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Protection of consumers rights against adulteration of food in the light of prevention of food adulteration act 1954

Author: 
Jyothi Gurupadappa
Subject Area: 
Social Sciences and Humanities
Abstract: 

Right to food is one of the human rights of consumer’s to which every consumer is entitled by virtue of being born as human beings. Right to food is one of directive principles of state policy and it is enforceable by law. Food adulteration has now become a major threat to consumers health and consumers are suffering various types of health problem. Every human is a consumer while availing various necessities of his life. To overcome food adulteration the government of India introduced the food safety and standards Act 2006. To overcome the deficiencies in the prevention of food adulteration Act 1954. There are the number of laws to protect the consumer against adulterated food. The article deals with various provisions and law that aim to protect the consumer against food adulteration is discussed. The paper also deals with various provisions and remedies to protect the consumer’s right.

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