To see the other types of publications on this topic, follow the link: Food adulteration and inspection.
Journal articles on the topic 'Food adulteration and inspection'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Food adulteration and inspection.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Walkowiak, Agata, Kacper Wnuk, Michał Cyrankiewicz, and Bogumiła Kupcewicz. "Discrimination of Adulterated Ginkgo Biloba Products Based on 2T2D Correlation Spectroscopy in UV-Vis Range." Molecules 27, no. 2 (January 10, 2022): 433. http://dx.doi.org/10.3390/molecules27020433.
Full textAbstract:
Ginkgo biloba is a popular medicinal plant widely used in numerous herbal products, including food supplements. Due to its popularity and growing economic value, G. biloba leaf extract has become the target of economically motivated adulterations. There are many reports about the poor quality of ginkgo products and their adulteration, mainly by adding flavonols, flavonol glycosides, or extracts from other plants. In this work, we developed an approach using two-trace two-dimensional correlation spectroscopy (2T2D COS) in UV-Vis range combined with multilinear principal component analysis (MPCA) to detect potential adulteration of twenty G. biloba food supplements. UV-Vis spectral data are obtained for 80% methanol and aqueous extracts in the range of 245–410 nm. Three series of two-dimensional correlation spectra were interpreted by visual inspection and using MPCA. The proposed relatively quick and straightforward approach successfully differentiated supplements adulterated with rutin or those lacking ginkgo leaf extract. Supporting information about adulteration was obtained from the difference between the DPPH radical scavenging capacity of both extracts and from chromatographic (HPLC-DAD) fingerprints of methanolic samples.
2
Pantola, Pooja, and Pooja Agarwal. "Detection of Adulteration in Spices." International Journal of Advance Research and Innovation 9, no. 2 (2021): 30–35. http://dx.doi.org/10.51976/ijari.922105.
Full textAbstract:
Spices are dried part of a plant other than leaves commonly used for colouring or flavouring of food. Despite the fact, spices are also used as preservatives and has its medicinal importance too. Spices are grown all over the world. In production of spices India plays a major role. India is the world’s largest producer, consumer and exporter of spices. 75 out of 109 varieties of spices are produced in India. In middle ages, spices were considered as precious as gold because of its medicinal and preservative properties. Nowadays, spice adulteration has become a serious problem which is increasing the impurity of products thus making it imperfect to consume. Adulteration is regularly done because of consumer’s behaviour as they want to buy stuffs at lowest possible price. Ground spices usually adulterated with artificial colours, starch, chalk powder, etc. These additives increase their weight and also enhances appearance. Adulteration is not only degenerating the quality of food but also affecting the health of individuals. This study summarizes -Detection of food adulterant in red chilli powder and turmeric powder through various Physical and Chemical methods. Both branded and non- branded samples of above-mentioned spices were collected to study the level of adulteration and quality difference between them. Detection was carried out through chemical analysis and visual inspection. This study is done to aware public about food adulteration.
3
Previti, Annalisa, Domenico Vicari, Francesca Conte, Michela Pugliese, Valeria Gargano, Angela Alibrandi, Agata Zirilli, and Annamaria Passantino. "The “Hygiene Package”: Analysis of Fraud Rates in Italy in the Period before and after Its Entry into Force." Foods 11, no. 9 (April 26, 2022): 1244. http://dx.doi.org/10.3390/foods11091244.
Full textAbstract:
In violation of EU legislation, fraudulent activities in agri-food chains seek to make economic profits at the expense of consumers. Food frauds (FFs) often constitute a public health risk as well as a risk to animal and plant health, animal welfare and the environment. To analyze FFs in Italy during 1997–2020 with the aim of gaining observational insights into the effectiveness of the legislation in force and consequently of inspection activities, FFs were determined from official food inspections carried out by the Central Inspectorate of Quality Protection and Fraud Repression of Agri-food Products in 1997–2020. Inspected sectors were wine, oils and fats, milk and dairy products, fruit and vegetables, meat, eggs, honey, feeds and supplements, and seeds. Data show that the inspection activities have significantly improved in terms of sampling and fraud detection. However, a higher incidence of fraud involving the meat sector was observed. The obtained results demonstrate that there has not been a clear change of direction after the so-called “hygiene package” (food hygiene rules in the EU) came into force. Thus, more effective measures are needed to manage risk as well as new analytical solutions to increase the deterrence against meat adulteration and the rapid detection of fraud.
4
Previti, Annalisa, Domenico Vicari, Francesca Conte, Michela Pugliese, Valeria Gargano, Angela Alibrandi, Agata Zirilli, and Annamaria Passantino. "The “Hygiene Package”: Analysis of Fraud Rates in Italy in the Period before and after Its Entry into Force." Foods 11, no. 9 (April 26, 2022): 1244. http://dx.doi.org/10.3390/foods11091244.
Full textAbstract:
In violation of EU legislation, fraudulent activities in agri-food chains seek to make economic profits at the expense of consumers. Food frauds (FFs) often constitute a public health risk as well as a risk to animal and plant health, animal welfare and the environment. To analyze FFs in Italy during 1997–2020 with the aim of gaining observational insights into the effectiveness of the legislation in force and consequently of inspection activities, FFs were determined from official food inspections carried out by the Central Inspectorate of Quality Protection and Fraud Repression of Agri-food Products in 1997–2020. Inspected sectors were wine, oils and fats, milk and dairy products, fruit and vegetables, meat, eggs, honey, feeds and supplements, and seeds. Data show that the inspection activities have significantly improved in terms of sampling and fraud detection. However, a higher incidence of fraud involving the meat sector was observed. The obtained results demonstrate that there has not been a clear change of direction after the so-called “hygiene package” (food hygiene rules in the EU) came into force. Thus, more effective measures are needed to manage risk as well as new analytical solutions to increase the deterrence against meat adulteration and the rapid detection of fraud.
5
Ozimek, Irena, Natalia Przeździecka-Czyżewska, and Julita Szlachciuk. "Zafałszowania artykułów rolno-spożywczych w świetle regulacji prawnych oraz działań organów urzędowej kontroli żywności w Polsce." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 120 (December 29, 2017): 97–109. http://dx.doi.org/10.22630/eiogz.2017.120.41.
Full textAbstract:
The aim of the research was to present legal regulations concerning adulteration on the market of agricultural and food products, and the effects of actions taken by IJHARS in this regard. The study has covered the Polish and EU legal regulations concerning the issues of irregularities and of the liability of entrepreneurs on the foodstuffs market. This goal has been achieved by analysing secondary data, i.e. legal acts and the available results of the inspections conducted in 2009–2017 by the official food control authorities. The administrative decisions issued by IJHARS pursuant to Article 29 of the Act on Merchantable Quality of Agricultural and Food Products, concerning the adulteration of agricultural and food products, which are published on the Inspection’s website, have been analysed in particular detail. The results of the control activities indicate that further control activities are justified, in particular with regard to food labelling.
6
Dykiel, Magdalena, Bernadetta Bienia, Barbara Krochmal-Marczak, and Elżbieta Brągiel. "SAFETY AND QUALITY OF POLISH FOOD." Європейський вектор економічного розвитку 2, no. 31 (2021): 8–19. http://dx.doi.org/10.32342/2074-5362-2021-2-31-1.
