Adulterated food


Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be either available food items or non-food items. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed.

History

Historians have recognized cases of food adulteration in Ancient Rome and the Middle Ages. Contemporary accounts of adulteration date from the 1850s to the present day.

Legislative

In the United States, the Food and Drug Administration, regulates and enforces laws on food safety as well as Food Defense. The FDA provides some technical definitions of adulterated food in various United States laws.
The Federal Food, Drug, and Cosmetic provides that food is "adulterated" if it meets any one of the following criteria:
Food also meets the definition of adulteration if:
Further, food is considered adulterated if:
The Federal Meat Inspection Act and the Poultry Products Inspection Act of 1957 contain similar provisions for meat and poultry products. 21 U.S.C. § 453, 601.

Poisonous or deleterious substances

Generally, if a food contains a poisonous or deleterious substance that may render it injurious to health, it is considered to be adulterated. For example, [apple cider contaminated with E. coli and Brie cheese contaminated with Listeria monocytogenes are adulterated. There are two exceptions to this general rule. First, if the poisonous substance is inherent or naturally occurring and its quantity in the food does not ordinarily render it injurious to health, the food will not be considered adulterated. Thus, a food that contains a natural toxin at very low levels that would not ordinarily be harmful is not adulterated.
Second, if the poisonous or deleterious substance is unavoidable and is within an established tolerance, regulatory limit, or action level, the food will not be deemed to be adulterated. Tolerances and regulatory limits are thresholds above which a food will be considered adulterated. They are binding on FDA, the food industry, and the courts. Action levels are limits at or above which FDA may regard food as adulterated. They are not binding on FDA. FDA has established numerous action levels, which are set forth in its booklet Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed.
If a food contains a poisonous substance in excess of a tolerance, regulatory limit, or action level, mixing it with "clean" food to reduce the level of contamination is not allowed. The deliberate mixing of adulterated food with good food renders the finished product adulterated.

Filth and foreign matter of adulteration

Filth and extraneous material include any objectionable substances in foods, such as foreign matter, undesirable parts of the raw plant material, and filth. Under a strict reading of the FD&C Act, any amount of filth in a food would render it adulterated. FDA regulations, however, authorize the agency to issue Defect Action Levels for natural, unavoidable defects that at low levels do not pose a human health hazard . These DALs are advisory only; they do not have the force of law and do not bind FDA. DALs are set forth in FDA's Compliance Policy Guides and are compiled in the FDA and Center for Food Safety and Applied Nutrition Defect Action Level Handbook.
In most cases, DALs are food-specific and defect-specific. For example, the DAL for insect fragments in peanut butter is an average of thirty or more insect fragments per 100 grams . In the case of hard or sharp foreign objects, the DAL, which is based on the size of the object and the likelihood it will pose a risk of choking or injury, applies to all foods.

Economic-adulteration

A food is adulterated if it omits a valuable constituent or substitutes another substance, in whole or in part, for a valuable constituent ; conceals damage or inferiority in any manner ; or any substance has been added to it or packed with it to increase its bulk or weight, reduce its quality or strength, or make it appear bigger or of greater value than it is.

Microbiological contamination and adulteration of food

The fact that a food is contaminated with pathogens may, or may not, render it adulterated. Generally, for ready-to-eat foods, the presence of pathogens will render the food adulterated. For example, the presence of Salmonella on fresh fruits or vegetables or in ready-to-eat meat or poultry products will render those products adulterated.
For meat and poultry products, which are regulated by USDA, the rules are more complicated. Ready-to-eat meat and poultry products contaminated with pathogens, such as Salmonella or Listeria monocytogenes, are adulterated. For raw meat or poultry products, the presence of pathogens will not always render a product adulterated. Raw poultry contaminated with Salmonella is not adulterated. However, USDA's Food Safety and Inspection Service has ruled that raw meat or poultry products contaminated with E. coli O157:H7 are adulterated. This is because normal cooking methods may not reduce E. coli O157:H7 below infectious levels. E. coli O157:H7 is the only pathogen that is considered an adulterant when present in raw meat or poultry products.

Enforcement actions

If a food is adulterated, FDA and FSIS have a broad array of enforcement tools. These include seizing and condemning the product, detaining imported product, enjoining persons from manufacturing or distributing the product, or requesting a recall of the product. Enforcement action is usually preceded by a Warning Letter from FDA to the manufacturer or distributor of the adulterated product. In the case of an adulterated meat or poultry product, FSIS has certain additional powers. FSIS may suspend or withdraw federal inspection of an official establishment. Without federal inspection, an establishment may not produce or process meat or poultry products, and therefore must cease operations. With the exception of infant formula, neither FDA nor FSIS has the authority to require a company to recall an adulterated food product. However, the ability to generate negative publicity gives them considerable powers of persuasion.
State regulators generally have similar enforcement tools at their disposal to prevent the manufacture and distribution of adulterated food. In addition, many states have the authority to immediately embargo adulterated food and to impose civil fines. Federal agencies often will coordinate with state or local authorities to remove unsafe food from the market as quickly as possible.