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Food Adulteration: A Challenge for Safer Food

Food Adulteration: A Challenge for Safer Food

Murlidhar Meghwal, Mahalakshmi M., Mahalakshmi R., Simran Rani, Carolina Krebs de Souza, Sonam, Simmi Jain, Ankur Ojha, Nitin Kumar, Lekhraj Katariya, Kiran Meghwal, Mahalakshmi S., Tuany Gabriela Hoffmann
Copyright: © 2022 |Pages: 34
ISBN13: 9781799874157|ISBN10: 179987415X|ISBN13 Softcover: 9781668443385|EISBN13: 9781799874164
DOI: 10.4018/978-1-7998-7415-7.ch010
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MLA

Meghwal, Murlidhar, et al. "Food Adulteration: A Challenge for Safer Food." Food Safety Practices in the Restaurant Industry, edited by Siti Nurhayati Khairatun, et al., IGI Global, 2022, pp. 221-254. https://doi.org/10.4018/978-1-7998-7415-7.ch010

APA

Meghwal, M., M., M., R., M., Rani, S., de Souza, C. K., Sonam, Jain, S., Ojha, A., Kumar, N., Katariya, L., Meghwal, K., S., M., & Hoffmann, T. G. (2022). Food Adulteration: A Challenge for Safer Food. In S. Nurhayati Khairatun, A. Zakiah Abu Bakar, N. Azira Abdul Mutalib, & U. Fatimah Ungku Zainal Abidin (Eds.), Food Safety Practices in the Restaurant Industry (pp. 221-254). IGI Global. https://doi.org/10.4018/978-1-7998-7415-7.ch010

Chicago

Meghwal, Murlidhar, et al. "Food Adulteration: A Challenge for Safer Food." In Food Safety Practices in the Restaurant Industry, edited by Siti Nurhayati Khairatun, et al., 221-254. Hershey, PA: IGI Global, 2022. https://doi.org/10.4018/978-1-7998-7415-7.ch010

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Abstract

Food adulteration is a prevalent issue in the food industry. It affects safety and quality of food and causes harm to the health of the consumer. To reduce incidence of adulteration in food, it is necessary to study adulterants being added to food. Food safety concerns arise when adulteration occurs for a variety of reasons. The act includes use of expired ingredients, deceptive adulterated food labels, addition of harmful compounds to food, and more. Tests and techniques for suspected food items that are commonly adulterated with certain food or non-food products are studied and described here. The detection of adulteration in food sectors can be done qualitatively and quantitatively. Various methods like chemical analysis, spectroscopic, and chromatographic techniques used to detect adulteration are reviewed. Various laws and regulations are in effect around the world in order to prevent adulteration and ensure food safety to protect the consumers. Regulatory agencies play an important role in putting a check to food adulteration by monitoring the quality of food and penalizing defaulters.

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