Food Adulteration: Sources, Health Risks and Detection Methods.
Food Adulteration can be defined as the practice of adulterating food or contamination of food materials by adding few substances which are collectively called the adulterants. Adulterants are the substance or poor quality products added to food items for economic and technical benefits.
The answer is that the deliberate contamination of food material with low quality, cheap and non-edible or toxic substances is called food adulteration. The substance, which lowers or degrades the quality of food material, is called an adulterant.
Food adulteration Adulteration is the act of making any commodity impure by mixture of other ingredients.This mixture may corrupt the nature of the original to the extent of destroying its identity, or it may merely lower the value or effectiveness of the finished product.Adulteration of foods and beverages has been performed with the same aim—increasing profits for the manufacturer or.
A large number of research papers have been published on milk adulteration and detection, including some review papers. This paper tries to review from a different point of view. First it.
Any article of food is adulterated if: 1. If any inferior or cheaper substance has been substituted wholly or in part, 2. If any constituent of the article ahs been wholly or in part abstracted 3.
Various instances of adulteration of milk have been reported globally, wherein substances such as extraneous water, foreign proteins, whey proteins, melamine and urea, vegetable or animal fats, plus many minor constituents of milk fat have been added as potential adulterants in milk and milk products.
Food safety and quality are major concerns and any case of food adulteration has a great impact on public opinion. Identification of animal species used in commercial meat products is important with respect to economic and sanitary issues. The aim of this research was to detect ruminant and equine.