Current Strategies on the Prevention of Food Adulteration.

Food either obtained from plant or animal sources, is indispensable to all living creatures on this universe. Due to some reasons, the food is adulterated making it injurious to human health. Globally, about 57 % of people developed health problems due to ingestion of adulterated and contaminated foods. Food adulteration is a major public health challenge that compromises food quality, safety, and consumer trust worldwide. The deliberate addition, substitution, or removal of food components for economic gain can result in serious health consequences, including acute poisoning, chronic toxicity, nutritional deficiencies, and long-term diseases such as cancer. Several methods are used for the detection of adulterants in foods. Rapid urbanization, globalization of food trade, complex supply chains, and weak regulatory enforcement have contributed to the persistence of food adulteration, particularly in low- and middle-income countries. Preventing food adulteration requires a multi-sectoral approach involving government authorities, food producers, vendors, consumers, and public health professionals. This review discusses the nature and public health significance of food adulteration and outlines comprehensive strategies for its prevention, including regulatory measures, food safety management systems, technological interventions, laboratory surveillance, consumer awareness, and community participation. Strengthening food control systems and promoting ethical practices in the food industry are essential for ensuring safe and wholesome food for all.