Examination of Foods for Extraneous Materials

  • S. Suzanne Nielsen
Part of the Food Science Texts Series book series (FSTS)


Extraneous materials are any foreign substances in foods that are associated with objectionable conditions or practices in production, storage, or distribution of foods. Extraneous materials include: (a) filth or objectionable matter contributed by animal contamination (rodent, insect, or bird matter) or unsanitary conditions; (b) decomposed material or decayed tissues due to parasitic or nonparasitic causes; and (c) miscellaneous matter (sand, soil, glass, rust, or other foreign substances). Bacterial contamination is excluded from these substances.


Potato Chip Phosphoric Acid Solution Citrus Juice Extraneous Material Cottage Cheese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Resource Materials

  1. AOAC International (2007) Official methods of analysis, 18th edn., 2005; Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MDGoogle Scholar
  2. Dogan H, Subramanyam B, and Pedersen JR (2010) Extraneous matter. Ch 19. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New YorkGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • S. Suzanne Nielsen
    • 1
  1. 1.Department of Food SciencePurdue UniversityWest LafayetteUSA

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