Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2017 Apr 13;57(6):1174-1189.
doi: 10.1080/10408398.2014.967834.

Food Adulteration: Sources, Health Risks, and Detection Methods

Affiliations
Review

Food Adulteration: Sources, Health Risks, and Detection Methods

Sangita Bansal et al. Crit Rev Food Sci Nutr. .

Abstract

Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Authentic testing of food and adulterant detection of various food products is required for value assessment and to assure consumer protection against fraudulent activities. Through this review we intend to compile different types of adulterations made in different food items, the health risks imposed by these adulterants and detection methods available for them. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical/immunological and molecular techniques, for adulterant detection in food. Molecular methods are more preferable when it comes to detection of biological adulterants in food, although physical and biochemical techniques are preferable for detection of other adulterants in food.

Keywords: Food; adulterants; adulteration; detection methods; food safety.

Similar articles

See all similar articles

Cited by 3 articles

LinkOut - more resources

Feedback