Journal articles: 'Food adulteration'

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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 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.

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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.

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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 (February 24, 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 are sophisticated, it created an urgent need for commensurate analytical techniques with which to detect FPO adulteration. As such, chromatography and spectroscopy are commonly used to detect adulterations in edible oil. Therefore, this study evaluated the efficacy of utilising gas chromatography-mass spectrometry (GC-MS) and attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy to detect the adulteration of FPO with inedible RCO. Although previous studies attest to the efficacy of utilising GC-MS and ATR-FTIR spectroscopy in adulteration detection, both these techniques only provided specific qualitative and quantitative insights into the compounds present in oil samples. As such, further extensive studies on the application of a variety of adulteration detection methods are needed to provide regulatory authorities with information on the reliability of these modern adulteration detection methods.

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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 (March 20, 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 Fondillón adulteration by mixing it with other Monastrell wines. The experimental results showed that Fondillón is characterized by high concentrations of acetic acid, furfural, benzaldehyde, vitispirane, and TDN and low concentrations of citric, tartaric, and malic acids; a low total phenolic content; and low values of antioxidant activity.

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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 (August 4, 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 three common food oils, including sunflower, rapeseed and corn oil. Subsequently, six chia oils obtained from different sites in Kenya were adulterated with sunflower oil to check the results. Raman, NIR and fluorescence spectroscopy were applied for the analysis. It was possible to detect the amount of adulterated oils by spectroscopic analysis, with a minimum R2 of 0.95 for the used partial least square regression with a maximum RMSEPrange of 10%. The adulterations of chia oils by rapeseed, sunflower and corn oil were identified by classification with a median true positive rate of 90%. The training accuracies, sensitivity and specificity of the classifications were over 90%. Chia oil B was easier to detect. The adulterated samples were identified with a precision of 97%. All of the classification methods show good results, however SVM were the best. The identification of the adulteration oil was possible; less than 5% of the adulteration oils were difficult to detect. In summary, spectroscopic analysis of chia oils might be a useful tool to identify adulterations.

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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 (July 25, 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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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.

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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 (August 12, 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 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.

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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 (June 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 adulteration and wish to bring a positive change through proper measures by the concerned regulatory authorities.Bangladesh Pharmaceutical Journal 18(1): 1-7, 2015

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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 oil, unclean water etc, which cause a number of chronic and nonchronic ailments in the consumers. The issue of food adulteration has gotten out of control for the people of Bangladesh. This article discusses the effects of eating contaminated food on one's health as well as the roles played by the relevant authorities in combating the problem. This goal of this review article is not to shake blame at or disparage anyone. The purpose of this literature is to present current situation of food adulteration in Bangladesh and some possible suggestions in brief.

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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 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.

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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 (October 14, 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. 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.

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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 (January 10, 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) 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.

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Čapla, Jozef, Peter Zajác, Jozef Čurlej, Ľubomír Belej, Miroslav Kročko, Marek Bobko, Lucia Benešová, Silvia Jakabová, and Tomáš Vlčko. "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 motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species.

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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 (June 18, 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 system was able to detect adulterants at mass ratios of 2% in less than two minutes.

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Pantha, Rodana. "Food Adulteration and Its Impact on Health." PRAGYAN A Peer Reviewed Multidisciplinary Journal 3, no. 1 (January 30, 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 a need of public campaign to make the general public aware about the quality of food items. We consumer should be aware of and conscious while buying food items. This study is based on the informations taken from secondary sources. At the end some suggestions and recommendations are given for improving the health status of consumers.

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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 (October 12, 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 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.

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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 (October 1, 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 accurately detects 95.5% adulteration in cumin and fennel seeds. Key Words: Food adulteration, thermal imaging, spices, image classification, CNN, inception V3 algorithm.

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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 (October 1, 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 accurately detects 95.5% adulteration in cumin and fennel seeds. Key Words: Food adulteration, thermal imaging, spices, image classification, CNN, inception V3 algorithm.

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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 (June 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 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.

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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 Harvey Wiley and others revealed the same risks and frauds and led to the Pure Foods and Drugs Act in 1906 and formation of the FDA. We should have celebrated Accum’s bicentennial in 2020 to recognise his achievement and to remind us of the continuing dangers of food adulteration today.

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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 (October 1, 2011): 101–2. http://dx.doi.org/10.15373/2249555x/apr2014/29.

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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. 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.

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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.

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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.

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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 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.

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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 (February 29, 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 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.

