Food is a basic need for all. Good quality food is essential for the maintenance of health, both physical and mental. Due to overgrowing population, environmental hazards, human greediness, depleting natural resource etc., one of the man-made hazards is the adulteration of food. Food adulteration has serious affects on our health. Despite various measures taken by the government, NGOs etc., in the form of creating awareness about the hazards of food adulteration, the outcome is not up to the expectation. This paper throws light on types of food adulteration, reasons, common adulterations detected, effects of adulterants and control measures to be taken by the business operators and the other concerned to mitigate the issue. The paper is based on both secondary sources and primary sources. The data collected is analyzed and presented in descriptive form. The observation method is also used wherever necessary. It is identified that excess demand, increase in population, profiteering, shortage of authentic ingredients at affordable prices, shortage of qualified personnel to address the quality issues, no updation on processing techniques, lack of control measures etc., are the common reasons for adulteration. Regular collection of samples, publishing the results of lab tests made and the action taken against the culprits, organization of more and more awareness programs on prevention of adulteration, strict adherence to law by the government, popularizing the simple visual and physical tests to detect the adulterants, increasing the number of testing laboratories, developing the ethical practices among the business operators strengthening the consumer organizations to fight the adulteration, regular interactions with the food industry to understand their difficulties, concerns, problems and expectations are the suggestions offered by the paper.