Food adulteration: Sources, health risks, and detection methods.

摘要: Adulteration in food has been a concern since the beginning of civilization, as it not only decreases quality products but also results number ill effects on health. Authentic testing and adulterant detection various is required for value assessment to assure consumer protection against fraudulent activities. Through this review we intend compile different types adulterations made items, health risks imposed by these adulterants methods available them. Concerns about safety regulation have ensured development techniques like physical, biochemical/immunological molecular techniques, food. Molecular are more preferable when comes biological food, although physical biochemical other