Food fraud: a global threat with public health and economic consequences
Gespeichert in:
| Weitere Verfasser: | , , |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
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London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom
Acamdemic Press
[2021]
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| Schlagworte: | |
| Online-Zugang: | TUM01 |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 Online-Ressource Diagramme |
| ISBN: | 9780128172438 |
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| 245 | 1 | 0 | |a Food fraud |b a global threat with public health and economic consequences |c edited by Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare |
| 264 | 1 | |a London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom |b Acamdemic Press |c [2021] | |
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| 505 | 8 | |a Front Cover -- Food Fraud -- Copyright Page -- Contents -- List of Contributors -- 1 Introduction to food fraud -- 1.1 Introduction -- 1.2 Definition and categories of food fraud -- 1.3 Food fraud risk mitigation -- 1.4 Layout and purpose of this book -- Note to the reader -- References -- 2 History of food fraud and development of mitigation requirements and standards -- 2.1 Introduction -- 2.2 Early efforts to combat food fraud -- 2.3 The industrial age and rapid change in the United Kingdom -- 2.4 From swill milk to embalmed beef-regulations in the United States -- 2.5 Commerce as the driver of regulations in France -- 2.6 The emergence of standards of identity -- 2.7 The early role of technology to prevent fraud -- 2.8 The role of the courts and law enforcement -- 2.9 High-profile cases, new regulations, and resources -- 2.10 Conclusion -- References -- 3 Food fraud mitigation: strategic approaches and tools -- 3.1 Introduction -- 3.2 Standards and requirements to prevent food fraud and ensure food authenticity -- 3.2.1 US Food and Drug Administration requirements -- 3.2.2 European requirements -- 3.2.3 Global Food Safety Initiative requirements -- 3.2.4 Standards of identity -- 3.2.5 Geographical indication and related EU labeling schemes -- 3.3 Hazard analysis and food fraud vulnerability assessment -- 3.3.1 Hazard analysis -- 3.3.2 Food fraud vulnerability assessment -- 3.4 The role of analytical detection strategies -- 3.5 Data and tools to support hazard analyses and food fraud vulnerability assessments -- 3.5.1 Data sources -- 3.5.1.1 EU Rapid Alert System for Food and Feed -- 3.5.1.2 US recall notices and noncompliance data -- 3.5.1.3 Europol operation OPSON -- 3.5.1.4 Decernis Food Fraud Database -- 3.5.1.5 Food Protection and Defense Institute Food Adulteration Incidents Registry -- 3.5.1.6 FERA HorizonScan | |
| 505 | 8 | |a 3.5.1.7 Agroknow FOODAKAI -- 3.5.1.8 SGS DigiComply -- 3.5.1.9 Estimates of geopolitical risk -- 3.5.1.10 Considering public, official, and private (subscription-based) sources of data to support a food fraud vulnerabili... -- 3.5.2 Tools and resources to guide the development of food fraud vulnerability assessment and mitigation plans -- 3.5.2.1 USP Food Fraud Vulnerability Assessment and Mitigation Plan Guidance Document -- 3.5.2.2 SSAFE food fraud tool -- 3.5.2.3 Battelle EMAlert -- 3.5.2.4 Food Fraud Advisors Vulnerability Assessment Tools -- 3.5.2.5 GFSI-recognized certification programme owner guidance documents -- 3.5.2.6 PremiumLab guide to preventing fraud in the food industry -- 3.5.2.7 American Spice Trade Association Guidance-Identification and Prevention of Adulteration -- 3.6 Conclusion -- References -- 4 Analytical detection methods and strategies for food fraud -- 4.1 Introduction -- 4.2 Getting started-designing an analytical strategy that reduces the food fraud risk -- 4.3 Choosing the right analytical solution-the analytical approaches available -- 4.3.1 Type (a) methods -- 4.3.2 Type (b) methods -- 4.3.3 Type (c) methods -- 4.4 Choosing the right analytical solution-an overview of the techniques available -- 4.4.1 Separation techniques (gas and liquid chromatography) -- 4.4.2 Stable isotope ratio analysis -- 4.4.3 Vibrational spectroscopy -- 4.4.4 Nuclear magnetic resonance spectroscopy -- 4.4.5 DNA-based methodology -- 4.4.6 Immunochemical methods-enzyme immunoassays -- 4.4.7 Other methods -- 4.5 Combining different technologies for the most effective outcome -- 4.6 From targeted to nontargeted analyses -- 4.7 Rapid methods for food authentication -- 4.8 Requirements for the analytical detection of food fraud -- 4.9 Conclusion -- References -- 5 Food fraud criminology -- 5.1 Introduction -- 5.2 Criminology overview | |
| 505 | 8 | |a 5.3 Types of criminals and criminal organizations -- 5.4 Crime prevention -- 5.5 How to analyze a crime problem: scanning-analysis-response-assessment -- 5.6 Hot product and hot spot analysis -- 5.7 Intelligence analysis -- 5.8 How to use the intelligence analysis data -- 5.9 Conclusion -- References -- 6 Fraud in meat and poultry products -- 6.1 Meat and poultry: nutritional value and economic importance -- 6.2 Meat and poultry fraud: facts, drivers, and vulnerabilities -- 6.3 Incidence of fraud in meat and poultry products -- 6.3.1 Types of fraud -- 6.3.2 Food fraud market surveys -- 6.3.3 Meat fraud scandals -- 6.4 Detection of fraud in meat and poultry commodities -- 6.4.1 Immunological techniques -- 6.4.2 Chromatographic techniques -- 6.4.3 Spectroscopic techniques -- 6.4.4 Molecular techniques -- 6.4.5 Other techniques -- 6.5 Risk mitigation strategies for fraud in meat and poultry -- 6.6 Conclusion and outlook -- References -- 7 Seafood fraud -- 7.1 Introduction -- 7.2 Types of seafood fraud -- 7.2.1 Species substitution -- 7.2.2 Illegal transshipment -- 7.2.3 Country of origin and production method mislabeling -- 7.2.4 Overtreatment and short-weighting -- 7.3 Consequences of seafood fraud -- 7.3.1 Economic concerns -- 7.3.2 Health concerns -- 7.3.3 Religious concerns -- 7.3.4 Environmental concerns -- 7.4 Global efforts to combat seafood fraud -- 7.4.1 Food and Agriculture Organization of the United Nations -- 7.4.2 European Commission -- 7.4.3 INTERPOL -- 7.4.4 United States -- 7.5 Detection methods for seafood fraud -- 7.5.1 Detection methods for species substitution -- 7.5.1.1 Protein-based methods -- 7.5.1.1.1 Isoelectric focusing -- 7.5.1.1.2 Chip-based capillary electrophoresis -- 7.5.1.1.3 Immunoassays (enzyme-linked immunosorbent assay) -- 7.5.1.2 DNA-based methods -- 7.5.1.2.1 Sanger sequencing -- 7.5.1.2.2 Real-time PCR. | |
| 505 | 8 | |a 7.5.1.2.3 PCR-restriction fragment length polymorphism -- 7.5.1.2.4 High-resolution melting -- 7.5.1.2.5 High throughput sequencing -- 7.5.2 Overtreatment and short-weighting -- 7.5.3 Country of origin and production method mislabeling -- 7.6 Conclusion and future direction -- References -- 8 Coffee and tea fraud -- 8.1 Introduction -- 8.2 Breadth of commodity consumption -- 8.3 Fraud in coffee and tea in current times -- 8.3.1 Incidents of coffee fraud -- 8.3.2 Incidents of tea fraud -- 8.4 Prevention and mitigation -- 8.4.1 Supply chain controls -- 8.4.2 Qualification/acceptance testing -- 8.4.3 Physical examination, microscopy, and agricultural sorting machines -- 8.4.4 DNA-based methods -- 8.4.5 Chromatography -- 8.4.6 Spectroscopy -- 8.5 Conclusion -- References -- 9 Fraud in fats and oils -- 9.1 Introduction -- 9.2 Commodity fats and oils -- 9.3 Examples of fraud in edible oils -- 9.4 Argan oil -- 9.5 Camellia oil -- 9.6 Olive oil -- 9.6.1 Recent examples of food fraud in olive oil -- 9.6.2 Olive oil standards and regulations -- 9.6.3 Progress in analysis and identification of fraudulent practices in extra virgin olive oil -- 9.6.3.1 Degradation of chlorophyll as a marker for olive oil quality -- 9.6.3.2 Isomerization of diacylglycerols