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THE PREVENTION OF FOOD ADULTERATION ACT, 1954  Source:  https://indiankanoon.org 1. Short title, extent and commencement.— (1) This Act may be called the Prevention of Food Adulteration Act, 1954. (2) It extends to the whole of India 1 [***]. (3) It shall come into force on such date 2 as the Central Government may, by notification in the Official Gazette, appoint. 2. Definitions.—In this Act unless the context otherwise requires,— 3 [(i) “adulterant” means any material which is or could be employed for the purposes of adulteration;] 4 [(ia) ] “adulterated”—an article of food shall be deemed to be adulterated— (a) if the article sold by a vendor is not of the nature, substance or quality demanded by the purchaser and is to his prejudice, or is not of the nature, substance or quality which it purports or is represented to be; (b) if the article contains any other substance which affects, or if the article is so processed as to affect, injuriously the nature

Modified food Definition: Genetically modified foods, GM foods or genetically engineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering as opposed to traditional cross breeding. Allergen: An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies. Rancidity definition: Rancidity is a very general term and in its most general meaning, it refers to the spoilage of a food in such a way that it becomes undesirable (and usually unsafe) for consumption. Antioxidant:  An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that can produce free radicals, leading to chain reactions that may damage cells. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these ch