Adulteration of foods

Food drugs are generally controlled through a common administration i.e. FDA (Food Drugs Administration in various states/country). The main objective of the Prevention of Food Adulteration Act is to make provision for the prevention of adulteration of food. The Act was passed in 1954 Rules under the Act were passed in 1955. 

M. (1997) A novel electronic nose based on semiconductor films gas sensor to distinguish different types of milk. In Authenticity and Adulteration of Food the Analytical Approach, Proceedings of Euro-FoodChem IX, Interlaken, Switzerland, 24-26 September 1997, pp 89-94. 

In the old days. chemists prided themselves on their ability to identify compounds by odor. Smelling unknown chemicals is a bad idea because some vapors are toxic. Chemists are developing electronic noses to recognize odors to assess the freshness of meat, to find out if fruit is internally bruised, and to detect adulteration of food products.13... 

Anon (1856) The Tricks of the Trade in Adulteration of Food and Physic With Directions for their Detection and Counteraction, David Bogue, London, p. 74. 

Sloane, T.O C. (1907) Adulteration of food. The Catholic Encyclopaedia, Vol. 1. Robert Appleton Co., New York (Online edition, 1999, http //www.newadvent.org/cathen/01162b.htm). 

Historically, the adulteration of food has been an issue of importance for both economic and food safety reasons. Whenever a commodity achieves an economic advantage or can demand a premium price, an opportunity simultaneously arises for an unscrupulous manufacturer to commit a fraudulent act. This can either be by offering a falsely labeled, inferior product for sale, or by increasing the volume of the commodity by extending it with another material. Examples of food extension, reported from Victorian Britain, are ... 

Site-specific measurement of isotope ratios can be made using site-specific natural isotope fractionation-nuclear magnetic resonance (SNIF-NMR). This was first proposed in 1981 by Martin and Martin [30], who then applied it to the adulteration of food (wine) in 1988 [31]. This technique allows D H ratios for specific H atoms within a molecule to be measured and can provide additional... 

As the use of patented medicines grew, so did the concern that products could easily be adulterated and misbranded. In 1862, President Lincoln addressed this concern by appointing Charles M. Wetherill, M.D., to serve in the newly created Department of Agriculture. With Dr. WetherilTs appointment, the Bureau of Chemistry, the predecessor of the FDA, was created within the Department of Agriculture. The Bureau of Chemistry, beginning in 1867, conducted studies to investigate the adulteration of food products. 

For the 1906 act, the Bureau of Chemistry had been proactively investigating the adulteration of food producfs. However, if was nof xmtil a window of opportunify was opened, with the publication of The Jungle, that the public became enraged with such conditions and legislation could finally be passed prohibifing fhe interstate commerce of misbranded medications. 

The Act makes provisions for prevention of adulteration of food and lays down that no person shall manufacture for sale, store, sell or distribute any adulterated or misbranded food which is not in accordance with the conditions of the licence or any article which contravenes the provision of the Act or Rules. The standards on various articles of food are specified in the rules. In the case of foods which have not been standardised in the PFA rules, it is necessary that a list of ingredients used in the product in their descending order of composition is given on the label. 

An interesting application of SIRA is the determination of the adulteration of food. As already mentioned, the iso-... 

Accum, F. C., Death in the Pot—A Treatise on the Adulteration of Food and Culinary Poisons, London, Longman Co., 1820 Philadelphia, A. Small, 1820. 

Frederick Accum s classic treatise on adulterations of food and drugs, published in 1820, was the first popular book to focus public attention on the seriousness of the problem.(2) Accum pointed out that some adulterations were harmless, resulting merely in fraud on the consumer, but others were deleterious to health as well. After widely-publicized investigations of food and drug adulteration, England enacted national statutes in 1850 and 1875 prohibiting any ingredient "injurious to health."(3-4)... 

Accum, F. "A Treatise on Adulterations of Food and Culinary Poisons" 1820. 

Acceptable dally Intake (ADI), 6 Accum, Frederick, classic treatise on adulterations of food and drugs, 85... 

ACCUM, F. A Treatise on Adulteration of Food. Ab m Small Press, 1820. 

In Medieval Europe, cmde attempts at lead control are discernible, producing a record of numerous examples where adulteration of foods and beverages, especially wines, was so prevalent that edicts proscribing the practice were posted on an ad hoc (albeit largely ineffectual) basis. 

Amado R., Battaglia R. (eds) Authenticity and Adulteration of Food -the Analytical Approach. Sailer, Winterthur, Switzerland, 1997. 

The chromatogram obtained on separating pheophytins a and b from their respective Cu and Zn complexes (Figure 7.19) [27] enables detection of a possible alteration or adulteration of food color. As can be deduced from the retention times of these complexes, their separation from the rest of the pigments is perfectly practicable. 

Accum F (1820) A treatise on adulterations of food, and culinary poisons exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy. Abraham Small, Philadelphia... 

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