as a marker of olive oil quality -- 9.6.3.3 A novel approach to determine extra-virgin olive oil shelf life -- 9.7 Concluding comments -- References -- Further reading -- 10 Spice and herb fraud -- 10.1 Introduction -- 10.2 Historical fraud and incidents involving herbs and spices -- 10.2.1 Black pepper -- 10.2.2 Vanilla -- 10.2.3 Saffron -- 10.2.4 Oregano -- 10.2.5 Other notable spice adulteration incidents -- 10.2.5.1 Peanuts in cumin -- 10.2.5.2 Sudan dyes -- 10.2.5.3 Lead in turmeric -- 10.2.5.4 Fraud in organic herbs and spices -- 10.3 Herbs and spices used in natural health products | |
| 505 | 8 | |a 10.4 Common analytical methods used to detect herb and spice adulteration -- 10.4.1 Spectroscopy -- 10.4.2 Mass spectrometry -- 10.4.3 DNA-based techniques -- 10.5 Risk mitigation strategies for herb and spice fraud -- 10.5.1 Supply chain risk mitigation -- 10.5.2 Supplier relationships -- 10.5.3 Forensic auditing -- 10.5.4 Mass balance activities -- 10.5.5 Review of certifications and documentation -- 10.6 Relevant standards for herbs and spices -- 10.6.1 American Spice Trade Association standards -- 10.6.1.1 Microscopic identification of spices -- 10.6.1.2 Analytical methods manual -- 10.6.2 International Organization for Standardization standards -- 10.6.3 Codex standards -- 10.7 Conclusion -- References -- 11 Fraud in nonalcoholic ready to drink products -- 11.1 Introduction -- 11.2 Nonalcoholic ready to drinks and their economic importance -- 11.3 Vulnerability to food fraud -- 11.4 Detecting and responding to nonalcoholic ready to drink beverage fraud -- 11.4.1 Technical and food safety/quality assurance systems -- 11.4.2 Risk management's role in NARTD food fraud response -- 11.4.3 The role of crisis management in responding to food fraud -- 11.4.4 Law enforcement and industry collaboration -- 11.5 Conclusion -- References -- 12 Fraud in wine and other alcoholic beverages -- 12.1 Introduction -- 12.2 History of fraud -- 12.3 Forms of adulteration -- 12.3.1 Use of additives -- 12.3.2 Blending of varieties -- 12.3.3 Mislabeling -- 12.4 Summary of database entries -- 12.5 Regulations -- 12.5.1 United States Regulations -- 12.5.2 European Union Regulations -- 12.6 Methods of detection -- 12.6.1 Stable isotope analysis -- 12.6.2 Chromatography -- 12.6.3 Trace metals -- 12.6.4 Nuclear magnetic resonance -- 12.6.5 Calorimetry -- 12.7 Conclusion -- References -- 13 Dairy product fraud -- 13.1 Introduction -- 13.1.1 A brief overview of the dairy sector | |
| 505 | 8 | |a 13.1.2 Nutritional benefits of dairy products | |
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| 776 | 0 | 8 | |i Erscheint auch als |a Hellberg, Rosalee S. |t Food Fraud |d San Diego : Elsevier Science & Technology,c2020 |n Druck-Ausgabe |z 978-0-12-817242-1 |
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| author_facet | Hellberg, Rosalee S. Everstine, Karen Sklare, Steven A. |
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| contents | Front Cover -- Food Fraud -- Copyright Page -- Contents -- List of Contributors -- 1 Introduction to food fraud -- 1.1 Introduction -- 1.2 Definition and categories of food fraud -- 1.3 Food fraud risk mitigation -- 1.4 Layout and purpose of this book -- Note to the reader -- References -- 2 History of food fraud and development of mitigation requirements and standards -- 2.1 Introduction -- 2.2 Early efforts to combat food fraud -- 2.3 The industrial age and rapid change in the United Kingdom -- 2.4 From swill milk to embalmed beef-regulations in the United States -- 2.5 Commerce as the driver of regulations in France -- 2.6 The emergence of standards of identity -- 2.7 The early role of technology to prevent fraud -- 2.8 The role of the courts and law enforcement -- 2.9 High-profile cases, new regulations, and resources -- 2.10 Conclusion -- References -- 3 Food fraud mitigation: strategic approaches and tools -- 