Editorial Open Access

Food Adulteration: Detection Impacts and Prevention Strategies

Abstract

Food adulteration is the deliberate addition or contamination of food with harmful, substandard, or unauthorized substances, posing serious health risks to consumers. It remains a major concern worldwide due to its impact on public health, nutrition, and economic stability. This article reviews the types of food adulteration, health implications, detection methods, and regulatory measures. It also emphasizes preventive strategies, technological interventions, and consumer awareness necessary to combat this issue. Modern analytical techniques, including chromatography and spectroscopy, have enhanced the ability to detect and quantify adulterants in complex food matrices, supporting food safety and quality control.

Priya Sharma

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