Adulteration process quality control

As citrus fruits and their products contribute substantially to the American diet and are consumed in great abundance, we believe the time is appropriate to review in detail some important nutritional and quality properties of this important fruit. Twenty-eight scientists joined with us to cover extensively subjects in the following areas nutrition and health quality as related to specific biochemical components effects of handling and processing quality control and evaluation regulatory implication and adulteration. 

Fishmeal is an important, and sometimes the only, source of animal protein available for poultry feeding in most Asian countries (Ravindran and Blair, 1993). It is either imported or is produced locally. The local fishmeals contain between 400 and 500 g/kg CP, but are generally of low quality due to lack of control over raw fish quality, processing and storage conditions. Also, they are often adulterated with cheap diluents such as sand. Samples containing as much as 150 g/kg salt are not uncommon. This situation underlines the need for strict enforcement of quality control measures in several Asian countries. 

The second part of the book—Chapters 9-12— presents some selected applications of chemometrics to different topics of interest in the field of food authentication and control. Chapter 9 deals with the application of chemometric methods to the analysis of hyperspectral images, that is, of those images where a complete spectrum is recorded at each of the pixels. After a description of the peculiar characteristics of images as data, a detailed discussion on the use of exploratory data analytical tools, calibration and classification methods is presented. The aim of Chapter 10 is to present an overview of the role of chemometrics in food traceability, starting from the characterisation of soils up to the classification and authentication of the final product. The discussion is accompanied by examples taken from the different ambits where chemometrics can be used for tracing and authenticating foodstuffs. Chapter 11 introduces NMR-based metabolomics as a potentially useful tool for food quality control. After a description of the bases of the metabolomics approach, examples of its application for authentication, identification of adulterations, control of the safety of use, and processing are presented and discussed. Finally, Chapter 12 introduces the concept of interval methods in chemometrics, both for data pretreatment and data analysis. The topics... 

Drugs which are manufactured not in accordance with any cGMP requirement, including the quahty control and quality process mandates, are adulterated under the FDCA. Section 351 of 21 U.S.C. defines a drug as adulterated... 

The type or blend of fruit processed has a significant effect on oil quality. An important aspect of this variable which can be controlled would be to avoid processing mandarin or other varieties in with oranges. Subtle flavor differences, which can be detected by the flavorist, may be imparted to orange oil adulterated with tangelos, murcotts, temples, or tangerines. 

Analysis of fatty acids (FAs) may be required for a variety of reasons. It maybe important in food process control, quality assurance, detection of adulteration, or for regulatory reasons such as labeling. In the biological field, information on the FA composition in blood and tissues may be important for nutritional and health reasons—especially for FAs of functional significance (e.g., long-chain omega-3 acids)— or for the diagnosis of some metabolic diseases. 

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