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Food Adulteration: A Challenge for Safer Food

Food Adulteration: A Challenge for Safer Food
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Author(s): Murlidhar Meghwal (Independent Researcher, India), Mahalakshmi M. (National Institute of Food Technology Entrepreneurship and Management, Kundli, India), Mahalakshmi R. (Indira Gandhi National Open University Regional Centre, Karnal, India), Simran Rani (Indira Gandhi National Open University Regional Centre, Karnal, India), Carolina Krebs de Souza (Regional University of Blumenau, Brazil), Sonam (Indira Gandhi National Open University Regional Centre, Karnal, India), Simmi Jain (M. O. P. Vaishnav College for Women, Chennai, India), Ankur Ojha (National Institute of Food Technology Entrepreneurship and Management, Kundli, India), Nitin Kumar (National Institute of Food Technology Entrepreneurship and Management, Kundli, India), Lekhraj Katariya (Export Inspection Council, Ministry of Commerce and Industry, Government of India, India), Kiran Meghwal (Mohanlal Sukhadia University, Udaipur, India), Mahalakshmi S. (M. O. P. Vaishnav College for Women, Chennai, India) and Tuany Gabriela Hoffmann (Universidade Regional de Blumenau, Brazil)
Copyright: 2022
Pages: 34
Source title: Food Safety Practices in the Restaurant Industry
Source Author(s)/Editor(s): Siti Nurhayati Khairatun (Universiti Putra Malaysia, Malaysia), Ainul Zakiah Abu Bakar (Universiti Putra Malaysia, Malaysia), Noor Azira Abdul Mutalib (Universiti Putra Malaysia, Malaysia) and Ungku Fatimah Ungku Zainal Abidin (Universiti Putra Malaysia, Malaysia)
DOI: 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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