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Adulteration in food has been of serious concern since the beginning of civilization, as it not only harms and decreases the quality of food products but also results in a number of ill effects on health. Authentic testing by Government Agencies of food and adulterant detection of numerous food products is most required for value assessment and to assure the protection of consumer against fraudulent practices. Through this review I intend to compile different kinds of adulterations made in various food items, the health risks imposed by these adulterants food material and detection methods available for them. Concerns about food safety and regulation have ensured the development of numerous techniques like biochemical, physical, immunological and molecular techniques, for adulterant detection in food. Molecular methods are more preferable in India when it comes to detection of biological adulterants in food, although biochemical and physical techniques are preferable for detection of other adulterants in food. Endeavour of this paper is to provide a vivid account of the development of the legislations relating to adulteration affecting the health of the masses and prosperity of the Country. Earnest attempt is being made to trace its various developments from the times of history. Its modern development in India is discussed in brief.