Journal Information

Vol 15, 2019

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From the beginning of civilization adulteration in food has been a concern, not only decreases the quality of food products but also ill effects on health. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical and instrumental technique for adulterants detection in food. Both branded as well as non-branded samples were selected from different regions of Faisalabad (Satiana, Chiniot, Jhang). There were presence of different adulterants in selected foods. Scorched persimmon, powder of date seed or tamarind seeds and chicory were present 33% while cereal starch was 67% in samples of coffee. Artificially colored and exhausted tea were found 75%, iron flakes 25%, leather flakes 50% and coal tar dye 75% in samples of tea leaves. Mineral acid was present 57% in samples of soda lemonade. Rhodamine B, metanil yellow and saccharin were present 33% in samples of syrups. 40% samples of beverage were adulterated with metanil yellow and saccharin. The adulterants presence range in selected items from 20% to 75% and absence of adulterants from 25% to 100% were noted.


Open Access
Analysis

Safety assessment of some food products with reference to adulteration in Faisalabad, Punjab, Pakistan

Hafiz Muhammad Aqib Saeed, Muhammad Abdullah, Ayesha Syed, Adeel Anjum, Maria Manzoor, Adeel Shahid, Nazia Pervaiz

From the beginning of civilization adulteration in food has been a concern, not only decreases the quality of food products but also ill effects on health. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical and instrumental technique for adulterants detection in food.

Discovery Science, 2019, 15, 1-15

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