Role of modern sensing technology in combating food adulteration

Food adulteration is a widespread global issue threatening consumer health and food safety. The Grocery Manufacturers Association estimates that 10-15% of food products worldwide are adulterated, posing significant health risks and substantial economic losses. Traditional detection methods, such as chemical analysis and sensory evaluation, are often slow sometimes. Recent advancements in sensor technology offer faster and more accurate detection. Techniques such as gas chromatography and mass spectrometry offer high sensitivity, while optical sensors, like near-infrared spectroscopy, enable rapid and non-destructive analysis. Biosensors offer selective and portable detection, and electronic noses and tongues mimic human senses to identify adulterants. Sensor-based systems can reduce detection times from days to minutes and detect adulterants at very low levels. Although challenges remain, these technologies have great potential to enhance food safety, reduce fraud, and protect public health globally. The present review critically evaluates scientific literature published between 2000 and 2025, focusing on the development and application of sensor-based technologies for detecting food adulteration across diverse matrices. It highlights the use of chemical, biological, optical, and electronic sensors to combat food adulteration. In contrast to earlier reviews, this work provides a comparative assessment of the detection mechanism, sensitivity, specificity, and commercial applications, while identifying key challenges and future directions.