Through its notification dated 5th June, 2015 the FSSAI has introduced new standards for limits of Lead, Arsenic, Tin, Cadmium, Mercury and Chromium for various new food products, additionally to the list of food articles already specified under the existing regulations. All suggestions and objections to the draft regulation may be forwarded to the FSSAI […]
What Is Food Adulteration?
Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of […]