Rapid Detection of Food Adulterants and Contaminants: Theory and Practice provides a focused account of the latest detection methods and major adulterants and contaminants used to address quality and safety in our global food supply.

The book is a quick reference for the basic understanding of why government standards and procedures are put in place, encompassing the theories behind rapid detection methods and the applications needed for further research development. It presents a solid resource covering basic detection techniques, quality measures, and the rapid tools needed to prevent health hazards for anyone in food industry, including food inspection and enforcement agencies, food companies, and those new to the field.

• Presents recent and relevant case studies to better understand theory
• Provides a quick reference for the basic understanding of why government standards and procedures are put in place, encompassing the theories behind rapid detection methods and the applications needed for further research development
• Includes practical applications and techniques to aid in research
• Explores practical uses for the detection and quantification of common adulterants and contaminants