A Comprehensive Review on Different Food Adulteration with the Application of ATR-FTIR

The practice of food adulteration creates major health threats together with economic issues around the world. Researchers have examined how ATR-FTIR spectroscopy detects adulterants within five routine food products which include milk together with coffee along with honey and also ghee and oils. The presented review evaluates ATR-FTIR by examining recent publications about its functioning approaches together with its restrictions and forensic uses in food authentication fields. This study shows ATR-FTIR enables fast and non-destructive and highly sensitive assessment of adulterants throughout different food samples requiring minimal sample handling. The article investigates detection thresholds and shows the specific spectral elements that signify different adulterated substances while exploring traditional analytical techniques. The discussion ends by showcasing how ATR-FTIR shows promise for food safety and authentication regulation adoption which requires future research for specific knowledge acquisition.