Full textAbstract:
Food is a special good. It is special because of its place in the world economy and a set of products setting the latest trends in the economy. Nowadays, more and more attention is paid not only to food supply and availability but also to its quality and adulteration. It results, above all, from the more and more common phenomenon of food adulteration on a global scale. The phenomenon being a consequence of, first of all, liberalization of commodity exchange and development of food trade (Kowalczyk 2009), generally, therefore, a consequence of progressing globalization (Kowalczyk 2014). For these reasons, the problem of food safety and quality becomes an essential topic of consideration both at the national, regional (e.g. European Union - EU) and global (Codex Alimentarius) level. The aim of this article was to assess the level of quality and food safety in Poland during the last several years. Formation of quality and food safety requires precise control, which is possible thanks to the creation of quality and food safety management systems. These systems concern the control of food at all stages of its production, i.e. from the producer to the consumer. The analysis showed that it is difficult to assess unequivocally the level of food quality and safety in Poland. The study was based on the analysis of literature on the analyzed subject, including numerous, selected reports and post-inspection reports of various organizations studying the quality and safety of food in Poland. The level of food safety on the Polish market is good and comparable to other EU countries. However, it is not free from irregularities that may periodically increase. Minimizing these threats is possible, among others, by consistent controls, promotion of participation in voluntary quality systems and high requirements in terms of quality standards.
7
WANG, FENG, XIAOFANG WU, DESHUN XU, LIPING CHEN, and LEI JI. "Identification of Chicken-Derived Ingredients as Adulterants Using Loop-Mediated Isothermal Amplification." Journal of Food Protection 83, no. 7 (February 21, 2020): 1175–80. http://dx.doi.org/10.4315/jfp-19-542.
Full textAbstract:
ABSTRACT Meat adulteration has recently become an issue of increasing public concern. In addition to posing a health risk to consumers with metabolic disorders or allergies, meat adulteration has triggered many economic and religious problems. Chicken meat is a common adulterant in nonchicken products because of its low cost and ready availability. A loop-mediated isothermal amplification assay coupled with a lateral flow dipstick was developed to identify chicken in nonchicken products. We optimized the amplification time and temperature to obtain the best result. This assay is performed at a constant temperature in a water bath and can be completed in 1 h. No precision instruments or equipment are needed. With a one-step reaction and easy operation, the testing cost is low. This method is highly sensitive and specific and is a valuable method for identifying chicken in nonchicken products to meets the requirements of on-site inspection and detection. HIGHLIGHTS
8
Khamsopha, Duangkamolrat, and Sontisuk Teerachaichayut. "Detection of Adulteration of Tapioca Starch with Dolomite by near Infrared Hyperspectral Imaging." Key Engineering Materials 862 (September 2020): 46–50. http://dx.doi.org/10.4028/www.scientific.net/kem.862.46.
Full textAbstract:
Tapioca starch adulterated with dolomite is sold in markets, but this adulteration cannot be identified by normal visual inspection. Near infrared (NIR) hyperspectral imaging has been successfully used as a non-destructive method of identifying various characteristics of food, therefore it was tested to identify dolomite adulteration. Adulterated tapioca starch samples were prepared by adding dolomite in the range of 0.5-100% (wt/wt). Samples (N=400) of pure tapioca starch (0) and adulterated tapioca starch (1) were divided into calibration set (N=300) and a prediction set (N=100). All samples were scanned using NIR hyperspectral imaging (935-1720 nm) and spectra were pre-processed using Savitzky-Golay first derivative differentiation pretreatment in order to obtain the optimal conditions for establishing a classification model. Partial least squares-discriminant analysis was carried out to evaluate the accuracy of classification tapioca starch adulterated with dolomite. The results showed the total accuracy of prediction for classification was 100%. Therefore, NIR hyperspectral imaging was demonstrated to have a potential for use in detecting adulteration of tapioca starch with dolomite.
9
Chen, Po-Yu. "A Decision-Making Model for Deterring Food Vendors from Selling Harmless Low-Quality Foods as High-Quality Foods to Consumers." Journal of Food Quality 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/7807292.
Full textAbstract:
For certain types of foods, food vendors often label low-quality foods that are harmless to human health as foods of excellent quality and sell these falsely labeled products to consumers. Because this type of food poses no harm to human health, when public health units discover their act of false labeling or food adulteration, vendors are only penalized with a fine rather than having them assume criminal liability. Upon discovering vendors act of falsely labeling food, public health units typically punish the involved parties according to the extent of false labeling. Such static protective measure is ineffective. Instead, the extent of punishment should be based not only on the extent of false labeling, but also on the frequency of food sampling as well as the number of samples obtained for food inspections. Only through this dynamic approach can food adulteration or false labeling be effectively prevented. Adopting the standpoint of the public sector in food safety management, this study developed a mathematical model that facilitates discussion on the aforementioned problems. Furthermore, we discussed how the supply-demand environmental factors of the food market are influenced by the administrative means that the public health units have used to prevent food false labeling.
10
Szyłak, Artur, Wiktoria Kostrzewa, Jacek Bania, and Aleksandra Tabiś. "Do You Know What You Eat? Kebab Adulteration in Poland." Foods 12, no. 18 (September 9, 2023): 3380. http://dx.doi.org/10.3390/foods12183380.
Full textAbstract:
In recent years, consumer interest in meat authenticity has increased. Fraudulent claims are most likely to be regarding meat origin, meat substitution, meat processing treatment, and non-meat ingredient additions. This study focuses on the substitution of meat species in processed kebab-like food sales in Poland. The growing popularity of kebab-like foods and the limited number of official inspections of this type of food make this topic interesting. In this study, the results reveal that 60% of the foods analyzed contain an undeclared ingredient or the substitution of an expensive ingredient with a cheaper option.
11
Judal, Ashwin, and A. G. Bhadania. "Role of Machine Vision System in Food Quality and Safety Evaluation." International Journal of Advance Research and Innovation 3, no. 4 (2015): 18–22. http://dx.doi.org/10.51976/ijari.341504.
Full textAbstract:
In India the ever-increasing population, losses in handling and processing and the increased expectation of food products of high quality and safety standards, there is a need for the growth of accurate, fast and objective quality determination of these characteristics in food products continues to grow. Number of mechanized processing lines has been developed for commercial production. But the visual inspection and quality control is done by human eyes. Human inspection is a slow process, has poor repeatability and result varies from person to person. Machine vision system (MVS) is an image processing/analysis technique which is used for objective evaluation of quality parameters. Its speed and accuracy satisfy ever increasing production and quality requirements, hence aiding in the development of totally automated processes. Mass production of food was also associated with two major problems. The first one is the decline in food quality, and the second one is the “waste” problem associated with processing and preparation operations. The wastage in many cases is a direct consequence of the quality problem, where the quality decline reaches unaccepted limits. Hence, is the need for quality inspection and assurance mechanisms to be installed in the production lines of such mass food processing and producing plants. MVS can perform many functions simultaneously in a food processing line such as segregation by species, by size, by visual quality attributes, determination of composition, volume, measurement of shape parameters, and quantification of the meat colour, automated portioning and detection of defects. MVS system is also being used in food industry for the detection of defects in apples, oranges, olives, cherries etc., sorting of potatoes, online monitoring of baking conditions, measurement of browning in chips. It is also being used for checking ripening stages of banana, tomato, cherries etc. Also it can be used to classify different varieties of cereal grains and check their adulteration. MVS considered as investigative tool to evaluate the functional properties and quality attributes such as shrinkage, texture and colour of cheddar and mozzarella cheese. This paper critically reviews the progress and application of MV technology in the food industry with a special emphasis on meat, poultry, seafood, and other foods. Recent developments in MVS and supporting technologies has resulted in general acceptance of the feasibility and profitability of implementing visual inspecting systems in quality assurance operations.