3.1 Introduction -- 3.2 Standards and requirements to prevent food fraud and ensure food authenticity -- 3.2.1 US Food and Drug Administration requirements -- 3.2.2 European requirements -- 3.2.3 Global Food Safety Initiative requirements -- 3.2.4 Standards of identity -- 3.2.5 Geographical indication and related EU labeling schemes -- 3.3 Hazard analysis and food fraud vulnerability assessment -- 3.3.1 Hazard analysis -- 3.3.2 Food fraud vulnerability assessment -- 3.4 The role of analytical detection strategies -- 3.5 Data and tools to support hazard analyses and food fraud vulnerability assessments -- 3.5.1 Data sources -- 3.5.1.1 EU Rapid Alert System for Food and Feed -- 3.5.1.2 US recall notices and noncompliance data -- 3.5.1.3 Europol operation OPSON -- 3.5.1.4 Decernis Food Fraud Database -- 3.5.1.5 Food Protection and Defense Institute Food Adulteration Incidents Registry -- 3.5.1.6 FERA HorizonScan 3.5.1.7 Agroknow FOODAKAI -- 3.5.1.8 SGS DigiComply -- 3.5.1.9 Estimates of geopolitical risk -- 3.5.1.10 Considering public, official, and private (subscription-based) sources of data to support a food fraud vulnerabili... -- 3.5.2 Tools and resources to guide the development of food fraud vulnerability assessment and mitigation plans -- 3.5.2.1 USP Food Fraud Vulnerability Assessment and Mitigation Plan Guidance Document -- 3.5.2.2 SSAFE food fraud tool -- 3.5.2.3 Battelle EMAlert -- 3.5.2.4 Food Fraud Advisors Vulnerability Assessment Tools -- 3.5.2.5 GFSI-recognized certification programme owner guidance documents -- 3.5.2.6 PremiumLab guide to preventing fraud in the food industry -- 3.5.2.7 American Spice Trade Association Guidance-Identification and Prevention of Adulteration -- 3.6 Conclusion -- References -- 4 Analytical detection methods and strategies for food fraud -- 4.1 Introduction -- 4.2 Getting started-designing an analytical strategy that reduces the food fraud risk -- 4.3 Choosing the right analytical solution-the analytical approaches available -- 4.3.1 Type (a) methods -- 4.3.2 Type (b) methods -- 4.3.3 Type (c) methods -- 4.4 Choosing the right analytical solution-an overview of the techniques available -- 4.4.1 Separation techniques (gas and liquid chromatography) -- 4.4.2 Stable isotope ratio analysis -- 4.4.3 Vibrational spectroscopy -- 4.4.4 Nuclear magnetic resonance spectroscopy -- 4.4.5 DNA-based methodology -- 4.4.6 Immunochemical methods-enzyme immunoassays -- 4.4.7 Other methods -- 4.5 Combining different technologies for the most effective outcome -- 4.6 From targeted to nontargeted analyses -- 4.7 Rapid methods for food authentication -- 4.8 Requirements for the analytical detection of food fraud -- 4.9 Conclusion -- References -- 5 Food fraud criminology -- 5.1 Introduction -- 5.2 Criminology overview 5.3 Types of criminals and criminal organizations -- 5.4 Crime prevention -- 5.5 How to analyze a crime problem: scanning-analysis-response-assessment -- 5.6 Hot product and hot spot analysis -- 5.7 Intelligence analysis -- 5.8 How to use the intelligence analysis data -- 5.9 Conclusion -- References -- 6 Fraud in meat and poultry products -- 6.1 Meat and poultry: nutritional value and economic importance -- 6.2 Meat and poultry fraud: facts, drivers, and vulnerabilities -- 6.3 Incidence of fraud in meat and poultry products -- 6.3.1 Types of fraud -- 6.3.2 Food fraud market surveys -- 6.3.3 Meat fraud scandals -- 6.4 Detection of fraud in meat and poultry commodities -- 6.4.1 Immunological techniques -- 6.4.2 Chromatographic techniques -- 6.4.3 Spectroscopic techniques -- 6.4.4 Molecular techniques -- 6.4.5 Other techniques -- 6.5 Risk mitigation strategies for fraud in meat and poultry -- 6.6 Conclusion and outlook -- References -- 7 Seafood fraud -- 7.1 Introduction -- 7.2 Types of seafood fraud -- 7.2.1 Species substitution -- 7.2.2 Illegal transshipment -- 7.2.3 Country of origin and production