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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 5.2

International Journal of Applied Research

Vol. 2, Issue 7, Part J (2016)

Additives adulteration – Two recent shocking facts: A review

Author(s)
Bipasa Misra
Abstract
Adulteration of food is the fact where food becomes impure, unsafe for consuming and an adulterant is a chemical substance which should not be contained within the food for legal or other health reasons. Adulteration sometimes happened when ingredients are not properly tested, cheap ingredients are used, additives used are not certified as generally recognized as safe (GRAS) by FDA. Recently two shocking facts have happened in India related to the adulteration with chemical additives – one is MSG and Lead controversy of Nestle India product Maggi Noodles and the second is Potassium Bromate & Iodate traces in some bread samples sold in Delhi.
Pages: 675-676  |  562 Views  14 Downloads
How to cite this article:
Bipasa Misra. Additives adulteration – Two recent shocking facts: A review. International Journal of Applied Research. 2016; 2(7): 675-676.
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