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Food adulteration refers to the addition or presence of inferior, harmful, or unauthorized substances in food, which compromises its safety and quality. In India, the Food Safety and Standards Authority of India (FSSAI) regulates food safety under the Food Safety and Standards Act, 2006, and prescribes standards, permissible limits, and testing methods to detect adulterants in various food commodities. The objective is to protect public health and ensure that food meets defined safety and quality parameters. Milk is one of the most commonly adulterated food items. Common adulterants include water, starch, urea, detergents, synthetic milk components, and neutralizers such as sodium carbonate. FSSAI prescribes both rapid field tests and laboratory methods ______ ________ ________ _______ ________ _____ ____ ________ _______ _______.
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