What constitutes adulterated food under MCL 750.397a?

Adulterated food under MCL 750.397a specifically refers to food that has been contaminated or treated in a way that makes it harmful or impure. Placing harmful substances in food directly violates standards of safety and hygiene that are crucial for public health. This encompasses both intentional acts, such as adding toxic elements, and conditions that might unintentionally compromise the safety of the food.

The other choices, while they address issues related to food safety, do not capture the essence of what constitutes adulteration. Serving food without proper sanitation relates more to the hygiene standards required during food preparation and service rather than the intrinsic quality of the food itself. Using expired ingredients, although not advisable, may not always constitute adulteration as long as the food itself has not been rendered harmful through chemical composition. Furnishing food without any nutritional value speaks to the healthfulness of food but does not necessarily imply it is adulterated in the legal sense under the statute.

Thus, the clear and direct identification of harmful substances as a defining factor of adulterated food aligns accurately with legal definitions and health standards.