ABSTRACT
Adulteration is any undeclared substitution or addition designed to enhance the economic value of a food product (1). The more general features of adulteration include (a) abstraction or omission of valuable constituents, (b) substitution by undeclared (usually cheaper or less safe) components, and (c) concealment of intrinsic low quality or damage (Fig. 1). The seriousness of each infringement is related to the position of a commodity in the food system, the origin of the foodstuff, the economic impact of the practice, consumer awareness of the problem, and safety and health considerations. Certain forms of adulteration may be unintentional but no less negligent. For instance, crosscontamination arises when poorly cleaned equipment is used for processing meats from two different species.
