Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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There are three major types of food adulteration:

 • Intentional Adulterants

 • Incidental Adulterants

 • Metallic Adulterants

Intentional adulteration is an act of intentionally adding contaminants in food products by person or a group of people externally or internally to a food business [76]. On large scale, intentionally addition of the contaminants to the food is a threat to the consumers. People add substances which are similar to the food products hence making it difficult to recognize, for example, dyes, water, mud, marbles, sand, and chalk. These adulterants have adverse effect on human body.

Incidental adulteration is a type of adulteration in which adulterants are found in food substances due to ignorance, negligence or lack of proper facilities, or lack of hygiene during processes of making food items. This can come by spoilage of food by rodents, dust particles, stones, and residues from packaging. It is not a will full act on the part of an adulterer [89]. These types of adulterants are called unintentional, which accidently get added during the process of production of food including transportation, manufacturing, operation carried out in animal and crop husbandry, and as a result of environmental contamination.