Typically, pathogenic microorganisms are considered contaminants in foods, particularly those that are minimally processed. Following an outbreak involving E. coli O157:H7 in the USA in 1993, the government introduced legislation declaring that organism an adulterant in food, with significant implications. Currently, there is a proposal to introduce similar legislation for outbreak Salmonella strains. But what is an adulterant and Is legislating pathogens as adulterants appropriate? This somewhat philosophical presentation will explore a range of arguments around such legislation, from the biological to the analytical and beyond, leaving the audience to contemplate the title and the question.