European Journal of Molecular & Clinical Medicine

Abstract

Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance. One form of adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be either available food items or non-food items. The data shows that Adolescents (Age 14-16 Years) 25% having poor knowledge, 62.5% having average knowledge and 12.5% have good knowledge on Food Adulterations. So, the Adolescents (Age 14-16 Years) have enough knowledge regarding food Adulteration and able to take proper steps for the welfare of self and society.