12
Czipa, Nikolett, Mária Borbélyné Varga, and Zoltán Győri. "Comparison of quality parameters of producers' and commercial honeys." Acta Agraria Debreceniensis, no. 36 (November 2, 2009): 31–39. http://dx.doi.org/10.34101/actaagrar/36/2790.
Full textAbstract:
Honey is our essential food since ancient times. In Hungary about 25 000 tons of honey are produced each year, and most of the product (80%) is exported. Hungarian honeys have excellent quality but because of scandals of honey adulteration the interest and recognition may decrease. Therefore we must elaborate a method with which the establishment of adulteration is simple and cheap. In this study we concentrate on simple quality parameters which inspection is not elaborate. These parameters for example sugar- and moisture contains, proline content, electricalconductivity, element content, pH, HMF content, degree of acidity. We examined these parameters in producers’ and commercial samples. We succeed fund parameters which characteristic of one type of honey thus we have possibility identify of honey type. For example the proline content was very low in the producers’ linden honey (mean 126 mg/kg). This value is lower than the regulation, but in case of commercial linden honey this parameter is higher than regulation. According to electrical conductivity and Potassium content is provable the type of linden honey.
13
Karaman, Ayse Demet, Didem Peren Aykas, Rodriguez Rodriguez-Saona, and Valente Alvarez. "Organik ve Geleneksel Yöntemle Üretilen İçme Sütlerindeki Bileşim Farklılıklarının FTIR Spektroskopisi ile Belirlenmesi." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (March 27, 2021): 452–59. http://dx.doi.org/10.24925/turjaf.v9i3.452-459.3365.
Full textAbstract:
The organic food production has become one of the most attention receiving methods over the past two decades. Previous investigations on the differentiation of milk from conventional and organic production regarding its content ingredients have been done by chromatographic and titrimetric methods that are more time-consuming than Fourier-transform infrared (FTIR) spectroscopy. However, contradictory results are reported in the literature about quality differences between organic and conventional foods. The aim of our research was to evaluate FTIR spectroscopy as a rapid method for the detection of organic milk adulteration. Hundred and eighty-five (98 organic, 87 conventional) pasteurized whole fat (3% fatty) milk samples were supplied by different pasteurized milk markets in Columbus, Ohio, USA. The spectra of 185 milk samples at 25±1°C appeared quite homogeneous upon visual inspection. Infrared spectra were recorded between 4,000 and 700 cm-1 at a resolution of 4 cm-1 on the Agilent Cary 630 FTIR spectrometer with Soft Independent Modeling of Class Analogies (SIMCA) to analyze the spectra. Results showed well-separated clusters allowing discrimination of conventional samples from organic milk according to fatty acid differentiation. FTIR spectrometer, when compared to other techniques, has the main advantage in allowing very rapid measurements and findings characterized by quick results and analyses in the dairy industry for economic adulteration of cow’s milk.
14
Salila Vijayalal Mohan, Hari Krishna, Pyei Phyo Aung, Chee Fong Ng, Zheng Zheng Wong, and Andrew Alexander Malcolm. "Rapid Non-Invasive Capacitive Assessment of Extra Virgin Olive Oil Authenticity." Electronics 12, no. 2 (January 10, 2023): 359. http://dx.doi.org/10.3390/electronics12020359.
Full textAbstract:
Economically motivated adulteration (EMA) and/or cross-contamination are the two major factors resulting in the substandard quality of premium edible oil like extra virgin olive oil (EVOO) produced in food and beverage (F&B) fast-moving consumer goods (FMCG) industries. Current quality assurance methods (e.g., spectroscopy and chromatography) in FMCG involve intrusive sample extraction and ex situ analysis in a laboratory using expensive bulky instrumentation, which is neither integrable inline nor scalable to match the production throughput. Such techniques do not meet the industrial requirements of in situ testing, non-intrusive analysis, and high throughput inspection (100% product verification) leading to food loss and package waste from unwanted batch rejects. Herein, a low-cost electrical approach based on capacitance is proposed to show the proof of concept for screening EVOO-filled containers non-invasively for adulteration without any sample extraction by capturing the differences in the dielectric properties of mixed oils. The sensor system displayed a fast response (100 ms) and low detection limits for different adulterants (olive oil (32.8%), canola oil (19.4%), soy oil (10.3%) and castor oil (1.7%)), which is suitable for high-throughput (>60 sample/min) screening. Furthermore, a low-cost automated system prototype was realized to showcase the possibility of translating the proof of concept for possible scaling up and inline integration.
15
Gul, Naillah, Khalid Muzaffar, Syed Zubair Ahmad Shah, Assif Assad, Hilal A Makroo, and B. N. Dar. "Deep learning hyperspectral imaging: a rapid and reliable alternative to conventional techniques in the testing of food quality and safety." Quality Assurance and Safety of Crops & Foods 16, no. 1 (February 27, 2024): 78–97. http://dx.doi.org/10.15586/qas.v16i1.1392.
Full textAbstract:
Food quality and safety are a great public concern; outbreaks of food-borne illnesses can lead to different health problems. Consequently, rapid and non-destructive artificial intelligence approaches are required for sensing the safety situation of foods. As a promising technology, deep learning for hyperspectral imaging (HSI) has the potential for rapid food safety and quality evaluation and control. Spectral signatures of food substances are sensitive to water content variation, the extent of hydrogen bonding, geographical origin, harvesting time and the variety of food under study. Deep learning models have shown great potential in addressing the challenge of sensitivity of spectral signatures of food substances. After discussing the basics of HSI, this review provides a detailed study of various deep-learning algorithms that have been put to use via HSI in the determination of sensory and physicochemical properties, adulteration and microbiological contamination of food products. The existing literature includes HSI for evaluating quality attributes and safety of different food categories like fruits, vegetables, cereals, milk and meat. This paper presents a practical framework for deep learning-based food quality assessment using hyperspectral imagery. We demonstrate its versatility across diverse food quality domains and provide a concise step-by-step guide for researchers. It has been predicted that deep learning for HSI can be considered a reliable alternative technique to conventional methods in realising rapid and accurate inspection, for testing food quality and safety.
16
Lenartowicz, Łukasz. "Formy przestępczości żywnościowej na przykładzie branży mięsnej." Kortowski Przegląd Prawniczy, no. 2 (July 20, 2021): 39–57. http://dx.doi.org/10.31648/kpp.6730.
Full textAbstract:
The article deals with the topic of food crime. At the beginning, a short historical sketch was made. Then, on the basis of the English-language literature, the phenomenon of food crime was characterized, which is extremely comprehensive, as it has many verbal features. The above considerations constitute an introduction to the discussion of examples of adulteration of meat and meat products in the light of documents from the food inspections carried out. Then, describes the structure of the food control authorities in Poland and presents their disadvantages and proposes potential directions of their reforms.
17
NAUGLE, ALECIA LAREW, KRISTIN G. HOLT, PRISCILLA LEVINE, and RON ECKEL. "Food Safety and Inspection Service Regulatory Testing Program for Escherichia coli O157:H7 in Raw Ground Beef." Journal of Food Protection 68, no. 3 (March 1, 2005): 462–68. http://dx.doi.org/10.4315/0362-028x-68.3.462.
