Food safety has emerged as a paramount concern in India, where rapid urbanization, population growth, and increased demand for processed foods have created fertile ground for food adulteration and contamination. Despite having a comprehensive regulatory framework in place, particularly under the aegis of the Food Safety and Standards Authority of India (FSSAI), multiple systemic challenges continue to undermine the effectiveness of these regulations. This research paper investigates the multifaceted issue of food adulteration in India, with a special focus on the Dakshina Kannada district, exploring both regulatory mechanisms and consumer awareness levels. It aims to evaluate the implementation of food safety standards and identify critical gaps that allow adulteration to persist in the supply chain.
The study underscores the role of the FSSAI, the apex body established under the Food Safety and Standards Act, 2006, tasked with regulating and supervising the manufacture, distribution, sale, and storage of food items. Although FSSAI has developed a series of stringent guidelines, its effectiveness is limited by practical barriers such as inadequate enforcement, shortage of trained personnel, under-resourced testing laboratories, and the vast unorganized food sector. Additionally, consumer behavior, often shaped by a lack of awareness and negligence in checking certifications and food labels, contributes significantly to the ongoing consumption of adulterated products.
Primary data was collected through structured surveys distributed among 100 consumers, food vendors, and regulatory officials in Dakshina Kannada. Findings revealed that 80% of respondents were aware of the term ‘food adulteration,’ yet only 50% regularly checked food labels for FSSAI certification. Alarmingly, 70% admitted to unknowingly consuming adulterated food at some point, highlighting the prevalence and public health risk of such products. Correlation analysis indicated a strong positive relationship (r = 0.78, p < 0.05) between consumer awareness and label-checking behavior, reinforcing the need for widespread educational campaigns.
Secondary data was obtained from government reports, peer-reviewed journals, and official FSSAI guidelines, offering a contextual understanding of the legal and institutional environment. Studies consistently reported that food adulteration, particularly in products like milk, spices, edible oils, and fruits, poses severe health risks ranging from gastrointestinal disorders to chronic diseases such as cancer and organ damage. Moreover, the economic repercussions include increased healthcare costs, loss of productivity, and erosion of consumer trust in the food system.
The research also delves into the challenges FSSAI faces in implementation. These include the limited availability of food inspectors (with a ratio of one officer per 100,000 citizens), delays in legal proceedings, poor coordination among enforcement agencies, and the proliferation of unlicensed food vendors. Despite technological advancements and the introduction of digital platforms like FoSCoS (Food Safety Compliance System), monitoring remains inadequate due to limited reach and infrastructure.
Consumer perception of FSSAI’s effectiveness was divided: while 60% believed that FSSAI plays a key role in regulating food safety, 25% expressed skepticism due to a lack of visible enforcement. Furthermore, many consumers, especially in rural and semi-urban areas, were found to be unaware of their rights or the mechanisms available to report food safety violations.
Based on the findings, the study proposes several policy-level and grassroots recommendations. These include enhancing the capacity of food safety departments through recruitment and training, expanding the use of mobile food testing labs, increasing community engagement through awareness drives, and mandating registration even for small-scale and street vendors. Additionally, incorporating emerging technologies such as blockchain for supply chain traceability, AI for risk prediction, and portable adulteration detection kits can drastically improve monitoring and transparency.
In conclusion, food safety in India, while governed by an elaborate legal and institutional architecture, requires a multipronged approach to address its ground-level challenges. This study affirms that without collaborative action involving consumers, regulators, manufacturers, and civil society, the objective of safe and unadulterated food remains elusive. The insights derived from the Dakshina Kannada district can serve as a microcosm for understanding broader national issues and can inform policy interventions at both state and central levels. Strengthening food safety not only protects public health but also boosts economic stability, consumer confidence, and global competitiveness in India’s food sector.