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Journal articles on the topic 'Food adulteration'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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.

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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

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Editorial, JNMA. "Food Adulteration." Journal of Nepal Medical Association 3, no. 4 (2003): 258–59. http://dx.doi.org/10.31729/jnma.1068.

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Rashmita, Bishi, and Anil Kumar Tandi Dr. "Food Adulteration & Law." International Journal of Novel Research and Development 10, no. 2 (2025): a678—a684. https://doi.org/10.5281/zenodo.14882007.

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Food adulteration is a global public health issue causing numerous health problems such as nutrition deficiency diseases, kidney disorder, and life-threatening conditions like cancer. Food adulteration affects various consumables, including vegetables, fruits, milk products, cereals, pulses, and agricultural products, leading to severe health issues and diseases. Under Article 21 of the constitution of India, the Fundamental Right to life includes safe and healthy life. People are protected under Article 21 of the Constitution of India against the hazardous and injurious food articles and unde

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Zhao, Jing, Wei Yang, Hongli Cai, Guangtian Cao, and Zhanming Li. "Current Progress and Future Trends of Genomics-Based Techniques for Food Adulteration Identification." Foods 14, no. 7 (2025): 1116. https://doi.org/10.3390/foods14071116.

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Addressing the pervasive issue of food adulteration and fraud driven by economic interests has long presented a complex challenge. Such adulteration not only compromises the safety of the food supply chain and destabilizes the market economy but also poses significant risks to public health. Food adulteration encompasses practices such as substitution, process manipulation, mislabeling, the introduction of undeclared ingredients, and the adulteration of genetically modified foods. Given the diverse range of deceptive methods employed, genomics-based identification techniques have increasingly

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Sook Ling, Tan, Syazwan Hanani Meriam Suhaimy, and Nur Azimah Abd Samad. "Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review." Czech Journal of Food Sciences 40, No. 1 (2022): 1–14. http://dx.doi.org/10.17221/116/2021-cjfs.

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Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a frying medium. Extracted from the mesocarp of the oil palm fruit, PO needs to be processed to make it of edible quality. However, to meet growing global demand, it is often adulterated with recycled cooking oil (RCO), which is of inedible quality. As the methods of fresh palm olein (FPO) adulteration ar

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Issa-Issa, Hanán, Francisca Hernández, David López-Lluch, Reyhan Selin Uysal, and Ángel A. Carbonell-Barrachina. "Fondillón Wine Adulteration by Addition of Other Monastrell Wines." Beverages 9, no. 1 (2023): 28. http://dx.doi.org/10.3390/beverages9010028.

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Authenticity and traceability are two issues of great importance to quality and food safety in the food industry. For wine producers and authorities, it is essential to know how to detect adulterations because wine is one of the alcoholic beverages most prone to adulteration, as indicated by the European Commission. Fondillón is one of the most important naturally sweet Spanish wines and is certainly the core of the Alicante PDO. Fondillón is a wine that is prone to be adulteration due to its limited production and high price. The aim of this study was to identify potential markers of Fondilló

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González-Domínguez, Sayago, Morales, and Fernández-Recamales. "Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method." Foods 8, no. 8 (2019): 287. http://dx.doi.org/10.3390/foods8080287.

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The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.

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Mburu, Monica, Clement Komu, Olivier Paquet-Durand, Bernd Hitzmann, and Viktoria Zettel. "Chia Oil Adulteration Detection Based on Spectroscopic Measurements." Foods 10, no. 8 (2021): 1798. http://dx.doi.org/10.3390/foods10081798.

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Chia oil is a valuable source of omega-3-fatty acids and other nutritional components. However, it is expensive to produce and can therefore be easily adulterated with cheaper oils to improve the profit margins. Spectroscopic methods are becoming more and more common in food fraud detection. The aim of this study was to answer following questions: Is it possible to detect chia oil adulteration by spectroscopic analysis of the oils? Is it possible to identify the adulteration oil? Is it possible to determine the amount of adulteration? Two chia oils from local markets were adulterated with thre

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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 (2023): 197–204. http://dx.doi.org/10.36349/easjhcs.2023.v05i04.007.

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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

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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.