Full textAbstract:
We analyzed raw ground beef testing data to determine whether a decrease in the rate of Escherichia coli O157:H7–positive raw ground beef samples has occurred since the inception of Food Safety and Inspection Service (U.S. Department of Agriculture) regulatory actions and microbiological testing concerning this commodity and pathogen. A main effects log-linear Poisson regression model was constructed to evaluate the association between fiscal year and the rate of E. coli O157: H7–positive raw ground beef samples while controlling for the effect of season for the subset of test results obtained from fiscal year (FY)2000 through FY2003. Rate ratios were used to compare the rate of E. coli O157:H7–positive raw ground beef samples between sequential years to identify year-to-year differences. Of the 26,521 raw ground beef samples tested from FY2000 through FY2003, 189 (0.71%) tested positive for E. coli O157:H7. Year-to-year comparisons identified a 50% reduction in the rate of positive ground beef samples from FY2002 to FY2003 when controlling for season (95% CI, 10 to 72% decrease; P = 0.02). This decrease was the only significant year-to-year change in the rate of E. coli O157:H7–positive raw ground beef samples but was consistent in samples obtained from both federally inspected establishments and retail outlets. We believe this decrease is attributed to specific regulatory actions by Food Safety and Inspection Service and subsequent actions implemented by the industry, with the goal of reducing E. coli O157:H7 adulteration of raw ground beef. Continued monitoring is necessary to confirm that the decrease in the rate of E. coli O157:H7 in raw ground beef samples we observed here represents the beginning of a sustained trend.
18
Bartlová, Marie, Bohuslava Tremlová, Slavomír Marcinčák, and Matej Pospiech. "Detection of Carrageenan in Meat Products Using Lectin Histochemistry." Foods 10, no. 4 (April 3, 2021): 764. http://dx.doi.org/10.3390/foods10040764.
Full textAbstract:
Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg−1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.
19
Osaili, Tareq M., Wael A. M. Bani Odeh, Maryam S. Al Sallagi, Ahmed A. S. A. Al Ali, Reyad S. Obaid, Vaidehi Garimella, Fatema Saeed Bin Bakhit, Hayder Hasan, Richard Holley, and Nada El Darra. "Quality of Honey Imported into the United Arab Emirates." Foods 12, no. 4 (February 7, 2023): 729. http://dx.doi.org/10.3390/foods12040729.
Full textAbstract:
This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. Of the honey tested, 1054 samples complied with the Emirates honey standard, but 276 (20.8%) did not; this was due to non-compliance with one or more quality parameters, thus suggesting some level of adulteration, improper storage or inappropriate heat treatment. For the non-compliant samples, the average values of sucrose content ranged from 5.1 to 33.4%; the sum of glucose and fructose ranged from 19.6 to 88.1%; the moisture content varied from 17.2 to 24.6%; the HMF occurred in a range from 83.2 to 663.0 mg/kg, and the acidity varied from 52 to 85 meq/kg. The non-compliant honey samples were grouped according to their country of origin. India was shown to be the country having the highest percentage of non-compliant samples at 32.5% and Germany had the lowest at 4.5%. This study emphasized that the inspection of honey samples traded internationally should involve physicochemical analysis. A comprehensive inspection of honey at the Dubai ports should reduce incidents of adulterated products being imported.
20
Cheng, Yan, Sha Wang, Shilong Ju, Song Zhou, Xiaoqun Zeng, Zhen Wu, Daodong Pan, Guowei Zhong, and Zhendong Cai. "Heat-Treated Meat Origin Tracing and Authenticity through a Practical Multiplex Polymerase Chain Reaction Approach." Nutrients 14, no. 22 (November 9, 2022): 4727. http://dx.doi.org/10.3390/nu14224727.
Full textAbstract:
Meat adulteration have become a global issue, which has increasingly raised concerns due to not only economic losses and religious issues, but also public safety and its negative effects on human health. Using optimal primers for seven target species, a multiplex PCR method was developed for the molecular authentication of camel, cattle, dog, pig, chicken, sheep and duck in one tube reaction. Species-specific amplification from the premixed total DNA of seven species was corroborated by DNA sequencing. The limit of detection (LOD) is as low as 0.025 ng DNA for the simultaneous identification of seven species in both raw and heat-processed meat or target meat: as little as 0.1% (w/w) of the total meat weight. This method is strongly reproducible even while exposed to intensively heat-processed meat and meat mixtures, which renders it able to trace meat origins in real-world foodstuffs based on the authenticity assessment of commercial meat samples. Therefore, this method is a powerful tool for the inspection of meat adulterants and has broad application prospects.
21
Pavlovic, Radmila, Federica Di Cesare, Francesca Longo, Franco Abballe, Sara Panseri, Rossana Claudia Bonanni, Rocco Baccelliere, Bruno Neri, and Luca Maria Chiesa. "Undeclared (Poly)phosphates Detection in Food of Animal Origin as a Potential Tool toward Fraud Prevention." Foods 10, no. 7 (July 4, 2021): 1547. http://dx.doi.org/10.3390/foods10071547.
Full textAbstract:
(Poly)phosphates are approved as water-preserving and emulsifying agents that improve the appearance and consistency of many food products. The labelling of added (poly)phosphates is essential for protecting vulnerable population groups and to prevent unfair trade practices resulting in economic fraud. The problems with (poly)phosphates’ utilisation concerns both analytical and legislative issues, such as: (1) their straightforward detection; (2) excessive addition altering freshness perception and misleading consumers; (3) uncontrolled usage increasing foodstuff weight; (4) application in products where they are not permitted; and (5) no indication on the label. Bearing all these issues in mind, the main purpose of this study was the quantification and screening of the (poly)phosphates profile in meat, marine and dairy products (160 samples), of which 43 were without declared (poly)phosphate treatment. Analysis was completed by high-performance ion-exchange chromatography either with conductometric detection or coupled to Q-Exactive Orbitrap high-resolution mass spectrometry. Although the (poly)phosphates profiles varied greatly according to species and processing type, the following criteria for detection of illicit treatment were established: high orthophosphate level, quantified short-chain (poly)phosphate anions and the presence of long-chain forms. In conclusion, the instrumental platforms used in this study can be recommended to inspection bodies as reliable methods for the detection of food adulteration with (poly)phosphates.
22
Zhou, Jiehong, Yu Wang, and Rui Mao. "Dynamic and spillover effects of USA import refusals on China’s agricultural trade: Evidence from monthly data." Agricultural Economics (Zemědělská ekonomika) 65, No. 9 (September 25, 2019): 425–34. http://dx.doi.org/10.17221/15/2019-agricecon.
Full textAbstract:
Border inspections by developed nations are an essential export barrier to developing countries. Import refusals, in particular, not only exhibit dynamic impacts on exporters’ performance in the refused destination but may also spill over into exports toward third markets. Using a panel structural vector autoregression model, the complete dynamics of China’s agricultural export in response to United States Food and Drug Administration (FDA) import refusals is estimated at the monthly level. Despite notable heterogeneities across sectors, negative and positive reactions that last mostly less than a year are revealed respectively for the quantity and price of China’s exports to USA on average. The impact of idiosyncratic component dominates that of common component in the refusal shock, highlighting the sensitivity of exports to sector-specific border inspections. Relative to other refusal charges, larger export contractions tend to follow adulteration charges. The trade effect of FDA refusals spills over into other main export destinations of China. While non-adulteration charges result in trade deflections on average, a contagious export reduction is observed in most non-US markets. These results provide insights for exporters to make strategies with a focus on specific sectors, charges, third markets and especially on the short run to cope with import refusals.
