadequate monitoring contribute to contaminated crops and food products.

    • For example, ethylene oxide contamination in spices points to lapses in agricultural regulation.

  5. Substandard Infrastructure

    • Outdated water supply codes still allow lead piping in certain industrial systems, leading to contamination.

    • Poor fortification practices and misleading labeling further erode food safety.

Legal and Policy Frameworks

  1. Food Safety and Standards Act (FSSA), 2006
    Established the FSSAI to ensure safe and wholesome food by regulating the food industry comprehensively.

  2. Packaging and Labelling Regulations, 2011
    Mandates clear labeling of ingredients, allergens, and nutritional information to empower consumers.

  3. National Food Security Act (NFSA), 2013
    Guarantees access to safe and nutritious food for vulnerable populations and mandates quality control in public food distribution.

  4. Consumer Protection Act, 2019
    Allows consumers to seek redress against adulterated products and empowers regulatory bodies to take action.

  5. FSSAI’s DART Manual
    A citizen-friendly toolkit enabling people to conduct simple tests to detect adulterants at home.

Recommendations for Addressing Food Adulteration

  1. Formalize the Food Sector
    Expand schemes like PM Formalisation of Micro Food Processing Enterprises to bring informal players under regulation.

  2. Comprehensive Regulation
    Amend the FSSA to align with international standards, strengthening India’s food export market and supporting Sustainable Development Goals (SDGs) like SDG 2.1 (zero hunger) and SDG 3.3 (combat health risks).

  3. Skilled Workforce Development
    Extend programs such as PM Kaushal Vikas Yojana and PM Internship Scheme to build capacity in the food processing sector. Encourage industry-academia partnerships to enhance training.

  4. Enhanced Surveillance and Penalties
    Increase the frequency of sampling and inspections. Impose stricter fines and penalties to deter violations.

  5. Expand Testing Infrastructure
    Scale up the “Food Safety on Wheels” initiative for on-site detection using advanced tools like spectrometers and DNA-based kits.

  6. Address Technical Lapses
    Strengthen systems to verify fortification accuracy and prevent misleading labels. Improve transparency in labeling practices.

  7. Supply Chain Modernization
    Promote initiatives like Repurpose Used Cooking Oil (RUCO) to manage waste and reduce health risks from reused oils.

  8. Adopt the One Health Approach
    A holistic method that connects food safety with animal health, agriculture, and environmental factors to address contamination at every level of the supply chain.

  9. Leverage Technology for Transparency
    Introduce traceability tools like blockchain and QR codes for high-risk food items such as milk, oil, and spices to detect fraud and ensure accountability.

  10. Consumer Awareness and Engagement
    Increase public outreach through education campaigns and promote the use of mobile apps and helplines to report suspicious food items. Distribute FSSAI’s DART manual widely.

Conclusion

Food adulteration in India is a systemic problem that demands urgent and coordinated action. While foundational laws and regulatory bodies like the FSSAI offer a starting point, they must be complemented with stronger enforcement, technological integration, industry reform, and consumer participation. Ensuring safe, nutritious, and unadulterated food for every Indian is not just a regulatory challenge—it is a public health imperative.