Food adulteration is a growing global concern that adversely affects food safety, quality, and public health. Monosodium glutamate (MSG), commonly known as Ajinomoto, is a widely used flavour enhancer that has been increasingly associated with excessive use and potential adulteration in various food products. The present study aims to review the occurrence of MSG in food, its sources, mechanisms of toxicity, associated health effects, detection techniques, and preventive strategies. A comprehensive analysis of previously published scientific literature indicates that MSG is extensively used in processed foods, instant meals, restaurant dishes, and street foods, leading to increased dietary intake, particularly among urban populations. Toxicological studies suggest that excessive MSG consumption may induce oxidative stress, excitotoxicity, and metabolic disturbances, resulting in potential damage to organs such as the liver, kidneys, and brain. Clinical symptoms, including headaches, sweating, and chest discomfort, have also been reported in sensitive individuals. Despite these concerns, regulatory authorities classify MSG as generally safe when consumed within recommended limits. However, the lack of proper labelling, inadequate regulatory enforcement, and widespread use in unorganized food sectors contribute to the risk of overconsumption. This review highlights the need for strict regulatory control, transparent labelling, and increased consumer awareness to minimize MSG adulteration. Furthermore, the adoption of natural flavouring alternatives and the promotion of healthier dietary practices are recommended. Future research focusing on long-term human exposure is essential to establish clearer safety guidelines and ensure the responsible use of MSG in the food industry.

Keywords: Monosodium Glutamate (MSG); Food Adulteration; Umami Flavour; Toxicity; Regulatory Standards;