Adulteration and contamination are terms often used interchangeably when discussing consumables like food and medicine. Although both involve illegal practices, they are distinct from one another and should not be confused.
What is Adulteration?
Adulteration refers to the addition of substances, called adulterants, to otherwise safe items like food, beverages, and fuel. These adulterants should not be present in the product and are not legally permitted. Adulteration is different from the addition of legally allowed food additives. Examples of adulteration include adding roasted chicory roots to coffee, diluting alcohol or milk with water, and using cutting agents in illicit drugs. Adulterated food is considered unhealthy, unsafe, and impure, and it occurs when merchants seek to increase their profits.
What is Contamination?
Contamination refers to the presence of unwanted, minor contaminants in a substance. In food and medicinal chemistry, contamination implies the presence of harmful substances like pathogens or toxins that deteriorate the quality of the product due to chemical, physical, biological, or environmental factors. Physical factors can include pests, while chemical factors involve the presence of harmful chemicals. Environmental factors, like heat and humidity, can also affect the quality of food, as can biological factors such as bacterial growth.
Key Takeaways
- Adulteration involves the addition of unauthorized ingredients to a substance, while contamination refers to the presence of unwanted substances that deteriorate the quality of the product.
- Adulteration is a deliberate act by merchants to increase profits, while contamination is not an intentional practice and can occur naturally due to environmental factors.
- Adulteration is mostly man-made, while contamination can happen naturally or as a result of environmental factors like heat and humidity.