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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 adulterati

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Pririti, Keshav Sharma, Shilpa Kaushal, Shubham, and Reshu Rajput. "Overview of Food Adulteration: Its Definition, Causes, Impacts, and Detection." Journal of Scientific Research and Reports 30, no. 11 (2024): 801–11. http://dx.doi.org/10.9734/jsrr/2024/v30i112607.

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A tampered food, Food is any substance made up of carbohydrates, water, fats, and proteins that is consumed by humans and other animals to survive. It holds great significance for us. Nonetheless, it is not uncommon for food products to be tampered with, and dangerous situations can arise from poorly managed supply chains that handle perishable goods. Economic Customers who purchase and serve food are impacted in numerous ways; they might not receive the nutrients they are supposed to, contaminated food may be harmful to their health, and they might also suffer financial losses. So, every resp

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Rahman, Md Arifur, Md Zakir Sultan, Mohammad Sharifur Rahman, and Mohammad A. Rashid. "Food Adulteration: a serious public health concern in Bangladesh." Bangladesh Pharmaceutical Journal 18, no. 1 (2015): 1–7. http://dx.doi.org/10.3329/bpj.v18i1.23503.

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Adulteration of foods has become a national issue. The problem is not only ignoring the human rights for safer food but also endangering public health seriously with numerous acute and chronic diseases. Our future generation will be seriously affected with vulnerable physical and mental growth inflicted by food adulteration. This paper describes the impact of consumption of adulterated foods on human health and the roles of the concerned authorities to eradicate it. The key objective of this paper is not to blame or undermine anyone. We intend to inform the current scenario of food adulteratio

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Hoque, Majedul. "UNVEILING THE SILENT THREAT: FOOD ADULTERATION IN BANGLADESH." International Journal of Biological Innovations 05, no. 02 (2023): 21–26. http://dx.doi.org/10.46505/ijbi.2023.5203.

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: Food adulteration refers to the mixing, deception, and substitution of various hazardous substances for high-quality ingredients in the production of food. Typically, food is considered contaminated when it lacks essential characteristics or contains substances of poor quality that are harmful to health. Food adulteration in Bangladesh means by the practice of adding hazardous substances, toxic colours or noxious food additives. Most foods in Bangladesh are contaminated with dangerous chemicals at every step of the food chain, from production to consumption, toxic colours, preservative, used

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Sharma, Ameeta. "Food Adulteration: A Review." International Journal for Research in Applied Science and Engineering Technology V, no. III (2017): 686–89. http://dx.doi.org/10.22214/ijraset.2017.3129.

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Mrs. Pushpa N and Dr. Y Muniraju. "FOOD SAFETY IN INDIA: REGULATORY CHALLENGES, CONSUMER AWARENESS, AND THE ROLE OF FSSAI IN DAKSHINA KANNADA DISTRICT." International Journal of Research in Commerce and Management Studies 07, no. 03 (2025): 01–24. https://doi.org/10.38193/ijrcms.2025.7301.

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Food safety has emerged as a paramount concern in India, where rapid urbanization, population growth, and increased demand for processed foods have created fertile ground for food adulteration and contamination. Despite having a comprehensive regulatory framework in place, particularly under the aegis of the Food Safety and Standards Authority of India (FSSAI), multiple systemic challenges continue to undermine the effectiveness of these regulations. This research paper investigates the multifaceted issue of food adulteration in India, with a special focus on the Dakshina Kannada district, exp

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Pulluri, Kranthi Kumar, and Vaegae Naveen Kumar. "Qualitative and Quantitative Detection of Food Adulteration Using a Smart E-Nose." Sensors 22, no. 20 (2022): 7789. http://dx.doi.org/10.3390/s22207789.

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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. Th

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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 (2022): 433. http://dx.doi.org/10.3390/molecules27020433.

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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

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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 (2022): 3178. http://dx.doi.org/10.3390/foods11203178.

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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 adm

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Singh, Abhay, Mukesh Shukla, Aswani Kumar Seth, Neeraj Pawar, Sourabh Paul, and Bhola Nath. "Awareness and understanding of adulteration in common household kitchen items: A study in rural communities." Journal of Family Medicine and Primary Care 14, no. 4 (2025): 1403–8. https://doi.org/10.4103/jfmpc.jfmpc_1824_24.