method mislabeling -- 7.2.4 Overtreatment and short-weighting -- 7.3 Consequences of seafood fraud -- 7.3.1 Economic concerns -- 7.3.2 Health concerns -- 7.3.3 Religious concerns -- 7.3.4 Environmental concerns -- 7.4 Global efforts to combat seafood fraud -- 7.4.1 Food and Agriculture Organization of the United Nations -- 7.4.2 European Commission -- 7.4.3 INTERPOL -- 7.4.4 United States -- 7.5 Detection methods for seafood fraud -- 7.5.1 Detection methods for species substitution -- 7.5.1.1 Protein-based methods -- 7.5.1.1.1 Isoelectric focusing -- 7.5.1.1.2 Chip-based capillary electrophoresis -- 7.5.1.1.3 Immunoassays (enzyme-linked immunosorbent assay) -- 7.5.1.2 DNA-based methods -- 7.5.1.2.1 Sanger sequencing -- 7.5.1.2.2 Real-time PCR. 7.5.1.2.3 PCR-restriction fragment length polymorphism -- 7.5.1.2.4 High-resolution melting -- 7.5.1.2.5 High throughput sequencing -- 7.5.2 Overtreatment and short-weighting -- 7.5.3 Country of origin and production method mislabeling -- 7.6 Conclusion and future direction -- References -- 8 Coffee and tea fraud -- 8.1 Introduction -- 8.2 Breadth of commodity consumption -- 8.3 Fraud in coffee and tea in current times -- 8.3.1 Incidents of coffee fraud -- 8.3.2 Incidents of tea fraud -- 8.4 Prevention and mitigation -- 8.4.1 Supply chain controls -- 8.4.2 Qualification/acceptance testing -- 8.4.3 Physical examination, microscopy, and agricultural sorting machines -- 8.4.4 DNA-based methods -- 8.4.5 Chromatography -- 8.4.6 Spectroscopy -- 8.5 Conclusion -- References -- 9 Fraud in fats and oils -- 9.1 Introduction -- 9.2 Commodity fats and oils -- 9.3 Examples of fraud in edible oils -- 9.4 Argan oil -- 9.5 Camellia oil -- 9.6 Olive oil -- 9.6.1 Recent examples of food fraud in olive oil -- 9.6.2 Olive oil standards and regulations -- 9.6.3 Progress in analysis and identification of fraudulent practices in extra virgin olive oil -- 9.6.3.1 Degradation of chlorophyll as a marker for olive oil quality -- 9.6.3.2 Isomerization of diacylglycerols as a marker of olive oil quality -- 9.6.3.3 A novel approach to determine extra-virgin olive oil shelf life -- 9.7 Concluding comments -- References -- Further reading -- 10 Spice and herb fraud -- 10.1 Introduction -- 10.2 Historical fraud and incidents involving herbs and spices -- 10.2.1 Black pepper -- 10.2.2 Vanilla -- 10.2.3 Saffron -- 10.2.4 Oregano -- 10.2.5 Other notable spice adulteration incidents -- 10.2.5.1 Peanuts in cumin -- 10.2.5.2 Sudan dyes -- 10.2.5.3 Lead in turmeric -- 10.2.5.4 Fraud in organic herbs and spices -- 10.3 Herbs and spices used in natural health products 10.4 Common analytical methods used to detect herb and spice adulteration -- 10.4.1 Spectroscopy -- 10.4.2 Mass spectrometry -- 10.4.3 DNA-based techniques -- 10.5 Risk mitigation strategies for herb and spice fraud -- 10.5.1 Supply chain risk mitigation -- 10.5.2 Supplier relationships -- 10.5.3 Forensic auditing -- 10.5.4 Mass balance activities -- 10.5.5 Review of certifications and documentation -- 10.6 Relevant standards for herbs and spices -- 10.6.1 American Spice Trade Association standards -- 10.6.1.1 Microscopic identification of spices -- 10.6.1.2 Analytical methods manual -- 10.6.2 International Organization for Standardization standards -- 10.6.3 Codex standards -- 10.7 Conclusion -- References -- 11 Fraud in nonalcoholic ready to drink products -- 11.1 Introduction -- 11.2 Nonalcoholic ready to drinks and their economic importance -- 11.3 Vulnerability to food fraud -- 11.4 Detecting and responding to nonalcoholic ready to drink beverage fraud -- 11.4.1 Technical and food safety/quality assurance systems -- 11.4.2 Risk management's role in NARTD food fraud response -- 11.4.3 The role of crisis management in responding to food fraud -- 11.4.4 Law enforcement and industry collaboration -- 11.5 Conclusion -- References -- 12 Fraud in wine and other alcoholic beverages -- 12.1 Introduction -- 12.2 History of fraud -- 12.3 Forms of adulteration -- 12.3.1 Use of additives -- 12.3.2 Blending of varieties -- 12.3.3 Mislabeling -- 12.4 Summary of database entries -- 12.5 Regulations -- 12.5.1 United States Regulations -- 12.5.2 European Union Regulations -- 12.6 Methods of detection -- 12.6.1 Stable isotope analysis -- 12.6.2 Chromatography -- 12.6.3 Trace metals -- 12.6.4 Nuclear magnetic resonance -- 12.6.5 Calorimetry -- 12.7 Conclusion -- References -- 13 Dairy product fraud -- 13.1 Introduction -- 13.1.1 A brief overview of the dairy sector 13.1.2 Nutritional benefits of dairy products |
| ctrlnum | (ZDB-30-PQE)EBC6416998 (ZDB-30-PAD)EBC6416998 (ZDB-89-EBL)EBL6416998 (OCoLC)1268184678 (DE-599)BVBBV047442437 |
| dewey-full | 363.1926 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.1926 |
| dewey-search | 363.1926 |
| dewey-sort | 3363.1926 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Chemie / Pharmazie Allgemeines Lebensmitteltechnologie Soziologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Chemie / Pharmazie Allgemeines Lebensmitteltechnologie Soziologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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Sklare</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom</subfield><subfield code="b">Acamdemic Press</subfield><subfield code="c">[2021]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2021</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource</subfield><subfield code="b">Diagramme</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Description based on publisher supplied metadata and other sources</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Front Cover -- Food Fraud -- Copyright Page -- Contents -- List of Contributors -- 1 Introduction to food fraud -- 1.1 Introduction -- 1.2 Definition and categories of food fraud -- 1.3 Food fraud risk mitigation -- 1.4 Layout and purpose of this book -- Note to the reader -- References -- 2 History of food fraud and development of mitigation requirements and standards -- 2.1 Introduction -- 2.2 Early efforts to combat food fraud -- 2.3 The industrial age and rapid change in the United Kingdom -- 2.4 From swill milk to embalmed beef-regulations in the United States -- 2.5 Commerce as the driver of regulations in France -- 2.6 The emergence of standards of identity -- 2.7 The early role of technology to prevent fraud -- 2.8 The role of the courts and law enforcement -- 2.9 High-profile cases, new regulations, and resources -- 2.10 Conclusion -- References -- 3 Food fraud mitigation: strategic approaches and tools -- 3.1 Introduction -- 3.2 Standards and requirements to prevent food fraud and ensure food authenticity -- 3.2.1 US Food and Drug Administration requirements -- 3.2.2 European requirements -- 3.2.3 Global Food Safety Initiative requirements -- 3.2.4 Standards of identity -- 3.2.5 Geographical indication and related EU labeling schemes -- 3.3 Hazard analysis and food fraud vulnerability assessment -- 3.3.1 Hazard analysis -- 3.3.2 Food fraud vulnerability assessment -- 3.4 The role of analytical detection strategies -- 3.5 Data and tools to support hazard analyses and food fraud vulnerability assessments -- 3.5.1 Data sources -- 3.5.1.1 EU Rapid Alert System for Food and Feed -- 3.5.1.2 US recall notices and noncompliance data -- 3.5.1.3 Europol operation OPSON -- 3.5.1.4 Decernis Food Fraud Database -- 3.5.1.5 Food Protection and Defense Institute Food Adulteration Incidents Registry -- 3.5.1.6 FERA HorizonScan</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">3.5.1.7 Agroknow FOODAKAI -- 3.5.1.8 SGS DigiComply -- 3.5.1.9 Estimates of geopolitical risk -- 3.5.1.10 Considering public, official, and private (subscription-based) sources of data to support a food fraud vulnerabili... -- 3.5.2 Tools and resources to guide the development of food fraud