General Studies · Food Adulteration and Regulations

In the context of food adulteration and its regulatory implications, consider the following statements: 1. Adulteration may occur due to both intentional economic fraud and unintentional contamination during processing. 2. All adulterants necessarily cause immediate toxicity or acute health hazards. 3. The Food Safety and Standards Act addresses unsafe, substandard, and misbranded food along with adulteration. 4. Substitution of a high-value ingredient with an inferior one without disclosure is categorized as economic adulteration. Which of the above statements are correct?