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ABSTRACT Background: Women are the primary caregivers and cooks in Indian households. Their knowledge of food adulteration determines family health. The study assessed the knowledge of women on commonly adulterated food items available in their kitchens and its associated factors. Materials and Methods: A community-based cross-sectional study was conducted among 310 women of Rahi block of Raebareli, India. A 40-item food inventory with their common adulterants was prepared using tool kit modules of the FSSAI. Each correct adulterant identified for a food item was scored one to obtain a cumulat

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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 (2023): 1–11. http://dx.doi.org/10.55041/ijsrem25969.

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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 ac

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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 (2023): 1–11. http://dx.doi.org/10.55041/ijsrem25972.

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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 ac

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Pantha, Rodana. "Food Adulteration and Its Impact on Health." PRAGYAN A Peer Reviewed Multidisciplinary Journal 3, no. 1 (2021): 169–76. http://dx.doi.org/10.3126/pprmj.v3i1.61413.

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Food adulteration is the addition or mixing of inferior, harmful, substandard, useless or unnecessary substances to foods. This loses the nutritional content and quality of food items. Adulteration poses a number of health hazards which include health diseases and weaken the immune system. The main objectives of this study was to aware of consumer about food adulteration and use of organic food items. Department of Food Technology and Quality Control under Ministry of Agricultural and Cooperatives is the major Government Institution responsible for food safety and quality management. There is

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Fiorani, Luca, Florinda Artuso, Isabella Giardina, Antonia Lai, Simone Mannori, and Adriana Puiu. "Photoacoustic Laser System for Food Fraud Detection." Sensors 21, no. 12 (2021): 4178. http://dx.doi.org/10.3390/s21124178.

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Economically motivated adulterations of food, in general, and spices, in particular, are an emerging threat to world health. Reliable techniques for the rapid screening of counterfeited ingredients in the supply chain need further development. Building on the experience gained with CO2 lasers, the Diagnostic and Metrology Laboratory of ENEA realized a compact and user-friendly photoacoustic laser system for food fraud detection, based on a quantum cascade laser. The sensor has been challenged with saffron adulteration. Multivariate data analysis tools indicated that the photoacoustic laser sys

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Čapla, Jozef, Peter Zajác, Jozef Čurlej, et al. "Procedures for the identification and detection of adulteration of fish and meat products." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 978–94. http://dx.doi.org/10.5219/1474.

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The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically m

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George, Ajula Achamma, Achsha Mary Jose, Adityabhaskar K. V. Adityabhaskar K V, Vivek V. S. Vivek V S, and Abhiram Hari Abhiram Hari. "Detection of Adulterants in Several Food Commodities." International Journal of Pharmaceutical Research and Applications 09, no. 05 (2024): 275–82. https://doi.org/10.35629/4494-0905275282.

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Food is one of the most essential and basic needs of all living beings. The objective of this study is to observe adulterants in commonly used food items. A right amount of food provides energy to survive, to do physical activity and to build body strength. Food without any adulteration such as addition of any unwanted chemical and substitution of nutritional quality is the need of all human beings. But with the developing world, adulteration with food has become very common by adding harmful chemicals to preserve food for longer periods or by removing or reducing the quality of food to gain p

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M, J. Anand, V. Sridhar, and Ramasamy Ravi. "DEVELOPMENT OF PROTOTYPE E NOSE FOR DETECTION OF ADULTERANTS IN RAW MILK." COMPUSOFT: An International Journal of Advanced Computer Technology 08, no. 07 (2019): 3235–41. https://doi.org/10.5281/zenodo.14832543.

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This paper deals with the development of the prototype model of “Electronics nose” hereafter E-nose, for the detection of adulterant in raw and pasteurized milk. As it is well known that nutrients food improves health, whereas adulterated food deteriorates health, people have become more concerned about the food adulteration and spoilage of food. In the present situation, most of the foods are adulterated for economic benefit. This causes health issue results in severe diseases such as indigestion, acidity, ulcers, cancers, malfunctions of kidney and liver, etc. To overcome these p

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Pavel, Rout; Akshay Ramani; Shreya Saha. "Effect of food adulteration on human health." Science World a monthly e magazine 3, no. 1 (2023): 42–47. https://doi.org/10.5281/zenodo.7538861.

