Adulteration in Food Products- a Review

Abstract

Food adulteration is major problem faced by food industry. Increasing profitability is common motive behind the adulteration practices. It is very important to have stringent norms and standards for controlling adulteration. According to various investigations there is hardly any left without adulteration. The food items like milk and its derived products, honey juices, organic foods, coffee, and some highly processed foods are more prone to adulteration. Various investigators have carried out research for identification and detection of adulterated food and other items. The present review summarizes research carried out in the field of adulteration.