Trends of Food Adulteration in Developing Countries and Its Remedies

Chachan, Satyam; Kishore, Anand; Kumari, Khushbu; Sharma, Arun

doi:10.1002/9781119792130.ch6

Cited by 5 publications

(3 citation statements)

References 11 publications

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“…The latest data on food items show that nearly 50% of the food consumed every day is adulterated (Koul et al, 2020 ). According to another report, around 22% of foods are adulterated each year (Chachan et al, 2021 ; Koul et al, 2020 ; Thangaraju et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…A less‐developed country is even more vulnerable to food adulteration problems (Hossain et al, 2008 ) owing to lack of strong regulatory systems and policies (Ayza & Belete, 2015 ). Food adulteration is widespread in many developing countries, including India, China, Ethiopia, Mexico, Pakistan, Bangladesh, Vietnam, Indonesia, Afghanistan, and Somalia (Chachan et al, 2021 ; Pal & Mahinder, 2020 ). It is a serious problem that can have several negative consequences for consumers, including health risks, economic losses, and social unrest (Wu et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

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Selected food items adulteration, their impacts on public health, and detection methods: A review

Haji,

Desalegn,

Hassen

2023

Food Science & Nutrition

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Every living thing requires food to survive. Clean, fresh, and healthy foods are important to human health. Today, food is affected by various counterfeits. Adulteration of food is the intentional deterioration of the quality of food offered for sale by either the addition or substitution of an inferior substance or by the omission of a valuable ingredient. Economically motivated adulteration is the intentional adulteration of food for financial gain, and has enormous public health implications, making it an important issue in food science. Almost every food, including milk and dairy products, fats and oils, fruits and vegetables, grain foods, coffee, tea, honey, etc., is susceptible to adulteration. It is difficult to find food that is free from adulteration. Consumption of adulterated food contributes to numerous diseases in society, ranging from mild to life threatening. Therefore, detection of adulteration in food is essential to ensure the safety of the food we consume. To provide consumers with food that is free of adulterants, various detection methods such as physical, chemical, biochemical, and molecular techniques are used to identify adulterants in food. This review aims to provide up‐to‐date information on food adulteration, its impact on health, and the analytical techniques used to detect adulteration in food.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Selected food items adulteration, their impacts on public health, and detection methods: A review

Haji,

Desalegn,

Hassen

2023

Food Science & Nutrition

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“…Heavy metal contents of individual spices vary according to growing condition, agronomic practices and processing [20]. Moreover, economically motivated adulteration is becoming a cause of heavy metal contamination [21]. For example, in South Asia and North America, some studies have implicated the market driven additions of lead chromate (PbCrO 4 ) and lead oxide (PbO) to enhance weight, color and to hide spots and marks originating from pest attacks on raw turmeric occurring over the value chain [14,22].…”

Section: Introductionmentioning

confidence: 99%

Estimating the potential of spices for mineral provision in a refugee context in East Africa

et al. 2022

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Micronutrient deficiency remains an enormous problem in refugee settings. Transforming refugees’ food systems through the scaling up of kitchen gardening and fortifying relief food crops with minor food components including nutrient-dense spices can help improve the quality of staple foods. Globally, spices are indispensable in the daily diet and play an important role in the socio-cultural setting of different communities. Forty turmeric and curry powder samples were collected from different market establishments and geographic locations in East Africa. The samples were analyzed for selected elements using Portable X-Ray Fluorescence (PXRF). The contents of potassium (K), calcium (Ca), zinc (Zn) and strontium (Sr) in turmeric powder were statistically different among geographic origins (Ethiopia, Kenya and Uganda). We also aimed to determine if a small portion of spices (turmeric (5 g) and curry (4 g)) would contribute to an adequate intake (AI) or recommended dietary allowance (RDA) for selected minerals, for refugee men and women aged between 19 and 50 years as defined by the Food and Nutrition Board of the Institute of Medicine (IOM). For the reference groups, the contributions of turmeric and curry powder to AI/RDA for K, Ca and Zn varied between 0.48 to 4.13%. On the other hand, turmeric was identified to contribute > 20% AI/RDA for refugee men and women aged between 19 and 50 years for two micro minerals: manganese (Mn) and iron (Fe). Considering turmeric and curry powder of East African origins are good sources of minerals and present acceptable toxic metal(loid)s loads coupled with low cost, these spices particularly turmeric should be more widely popularized and recommended for food-to-spice fortification among the refugee population located in East Africa.

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Chemical Adulterants in Food: Recent Challenges

Vasu,

Martin

2023

Food Engineering Series

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Trends of Food Adulteration in Developing Countries and Its Remedies

Cited by 5 publications

References 11 publications

Selected food items adulteration, their impacts on public health, and detection methods: A review

Selected food items adulteration, their impacts on public health, and detection methods: A review

Estimating the potential of spices for mineral provision in a refugee context in East Africa

Chemical Adulterants in Food: Recent Challenges

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