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In all the growing countries, "food adulteration" is the main source of sickness and death. Some of the most often contaminated foods are meat, fish, milk, ghee, infant formula, honey, spices, sugar, cereals, wheat, tea, coffee, and wine. Food adulteration may occur due to negligence, accident, or chemical or metal contamination. From infants to the elderly, food adulteration poses a variety of health risks, including gastrointestinal disorders, small intestine problems, cardiac disorders, kidney disorders, liver disorders, nausea, vomiting, food poisoning, appendicitis, retarded bra

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Mr., Vikas Choudhary, (Mrs.) C.Vijaykumar Dr., and Dharmesh K. Sharma Dr. "Sex wise comparison of associating factors of knowledge regarding food adulteration in urban Jaipur: A cross-sectional analytic study." International Multispeciality Journal of Health 4, no. 7 (2018): 216–22. https://doi.org/10.5281/zenodo.1324133.

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<strong><em>Abstract—</em></strong> <em>Adulteration of food is an old age problem though out the world. It is a major problem in developing world like India. There are many acts for preventing adulteration of food and consumers are assumed to know their responsibilities regarding food adulteration. So this observational study was conducted to know the awareness status of male and females regarding food adulteration and the factors associating this knowledge in males and females. For this 150 males and 150 females were interrogated and significance of difference in proportion of male and

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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.

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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. B

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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 (2013): 033–37. http://dx.doi.org/10.1055/s-0040-1703650.

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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 asso

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Mr., Vikas Choudhary, and (Mrs.) C.Vijaykumar Dr. "Sex wise comparison of knowledge regarding food adulteration in urban Jaipur: A cross-sectional study." International Multispeciality Journal of Health 4, no. 6 (2018): 201–4. https://doi.org/10.5281/zenodo.1303203.

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<strong><em>Abstract—</em></strong><em> Adulteration of food is a major problem in developing world like India. There are many acts for preventing adulteration of food and consumers are assumed to know their responsibilities regarding food adulteration. So this analytic observational study was conducted to know the awareness status of male and females regarding food adulteration. </em><em>For this 150 males and 159 females were interrogated and significance of difference in proportion of male and females were inferred by Chi-square test. It was found that only 10% subjects have good know

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Dayan, Anthony D., and Joshua D. Dayan. "Accum and food adulteration: A forgotten bicentennial." Toxicology Research and Application 5 (January 2021): 239784732110330. http://dx.doi.org/10.1177/23978473211033034.

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In 1820, Frederick Accum published a book, best known by its biblical subtitle ‘Death in the Pot', showing the widespread fraudulent and dangerous adulteration of common foods and drinks bought in London. Despite its brief popularity, there was no effective legislation in Britain until 1875 after more extensive analytical surveys by Hassall and Letheby in 1855 and a parliamentary enquiry had confirmed the frauds and risks to public health. There were similar surveys and legal action against food adulteration in France and Germany towards the end of the 19th century. In the USA, campaigning by

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Mendes, Eduarda, and Noélia Duarte. "Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine." Foods 10, no. 2 (2021): 477. http://dx.doi.org/10.3390/foods10020477.

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Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies. Therefore, there is an increasing search for rapid, robust and accurate analytical techniques to determine the authenticity and to detect adulteration and misrepresentation. Mid-infrared spectroscopy (MIR), often associated with chemometric techniques, offers a fast and accurate method to detect and predict food adulteration based on the fingerprint characteristics of the food matrix. In the first part of this review the basic concepts of inf

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Hencz, Anita, Lien Le Phuong Nguyen, László Baranyai, and Donatella Albanese. "Assessment of Wine Adulteration Using Near Infrared Spectroscopy and Laser Backscattering Imaging." Processes 10, no. 1 (2022): 95. http://dx.doi.org/10.3390/pr10010095.

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Food adulteration is in the focus of research due to its negative effect on safety and nutritional value and because of the demand for the protection of brands and regional origins. Portugieser and Sauvignon Blanc wines were selected for experiments. Samples were made by water dilution, the addition of sugar and then a combination of both. Near infrared (NIR) spectra were acquired in the range of 900–1700 nm. Partial least squares regression was performed to predict the adulteration level. The model including all wines and adulterations achieved a prediction error of 0.59% added sugar and 6.85

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Gopalan, K. R., V. Mahin Koska, Y. Alwin Fredrick, Akalya Nathan Logu, K. Anusree, and Muthukumaran Sivaswamy. "Contaminated Consumption: Unveiling the Health Hazards of Food Adulteration and its Profound Impact on Public Health in India." Journal of Pioneering Medical Sciences 13, no. 7 (2024): 75–88. https://doi.org/10.47310/jpms2024130713.

