Generally, if a food contains a poisonous or deleterious substance that may render it injurious to health, it is adulterated. There are two exceptions to this general rule. First, if the poisonous substance is inherent or naturally occurring and its quantity in the food does not ordinarily render it injurious to health, the food will not be considered adulterated. Thus, food that contains natural toxins at very low levels would not ordinarily be harmful. Second, if the poisonous or deleterious substance is unavoidable and is within an established tolerance, regulatory limit, or action level, the food will not be deemed to be adulterated. Tolerances and regulatory limits are thresholds above which a food will be considered adulterated.
Students of grade 5 inquired about the adulterated food in India and presented their understanding and talking about it to the audience scientifically. Audience of all age groups were seen engrossed in listening to these researchers.