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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 (January 4, 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% water dilution. Low-power laser modules were used to collect diffuse reflectance signals at wavelengths of 532, 635, 780, 808, 850, 1064 nm. The general linear model resulted in a higher prediction error of 3.06% added sugar and 20.39% water dilution. Instead of classification, the present study investigated the feasibility of non-destructive methods in the prediction of adulteration level. Laser scattering successfully detected the added sugar with linear discriminant analysis (LDA), but its prediction accuracy was low. NIR spectroscopy might be suitable for rapid non-destructive estimation of wine adulteration.

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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 (February 22, 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 infrared spectroscopy, sampling techniques, as well as an overview of chemometric tools are summarized. In the second part, recent applications of MIR spectroscopy to the analysis of foods such as coffee, dairy products, honey, olive oil and wine are discussed, covering a timespan from 2010 to mid-2020. The literature gathered in this article clearly reveals that the MIR spectroscopy associated with attenuated total reflection acquisition mode and different chemometric tools have been broadly applied to address quality, authenticity and adulteration issues. This technique has the advantages of being simple, fast and easy to use, non-destructive, environmentally friendly and, in the future, it can be applied in routine analyses and official food control.

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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 (November 26, 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 with the analysis like chi-square test, mean score and simple percentage method. Convenient sampling technique was used to collect the data. 50 respondents were collected through a structured questionnaire. The main finding of the research is that more number of the literate customers also had lacked in knowledge about food adulteration and customers are adopting poor buying practices which are a root cause for rise in food adulteration and food contamination.

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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 (October 1, 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 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.

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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 (January 25, 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, year, adulterants (chemicals, ingredients, non-food, microbiological, physical, and others), reporting country, point of adulteration, and point of detection. The BN model was validated using 80 notifications from 2019 to determine the predictive accuracy of food fraud type and point of adulteration. Mislabelling (20.7%), artificial enhancement (17.2%), and substitution (16.4%) were the most commonly reported types of fraud. Beverages (21.4%), dairy (14.3%), and meat (14.0%) received the highest fraud notifications. Adulterants such as chemicals (21.7%) (e.g., formaldehyde, methanol, bleaching agent) and cheaper, expired or rotten ingredients (13.7%) were often used to adulterate food. Manufacturing (63.9%) was identified as the main point of adulteration followed by the retailer (13.4%) and distribution (9.9%).

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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 (November 24, 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 fishery products are included in the most commonly adulterated food items. In order to prevent unfair competition and protect the rights of consumers, it is vital to detect any kind of adulteration to them. Geographical origin, production methods and farming systems, species identification, processing treatments and the detection of adulterants are among the important authenticity problems for these foods. The existence of accurate and automated analytical techniques in combination with available chemometric tools provides reliable information about adulteration and fraud. Therefore, the purpose of this review is to present the advances made through recent studies in terms of the analytical techniques and chemometric approaches that have been developed to address the authenticity issues in animal origin food products.

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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 (February 21, 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, 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).

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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.

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ISLAM, AMIRUL. "খাদ্যে ভেজাল রোধে ইসলামী নীতি: খাদ্যবিক্রেতার অনুশীলন প্রসঙ্গ|Islamic Guidelines for Preventing Food Adulteration : The Food Vendor’s Practice Context." ইসলামী আইন ও বিচার | Islami Ain O Bichar 19, no. 76 (January 11, 2024): 33–60. http://dx.doi.org/10.58666/iab.v19i76.238.

