STATE OF TAMIL NADU vs S.SHANUMUGHAM CHETTIAR & ANR.

The Supreme Court set aside the acquittal of the respondents under Section 16(1)(a)(i) of the Prevention of Food Adulteration Act, 1954, holding that the sample of gingelly oil was adulterated due to a Free Fatty Acid content exceeding the permissible limit of 3%. The Court found that the report from the Director, Central Food Laboratory, which indicated a 6.2% content, constituted conclusive evidence, and there was no scientific basis to suggest that the Free Fatty Acid content could have decreased between the sampling and analysis dates. The respondents were convicted and fined accordingly.