23
Adame-Siles, José A., Tom Fearn, José E. Guerrero-Ginel, Ana Garrido-Varo, Francisco Maroto-Molina, and Dolores Pérez-Marín. "Near-Infrared Spectroscopy and Geostatistical Analysis for Modeling Spatial Distribution of Analytical Constituents in Bulk Animal By-Product Protein Meals." Applied Spectroscopy 71, no. 3 (December 22, 2016): 520–32. http://dx.doi.org/10.1177/0003702816683958.
Full textAbstract:
Control and inspection operations within the context of safety and quality assessment of bulk foods and feeds are not only of particular importance, they are also demanding challenges, given the complexity of food/feed production systems and the variability of product properties. Existing methodologies have a variety of limitations, such as high costs of implementation per sample or shortcomings in early detection of potential threats for human/animal health or quality deviations. Therefore, new proposals are required for the analysis of raw materials in situ in a more efficient and cost-effective manner. For this purpose, a pilot laboratory study was performed on a set of bulk lots of animal by-product protein meals to introduce and test an approach based on near-infrared (NIR) spectroscopy and geostatistical analysis. Spectral data, provided by a fiber optic probe connected to a Fourier transform (FT) NIR spectrometer, were used to predict moisture and crude protein content at each sampling point. Variographic analysis was carried out for spatial structure characterization, while ordinary Kriging achieved continuous maps for those parameters. The results indicated that the methodology could be a first approximation to an approach that, properly complemented with the Theory of Sampling and supported by experimental validation in real-life conditions, would enhance efficiency and the decision-making process regarding safety and adulteration issues.
24
Burton, Ian W., Mohsen Kompany-Zareh, Sophie Haverstock, Jonathan Haché, Camilo F. Martinez-Farina, Peter D. Wentzell, and Fabrice Berrué. "Analysis and Discrimination of Canadian Honey Using Quantitative NMR and Multivariate Statistical Methods." Molecules 28, no. 4 (February 9, 2023): 1656. http://dx.doi.org/10.3390/molecules28041656.
Full textAbstract:
To address the growing concern of honey adulteration in Canada and globally, a quantitative NMR method was developed to analyze 424 honey samples collected across Canada as part of two surveys in 2018 and 2019 led by the Canadian Food Inspection Agency. Based on a robust and reproducible methodology, NMR data were recorded in triplicate on a 700 MHz NMR spectrometer equipped with a cryoprobe, and the data analysis led to the identification and quantification of 33 compounds characteristic of the chemical composition of honey. The high proportion of Canadian honey in the library provided a unique opportunity to apply multivariate statistical methods including PCA, PLS-DA, and SIMCA in order to differentiate Canadian samples from the rest of the world. Through satisfactory model validation, both PLS-DA as a discriminant modeling technique and SIMCA as a class modeling method proved to be reliable at differentiating Canadian honey from a diverse set of honeys with various countries of origins and floral types. The replacement method of optimization was successfully applied for variable selection, and trigonelline, proline, and ethanol at a lower extent were identified as potential chemical markers for the discrimination of Canadian and non-Canadian honeys.
25
Jurica, Karlo, Irena Brčić Karačonji, Dario Lasić, Danijela Bursać Kovačević, and Predrag Putnik. "Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases." Foods 10, no. 11 (October 25, 2021): 2570. http://dx.doi.org/10.3390/foods10112570.
Full textAbstract:
Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under globalization, but Food Business Operators (FBOs) have a legal obligation to implement and maintain food traceability and quality at all stages of food production, processing, and distribution. Incidents of food fraud have a strong negative impact on consumer confidence in the food industry. Therefore, local and international regulatory mechanisms are established to prevent or mitigate food fraud. This review brings new perspectives linking EU and US legislation, as well as new definitions and descriptions of the criminal aspect of food fraud incidents. It also describes certain new insights into the application of state-of-the-art methods and techniques that provide valuable tools for geographic, botanical, or other chemical markers of food authenticity. The review also provides an overview of the most common cases of food fraud worldwide from 2010 to 2020. Further research is needed to support the development of predictive models for innovative approaches to adulteration, especially when some valuable nutrients are replaced by toxic ingredients. A possible solution to minimize food fraud incidents is to increase the level of risk-based inspections, establish more productive monitoring and implementation of food protection systems in the supply chain, and implement better ingredient control and certification. National and international (e.g., regional) police offices for food fraud should be introduced, possessing knowledge and skills in food, food safety, food processing, and food products, as initial positive results have emerged in some countries.
26
Ciríaco, Aydra Laini de Souza, Kalyandra Rodrigues de Almeida, Luis Felype Garcia de Sousa Caldas, Jomel Francisco dos Santos, and Paulo Cesar Gonçalves de Azevedo Filho. "Caracterização qualitativa de méis comercializados em Manaus – AM." Revista Agraria Academica 4, no. 4 (July 1, 2021): 15–22. http://dx.doi.org/10.32406/v4n4/2021/15-22/agrariacad.
Full textAbstract:
Honey is a food produced by bees and is easy to adulterate. Honey is a food produced by bees and is easy to adulterate. The objective of this work was to evaluate physical-chemical parameters of honeys sold in the city of Manaus - AM. Where 28 samples of honey honeys with sting (AF) and without sting (ASF) were collected in commercial centers, which were subjected to analyzes of the main physicochemical parameters and colorimetric tests. During the evaluation of the physical-chemical parameters of the FA honeys were in compliance, while the ASF samples differed from the recommended standards, due to the characteristics common to the ASF. The need to adapt the standards for the inspection of fresh ASF honeys is emphasized in order to prevent the occurrence of adulterations or falsifications.
27
Śmiechowska, Maria, Joanna Newerli-Guz, and Magdalena Skotnicka. "Spices and Seasoning Mixes in European Union—Innovations and Ensuring Safety." Foods 10, no. 10 (September 27, 2021): 2289. http://dx.doi.org/10.3390/foods10102289.
Full textAbstract:
Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015–2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
28
Ordoudi, Stella A., Lorenzo Strani, and Marina Cocchi. "Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives." Molecules 28, no. 1 (January 1, 2023): 337. http://dx.doi.org/10.3390/molecules28010337.
Full textAbstract:
Fourier-Transform mid-infrared (FTIR) spectroscopy offers a strong candidate screening tool for rapid, non-destructive and early detection of unauthorized virgin olive oil blends with other edible oils. Potential applications to the official anti-fraud control are supported by dozens of research articles with a “proof-of-concept” study approach through different chemometric workflows for comprehensive spectral analysis. It may also assist non-targeted authenticity testing, an emerging goal for modern food fraud inspection systems. Hence, FTIR-based methods need to be standardized and validated to be accepted by the olive industry and official regulators. Thus far, several literature reviews evaluated the competence of FTIR standalone or compared with other vibrational techniques only in view of the chemometric methodology, regardless of the inherent characteristics of the product spectra or the application scope. Regarding authenticity testing, every step of the methodology workflow, and not only the post-acquisition steps, need thorough validation. In this context, the present review investigates the progress in the research methodology on FTIR-based detection of virgin olive oil adulteration over a period of more than 25 years with the aim to capture the trends, identify gaps or misuses in the existing literature and highlight intriguing topics for future studies. An extensive search in Scopus, Web of Science and Google Scholar, combined with bibliometric analysis, helped to extract qualitative and quantitative information from publication sources. Our findings verified that intercomparison of literature results is often impossible; sampling design, FTIR spectral acquisition and performance evaluation are critical methodological issues that need more specific guidance and criteria for application to product authenticity testing.
