Food Authenticity and Spectroscopy
List Oct 21, 2019 | By Becky A. Gee, PhD.
You may have certainly enjoyed an authentic honey, wine, or olive oil. Yet, each of these foods are at risk for fraud. To mitigate and investigate food fraud, researchers use analytical methods, such as spectroscopy, to analyze the constituents of food.
Download this list to learn:
- Which foods are most frequently adulterated
- Spectroscopy techniques used in food fraud detection
- Chemical characteristics that single out the fakes
Mycotoxins are among the most poisonous compounds ever discovered. Nearly 25% of global crop outputs are contaminated with mycotoxins, leading to billions of dollars in losses each year. Livestock ingestion of mycotoxin-containing feed can also result in downstream incorporation of the toxins into animal products like milk, eggs and meat.READ MORE