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1ADULTERATION OF FOODS, 190.1CHAPTER 190 ADULTERATION OF FOODS Referred to in 189.11, 191.2, 191.4, 192.107, 192.108, 192.146190.1 190.2 190.3 190.4 190.5 190.6 190.7 190.8Definitions and standards.
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Food adulteration refers to the act of adding harmful substances to food products in order to increase the quantity or make it appear better than it actually is.
Food manufacturers, sellers, and distributors are required to ensure that they do not engage in food adulteration practices.
To prevent food adulteration, it is important to source ingredients from reliable suppliers, conduct regular quality checks, and follow food safety regulations.
The purpose of preventing food adulteration is to protect consumer health, ensure fair trade practices, and maintain the integrity of the food supply chain.
Information such as the list of ingredients, nutritional content, expiration date, and any additives or preservatives used must be accurately reported on food labels to prevent adulteration.
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