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Detection of Melamine in Food Samples
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Food is the basic necessity of life. For consumers around the globe, access to secure and nourishing food is afundamental requirement for sustaining their completehealth and welfare. Consequently, food manufacturers make significant investments to ensure the safety of their food products and to diminish the risks to consumers against exposure to contaminatedor unsafe food produce. Producer' sefforts to furnish safe food could cover and influence each aspect of the complete procurement and manufacturing supply chain. The Food borne contaminant/ adulterant problems are major concern to public he...
Food is the basic necessity of life. For consumers around the globe, access to secure and nourishing food is afundamental requirement for sustaining their completehealth and welfare. Consequently, food manufacturers make significant investments to ensure the safety of their food products and to diminish the risks to consumers against exposure to contaminatedor unsafe food produce. Producer' sefforts to furnish safe food could cover and influence each aspect of the complete procurement and manufacturing supply chain. The Food borne contaminant/ adulterant problems are major concern to public health and contribute significantly to the outlay of medical management. Synonyms such as admixture and substitution assist in describing the word adulteration. Food adulteration could be described as diminishing the quality of food by deliberate or unintended substitution of food with certain poorer extraneous fragments or by elimination of certain value-added food alternates from the key food item. Food Safety and Standards Authority of India (FSSAI) has described "adulterant" as any substance that is or could be employed for manufacture of the food unsafe or sub-standard or miss-branded or comprising extraneous substance. According to Federal Food, Drug and Cosmetic Act (FFDCA), the primary food safety law administered by the Food and Drug Administration (FDA), food could be stated adulterated if: a) A material is added which is harmful to health. b) Cheaper or lower quality item added to food. c) Any valuable ingredient is isolated from the main food commodity. d) Quality of food is inferior tothe specifications. e) Any constituent has been added to raise bulk or weight. f) To make it appear more valuable.