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 Similar is the case with many other chemicals, heavy metals, adulterants, etc. Food analysis by Public Health Food Safety Laboratories (FSLs) not only helps in identifying whether the food is contaminated or not but also helps in assessing its quality. Instrument-based detection methods for adulteration in spice and spice products - A review 1990 Manual methods of analysis for. adulterants and contaminants in. foods. Indian Counc. Med. Ever since the horsemeat scandal, the awareness of food adulteration and food fraud has heavily increased. The varying prices and availability of food products from different origin provide opportunities for the incorrect declaration of food components, both from a quality and quantity point of view. tween diethylene glycol and glycerin from the Standard so-Limits for pesticides for foods are determined by the Envi-lution is NLT 1.5. ronmental Protection Agency (EPA), and where no limit is Analysis: Separately inject equal volumes of the Standard set, the limit is zero. The limits contained in Table 1, there- Fingerprinting food: current technologies for the detection of food adulteration and contamination David I. Ellis,*a Victoria L. Brewster,a Warwick B. Dunn,ab J. William Allwood,a Alexander P. Golovanovc and Royston Goodacreab Received 9th June 2011 DOI: 10.1039/c2cs35138b Food adulterants could be available in dairy products, cereal products, meat & eggs, canned & bottled vegetables, fruits & fruit products, fats & oils, beverages etc. Foods and Adulteration : Milk could be found adulterated by adding water or