Nondestructive Techniques for Detecting Food Adulteration: A Comprehensive Review

Food adulteration poses a global challenge to food quality and safety it requires effective detection methods. This paper addresses the difficulty in detecting varied types and quantities of adulterants in varied food products and emphasizes the importance of contemporary detection procedures like high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The need for rapid, non-destructive, and accurate detection methods is highlighted. The paper provides an overview of nondestructive analysis techniques and their application in screening for food adulteration, examining their effectiveness in recent years. Additionally, it explores prospects, variations in data interpretation, and discrepancies among different methodologies.