A Critical Study of Indian Food Adulteration Laws and the Legal Rights of Consumers

Abstract

Food is one of the basic human necessities and one of the basic needs of the earth. It is necessary for life and adventures as well as happiness; it is necessary for health. In India, food has always been the vehicle for culture, social interaction, and artistic representation. The meaning of food adulteration has become increasingly bad. The act of adulterating food is prohibited to increase profit in itself, and to help avoid adding malicious or inferior substances to food. Whether it is fanning the fruit to chemically ripen it, or water in a quart of milk, the topic on food adulteration is growing in all expansions. Eventually, in long term consumption of these tainted foods poisons the body, harms the digestion system, and leads unto many other health issues. The ensuing document details the problem imitation of food presents in India examining the causes of imitation problems, product risks, and available legislation to combat these issues. This discussion addresses how the regulation of food as a public good that secures food as a basic fundamental part of ‘life’ is tied to the ‘Right to Life” mentioned in Article 21 of the Indian Constitution. The discussion focuses on the laws securing food safety, as well as the Food Safety and Standards Act, 2006, and its provisions for food safety from adulteration; the purpose is to outline the background of the problem through the current legal, regulatory and enforcement frameworks, as well the perception held by the public.