29
Xu, Mo-Rong, Fang-Chun Sun, Bo-Cheng Yang, Hsi-Jien Chen, Chia-Hsin Lin, Jai-Hong Cheng, and Meng-Shiou Lee. "Genetic Authentication of the Medicinal Plant Portulaca oleracea Using a Quick, Precise, and Sensitive Isothermal DNA Amplification Assay." International Journal of Molecular Sciences 24, no. 13 (June 27, 2023): 10730. http://dx.doi.org/10.3390/ijms241310730.
Full textAbstract:
Portulaca oleracea (PO) is a commonly known medicinal crop that is an important ingredient for traditional Chinese medicine (TCM) due to its use as a vegetable in the diet. PO has been recorded to be frequently adulterated by other related species in the market of herbal plants, distorting the PO plant identity. Thus, identification of the botanical origin of PO is a crucial step before pharmaceutical or functional food application. In this research, a quick assay named “loop-mediated isothermal amplification (LAMP)” was built for the specific and sensitive authentication of PO DNA. On the basis of the divergences in the internal transcribed spacer 2 (ITS2) sequence between PO and its adulterant species, the LAMP primers were designed and verified their specificity, sensitivity, and application for the PO DNA authentication. The detection limit of the LAMP assay for PO DNA identification specifically was 100 fg under isothermal conditions at 63 °C for 30 min. In addition, different heat-processed PO samples can be applied for use in PO authentication in the LAMP assay. These samples of PO were more susceptible to the effect of steaming in authentication by PCR than boiling and drying treatment. Furthermore, commercial PO samples pursued from herbal markets were used to display their applicability of the developed LAMP analysis for PO postharvest authentication, and the investigation found that approximately 68.4% of PO specimens in the marketplace of herbal remedies were adulterated. In summary, the specific, sensitive, and rapid LAMP assay for PO authentication was first successfully developed herein, and its practical application for the inspection of adulteration in PO samples from the herbal market was shown. This LAMP assay created in this study will be useful to authenticate the botanical origin of PO and its commercial products.
30
Pu, Yuanyuan, Dolores Pérez-Marín, Norah O’Shea, and Ana Garrido-Varo. "Recent Advances in Portable and Handheld NIR Spectrometers and Applications in Milk, Cheese and Dairy Powders." Foods 10, no. 10 (October 8, 2021): 2377. http://dx.doi.org/10.3390/foods10102377.
Full textAbstract:
Quality and safety monitoring in the dairy industry is required to ensure products meet a high-standard based on legislation and customer requirements. The need for non-destructive, low-cost and user-friendly process analytical technologies, targeted at operators (as the end-users) for routine product inspections is increasing. In recent years, the development and advances in sensing technologies have led to miniaturisation of near infrared (NIR) spectrometers to a new era. The new generation of miniaturised NIR analysers are designed as compact, small and lightweight devices with a low cost, providing a strong capability for on-site or on-farm product measurements. Applying portable and handheld NIR spectrometers in the dairy sector is increasing; however, little information is currently available on these applications and instrument performance. As a result, this review focuses on recent developments of handheld and portable NIR devices and its latest applications in the field of dairy, including chemical composition, on-site quality detection, and safety assurance (i.e., adulteration) in milk, cheese and dairy powders. Comparison of model performance between handheld and bench-top NIR spectrometers is also given. Lastly, challenges of current handheld/portable devices and future trends on implementing these devices in the dairy sector is discussed.
31
Editorial, JNMA. "Food Adulteration." Journal of Nepal Medical Association 3, no. 4 (January 1, 2003): 258–59. http://dx.doi.org/10.31729/jnma.1068.
Full text
32
Sharma, Ameeta. "Food Adulteration: A Review." International Journal for Research in Applied Science and Engineering Technology V, no. III (March 30, 2017): 686–89. http://dx.doi.org/10.22214/ijraset.2017.3129.
Full text
33
Ng, Hwee-Yeong, Wen-Chin Lee, Chia-Te Kung, Lung-Chih Li, Chien-Te Lee, and Lung-Ming Fu. "Recent Advances in Microfluidic Devices for Contamination Detection and Quality Inspection of Milk." Micromachines 12, no. 5 (May 14, 2021): 558. http://dx.doi.org/10.3390/mi12050558.
Full textAbstract:
Milk is a necessity for human life. However, it is susceptible to contamination and adulteration. Microfluidic analysis devices have attracted significant attention for the high-throughput quality inspection and contaminant analysis of milk samples in recent years. This review describes the major proposals presented in the literature for the pretreatment, contaminant detection, and quality inspection of milk samples using microfluidic lab-on-a-chip and lab-on-paper platforms in the past five years. The review focuses on the sample separation, sample extraction, and sample preconcentration/amplification steps of the pretreatment process and the determination of aflatoxins, antibiotics, drugs, melamine, and foodborne pathogens in the detection process. Recent proposals for the general quality inspection of milk samples, including the viscosity and presence of adulteration, are also discussed. The review concludes with a brief perspective on the challenges facing the future development of microfluidic devices for the analysis of milk samples in the coming years.
34
Amoah, Millicent, Regina Enyonam Adonu, Hannah Opoku, and Mercy Gyamea Atiemoh. "Consumer Awareness on Food Adulteration Practices on the Market and its Challenges." EAS Journal of Humanities and Cultural Studies 5, no. 04 (August 12, 2023): 197–204. http://dx.doi.org/10.36349/easjhcs.2023.v05i04.007.
Full textAbstract:
Food adulteration has been a problem since the dawn of civilization because it not only lowers the quality of food but also has various negative health impacts. Value evaluation and ensuring consumer protection from fraudulent activities both involve authentic testing of food and adulteration detection of various food products. This study examined consumer’s awareness of food adulteration practices on the market and its challenges. The study sampled 240 shoppers at the Takoradi main in Ghana. The study revealed that though food adulteration has received a lot of media attention, most consumers still lacked a lot of knowledge on what constitutes an adulterant and how to detect it at the household level. Various adulteration practices such as poor handling and packaging of fresh products, excessive use of artificial flavouring and colouring substances, misuse of food additives among others were found to be very common on the market. Challenges of food adulteration such as the lack of adequate technology to detect adulterants in food as well as consumers awareness of procedures to lodge complaints pertaining adulteration were also found. Consumers and food regulatory agencies were hence admonished to ensure that the necessary protocols are followed whenever issues concerning food adulteration occurs.
35
Rasul, CH. "Alarming situation of food adulteration." Bangladesh Medical Journal Khulna 46, no. 1-2 (March 5, 2014): 1–2. http://dx.doi.org/10.3329/bmjk.v46i1-2.18230.
Full text
36
Sharma, Babita. "Consumer awareness on food adulteration." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, no. 1 (January 15, 2022): 547–50. http://dx.doi.org/10.15740/has/ijas/18.1/547-550.
Full textAbstract:
Food provides us required nutrients and plays a vital role in maintaining proper health. Food helps in keeping our immune system healthy to prevent and cure diseases. When additional substances are added in food to reduce its quality in order to increase quantity is called food adulteration. Today, as consumer we all are facing this deadlier and serious problem of consuming adulterated food in one or the other way. Consumption of adulterated food can cause many diseases; some adulterants may even lead to death. But many of the consumers do not know about all such malpractices happening in the market and is facing lots of losses in terms of health and money. On the other side many producers and sellers are continuing these deadly practices to compete cutthroat competition, to get maximize profits, sometimes to increase shelf life of product or to attract consumer. The study is to focus food adulteration practices happening in the market and the awareness levels of consumers regarding the food adulteration and its effects.
