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Food adulteration: Causes, risks, and detection techniques-review
Yeniewa Kerie Anagaw1, Wondim Ayenew2, Liknaw Workie Limenh3
1Department of Pharmaceutical Chemistry, School of Pharmacy, College of Medicine and Health Sciences, University of Gondar, Gondar, Amhara, Ethiopia.
SAGE Open Medicine
|May 10, 2024
Summary
Food adulteration, the intentional addition of harmful substances, poses significant health risks including cancer and organ damage. Detecting and preventing it requires robust regulations, advanced analytical methods, and consumer awareness.
Area of Science:
- Food Science
- Analytical Chemistry
- Public Health
Background:
- Food adulteration involves the intentional addition of foreign or inferior substances to food products.
- Common forms include mixing, substitution, misbranding, and the addition of toxicants.
- Analytical methods like chromatography, spectroscopy, and electronic sensors are crucial for detection.
Purpose of the Study:
- To provide a comprehensive overview of food adulteration causes, risks, and detection techniques.
- To highlight the potential health risks associated with consuming adulterated food.
- To emphasize the importance of detecting and preventing food adulteration practices.
Main Methods:
- Critical analysis of books, regulatory guidelines, articles, and reports on food adulteration.
- Assessment of key findings to analyze challenges and opportunities in combating adulteration.
- Documentation of various analytical techniques used for food adulteration detection.
Main Results:
- Food adulteration encompasses diverse forms and motivations, posing serious health threats.
- Consumption of adulterated food is linked to diseases such as cancer, liver disease, cardiovascular disease, kidney disease, and nervous system disorders.
- Analytical techniques are vital for identifying and quantifying adulterants.
Conclusions:
- Addressing food adulteration requires a multi-faceted approach combining regulatory measures, technological advancements, and consumer awareness.
- Strengthening regulations, legal enforcement, and quality control are essential for prevention and mitigation.
- Ensuring food safety through robust measures is fundamental for public health and customer satisfaction.
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