Food is the most basic form of trust between citizens and the system, yet in India that trust is weakening. From milk and vegetables to packaged products promising purity, consumers are left questioning if their food is safe.
Recent incidents show how widespread the issue has become. Across states, authorities have seized thousands of litres of synthetic milk, tonnes of adulterated paneer, ghee, sweets and even bottled water. Harmful substances are being used to make food appear authentic but damage the kidney, liver and nervous system.
Even spices, considered India’s pride in global trade, are affected. Lead chromate has been found in turmeric, while synthetic colours have been detected in chillies. Independent investigations reveal that more than three-fourth of honey sold in India is adulterated, including popular trusted brands.
The Food Safety and Standards Authority of India (FSSAI) is under fire. The regulator is slow to act, with delayed testing, poor conviction rates and weak penalties. Advisory after advisory is issued but accountability is missing, allowing big rackets to return.
Food adulteration is no less than food terrorism. India needs strict enforcement, tougher penalties and transparent disclosure of offenders. Until accountability is ensured, the country will continue risking public health and its position as a global food leader.
