Understanding The Prevention Of Food Adulteration Act, 1954: A Comprehensive Overview

Gopal Dev, Amity University Rajasthan

Sunaina Jeevanani, Amity University Rajasthan

INTRODUCTION

The Prevention of Food Adulteration Act of 1954 is a seminal piece of legislation in India that ensures the quality and safety of food goods available to customers. This statute has been amended multiple times throughout the years and has been replaced by the Food Safety and Standards statute of 2006. However, it is necessary to investigate the historical relevance and provisions of the Prevention of Food Adulteration Act, 1954, as it provided the groundwork for India's current food safety standards.1 In this complete analysis, we will look at the act's history, purpose, essential sections, and influence on food safety in India. In India, the necessity for legislation to combat food adulteration dates back to the late nineteenth century. During British colonial administration, the country suffered a number of food safety challenges, including adulteration of critical food staples. Adulteration practises that were unethical, such as mixing dangerous substances with food products, caused major health hazards to the public. To address these concerns, the British government enacted the first food adulteration legislation in India, the Prevention of Food Adulteration Act, in 1895. This was an important step towards assuring food safety and public health. The 1895 Act, on the other hand, had limits and lacked the teeth needed to effectively combat food adulteration.2