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Food Adulteration: Definition, Advantages and Disadvantages

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  Definition of Food Adulteration The definition of food adulteration is “non-nutritious matters which are added purposely to food, generally in small volume, to improve its appearance, flavor, texture, or storage properties.” Adulteration of food materials with harmful chemicals are not good for health. Nowadays, it is nearly impossible to find a sector of food industry where adulteration activities are not happening. Each and every day the news of new methods of adulterating are keep coming.  Adulteration is a legal term meaning that a food substance fails to meet federal or some standards. Adulteration is an addition of another substance to a food item in original form or prepared form, which may result in the loss of actual quality of food item. These substances may be other available food products or non-food items. Among some of the meat products some of the items used to adulterate are water or ice and other parts of animals. Advantages of Food Adulteration The advantages of fo