Food adulteration is the process of lowering the quality of food by the addition of inferior ingredients or the removal of beneficial ingredients. Contamination is caused by not only the addition and substitution of ingredients, but also biological and chemical contamination during the cultivation, preservation, processing, transportation, and distribution of food items. The most common food additions are non-permitted colours. Contamination of daily foods and milk has been found to be particularly harmful, with 70 percent of deaths attributed to food poisoning.
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