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The root cause of several chronic and complicated illnesses is contaminated food. Families are left emotionally, financially, and physically devasted when they have to pay more for the medical care of a sick member who was exposed to contaminated food. In the eyes of Islam, adulterers of food violate the rights of the consumer by perjury and deception, unjustly consume the wealth of others and push the consumers towards death by supplying adulterated food. The essay employs qualitative research methodologies to investigate the application of Islamic guidelines in preventing food vendors from adulterating food. The research has demonstrated that the adulteration of food is influenced by the buyer’s unreasonable demands, ignorance, irregularities of the parties involved, corruption and bribery, extortion of local influential persons, additional bribery of government fees to obtain business licenses and other services, and the vendor’s greed for increased profit. While the study does not provide an overall picture of food adulteration, it does provide a realistic picture of food vendors’ reflections and practices on food adulteration, which will be useful to food-related researchers, students and policy makers. সারসংক্ষেপ : ভেজাল খাদ্য বহু জটিল ও দীর্ঘস্থায়ী রোগের কারণ। ভেজাল খাদ্য খেয়ে রোগাক্রান্ত ব্যক্তির চিকিৎসায় পারিবারিক ব্যয় বৃদ্ধি পায়, যা একটি পরিবারকে আর্থিক, মানসিক ও শারীরিকভাবে বিপর্যস্ত করে ফেলে। ইসলামের দৃষ্টিতে খাদ্যে ভেজালকারীরা মিথ্যা শপথ ও প্রতারণা করে ক্রেতার অধিকার নষ্ট করে, অন্যায়ভাবে অন্যের সম্পদ ভক্ষণ করে এবং ভেজাল খাবার দিয়ে ভোক্তাকে মরণব্যাধির দিকে প্রভাবিত করে। বক্ষ্যমাণ প্রবন্ধে গুণবাচক গবেষণা (ছঁধষরঃধঃরাব জবংবধৎপয) পদ্ধতির মাধ্যমে খাদ্যবিক্রেতা কর্তৃক খাদ্যে ভেজাল রোধে ইসলামী দিকনির্দেশনা অনুশীলনের বাস্তবতা অনুসন্ধান করা হয়েছে। গবেষণায় উঠে এসেছে যে, ক্রেতার অযৌক্তিক চাহিদা, অসচেতনতা, তদারকি সংশ্লিষ্ট একাংশের অনিয়ম, দুর্নীতি ও ঘুষ, স্থানীয় প্রভাবশালীদের চাঁদাবাজি, ব্যবসা সংক্রান্ত লাইসেন্স ও অন্যান্য সেবা পেতে সরকারি ফির অতিরিক্ত ঘুষ গ্রহণ এবং বিক্রেতার অধিক মুনাফার লোভ খাদ্যে ভেজাল মেশাতে প্রভাবিত করে। এ গবেষণায় খাদ্যে ভেজালের সামগ্রিক চিত্র ফুটে না উঠলেও খাদ্যে ভেজাল সম্পর্কে খাদ্যবিক্রেতাদের চিন্তার প্রতিফলন ও অনুশীলনের বাস্তব একটি চিত্র ফুটে উঠেছে, যা খাদ্য সংশ্লিষ্ট গবেষক, শিক্ষার্থী ও নীতি নির্ধারকদের ক্ষেত্রে সহায়ক ভূমিকা পালন করবে।

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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 (July 3, 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 entails intentional activities for financial gain. Although financially motivated adulteration may have financial motivations, the unusual nature of contaminants frequently makes the related public health hazards more dangerous than traditional food safety threats. Establishing and executing a database that aggregates reports of food component fraud available for publicly accessible sources is an essential task. For governments, agencies, and individual enterprises assessing the possible dangers associated with certain items created in specific regions and those disseminated and sold elsewhere, this database provides essential information and useful data. The paper also describes current analytical tools for identifying food fraud and highlights new developments and trends in the food production industry and the food production bad sector.

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Balwan, Wahied Khawar. "A STUDY IN PERSPECTIVE OF LAWS AND LEGAL TREND RELATED TO FOOD ADULTERATION." International Journal of Biological Innovations 04, no. 01 (2022): 121–29. http://dx.doi.org/10.46505/ijbi.2022.4113.

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Adulteration is a very serious problem posing serious health risks in India. In every product there is adulteration. Starting from our daily groceries, it moves on to our life saving medicines. The sinners have not spared even infants' milk products. India has revamped its system of food law, from multi-level, multi-department to one strong food law system. It was created in 2006 by the Food Safety and Standards Act, 2006. Taking the current adulteration of the foodstuffs in India into account, the task force was set up to propose amendments to the Food Safety and Standards Act. Poor implementation of the current Food Safety and Standards Act, particularly in governments, was also a problem. Testing and analytical capability in India's official food security units is insufficient to handle a distribution system that feeds close to 1.3 trillion people. Efficient resource appropriation for regulatory units, institutional enhancement and capacity building, improved strategic and organisational co-ordination between institutions, student commitment to address adulteration by including adult forms, and easy steps to locate them in their curriculum. Using student power to train adulterants on the harm of adultery and to ensure that they are completely confidential in order to eliminate from India adulteration and the related problems.

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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.

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PHILLIPS, J., and M. FRENCH. "Adulteration and Food Law, 1899-1939." Twentieth Century British History 9, no. 3 (January 1, 1998): 350–69. http://dx.doi.org/10.1093/tcbh/9.3.350.

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Vyralakshmi, G., and G. Jayasheela. "Food Adulteration and Contamination-A Catastrophe." IOSR Journal of Environmental Science, Toxicology and Food Technology 11, no. 07 (July 2017): 62–70. http://dx.doi.org/10.9790/2402-1107016270.

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Manning, Louise, and Jan Mei Soon. "Developing systems to control food adulteration." Food Policy 49 (December 2014): 23–32. http://dx.doi.org/10.1016/j.foodpol.2014.06.005.

