METHODS FOR DETECTION OF COMMON ADULTERANTS IN FOOD


EOI: 10.11242/viva-tech.01.04.001

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Citation

Dr.Shwetali K. Churi, "METHODS FOR DETECTION OF COMMON ADULTERANTS IN FOOD", VIVA-IJRI Volume 1, Issue 4, Article 53, pp. 1-6, 2021. Published by Computer Engineering Department, VIVA Institute of Technology, Virar, India.

Abstract

Food is essential forliving. Food adulteration deceives consumers and can endanger their health. The purpose of this document is to list common food adulterant methods commonly found in India. An adulterant is a substance found in other substances such as food, cosmetics, pharmaceuticals, fuels, or other chemicals that compromise the safety or effectiveness of that substance. The addition of adulterants is called adulteration. The most common reason for adulteration is the use of undeclared materials by manufacturers that are cheaper than the correct and declared ones. The adulterants can be harmful or reduce the effectiveness of the product, or they can be harmless.

Keywords

Adulteration, food, cosmetics, pharmaceuticals, fuels, effectiveness.

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