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Food adulteration, the deliberate contamination or substitution of food products with inferior or harmful substances for economic gain, has become a pressing global concern with profound implications for public health. This study provides a comprehensive overview of the various forms of food adulteration, its widespread prevalence, and the significant health risks it poses to consumers. Adulteration affects a broad spectrum of food items, including cereals, spices, oils, dairy products, and beverages. The consumption of adulterated foods presents immediate dangers such as acute poisoning, as w

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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 (2023): 1–11. http://dx.doi.org/10.55041/ijsrem25975.

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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 harm

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Rasul, CH. "Alarming situation of food adulteration." Bangladesh Medical Journal Khulna 46, no. 1-2 (2014): 1–2. http://dx.doi.org/10.3329/bmjk.v46i1-2.18230.

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Sharma, Babita. "Consumer awareness on food adulteration." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, no. 1 (2022): 547–50. http://dx.doi.org/10.15740/has/ijas/18.1/547-550.

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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

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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 (2024): 829–32. http://dx.doi.org/10.22214/ijraset.2024.58457.

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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 poisonin

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Anunshiya, S., and Kamalam J. Mahil. "Consumer awareness about food adulteration." B-Research 25, no. 1 (2025): 34. https://doi.org/10.26634/bresearch.25.1.22180.

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Consumer awareness about food adulteration is crucial for ensuring health and safety.It necessitates educating the public about the harmful effects of consuming adulterated food which can contain harmful chemicals, preservatives or non-food substances. The main objective of the study is to assess the awareness of Consumer about Food Adulteration; The area of the study is Kanyakumari District. For this study, a sample size of 90 respondents was selected. Convenience sampling method was used to collect the data. In this study suggestions are made to make consumers aware of responsibility to brin

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S.Samuel Thangaraj and Dr. L. Cesis Dastan. "The Extent Consumer Awareness On Food Adulteration Influencing The Buying Behaviour Of Consumers With Special Reference To Chennai City." GIS Business 14, no. 6 (2019): 105–10. http://dx.doi.org/10.26643/gis.v14i6.11684.

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Food is a most needed to live a healthy life. Food products give us with needed nutrition and play an important role to maintain good health which also prevents us from serious health issues. But, recent times the main cause for a diseases is food, because some of the foods are highly adulterated by producers to earn more gain. The core objective of this research paper is to know the awareness on food adulteration among customers, and to verify the customers’ preference for buying of food products. Primary and secondary data has been collected to justify the objective of the research paper and

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Soon, Jan Mei, and Ikarastika Rahayu Abdul Wahab. "A Bayesian Approach to Predict Food Fraud Type and Point of Adulteration." Foods 11, no. 3 (2022): 328. http://dx.doi.org/10.3390/foods11030328.

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Primary and secondary food processing had been identified as areas vulnerable to fraud. Besides the food processing area, other stages within the food supply chain are also vulnerable to fraud. This study aims to develop a Bayesian network (BN) model to predict food fraud type and point of adulteration i.e., the occurrence of fraudulent activity. The BN model was developed using GeNie Modeler (BayesFusion, LLC) based on 715 notifications (1979–2018) from Food Adulteration Incidents Registry (FAIR) database. Types of food fraud were linked to six explanatory variables such as food categories, y

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Smaoui, Slim, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore, and Theodoros Varzakas. "Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics." Foods 12, no. 23 (2023): 4254. http://dx.doi.org/10.3390/foods12234254.

