Adulteration of foods - past and present

Authors: Sumar, S; Ismail, H

Source: Nutrition & Food Science, Volume 95, Number 4, 1995 , pp. 11-15(5)

Publisher: Emerald Group Publishing Limited

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Abstract:

The adulteration of food has progressed from being a simple meansof fraud to a highly sophisticated and lucrative business. The problemis further compounded by the lack of clear international definitions forenforcement purposes. Reviews some examples of food adulteration andmethods of analysis used to determine authenticity. Adulteration of foodhas ramifications within society and cannot be ignored sinceinterference with foodstuffs may potentially lead to the production offood which is harmful to health.

Keywords: Chemicals; Food; Additives

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346659510088663

Publication date: 1995-04-01