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Abstract
Adulterants are chemical substances that must not be mixed with other materials and are legally prohibited. The term "adulterant" has different meanings depending on its usage and context. Adulteration can occur on both small and large scales. Various studies indicate the prevalence of food adulteration globally. For instance, the Beech-Nut company paid a penalty of $2.2 million due to food fraud. Similarly, a milk adulteration scandal in China resulted in the deaths of six children. In India, a survey revealed that 68.4% of fresh milk samples were found to be adulterated. A reliable and effective method to prevent such issues is the continuous monitoring of food production, marketing, import-export, and other stages by qualified experts and relevant authorities.
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References
- حسینکمر، فرشته و کرباسی، مریم. تقلب در مواد غذایی و راههای عملی تشخیص آن. فصلنامه بهورز دانشگاه علوم پزشکی بابل، 24، 87، 1392
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- Lakshmi V, R V LABS, Guntur and Pradesh Andhra. Food adulteration, Int. journal of Science inventions today, 1, (2), 106- 113, 2012
- Moore Jeffrey C. Food fraud: public health threats and the need for new analytical detection approaches, University of Maryland, USA, 2010
- Moore Jeffrey. C, Spink John and Lipp Markus. Development and application of database of food ingredient fraud and economically motivated adulteration from 1980-2010, Journal of food science, 77, 4, 108-116, 2012
- Kartheek M, Smith Anton, KuttainMuthu A, and Manavalan R. Determination of Adulteration in Food: A review, Journal of Chemical and Pharmaceutical Reasearch, 3(2): 629-636, 2011
- Zahid Hosen. S. M, Pual A, Dash Raju, Md.Faisal, Sumi Khairun Nesa, Akhtar Shamima and Rahman Mijanur. Food adulteration- perspective to Bangladesh, International conference on Engineering research Innovation and Education, SUST, Sylhet, Bangladesh, 2013
- Christophe Cordella, Moussa Issam, Martel Anne-Claire, Sbirrazzuoli Nicolas and Lizzani-Cuvelier Louisette. Recent developments in food characterization and adulteration detection: Technique-oriented perspectives, Journal of Agriculture and food Chemistry, 50, 1751-1764, 2002
References
حسینکمر، فرشته و کرباسی، مریم. تقلب در مواد غذایی و راههای عملی تشخیص آن. فصلنامه بهورز دانشگاه علوم پزشکی بابل، 24، 87، 1392
پایان، رسول. مبانی کنترول کیفیت در صنایع غذایی، نوبت ویرایش 4، نوبت چاپ 3، تهران ایران، 1387
Lakshmi V, R V LABS, Guntur and Pradesh Andhra. Food adulteration, Int. journal of Science inventions today, 1, (2), 106- 113, 2012
Moore Jeffrey C. Food fraud: public health threats and the need for new analytical detection approaches, University of Maryland, USA, 2010
Moore Jeffrey. C, Spink John and Lipp Markus. Development and application of database of food ingredient fraud and economically motivated adulteration from 1980-2010, Journal of food science, 77, 4, 108-116, 2012
Kartheek M, Smith Anton, KuttainMuthu A, and Manavalan R. Determination of Adulteration in Food: A review, Journal of Chemical and Pharmaceutical Reasearch, 3(2): 629-636, 2011
Zahid Hosen. S. M, Pual A, Dash Raju, Md.Faisal, Sumi Khairun Nesa, Akhtar Shamima and Rahman Mijanur. Food adulteration- perspective to Bangladesh, International conference on Engineering research Innovation and Education, SUST, Sylhet, Bangladesh, 2013
Christophe Cordella, Moussa Issam, Martel Anne-Claire, Sbirrazzuoli Nicolas and Lizzani-Cuvelier Louisette. Recent developments in food characterization and adulteration detection: Technique-oriented perspectives, Journal of Agriculture and food Chemistry, 50, 1751-1764, 2002