Food adulteration can be defined as adding removing or replacing any substance which will eventually exaggerate the natural quality of any food product. Producing food with high quality and safety should be the main focus of food industry. But as in for today food manufacturers are more tend to manufacture food with adulterants (Mi et al., 2015). These food adulteration can be unintentional or intentional. Unintentional food adulteration is a result of ignorance or lack of facilities to maintain food quality. Intentional food adulteration is done by manufactures to gain more profit. Most of the time these manufactures only look after their profit not the public health who consume the food. In a transition era which most of the people are starting to focus on having vegan meals as for health issues, as some individuals are allergic several meat products such as pork and chicken. And also for some religious beliefs such as halal food. Food manufactures are more tend to adulterate vegetarian food with types of meat in order to enhance the taste and smell of the food to gain mor
e profit (Cheng et al., 2019). This fraud food adulterant is a major problem which have an impact on consumer confidence on vegetarian prepared food which is in the market today. A common type of food adulteration is contamination of chicken in vegetarian food. Most common types of vegetarian food which has a higher probability of adulteration are the products which are sold as vegetarian sausages, vegetarian meatballs and vegetarian nuggets. Considering the reasons why manufactures tend to use chicken in vegetarian food, it has been found out that meat of chicken has the ability to enhance the taste as well as the smell of the prepared food comparing to other taste enhancers available in the market today. Intentional and unintentional chicken meat contamination in vegetarian food is a major health issue, as some individuals specifically presented with allergic to chicken meat. Some of these allergies of chicken meat can be lethal. However individuals who are allergic to chicken often allergic to other bird meat such as dove, quail, goose, and turkey (Fujimura et al., 2008).