Food adulteration is the process of lowering food quality by adding inferior ingredients or removing beneficial ingredients. Contamination occurs not only as a result of ingredient addition and substitution, but also as a result of biological and chemical contamination during the cultivation, preservation, processing, transportation, and distribution of food items. Non-permitted colours are the most common food additives. Food poisoning has been found to be particularly dangerous in daily foods and milk, accounting for 70% of all deaths.
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