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Food fraud is a matter of major concern as many foods and beverages do not follow their labelling. Because of economic interests, as well as consumers’ health protection, the related topics, food adulteration, counterfeiting, substitution and inaccurate labelling, have become top issues and priorities in food safety and quality. In addition, globalized and complex food supply chains have increased rapidly and contribute to a growing problem affecting local, regional and global food systems. Animal origin food products such as milk, dairy products, meat and meat products, eggs and fish and fish

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M.N.L., Aishwarya* Dr. Mohammad Badrud Duza. "A REVIEW ON ADULTERATION OF MILK." INDO AMERICAN JOURNAL OF PHARMACEUTICAL RESEARCH 07, no. 09 (2017): 630–37. https://doi.org/10.5281/zenodo.1036532.

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Milk is a complex mixture and a liquid food, which can easily be adulterated. According to Prevention of Food Adulteration (PFA) definition, “Milk is the normal mammary secreation derived from complete milking of healthy milch animal without either addition there to or extraction there from. Adulteration of food cheats the consumer and can pose serious risk to health in some cases. Adulteration in milk has been a cause of concern for both the Government and the Dairy Industry. The Indian Council of Medical Research has reported that “milk adulterants have hazardous health effects. Although man

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R D Prasad, S. Chidambaranathan. "Digitizing Milk Collection Stage with IoT-Enabled System for Quality Assessment using ML." Journal of Information Systems Engineering and Management 10, no. 29s (2025): 915–28. https://doi.org/10.52783/jisem.v10i29s.4604.

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Milk adulteration is a critical issue that compromises public health and food safety worldwide. This study introduces an innovative IoT-integrated impedance sensor system designed for real-time detection of adulterants in milk. The proposed system offers a fast, portable, and non-destructive solution for milk quality assessment, outperforming traditional methods in speed and usability. Scalable and portable, this approach offers a transformative solution for dairy farms, milk collection centres and supply chains, enhancing transparency and food safety globally. The system combines pH, turbidit

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Borovikov, S. N., K. N. Mukantayev, A. K. Bulashev, K. Tursunov, and A. S. Syzdykova. "Meat Product Adulteration: Modern Detection Methods and Food Safety Assurance." HERALD OF SCIENCE OF S SEIFULLIN KAZAKH AGRO TECHNICAL RESEARCH UNIVERSITY: Veterinary sciences, no. 5(009) (March 31, 2025): 48–62. https://doi.org/10.51452/kazatuvc.2025.5(009).1866.

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Intentional adulteration of meat products through falsification can impact product safety and consumer properties. Adulteration involves the addition of low-quality or unauthorized ingredients and deviations from declared standards, posing potential health risks to consumers. Various laboratory methods, including DNA analysis, chemical, and physicochemical studies, are used to control adulteration. These methods allow for precise determination of product composition and identification of discrepancies with declared characteristics. However, there is no universal method capable of detecting all

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Dr.S.M.Yamuna, Dr S. M. Yamuna, K. Meenachi K.Meenachi, and S. Tharangini S.Tharangini. "A Study on Consumer Awareness Towards Food Adulteration of Selected Food Products." Indian Journal of Applied Research 4, no. 4 (2011): 101–2. http://dx.doi.org/10.15373/2249555x/apr2014/29.

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Joshua Moskowitz and Betsy Jean Yakes. "Portable Spectroscopy for Food Safety and Adulteration Screening." Journal of Regulatory Science 10, no. 2 (2023): 1–18. http://dx.doi.org/10.21423/jrs.regsci.102257.

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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, whi

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Dr., Shashikant Pardeshi. "Food Adulteration Its Implications and Control Approaches in India." International Journal of Trend in Scientific Research and Development 3, no. 5 (2019): 1117–23. https://doi.org/10.5281/zenodo.3590548.

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In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turm

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Bhandare, Saurabh. "Robust Chemical Testing for Food Safety: Assessing and Identifying Dye Adulterants in Blueberry Juice: A Comprehensive Case Study with Statistical Measures and Correlation Analysis." Food and Drug Safety 1, no. 1 (2024): 28–43. http://dx.doi.org/10.55121/fds.v1i1.145.

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In the food sector, the problem of food fraud—which encompasses the more focused category of adulteration driven by economic gain—is becoming more widely acknowledged and is raising concerns. Both the government and the industry are accountable for avoiding food adulteration, regardless of where the food danger originated. Food adulteration can result from incidents concerning food safety, food fraud, and food defence, which poses serious risks to the general public's health. In contrast to inadvertent injury in food safety events and intentional harm in food defence incidents, food fraud enta

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