37
Gothwal, Suman, Dr Brijender Singh Tomar, and Dr Satbir Kumar Chawla. "Food Adulteration w.s.r. to Garavisha." International Journal for Research in Applied Science and Engineering Technology 12, no. 2 (February 29, 2024): 829–32. http://dx.doi.org/10.22214/ijraset.2024.58457.
Full textAbstract:
Abstract: In Ayurveda food is one among the trayopasthambha (pillars of life)1 . Health and diseases both are dependent on food. In todays World food is adulterated with poorer quality ingredients for economic advantages. Due to adulteration in food can lead to serious illness. Food adulteration leads to lower the nutritive value of food either by removing a vital component or adding susbstance of inferior quality. Adulterants when used in illicit drugs are called cutting agents, while deliberate addition of toxic adulterants to food or other products for human consumption is known as poisoning. The combination of different poisonous or non-poisonous substances resulting in deteriorating effects on health comes under the concept of garavisha in Ayurveda2 . One of the forms of garavisha is vishayuktaanna. Its effects may include anaemia, emaciation, GIT problems, neurological problems, liver disorders, oedema etc.
38
Murtala, Shafa’atu, Abel Simon Agbaji, Peter Maitalata Waziri, and Samson Baranzan Wayah. "DNA-BASED IDENTIFICATION OF PROCESSED MEAT ADULTERATION WITHIN KADUNA METROPOLIS." FUDMA JOURNAL OF SCIENCES 8, no. 3 (June 30, 2024): 302–10. http://dx.doi.org/10.33003/fjs-2024-0803-2514.
Full textAbstract:
Processed meat adulteration poses significant risks to consumer’s health and trust, with fraudulent practices like meat substitution, filler addition, and false labeling compromising product quality and authenticity. Insufficient regulatory oversight exacerbates these issues, necessitating stricter regulations, improved inspection procedures, and increased consumer awareness to ensure the safety and transparency of processed meat products. This study employed a DNA-based approach to detect adulteration in processed meats using primers specific to cattle cytochrome C oxidase, pig cytochrome C oxidase, and chicken 12S rRNA. Forty-four processed meat samples, including beef meat pie (8), chicken meat pie (8), beef minced meat (9), chicken minced meat (9), pork steak (5), and pork balangu (5), were randomly collected from stores in four Kaduna Metropolis markets: Central Market, Sabon Tasha, Barnawa, and Kawo. Results showed that 25.0% of beef meat pies and 77.8% of beef minced meat were adulterated, with an overall adulteration level of 52.9% for processed beef. For processed chicken, 37.5% of chicken meat pies and 44.4% of chicken minced meat were adulterated, yielding an overall 41.2% adulteration rate. All ten processed pork samples were authentic. Central Market samples had a 40% adulteration rate, with 50% involving beef and 50% chicken. Sabon Tasha showed 9.1% beef adulteration. Barnawa had 30.8% adulteration, with 25.0% beef and 75.0% chicken. Kawo recorded a 70.0% adulteration rate, with 42.9% beef and 57.1% chicken. These findings demonstrate the effectiveness of DNA-based methods in detecting processed meat adulteration.
39
Khanafer, May, Marwa Diab El Harake, Imad Toufeili, and Samer A. Kharroubi. "Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration." Foods 11, no. 20 (October 12, 2022): 3178. http://dx.doi.org/10.3390/foods11203178.
Full textAbstract:
Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education.
40
K., Abidfaheem T., Baby S. Nayak, and Maxie Andrade. "FOOD ADULTERATION AND FAMILY'S KNOWLEDGE ON FOOD ADULTERATION IN SELECTED VILLAGE OF UDUPI TALUK, KARNATAKA." Journal of Health and Allied Sciences NU 03, no. 02 (June 2013): 033–37. http://dx.doi.org/10.1055/s-0040-1703650.
Full textAbstract:
AbstractA cross sectional survey was under taken among 75 families using structured knowledge questionnaire and observation technique. The collected data was analysed using SPSS version 16. The study findings showed that majority (60%)of the subjects had moderate knowledge on food adulteration. Out of 75 samples tested, 2.7% chili powder samples were adulterated with artificial color and 10.7% of the common salt samples were adulterated with insoluble impurities. In tea powder 12 % were adulterated with iron fillings and 2.7% 2 were adulterated with artificial color. There was significant association of knowledge score on food adulteration with age (X2 (2) =8.627 p= (2), 2 0.013) and educational status (X2 (4) =9.876, p= 0.043) of the respondents. The study concludes that the food adulteration even though (4) low, still it is existing. However awareness of the public in relation to food adulteration should be ongoing especially to the general public with lower level of education.
41
HAJERA, M., Dr M. SANTHI, and B. DIVYA. "DETECTION OF CUMIN SEEDS ADULTERATION BASED ON THERMAL IMAGING USING DEEP LEARNING TECHNIQUE." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 10 (October 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem25969.
Full textAbstract:
Food adulteration refers to the addition of artificial or poor-quality substances to a food product. Since the start of mankind, food adulteration has been a problem that artificial intelligence has successfully detected. In addition to lowering food quality, it also has several adverse health consequences. Two spices that are often used in the food industry are cumin and fennel, although they can be adulterated. Using deep learning, this research established a convolutional neural network (CNN) architecture that can identify between a food product and additional adulterants. This technique accurately detects 95.5% adulteration in cumin and fennel seeds. Key Words: Food adulteration, thermal imaging, spices, image classification, CNN, inception V3 algorithm.
42
HAJERA, M., Dr M. SANTHI, and B. DIVYA. "DETECTION OF CUMIN SEEDS ADULTERATION BASED ON THERMAL IMAGING USING DEEP LEARNING TECHNIQUE." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 10 (October 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem25972.
Full textAbstract:
Food adulteration refers to the addition of artificial or poor-quality substances to a food product. Since the start of mankind, food adulteration has been a problem that artificial intelligence has successfully detected. In addition to lowering food quality, it also has several adverse health consequences. Two spices that are often used in the food industry are cumin and fennel, although they can be adulterated. Using deep learning, this research established a convolutional neural network (CNN) architecture that can identify between a food product and additional adulterants. This technique accurately detects 95.5% adulteration in cumin and fennel seeds. Key Words: Food adulteration, thermal imaging, spices, image classification, CNN, inception V3 algorithm.
43
Maiti, Madhurima. "Consumers’ Awareness and Opinion Towards Food Adulteration in Selected Areas of West Bengal." INDIAN JOURNAL OF EXTENSION EDUCATION 58, no. 3 (2022): 104–7. http://dx.doi.org/10.48165/ijee.2022.58322.
Full textAbstract:
Food adulteration originated several decades ago and has become more prevalent day by day. The study was conducted in Kharagpur I block of West Medinipur district of West Bengal in 2017 and 2018 among 100 respondents to measure the level of awareness of adulteration through structured interview schedule. The study found that most of respondents, both in urban and rural areas of the study faced the problems of food adulteration. They lacked appropriate knowledge, tendencies and practices relating to food adulteration. Very few of them checked proper information in the packaging before buying. Based on the research this paper suggested that, to avoid the harmful consequences of adulteration, consumers must continuously develop a habit of upgrading their awareness level, develop a habit of checking the information printed in the package and try to adopt the best buying practices in order to keep themselves away from the hazardous consequences of food adulteration.
