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Adulteration of foods – past and present

S. Sumar (Senior Lecturer in Food Analysis and Composition, School of Applied Science, South Bank University, London, and Visiting Professor, University of Alexandria, Egypt.)

H. Ismail (Professor and Head of the Food Analysis Division, High Institute of Public Health, University of Alexandria, Egypt.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 1995

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Abstract

The adulteration of food has progressed from being a simple means of fraud to a highly sophisticated and lucrative business. The problem is further compounded by the lack of clear international definitions for enforcement purposes. Reviews some examples of food adulteration and methods of analysis used to determine authenticity. Adulteration of food has ramifications within society and cannot be ignored since interference with foodstuffs may potentially lead to the production of food which is harmful to health.

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Sumar, S. and Ismail, H. (1995), "Adulteration of foods – past and present", Nutrition & Food Science, Vol. 95 No. 4, pp. 11-15. https://doi.org/10.1108/00346659510088663

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MCB UP Ltd

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Adulteration of foods – past and present

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