Food adulteration refers to the process of adding inferior or harmful substances to food products, which can compromise their quality and safety. This practice can occur intentionally, to increase profit margins, or unintentionally, due to poor handling and storage. Common examples include adding water to milk or mixing cheaper oils with higher-quality ones. The consequences of food adulteration can be serious, leading to health risks for consumers. It can cause foodborne illnesses or long-term health issues due to toxic substances. Regulatory bodies, such as the Food and Drug Administration (FDA), work to monitor and prevent adulteration to ensure food safety.