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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/50973

Title: Incidents of major food adulteration in Taiwan between 2011 and 2015
Authors: Cuan-Jhih Peng
Mei-Hua Chang
Chia-Ding Liao
Chia-Fen Tsai
Su-Hsiang Tseng
Ya-Min Kao
Hsiu-Kuan Chou
Hwei-Fang Cheng
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Adulteration
Maleic anhydride
Starch maleate
Copper chlorophyll
Dimethyl yellow
Date: 2016
Issue Date: 2018-11-02T02:03:10Z
Publisher: Food Control
Abstract: Abstract: Global availability and accessibility of food ingredients and the desire to produce food products at lower costs by industry have led to an increase in the incidents of fraud around the world, and Taiwan is no exception. This review outlines the major cases of food adulteration that occurred in Taiwan between 2011 and 2015, including the adulteration of food additives with plasticizers, starch products with maleic anhydride, olive oil with copper chlorophyll, lard with recycled cooking oil, and processed soymilk curd with dimethyl/diethyl yellow. Governmental responses and the analytical methods developed by the Taiwan Food and Drug Administration to address these incidents are also described. These methods were specifically developed to analyze the adulterated ingredients in finished food products. Other analytical methods to detect various adulterants are summarized and compared in this article. In conclusion collective action by regular monitoring along with improved analytical method and regulations will help to minimize adulteration problems in the future.
Relation: 72 pp.145-152
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/50973
Appears in Collections:[食品科學系] 期刊論文

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