The primary aim of this book is to provide a comprehensive understanding of food adulteration and toxicology, food safety standards for quality assurance, food bioterrorism, the adverse effects of food contact packaging materials, nanotechnology, and omics technologies in the detection of food adulteration. It delves into the adulteration of various food categories, such as cereals, pulses, oils, fats, fruits, vegetables, milk and milk-based products, meat and meat-based products, and nutraceuticals, while highlighting recent trends in detection methods. Additionally, the book sheds light on global trends in food authenticity, traceability, branding, consumer preferences, and the challenges faced in preventing and detecting food adulteration and food fraud.

"The primary aim of this book is to provide a comprehensive understanding of food adulteration and toxicology, food safety standards for quality assurance, food bioterrorism, the adverse effects of food contact packaging materials, nanotechnology, and omics technologies in the detection of food adulteration. It delves into the adulteration of various food categories, such as cereals, pulses, oils, fats, fruits, vegetables, milk and milk-based products, meat and meat-based products, and nutraceuticals, while highlighting recent trends in detection methods. Additionally, the book sheds light on global trends in food authenticity, traceability, branding, consumer preferences, and the challenges faced in preventing and detecting food adulteration and food fraud.

This book serves as an illuminating guide to the latest advancements in the detection of adulteration in foods and beverages, as well as the diverse range of raw materials used in their production. It is an invaluable resource for anyone with an interest in ensuring the safety and authenticity of food on a global scale. The comprehensive collection of insights into adulteration, detection methods, food science, food culture, and the rapid techniques employed to identify food adulterants places a strong emphasis on both classical and contemporary approaches to detecting food adulteration in a wide array of food categories, making this book unique. It covers cereals, legumes, fruits, vegetables, dairy products, fish, and meat, and highlights emerging trends and utilization of point-of-care devices, as well as cutting-edge omic technologies. Beyond the laboratory, it also explores global trends in food authenticity, traceability, branding, and consumer preferences. It also covers the strategic measures taken to prevent food fraud and addresses the multifaceted challenges faced in the ongoing battle against adulteration and food fraud. In essence, this book offers a holistic perspective on the critical issue of food adulteration, making it an indispensable reference for researchers, food professionals, policymakers, and anyone passionate about preserving the integrity of our food supply in an ever-evolving world.

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Content

"1. Food Adulteration and Toxicology: Impact of Raw Materials/Environment in Food Safety

Parveen Kumari, Priyanka Kajla, Aastha Deewan and B.S. Khatkar

2. Food Bioterrorism: Chemistry,Toxicology, Evaluationof Contaminants and Impact on Human Physiology

Shylaja R. and Balakrishna K.

3. Undeclared (Frozen/Double Dead Meat) /Non Labeled(Irradiation) Food Processing: Preservation or Poisoning

Swati Haldar, Ajay Singh, Jyoti Raniand Viney Kumar

4. Food Additives as Food Adulterant: A Perspective orFood Additives Importance, Scope, and Trends inAdulteration of Major Food Groups

Neha Thakur, Vandana Chaudhary and Ruby Siwach

5. A Perspective on Food Contact Packaging Materials as aSource of Food Adulterants, Toxicants and Contaminants

Narender Raju Panjagari, and Sangita Ganguly

6. Foodomics for Detection of Adulteration: Principles and Emerging Trends

Janifer Raj Xavier and Gopal Kumar Sharma

7. Nanotechnology: A Promising Venture to Ensure FoodQuality and Safety

Mrithula Mahalakshmi Madhan Kumarr andJanifer Raj Xavier

8. Cereals, Millets, Floursand Their Products Detection of Common Adulterants, Contaminants and Safety

Twinkle Suri, Pradyuman Kumar

9. EmergingTrends in Detection of Adulteration in Oils and Fats:An Overview

Rosy Bansal, MukulSain, Poornima and Ajay Singh

10. Adulteration of Fruits,Vegetables and their Products: Impact on Healthy Living

Janifer Raj Xavier

11. Contamination in Your Cup of Tea? Recent Advances toReveal Adulterants

K.G. Nelum P. Piyasena and Mahasen A.B. Ranatunga

12. Contamination of Your Cup of Coffee? Recent Methodsto Reveal Adulteration

Pal Murugan, AlanJerish J, Abhishek B S, Santosh PalWadikar DD and AD Semwal

13. Beyond Sweetness: A Comprehensive Guide to UnmaskAdulterants in Cocoa Products

Pal Murugan, Abhishek B.S., Kavanashree N., Wadikar, D.D. and Semwal A.D.

14. Innovations in Detection of Adulterants in Spices and Condiments

Snigdha Mohandas, C Sarathambal, K Anees, E Jayashree and Janifer Raj Xavier

15. An Overview of Adulteration and Detection of Milk andMilk Products

Elizabeth Thomas and Narender Raju Panjagari

16. Adulteration Detection in Milk Products: An Overview

Richa Singh, Rajan Sharma, Heena Sharma

17. Livestock Meat and Fish Presence of Potential Adulterants, Contaminants, and Their Detection

Sanjay Yadav, Bibha Kumari, Neha Thakur, Suresh Kumar andVijay K. Bharti

18. Adulterations and Contaminants in Dietary Supplements/Nutraceuticals: An Overview

K R Anilakumar

19. Global Trends in Food Authenticity, Traceability, Brandingand Consumer Preference

Sheetal Thakur and Priyanka Minhas

20. Emerging Issues in Preventing Food Fraud

Neha Chaubey, Narender Raju Panjagari

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