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Chemical Adulterants in Food: Recent Challenges

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Engineering Aspects of Food Quality and Safety

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Food fraud, the motivated practice of altering food components to deceive consumers for economic gain, has been a huge global concern over the years. The common form of food fraud is food adulteration. It is a great threat to human health and well-being. Detection of fraudulent malpractices is important to safeguard consumer health and to prevent unfair competition in the food industry. Analytical techniques play an important role in the detection of food adulteration. This chapter presents an overview of issues associated with food adulteration and discusses many examples around the world. The focus is on intentionally added chemical adulterants, emerging challenges in identifying them in the food supply chain, and recent advancements in analytical techniques utilized for their detection. It also uncovers the recent initiatives taken by statutory agencies to combat food adulteration.

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Authors and Affiliations

  1. Department of Food Safety and Analytical Quality Control Laboratory, CSIR – Central Food Technological Research Institute, Mysore, Karnataka, India

    Prasanna Vasu

  2. Department of Biochemistry, CSIR – Central Food Technological Research Institute, Mysore, Karnataka, India

    Asha Martin

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  1. Prasanna Vasu
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  2. Asha Martin
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Correspondence to Asha Martin .

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Editors and Affiliations

  1. Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India

    H. Umesh Hebbar

  2. School of Chemistry, University of Edinburgh, Edinburgh, UK

    Richa Sharma

  3. String Bio Private Limited, Bengaluru, Karnataka, India

    Ram Saran Chaurasiya

  4. NanoBio Research Lab School of Nano Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India

    Shivendu Ranjan

  5. Department of Chemical Engineering, IIT Tirupathi, Tirupati, India

    K.S.M.S. Raghavarao

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Vasu, P., Martin, A. (2023). Chemical Adulterants in Food: Recent Challenges. In: Hebbar, H.U., Sharma, R., Chaurasiya, R.S., Ranjan, S., Raghavarao, K. (eds) Engineering Aspects of Food Quality and Safety. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-031-30683-9_2

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