In recent years, with the growing complexity of global food supply chains and trade, food fraud, including adulteration of high value foods with cheaper substitutes, has become an increasingly important issue. A metabolomics approach can be applied to discover biomarkers that can be used to trace food adulteration. A study was undertaken to discover novel, potential biomarkers for the rapid det...

The authenticity of food is of increasing importance for producers, retailers and consumers. All groups benefit from the correct labelling of the contents of food products. Producers and retailers want to guarantee the origin of their products and check for adulteration with cheaper or inferior ingredients. Consumers are also more demanding about the origin of their food for various socioeconom...

UNLABELLED Food fraud, including the more defined subcategory of economically motivated adulteration, is a food risk that is gaining recognition and concern. Regardless of the cause of the food risk, adulteration of food is both an industry and a government responsibility. Food safety, food fraud, and food defense incidents can create adulteration of food with public health threats. Food fraud ...

as a subsidiary standard in examining sour milk for purity. Hawley (1918) in his report on the Madras Food Adulteration Act suggests a standard of 0.5 per cent, nitrogen as a minimum standard in estimating purity of milk or sophistication by addition of water. The following examinations have been carried out in the Bengal Public Health Laboratory in order to see how far this suggestion would ap...

Major food adulteration and contamination events seem to occur with some regularity, such as the widely publicised adulteration of milk products with melamine and the recent microbial contamination of vegetables across Europe for example. With globalisation and rapid distribution systems, these can have international impacts with far-reaching and sometimes lethal consequences. These events, tho...

We report here about the practice of using metanil yellow, a non permitted synthetic dye, in the adulteration of some food items produced by the organized and unorganized sectors located in different districts in West Bengal, India. We considered three food itemsturmeric powder, ladoo and besan for the detection of the presence of metanil yellow. We observed that 58 of the 253 samples i.e. 20.9...

In India, adulteration and contamination are encountered in food consumed at the household level, in the food service establishments and business firms, and also when sold as street foods. Non-permitted colors are the most common additives to foods. Contamination of mycotoxins, metals and pesticides in daily foods and milk has been found highly toxic and carcinogenic, and about 70% of deaths ar...

vegetable oils and fats have a big contribution in our diet as cooking or frying oil, salad oil or in food products formulation. they are important from nutritional and economical point of views. their authenticity is a serious issue since old time. some edible oils and fats such as olive oil, cocoa butter and milk fat are so expensive which makes tempting to adulterate them with other lower pr...