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Gupta, Aditi. "Unveiling the Hidden Ingredients: Exploring the Menace of Food Adulteration." International Journal of Science and Research (IJSR) 13, no. 6 (June 5, 2024): 982–85. http://dx.doi.org/10.21275/sr24612155944.

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Sudarmaji, A., A. Margiwiyatno, S. B. Sulistyo, and Saparso. "Measurement of Patchouli oil vapor using array of MOS gas sensors in various adulteration substances and concentrations." Food Research 5, S2 (July 4, 2021): 84–90. http://dx.doi.org/10.26656/fr.2017.5(s2).016.

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Indonesia is one of the main suppliers of Patchouli oil in the world market. It has high economical value. Indonesian Patchouli oil is mostly produced by SMEs using the distillation technique. However, the high demand and price of Patchouli oil led to the fraud of adulteration. SMEs intentionally mixed Patchouli oil with cheaper oils. This paper presented the vapor measurement of Patchouli oil by using an array of metal oxide semiconductor gas sensors (MOS) which may apply to indicate the presence of adulteration substance in Patchouli oil. A total of nine MOS gas sensors were tested. All MOS are driven with temperature modulation technique. We built an acquisition unit based on the PSoC device to acquire the MOS outputs to a computer. We tested two adulteration substances (palm oil and biodiesel oil), and two compositions (1:3 and 1:5) on two levels of Patchouli oil. Individual response of MOS was examined. The Principle Component Analysis (PCA) method was used to show the classification performance to distinguish the adulteration types in Patchouli oil. We found that there was no single MOS that able to distinguish the adulteration individually, and there were many overlapping responses to adulteration substances and compositions. The PCA results showed that on each level of Patchouli oil, nine MOS gas sensors can distinguish clearly between the with and without adulteration substances (palm oil and biodiesel oil).

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Mammoo, Jubaira, and Shanty Chacko. "Adulteration of Food Ingredient Detection Using Deep Learning." Journal of Analog and Digital Communications 8, no. 2 (June 19, 2023): 1–9. http://dx.doi.org/10.46610/joadc.2023.v08i02.001.

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Every living thing on the planet requires food as a basic necessity. Food contains a range of nutrients, including carbohydrates, fats, minerals, and vitamins. All substances aid in the human being’s ability to live in the world healthily. Adulteration of food ingredients is a phenomenon prevalent today. To make the food supplies last for a long period and maintain freshness, merchants add several dangerous chemicals. Adulteration is the addition of undesired chemicals, the use of illegal medicines in food and other products, as well as the removal of nutrients from the original food substances. Food adulteration is defined as the deliberate lowering of food quality through the addition or substitution of a useful but inferior ingredient. Adulterated food is unclean, dangerous, and can cause major health issues. In this paper image processing techniques and deep learning methods are explained to find out the chemicals present.

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Khan, Niha, and Manish Chittora*. "Milk adulteration: A chronic fear of real time." International Journal of Bioassays 6, no. 03 (February 28, 2017): 5301. http://dx.doi.org/10.21746/ijbio.2017.03.003.

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Milk is a vital commodity in every day existence. It isn't always only a source of accurate first-rate protein, however additionally of calcium and riboflavin besides other vitamins. Milk being a complex mixture and a liquid food can easily be adulterated. According to PFA-1954 (prevention of food adulteration act) definition, “Milk is the normal mammary secretion derived from complete milking of healthy milch animal without either addition thereto or extraction there from.” Milk contains more than 100 substances that are either in solution, suspension or emulsion in water, the important being casein - the major protein of milk, lactose - milk sugar, whey and mineral salts. Because of regulations laid through FSSAI, maximum of the milk products follow suitable nice within the marketed merchandise but still some adulterations have been observed through the course of time. However, merchandise to growth the yield certain adulterants are introduced which might also have an effect on the nutritional best of milk. The adulteration has been located by and large in milk, curd, Butter and Ghee having water content being extra, but in few samples urea and starch was also discovered. For this reason, the write up truly brings the reality that milk and milk products might be adulterated.

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Mirhoseini-Moghaddam, Seyedeh Mahsa, Mohammad Reza Yamaghani, and Adel Bakhshipour. "Application of Electronic Nose and Eye Systems for Detection of Adulteration in Olive Oil based on Chemometrics and Optimization Approaches." JUCS - Journal of Universal Computer Science 29, no. 4 (April 28, 2023): 300–325. http://dx.doi.org/10.3897/jucs.90346.

