The authentication of food to ensure that it has not been subject to fraud is a significant and challenging task. Currently there is not an internationally recognised official definition of food fraud. A generally accepted concept is that food fraud
Food Fraud (139)
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There are different ways that food and beverage fraud can be committed for instance, the ingredients can be substituted with one of a lower quality, the food label can be distorted to provide false information or the food can be counterfe
How safe is your Sage? That’s the question posed by researchers at the Institute for Global Food Security (IGFS) after finding more than a quarter of samples of the popular herb were adulterated – some by as much as 58%.
This is another example of where an authenticity issue can have a very direct effect on food safety. The consequences for nature and humans are incalculable. Nobody knows what these pesticides are made of, which and how much toxins they contain.
T
Food security scientists at Queen’s University Belfast (QUB) have helped identify the cause of a humanitarian crisis and avert a larger catastrophe in Uganda.
Researchers at the university’s Institute for Global Food Security (IGFS) were called in to
The Cuban police dismantled a criminal organisation adulterating pork sausages with water,flour and other non-authorised ingredients. The pork products were illegally sold through the
black market.
Cibercuba 02/09/2020
The Italian authorities seized
The UK National Food Crime Unit have launched a new newsletter, intended as a means of informing professionals about what they believe to be current issues affecting the food industry. You can read the first issue: NFCU Industry Newsletter September.
Monthly summary of articles on food fraud and adulteration - July-August, 2020. Food fraud cases: wine, fish and fish products, eggs and egg producs, non-alcoholic beverages, milk and milk products, prepared dishes and snacks, herbs and spices, alcoh
John Points and Louise Manning, both members of the IFST’s COVID-19 Advisory Group, assess the evidence for an increase in food fraud as a result of the COVID-19 pandemic.
Introduction‘Food fraud’ encompasses a wide range of illegal activities, of
The Food Standards Agency’s National Food Crime Unit (NFCU) and Food Standards Scotland’s Scottish Food Crime and Incidents Unit (SFCIU) have today published an assessment of food crime threats to the UK.
Food Standards Scotland’s Scottish Food Crime and Incidents Unit (SFCIU) has published its food crime priorities for 20/21, alongside a joint UK Food Crime Strategic Assessment with the Food Standards Agency’s National Food Crime Unit.
The SFCIU has
Received: 3 July 2020; Accepted: 1 August 2020; Published: 6 August 2020
Fraud in animal food products.pdf
Abstract: Animal origin food products, including fish and seafood, meat and poultry, milk and
dairy foods, and other related products play sig
Food fraudsters have found myriad ways to trick shoppers – from cheap horsemeat sold as beef to conventional apples labelled as organic. But new rapid testing and tracing technologies may help turn the tables on food crime.
The owners of New York-based Anchor Frozen Foods pleaded guilty to a $1.1 million (€990,000) scheme to pass off giant squid as octopus.
Roy Tuccillo, Sr. and Roy Tuccillo, Jr. imported giant squid from Peru, then used email and wire transactions to s
Food fraud occurs when food is used deceptively for economic gain, as such, food fraud is not typically committed with the primary intention of causing harm to consumers. The deception can take forms as diverse as the smuggling of goods across border
Sean Daly of the National Food Crime Unit describes how the NFCU will expand to help tackle food crime in the food sector.
Tackling fraud in the food supply chain (food crime) is a challenge for the whole food and drink industry. From farm to fork, t
A few months after an alert about steaks for food aid to the poorest, it was frozen chicken cutlets that were singled out. State services describe a " possible economic fraud ", without the health of consumers being at risk.
More than 60 per cent of seafood products tested at Montreal grocery stores and restaurants were mislabelled, according to an update of a study that tracks rates of fish food fraud in Canada.
"The numbers reflect that this is an ongoing problem," sai
The food industry is advancing at a rapid pace and consumer sensitivity to food safety scares and food fraud scandals is further amplified by rapid communication such as by social media. Academia, regulators, and industry practitioners alike struggle
More than 60 per cent of seafood products tested at Montreal grocery stores and restaurants were mislabelled, according to an update of a study that tracks rates of fish food fraud in Canada.
“The numbers reflect that this is an ongoing problem,” sai
