Food Adulteration: A Growing Concern for Public Health & Evaluation of Food Adulteration by Analytical Technique

Food adulteration is a major global health challenge, impacting millions of consumers every single day. Some disease attacks that are transferred from products of food or drinks directly to human are acute food poisoning, organ damages, endocrine disorders, and chronic disease like cancer due to the unintentional or intentional contamination of food products with harmful substances. There are so many forms of adulteration from chemical preservatives in excess of permissible limits to toxic chemical agents for artificial ripening, pesticides residues and heavy metals. Concerns about food safety and the effectiveness of existing regulation frameworks have been given by the increase of adulterated food products. Approximately 57% of individuals worldwide have had health issues as a result of consuming tainted and adulterated food. According to estimates, roughly 22%. This review article provides a comprehensive summary regarding food adulteration, its types, list of common adulterants and their negative effects on health and also analytical technique used to identify the adulteration. It delves into conventional and contemporary detection methods, such as chromatographic, spectroscopic, and biosensor-based methods. Recent developments with food safety approaches such as blockchain technology, artificial intelligence, nanotechnology for enhanced detection, etc.) Their focus is on consumer awareness, government policies and food safety regulations and guidelines to mitigate food adulteration. Implementing proper food quality control systems and using smart analytical tools can help provide the people with safe and adulterated free food.