Food Adulteration: A serious health challenge

Credit By: SHAHEEN MUSHTAQ

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• 15 Apr 2026

A glass of milk, a packet of spices, or a tin of cooking oil may look perfectly normal, yet contain harmful chemicals or substandard ingredients

Food is meant to nourish us, yet across India and in Jammu and Kashmir as well, a growing share of what we eat is not what it seems. Food adulteration, the practice of adding inferior, harmful or cheap substances to food, has become one of the most serious but under‑discussed public health challenges of our time.

Adulteration is driven largely by profit. Unscrupulous traders and manufacturers try to increase shelf life, improve appearance or simply cut costs. In doing so, they compromise quality and, in many cases, endanger lives. The most worrying aspect is that much of this adulteration is invisible to the naked eye. A glass of milk, a packet of spices, or a tin of cooking oil may look perfectly normal, yet contain harmful chemicals or substandard ingredients.

In our markets, several everyday items are vulnerable to adulteration:

1. Milk and milk products: Water is often added to increase volume, reducing nutritional value. In more dangerous cases, detergents, starch or urea are mixed to mimic the thickness and whiteness of pure milk. Such substances can damage the kidneys and digestive system, especially in children.
2. Edible oils and ghee: Expensive oils may be blended with cheaper, low‑quality oils. Sometimes, industrial or inedible oils have been found in samples meant for human consumption. Adulterated ghee may contain vanaspati or animal fats, posing risks for heart health.
3. Spices and condiments: Turmeric powder, chilli powder and coriander powder are frequently targeted. Brick powder, sawdust, artificial colours and even toxic dyes like metanil yellow have been detected in some samples across the country. These chemicals can irritate the gut and have long‑term carcinogenic effects.
4. Grains and pulses: Polishing agents, artificial shining substances and even small stones or husk are used to increase weight. In some cases, damaged or old grains are mixed with fresh stock.
5. Sweets and bakery items: During festivals, the demand for sweets rises sharply. To meet this demand cheaply, some makers use synthetic colours, low‑grade fats and even expired ingredients. These products may look attractive, but they are far from safe.

Health and economic consequences

The health impacts of consuming adulterated food are not always immediate, which makes the problem more insidious. Mild adulteration can lead to digestive issues, food poisoning, skin problems and allergies. Long‑term exposure to harmful chemicals is linked to kidney and liver damage, hormonal disturbances and certain cancers.

For low‑income households, the burden is even heavier. They often buy cheaper, loose food items from unregulated vendors, which are more likely to be adulterated. The money they save on food may later be spent on medical treatment. In this way, adulteration deepens poverty and strains an already stressed healthcare system.

Regulation and enforcement

The Food Safety and Standards Authority of India (FSSAI) and state food safety departments are responsible for setting standards, conducting inspections and taking action against violators. In Jammu and Kashmir, food safety officers do carry out raids and testing from time to time, and penalties are imposed when substandard or adulterated items are found.

However, enforcement alone cannot solve the problem. Limited manpower, inadequate testing facilities and corruption can all weaken the system. Many small shops and street vendors operate without regular checks. Consumers themselves are often unaware of their rights or do not report suspicious products.

Tackling food adulteration requires an alliance between authorities, producers and the public:

1. Be vigilant while buying food: Prefer reputed brands and sealed packets for items like oil, milk and spices. Check manufacturing and expiry dates. Avoid products that look unusually bright or have an odd smell.
2. Use simple home tests where possible: While not foolproof, basic tests can sometimes reveal adulteration. For example, adding a few drops of iodine to milk can show the presence of starch, and rubbing chilli powder on a wet finger may reveal artificial dye.
3. Support local, trustworthy producers: Buying from farmers’ markets or known local dairies, where you can see how food is handled, can reduce risk. Communities can cooperate to identify and encourage honest sellers.
4. Report suspicious cases: If a particular brand or shop repeatedly sells poor‑quality food, it should be reported to the local food safety authorities. Public pressure and media attention can push officials to act.
5. Demand stronger action: Civil society groups, religious institutions and neighbourhood committees can play a role in raising awareness. Campaigns in schools and colleges can teach young people how to identify and avoid adulterated food. The media can highlight both violations and examples of good practice.

Towards safer food in Kashmir

Kashmir has a rich tradition of hospitality and cuisine. From noon chai to wazwan, food is central to our culture and identity. Allowing adulteration to penetrate our kitchens is not just a health issue; it is an attack on that heritage.

Ensuring pure and safe food will require regular inspections, strict punishment for offenders, and better laboratory facilities in the region. But it also requires a change in mindset. Traders must understand that short‑term profit from adulteration can never justify the long‑term harm caused to society. Consumers must recognise their own power to influence the market through their choices and their voices.

Food adulteration may be a silent threat, but it is not an unstoppable one. With informed citizens, responsible businesses and active authorities, we can work towards a future where every meal served in Kashmiri homes is both delicious and safe.

(The Author is a researcher and teacher by profession)