This site is part of the Global Exhibitions Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 3099067.


Image Gallery: Food Safety—Tainted & Adulterated Foods

1/10 Next

Arsenic in Rice

Adulteration of foods is nothing new in this industry. Although the Food, Drug, and Cosmetic Act, passed back in 1938, set guidelines on the definition of adulterated foods, it primarily addressed adulteration from a standpoint of food safety. And while intentional and dangerous adulteration is relatively rare these days, it still occurs—mainly in imported products created by unscrupulous manufacturers. Unintentional adulteration also occurs due to environmental factors, packaging issues and other factors. And while it rarely causes serious food-safety issues, food fraud—often motivated by greed—also remains rampant. The U.S. Pharmacopeial Convention now maintains a database dedicated to monitoring food fraud (see the “USP Food Fraud Database”). The following slides profile some of the most common foods subject to intentional and unintentional adulteration and contamination.
comments powered by Disqus