Food Adulteration and Its Detection

Food Adulteration and Its Detection by Jesse P. Battershall is a comprehensive exploration of the various methods and techniques used to identify adulterants in food products. The book delves into the historical context of food safety highlighting the importance of ensuring that food remains pure and safe for consumption. Battershall provides detailed descriptions of common adulterants their sources and the potential health risks they pose to consumers. This work serves as a crucial resource for food scientists safety inspectors and anyone interested in the integrity of food supply. *** In addition to discussing the types of food adulteration Battershall emphasizes the significance of regulatory measures and the role of public awareness in combating food fraud. The book outlines various detection methods ranging from simple tests to more advanced analytical techniques making it accessible to both professionals and laypersons. By raising awareness about food adulteration Battershall aims to empower consumers to make informed choices and advocate for safer food practices. This book is an essential guide for understanding the complexities of food safety and the ongoing challenges in the field.