What does the term "food adulteration" mean?

The term "food adulteration" refers specifically to the addition of substances to food that are not permitted, which can compromise the safety, quality, or nutritional value of the food product. This is a critical concept in food safety and regulation because adulterated food products can pose significant health risks to consumers.

For example, if cheaper or harmful chemicals are added to a food item to increase profit margins, this not only affects the quality of the food but can also lead to serious health issues for those consuming it. Regulatory bodies like the USDA are tasked with ensuring that food products are free from such adulterating substances, thus protecting public health.

The other options describe different aspects of food handling or marketing that do not align with the definition of food adulteration. Improving food quality and safe packaging are both positive practices, and altering food for sales purposes may relate to marketing but does not involve the illegal or harmful addition of substances. Thus, it is essential to clearly understand that food adulteration directly involves unsafe practices that can lead to detrimental consequences for consumers.