adulteration


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Related to adulteration: Adulteration of food

Adulteration

Mixing something impure with something genuine, or an inferior article with a superior one of the same kind.

Adulteration usually refers to mixing other matter of an inferior and sometimes harmful quality with food or drink intended to be sold. As a result of adulteration, food or drink becomes impure and unfit for human consumption. The federal Food and Drug Administration prohibits transportation of adulterated foods, drugs, and cosmetics in interstate commerce, as provided under the Food, Drug and Cosmetic Act (21 U.S.C.A. § 301 et seq. [1938]). State and local agencies, acting under the authority of local laws, do the same to ban the use of such impure goods within their borders.

adulteration

noun contamination, corruption, degradation, deterioration, fraudulence, infection, perversion, pollution, spuriousness
Associated concepts: drugs, food, purity of food
See also: contaminate, defilement, detriment, dissolution

ADULTERATION. This term denotes the act of mixing something impure with something pure, as, to mix an inferior liquor with wino; au inferior article with coffee, tea,.and the like.

References in periodicals archive ?
Pepsico Holdings India Private Ltd, the Indian subsidiary of the US food & beverages giant PepsiCo, has failed to get relief from the Gujarat High Court (HC) in a 17-year-old food adulteration case.
The proposed revision of Powdered Ginkgo Extract monograph illustrates our commitment to updating public standards in the face of the ever increasing issue of adulteration.
According to AHP President Roy Upton, "We are hoping the monograph, which will address identification, adulteration and sustainable harvesting practices, along with formal population studies, will help strike an appropriate balance between its use and availability so we may approach the use of this plant safely and very consciously.
The liquid is usually water, though any one of several adulteration products can be mixed with water and then consumed, often followed by more water.
The principle of the test is to identify the targeted DNA sequences in a given food sample and then to calculate the ratio of different species within a sample to establish whether adulteration or contamination has occurred.
These samples are forwarded to FSL for their purity, detection of adulteration, unlawful possession, breach of contract, pilferage, etc.
Facilities would need to identify the process points/steps that mitigation strategies would reduce the risk of intentional adulteration.
Depending on the degree of adulteration, basic laboratory tests often fail to identify a problem.
According to a recently published report, oils (mainly olive oil) represent 24% of reported food adulteration cases.
The first type is natural adulteration, which involves changing the properties of milk by removing fat and adding water or whey milk.
Adulteration is a "you" problem; you have the responsibility to know your suppliers, understand the market and the factors that drive pricing, the harvest or manufacturing process involved in delivering your component and, most importantly, the impact your business has in enabling an adulteration mindset.