Monday, November 30, 2009

Understanding Adulterated Food

A food is classified as adulterated if it contains extraneous material, dangerous amounts of poisons or filth, or if it has been processed or stored under unsanitary conditions. In terms of food for interstate commerce, the U.S. Food and Drug Administration monitors environmental contaminants, toxins from microorganisms, bacterial levels, and potentially harmful substances. Since it is impossible for food to be 100 percent pure, tolerances have been set for each type of contaminant. Very hazardous materials can be ruled so dangerous that no amount should be detected (a “zero tolerance”).

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