ADULTERATION EVERYWHERE-LEARN TO LIVE WITH IT

Adulterants are poor-quality products added to food items for economic and technical benefits.Food adulteration is a common problem in both developed and developing countries A less developed country is even more vulnerable to food adulteration problems owing to lack of strong regulatory systems and policies.Food adulteration has been linked to diarrhoea abdominal pain nausea vomiting stomach disorders dizziness headache cancer anaemia insomnia brain damage joint pain liver disease dropsy breathing difficulties cardiac arrest glaucoma etc.Food item adulteration can be detected by different techniques based on the type of adulterant to be detected. These techniques comprise physical chemical/ biochemical DNA-based molecular techniques.All these issues have been covered under 6 chapters of the book.