Читать книгу Food Chemistry - Группа авторов - Страница 49

Intentional adulteration is an act of intentionally adding contaminants in food products by person or a group of people externally or internally to a food business [76]. On large scale, intentionally addition of the contaminants to the food is a threat to the consumers. People add substances which are similar to the food products hence making it difficult to recognize, for example, dyes, water, mud, marbles, sand, and chalk. These adulterants have adverse effect on human body.