Role of chemistry to prevent food adulteration

Abstract

Food adulteration refers to the intentional or unintentional addition of harmful substances to food
products. main causes of food adulterated products include cost-cutting measures, lack of proper
regulation and enforcement, and a lack of awareness among consumers. chemistry plays a vital role in
detecting and preventing food adulteration. Food adulteration is a serious public health concern that can
have severe consequences for consumers, the food industry, and society as a whole. Chemistry plays a
crucial role in preventing food adulteration by providing methods for detecting and analysing
contaminants and impurities in food products. Various chemical techniques such as chromatography,
spectroscopy, and microscopy can be used to identify and quantify adulterants in food. Additionally,
food chemists can use chemistry to develop methods for preserving and protecting food from spoilage
and contamination. Overall, the application of chemistry in food science is essential for ensuring the
safety and quality of food for consumption.
Keywords:- food adulteration, analytical techniques, microorganisms, GC-MS, FDA, ionizing radiation, FSSAI.