DOI: https://doi.org/10.53350/pjmhs221651203 ORIGINAL ARTICLE P J M H S Vol. 16, No. 05, May 2022 1203 The Assessment of Forensic Disguising Markers for Food Poisoning and their Control Measures. A Health Awareness Study JAVED IQBAL KHOKHAR 1 , MUHAMMAD IKRAM ALI 2 , RIZWANA HUSSAIN 3 , SADAF NADIR 4 , TUFAIL AHMED SOOMRO 5 , ARSLAN SHUJA 6 1 Professor Forensic Medicine Department CMH Medical College Lahore, Pakistan. 2 Assistant Professor Department of Forensic Medicine & Toxicology, Ziauddin University Karachi, Pakistan. 3 Associate Professor Physiology Department, Allama Iqbal Medical College, Lahore, Pakistan. 4 Associate Professor Forensic Medicine CMH Lahore Medical College, Lahore Pakistan. 5 Associate Professor Department of forensic medicine Indus Medical College Tando Muhammad Khan Pakistan. 6 Institute of Molecular Biology and Biotechnology (IMBB), The University of Lahore Pakistan Corresponding author: Arslan Shuja, Email: arslanshuja1@gmail.com, Cell: +92-3354568416 ABSTRACT Aims and objectives: To uncover the disguising markers of food poising and their Control Measures to spread public awareness for betterment of human health through forensic applications. Materials and Methods: Study design: Present study was conducted from December 2021to June 2022 in Lahore. Sample size and collections: Various food samples were collected from 10 different restaurants. 5 different food products were collected from each restaurant for analysis of biological markers while non-biological markers were observed on the location at a data collection Performa. Chemical analysis: In case of food poising the forensic chemical analysis are based on biochemical and physiological tests such as bacterial Count in collected food samples through plate count method and spectrophotometric (turbid metric) analysis. Determined Parameters: In this study both biological parameters, such as bacterial Count and non-biological parameters like, hygiene, quality of water, utensils quality, cooking style and cooking environment were considered. Results presentations: Raw data of each parameter was represented bio-statistically with the applications of SPSS in which regressions of standard mean deviation and significant (P<0.05) were considered comparatively. Results: It has seen that mostly all food samples taken from different restaurants have bacterial flora. These bacterial count may be so harmful for human life. It was concluded by considering non-biological parameters that the hygienic conditions, cooking place and way of cooking were not according to the standard health levels recommended by food authority. Especially quality of raw material and utensils were not standardized. All the results were significant as compared with the given standard levels of each parameter. A remarkable changes were noted in different parameters regarding food quality for further elaboration results are represented graphically in fig-1. Conclusion: Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked. Keywords: Bacteria, Viruses, Parasites, Contamination, Food Poisoning. INTRODUCTION Food poisoning, often known as a foodborne sickness, is an ailment brought on by consuming tainted food. The most frequent causes of food poisoning are infectious organisms, including bacteria, viruses, and parasites, or their toxins [9]. The majority of the time, acute food poisoning which manifests as an abrupt and transient illness occurs. The majority of persons with food poisoning recover on their own without medical intervention in less than a week. Food poisoning can occasionally continue longer or result in significant problems [8]. Food fraud is a serious offence that can take many different forms and is motivated by financial gain. Food items can be defrauded by being diluted with comparable, illegal bulk substances or above legal limits, having illegal chemicals added that have health-related effects, having undeclared ingredients added, or having illegal compounds added [1]. Consequently, consumers experience a loss of trust in the reliability of food products, labels, producers, and regulatory agencies that leads to changes in behavior and willing to buy frauded or related products [5]. Due to the significance of food fraud in the contemporary globalized and rapidly expanding food industry, this chapter explains the basic ideas, causes, and consumer-level effects of food frauds as well as the most popular and inventive ways to adulterate food for financial advantage [6]. The use of agrochemicals, insecticides, veterinary medications, unauthorized food additives and adulterants, environmental sources, or packaging materials are the most common causes of chemical contamination in foodstuffs. Pesticides, detergents, as well as metallic mercury, cyanides, nitrates (III), and caustic or oxidizing compounds, are nevertheless widespread in food today despite increased contamination with psychoactive substances, drugs of abuse, and medications [7]. At the same time that afflicted attendees of the event, any food handlers from the event who are exhibiting the same symptoms or have recently had an enteric infection should be questioned for a fecal sample [2]. Ask the workers and management if the food was freshly cooked for the event or if it had been premade and reheated. This data could show improper methods for managing food during preparation, storage, temperature management, and transportation. The inquiry must concentrate on whether food handling procedures may have contributed to the outbreak if an organism or pathogen has been discovered from food or feces samples [3]. Food Safety Forensics is a methodology that makes use of food safety concepts, detecting techniques, and processes to crack cases, as well as to confirm and record cases of food poisoning or adulteration for both people and animals [4]. It specifies a sequential tracking and tracing of investigation stages, technologies, and detection techniques and is specialized to food microorganism poisoning [10]. It also provides a disciplined approach for determining the source and contributing factors of food poisoning. The approach of employing food science procedures and concepts to solve crimes or to confirm and record adulterated food poisoning in both people and animals is known as food science forensics. Life and general health are the biggest hazards to consumers in food safety instances, along with adulteration, mislabeling, a lack of regulatory control, and large- scale international economic fraud [11]. Acute toxicity tests are quick assessments of the results of exposure to substances at relatively high concentrations. In most cases, the measurement endpoint represents the level of lethality. On the other hand,