Adulteration of food: A hidden poison on our plates
DOI:
https://doi.org/10.52482/ayurline.v10i04.1114Keywords:
food adulteration, contaminants, detection methods, public health, surveillance, clinical toxicologyAbstract
Food adulteration — the intentional addition, substitution, or contamination of food with inferior, harmful, or undeclared substances — remains a major public-health problem worldwide. This review synthesises definitions, common adulterants, health consequences, detection techniques, regulatory frameworks, and practical recommendations for clinicians and students engaged in research or clinical practice. We highlight gaps in surveillance and suggest study designs and laboratory approaches suited to cross-disciplinary teams (medicine, public health, analytical chemistry). The aim is to equip readers with a compact, evidence-oriented understanding and practical next steps for research and diagnosis.
References
1. World Health Organisation (WHO) – food safety fact sheets and guidelines https://www.who.int/news-room/fact-sheets/detail/food-safety
2. Food and Agriculture Organisation (FAO)
3. Textbook on Clinical Toxicology and Analytical methods for food contaminants
4. Dr.V.P. Joglekar, Textbook of Agadtantra
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