Since the dawn of human civilization, adulteration in foodstuffs has been a significant concern, as this not only reduces the quality of the food product but also results in a number of side effects on human health. In other words, food adulteration can be defined as the addition of adulterants either intentionally or unintentionally, which raises the quantitative value of raw or prepared food. This adulteration can take place by adding adulterants, removing valuable food components, and substituting it with ingredients with comparatively cheaper substances only for monetary gains and profits. The consumer in this context has suffered various ways during the buying and serving of adulterated food because the food lacks on the part of valuable nutrients; unsafe; may cause health issues along with monetary loss for the consumer. Testing of food requires authority for the evaluation and detection of adulterants in various food products to protect consumers against the deceitful activities of some manufacturers. The present book chapter will attempt to differentiate a number of adulterations happening in various food products and correlated health risks due to the association of this adulteration, along with the different detection methods available at present.