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Overview of food adulteration from the biotechnological perspective
Li, Hui Chen, Wenbo Wang, Yong Adhikari, Benu Wang, Bo
Li, Hui
Chen, Wenbo
Wang, Yong
Adhikari, Benu
Wang, Bo
Abstract
Food adulteration, as a food-fraudulent activity, is a long-standing food-safety issue since the start of trade and driven by the desire of merchants and/or manufacturers for illegal economic gain. Due to the rapid globalization of food production, it is more challenging to assure food authenticity, though a wide range of analytical and/or biotechnical technologies have been successfully developed and used. The main purpose of food adulteration is not to endanger consumers’ health but food adulterations might pose food-safety risks and even result in serious health threats. So far, various countries and regions, including US, EU and China, have formulated various regulations to prevent the occurrence of ‘food scandals’. In future, effective collaborations among governmental authorities, international organisations and manufacturers are required to battle against food adulteration.
Keywords
Date
2020
Type
Book chapter
Journal
Book
Biotechnological approaches in food adulterants
Volume
Issue
Page Range
1-25
Article Number
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Source URL
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled