Vol. 8, Issue 1 (2020)
An overview of food adulteration: Concept, sources, impact, challenges and detection
Author(s): Ankita Choudhary, Neeraj Gupta, Fozia Hameed and Skarma Choton
Abstract: Food is any substance composed of carbohydrates, water, fats and proteins, which can be eaten or drunk by humans or animals for nutrition or very important aspect for life. Food products are often a target of adulteration while supply chains usually deal with perishable products that could be harmful to consumers if they are not managed properly. Economic adulteration is a long term problem affecting the food industry. 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. Food adulteration involves the infusion of useless, harmful, unnecessary substances to food which decreases the quality of food. The problems of adulteration makes the food items used in our daily life unsafe and unhygienic for use due to poor handling. Adulteration in food items can cause tremendous affect on health without our knowledge. If we tend to actively participate in these changes then we can bring about a healthy and non venturous future for the upcoming generations.
DOI: 10.22271/chemi.2020.v8.i1am.8655
Pages: 2564-2573 | 5389 Views 1678 Downloads
download (5564KB)
How to cite this article:
Ankita Choudhary, Neeraj Gupta, Fozia Hameed, Skarma Choton. An overview of food adulteration: Concept, sources, impact, challenges and detection. Int J Chem Stud 2020;8(1):2564-2573. DOI: 10.22271/chemi.2020.v8.i1am.8655
