Rapid Detection of Food Adulterants and Contaminants: Theory and Practice

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety.

Reviews the most common detection methods of food adulterants and contaminantsIncludes supporting theory behind the latest techniquesPresents case studies to better understand practical applications and resources for further researchAddresses the safety standards of a variety of governments and serves as a reference for why government procedures are put in place

1. Food Safety and Quality 2. Common Adulterants and Contaminants 3. Food Standards and Permissible Limits 4. Basic Detection Techniques 5. Biosensor 6. Spectroscopy and Chemometrics 7. Imaging Methods