44
Parvathy, Sujatha Thankeswaran, Sudhir Kumar, Rishikesh kumar, and Vijaipal Bhadana. "FOOD SAFETY: COUNTERING THE MENACE OF FOOD ADULTERATION." Journal of Bio Innovation 09, no. 03 (May 1, 2020): 300–305. http://dx.doi.org/10.46344/jbino.2020.v09i03.10.
Full text
45
Pulluri, Kranthi Kumar, and Vaegae Naveen Kumar. "Qualitative and Quantitative Detection of Food Adulteration Using a Smart E-Nose." Sensors 22, no. 20 (October 14, 2022): 7789. http://dx.doi.org/10.3390/s22207789.
Full textAbstract:
Food adulteration is the most serious problem found in the food industry as it harms people’s healths and undermines their beliefs. The present study is focused on designing and developing a smart electronic nose (SE-Nose) for the qualitative and quantitative fast-track detection of food adulteration. The SE-Nose methodology is comprised of a dataset, sample slicing window protocol, normalization, pattern recognition, and output blocks. The dataset pork adulteration in beef is used to validate the SE-Nose methodology. The sample slicing window protocol extracts the early part of the signal. The sample slicing window protocol and pattern recognition models (classification and regression models) together achieved the high-performance and fast-track detection of pork adulteration in beef. With classification models, the qualitative analysis of adulteration is measured, and with regression models, the quantitative analysis of adulteration is measured. An accuracy of 99.996% and an RMSE of 0.02864 were achieved with the SVM classification and regression model. The recognition time in detecting pork adulteration in beef with SVM models is 40 s. With the proposed SE-Nose methodology, the recognition time is reduced by one-third. To validate the classification and regression models, a 10-fold cross-validation method was used.
46
HABZA-KOWALSKA, EWA, MAŁGORZATA GRELA, MAGDALENA GRYZIŃSKA, and PIOTR LISTOS. "Molecular techniques for detecting food adulteration." Medycyna Weterynaryjna 75, no. 05 (2020): 6260–2020. http://dx.doi.org/10.21521/mw.6261.
Full textAbstract:
Food adulteration means that substances have been added to food that change its composition and reduce its nutritional value. Food adulteration also includes giving a product a misleading name, providing false information on its composition, date of production or expiry date, and any other incorrect labelling. Numerous cases of food adulteration have been recorded in many countries, including Poland. This has led to the creation of a new field of science, known as ‘green criminology’, to combat violations of food law. Over the years, new techniques for identifying food adulterations have been developed. Originally, these were sensory techniques, which proved unreliable. Later, physical analysis of the product was performed on the basis of information on the label and microscopic examination. Later methods, based on identification of lipids and proteins, were also unreliable due to biochemical changes during processing. These problems prompted scientists to become interested in the potential of DNA testing. Due the stability of DNA and the universal applicability of DNA-based methods to all cells, they are ideal for use in practice. Currently, the most reliable test for detecting food adulteration is PCR, as it is a highly sensitive and specific technique.
47
RUCKMANI, S., Dr M. SANTHI, and B. DIVYA. "DEEP RESIDUAL LEARNING FOR RECOGNISING ADULTERATION IN PULSES VIA THERMAL IMAGING." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 07, no. 10 (October 1, 2023): 1–11. http://dx.doi.org/10.55041/ijsrem25975.
Full textAbstract:
Food is the most essential requirement for sustenance of human life and it is one of the basic necessities of life. For optimal health, we should consume pure, nourishing, and adulterant-free food. Adulteration is the malicious contamination of food products with inferior, less expensive, inedible, or hazardous ingredients. Food adulteration means adding harmful substances to food products to contaminate or adulterate it. Pulses are a significant part of Indian cuisine, serving as a staple food item. Pulses may be adulterated by accidental, commercial, or metallic components, which can be harmful to health, rendering them unsafe for consumption and posing health risks. In order to guarantee the safety and quality of food, it is necessary to analyse pulses for any potential adulteration. In this paper, we propose a method for determining adulteration in Dal (Lentils) using ResNet-50, a deep learning model based on CNN. For this work, thermal images of pure dal and adulterated dal were used to classify the adulterated and unadulterated samples. Experimental results show that the proposed system can achieve high accuracy in detecting adulteration in pulses. The proposed system is also fast and requires minimal human intervention, making it suitable for use in food quality control systems. Key Words: Adulteration, Deep learning, Thermal Images, Convolutional Neural Network (CNN), Residual Network, Pulses, lentils.
48
Joshua Moskowitz and Betsy Jean Yakes. "Portable Spectroscopy for Food Safety and Adulteration Screening." Journal of Regulatory Science 10, no. 2 (February 21, 2023): 1–18. http://dx.doi.org/10.21423/jrs.regsci.102257.
Full textAbstract:
In this review we discuss various applications of portable vibrational spectroscopy in food adulteration analyses and authentication confirmation. These applications generally involve the adulteration of a food product with materials which may be of lesser monetary value and may also be detrimental to human health. Portable spectroscopic testing for food authentication opens potential for rapid and on-site analyses of food products at various stages in the food production chain. These portable techniques also require the development of data analysis methods for each individual application, which will also be discussed in this review. Specific food safety applications for portable spectroscopy to be discussed include adulteration detection and evaluation of authenticity. Adulteration detection examples focus on the commonly adulterated milk powder and spice commodities, as well as the potential for component substitution (e.g., artificial sweeteners). For authentication, examples from marine oil dietary supplements, olive oils, honeys, coffees, and grains are presented along with examples of speciation (e.g. fish) and growth conditions (bell peppers).
49
Touhid, Md Kazi, Mahmuda Akter, and Fahad Bin Islam Khan. "From Victimless Crime to Habitual Victim: An Empirical Study on Food Victimization." International Journal of Research and Innovation in Social Science VII, no. X (2023): 1729–50. http://dx.doi.org/10.47772/ijriss.2023.701133.
Full textAbstract:
Food is the fundamental and most indispensable need for growth and survival of living beings. In the present days, one of the biggest challenges of human beings as consumers remains isolated from food victimization. Food victimization is rampantly pushing human beings into serious health hazards and economic losses. In Bangladesh, there is limited published data on the extent and trends of food adulteration, as well as consumers’ knowledge, attitudes, and practices related to this issue. The main objective of this study is to measure the perceptions and attitude of people about food adulteration including the extent of fear among people about food victimization, the extent of awareness and their roles and positions as consumers in food adulteration. This study is conducted based on quantitative approach where survey method is administered here to extract data. Sample are selected from Tangail Sadar Upazilla following purposive sampling strategy based on non-probability sampling mechanism. Finding of this study shows that, 65% respondents have victimized by food adulteration. . Besides, 72% of the respondents have confessed that there have been prevailing less awareness among the mass people about food adulteration in compare to any other crime. 35% respondents feel fear in purchasing certain foods in keeping fear in mind. Again, 51.70% of the respondents have witnessed to food adulteration in their life time but that most of the respondents (74%) did not take any action. However, 83% of the respondents believe that performing the roles as consumer like defensive possible counter action is necessary if we want to execute the elimination project of food adulteration fruitfully. While the findings provide valuable insights into consumer perceptions and attitudes in this area, they may not be fully representative of the entire population of Bangladesh. Further research with larger and more diverse samples from different regions of the country is needed to generalize the findings to a broader context.
50
Menon, K. I. Ajay, Pranav S, Sachin Govind, and Yadhukrishna Madhu. "RF SENSOR FOR FOOD ADULTERATION DETECTION." Progress In Electromagnetics Research Letters 93 (2020): 137–42. http://dx.doi.org/10.2528/pierl20090103.
Full text