date:Sep 07, 2012
h as fresh fruit with food colouring on the surface to conceal defects); or any substance has been added to it or packed with it to increase its bulk or weight, reduce its quality or strength, or make it appear bigger or of greater value than it is (for example, adding water to scallops to make them heavier).
Microbiological contamination and adulteration
The fact that a food is contaminated with pathogens (harmful micro-organisms such as bacteria, viruses or protozoa) may or may not render it