Food Adulteration
Food contamination refers to the process by which the quality of food is compromised, either through the addition of inferior quality components or the removal of essential ingredients. This encompasses not only the deliberate inclusion or substitution of substances but also the occurrence of biological and chemical contamination throughout the various stages of food production, storage, processing, transportation, and distribution, which can lead to a deterioration in the quality of food products. Adulterants are substances employed to render food products unsafe for human consumption.
Categories within this context include:
- Intentional Adulterants
- Microbial Contamination
- Economic Adulteration
- Harmful Substances
- Incidental Adulteration
Related Conference of Food Adulteration
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Food Adulteration Conference Speakers
Recommended Sessions
- Food Waste and Recycling
- Ketogenic Diet and Mental Health
- Organic Chemistry
- Advanced Food Processing Technologies
- Agriculture and Resource Economics
- Clinical Applications of Ketogenic Diets
- Food Additives
- Food Adulteration
- Food Analysis
- Food and Nutrition
- Food Authenticity and Integrity
- Food Chemistry
- Food Drug Analysis
- Food Engineering
- Food Nanotechnology
- Food Nutrition and Health
- Food Physical Chemistry
- Food Processing
- Food Rheology
- Food Science and Technology
- Food Toxicology
- Hydro Colloids in Food Industry
- Ketogenic diet
- Ketogenic Nutrition Therapy
- Pediatric Consideration in Ketogenic Nutrition
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