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In this study, a combined system of electronic nose (e-nose) and computer vision was developed for the detection of adulteration in extra virgin olive oil (EVOO). The canola oil was blended with the pure EVOO to provide adulterations at four levels of 5, 10, 15, and 20%. Data collection was carried out using an e-nose system containing 13 metal oxide gas sensors, and a computer vision system. Applying principal component analysis (PCA) on the e-nose-extracted features showed that 93% and 92% of total data variance was covered by the three first PCs generated from Maximum Sensor Response (MSR), Area Under Curve (AUC) features, respectively. Cluster analysis verified that the pure and impure EVOO samples can be categorized by e-nose properties. PCA-Quadratic Discriminant Analysis (PCA-QDA) classified the EVOOs with an accuracy of 100%. Multiple Linear Regression (MLR) was able to estimate the adulteration percentage with the R2 of 0.8565 and RMSE of 2.7125 on the validation dataset. Moreover, factor analysis using Partial Least Square (PLS) introduced the MQ3 and TGS2620 sensors as the most important e-nose sensors for EVOO adulteration monitoring. Application of Response Surface Methodology (RSM) on RGB, HSV, L*,a*, and b* as color parameters of the EVOO images revealed that the color parameters are at their optimal state in the case up to 0.1% of canola impurity, where the obtained desirability index was 97%. Results of this study demonstrated the high capability of e-nose and computer vision systems for accurate, fast and non-destructive detection of adulteration in EVOO and detection of food adulteration may be more reliable using these artificial senses. 

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Kowalska, Aleksandra. "An issue of food fraud in regulatory activities and industry standards." Kwartalnik Nauk o Przedsiębiorstwie 45, no. 4 (December 21, 2017): 30–41. http://dx.doi.org/10.5604/01.3001.0010.7451.

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Adulteration is one of the types of food fraud which leads to a public health threat and poses potentially catastrophic political, economic, le- gislative, social, psychological, and health threats for companies and countries. The aim of the paper is to define a concept of food fraud and food adulteration and to present and analyse the leading strong actions used for consumer protection and food chain security in Poland and around the world.

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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.

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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.

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Gundavarapu, Mallikarjuna Rao, Mandapati Bhavita, Meesal Sahithi, Naidu Varsha, Rakesh Kumar, and Y. Lakshmi Prasanna. "IoT-Powered Intelligent Framework for Detecting Food Adulteration: A Smart Approach." E3S Web of Conferences 430 (2023): 01074. http://dx.doi.org/10.1051/e3sconf/202343001074.

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Food adulteration refers to the practice of deliberately adding substances to food to increase its volume, weight, or to improve its appearance, texture, or flavor; it is a significant issue that affects the health and safety of consumers. With the increasing demand for food, the risk of contamination and the intentional addition of harmful substances has increased. There are several existing methods for detecting food adulteration, including chemical analysis, microscopy, sensory analysis, etc. While these methods are helpful, they can be time-consuming, labor-intensive, and may not provide Real-time results. Using the Internet of Things (IoT), Machine Learning (ML) can significantly enhance the ability to identify food adulteration.Within this Framework, we are propose a solution to detect food adulteration using IoT and machine learning. The system comprises IoT sensors and devices to gather data on various parameters such as color, pH, gas content, etc. The collected data is fed into machine learning algorithms for preprocessing, analysis, and testing. Any anomalies or deviations from the standard patterns are flagged for further investigation. ML algorithms can continuously learn from the collected data, enabling them to enhance their accuracy and effectiveness over time. By implementing this system, we aim to create a Real-time, data- driven approach to detecting food adulteration, ensuring food safety and quality for consumers by creating a warning system.

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Harun, Farah Wahida. "Fourier Transform Infrared Spectroscopy as A Technique for Multivariate Analysis of Lard Adulteration in Food Products: A Review." Journal of Fatwa Management and Research 17, july 2019 (2019): 1–13. http://dx.doi.org/10.33102/jfatwa.vol17no1.1.

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The presence of lard in food products is prohibited (haram) for Muslim and a few other religions i.e. Judaism and Hinduism. Due to the advantages of lard such as easily available, cheap and able to produce better quality of food products, the adulteration of food products with lard has become a serious issue. The complex composition of food products and similar properties of lard as an adulterant make identification of food adulterations a big challenge. Chemical analysis is one way to authenticate the halal status of the food products which is based on the specific markers present or absent in the products they contain. This article highlights on the use ofFourier transform infrared (FTIR) spectroscopy to determine the presence of lard combined with multivariate analysis. This technique also able to quantify the amount of lard in the food products that are claimed to be halal.

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Journal articles on the topic 'Food adulteration'

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