Food adulteration refers to the addition or presence of inferior, harmful, or unauthorized substances in food, which compromises its safety and quality. In India, the Food Safety and Standards Authority of India (FSSAI) regulates food safety under the Food Safety and Standards Act, 2006, and prescribes standards, permissible limits, and testing methods to detect adulterants in various food commodities. The objective is to protect public health and ensure that food meets defined safety and quality parameters. Milk is one of the most commonly adulterated food items. Common adulterants include water, starch, urea, detergents, synthetic milk components, and neutralizers such as sodium carbonate. FSSAI prescribes both rapid field tests and laboratory methods for detection. Added water is detected by measuring lactometer reading and freezing point depression. Starch can be identified by adding iodine solution, which produces a blue coloration in the presence of starch. Urea is detected using chemical reagents such as para-dimethylaminobenzaldehyde, which gives a yellow color. Detergents are detected by observing persistent foam formation and by using methylene blue test methods in laboratories. Edible oils and fats are often adulterated with cheaper oils or non-permitted substances. For example, mustard oil may be adulterated with argemone oil, which is toxic and can cause epidemic dropsy. The nitric acid test is prescribed to detect argemone oil, producing a reddish-brown coloration. Adulteration of ghee with vanaspati