World Food Science and Technology Congress

Food Adulteration

Food adulteration advanced method when the standard of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not solely includes the intentional addition or substitution of the substances however biological and chemical Contamination throughout the amount of growth, storage, processing, transport and distribution of the food product, is additionally liable for the lowering or degradation of the standard of food merchandise. Adulterants area unit those substances that area unit used for creating the food product unsafe for human consumption.