vulnerability assessment and mitigation plans -- 3.5.2.1 USP Food Fraud Vulnerability Assessment and Mitigation Plan Guidance Document -- 3.5.2.2 SSAFE food fraud tool -- 3.5.2.3 Battelle EMAlert -- 3.5.2.4 Food Fraud Advisors Vulnerability Assessment Tools -- 3.5.2.5 GFSI-recognized certification programme owner guidance documents -- 3.5.2.6 PremiumLab guide to preventing fraud in the food industry -- 3.5.2.7 American Spice Trade Association Guidance-Identification and Prevention of Adulteration -- 3.6 Conclusion -- References -- 4 Analytical detection methods and strategies for food fraud -- 4.1 Introduction -- 4.2 Getting started-designing an analytical strategy that reduces the food fraud risk -- 4.3 Choosing the right analytical solution-the analytical approaches available -- 4.3.1 Type (a) methods -- 4.3.2 Type (b) methods -- 4.3.3 Type (c) methods -- 4.4 Choosing the right analytical solution-an overview of the techniques available -- 4.4.1 Separation techniques (gas and liquid chromatography) -- 4.4.2 Stable isotope ratio analysis -- 4.4.3 Vibrational spectroscopy -- 4.4.4 Nuclear magnetic resonance spectroscopy -- 4.4.5 DNA-based methodology -- 4.4.6 Immunochemical methods-enzyme immunoassays -- 4.4.7 Other methods -- 4.5 Combining different technologies for the most effective outcome -- 4.6 From targeted to nontargeted analyses -- 4.7 Rapid methods for food authentication -- 4.8 Requirements for the analytical detection of food fraud -- 4.9 Conclusion -- References -- 5 Food fraud criminology -- 5.1 Introduction -- 5.2 Criminology overview</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">5.3 Types of criminals and criminal organizations -- 5.4 Crime prevention -- 5.5 How to analyze a crime problem: scanning-analysis-response-assessment -- 5.6 Hot product and hot spot analysis -- 5.7 Intelligence analysis -- 5.8 How to use the intelligence analysis data -- 5.9 Conclusion -- References -- 6 Fraud in meat and poultry products -- 6.1 Meat and poultry: nutritional value and economic importance -- 6.2 Meat and poultry fraud: facts, drivers, and vulnerabilities -- 6.3 Incidence of fraud in meat and poultry products -- 6.3.1 Types of fraud -- 6.3.2 Food fraud market surveys -- 6.3.3 Meat fraud scandals -- 6.4 Detection of fraud in meat and poultry commodities -- 6.4.1 Immunological techniques -- 6.4.2 Chromatographic techniques -- 6.4.3 Spectroscopic techniques -- 6.4.4 Molecular techniques -- 6.4.5 Other techniques -- 6.5 Risk mitigation strategies for fraud in meat and poultry -- 6.6 Conclusion and outlook -- References -- 7 Seafood fraud -- 7.1 Introduction -- 7.2 Types of seafood fraud -- 7.2.1 Species substitution -- 7.2.2 Illegal transshipment -- 7.2.3 Country of origin and production method mislabeling -- 7.2.4 Overtreatment and short-weighting -- 7.3 Consequences of seafood fraud -- 7.3.1 Economic concerns -- 7.3.2 Health concerns -- 7.3.3 Religious concerns -- 7.3.4 Environmental concerns -- 7.4 Global efforts to combat seafood fraud -- 7.4.1 Food and Agriculture Organization of the United Nations -- 7.4.2 European Commission -- 7.4.3 INTERPOL -- 7.4.4 United States -- 7.5 Detection methods for seafood fraud -- 7.5.1 Detection methods for species substitution -- 7.5.1.1 Protein-based methods -- 7.5.1.1.1 Isoelectric focusing -- 7.5.1.1.2 Chip-based capillary electrophoresis -- 7.5.1.1.3 Immunoassays (enzyme-linked immunosorbent assay) -- 7.5.1.2 DNA-based methods -- 7.5.1.2.1 Sanger sequencing -- 7.5.1.2.2 Real-time PCR.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">7.5.1.2.3 PCR-restriction fragment length polymorphism -- 7.5.1.2.4 High-resolution melting -- 7.5.1.2.5 High throughput sequencing -- 7.5.2 Overtreatment and short-weighting -- 7.5.3 Country of origin and production method mislabeling -- 7.6 Conclusion and future direction -- References -- 8 Coffee and tea fraud -- 8.1 Introduction -- 8.2 Breadth of commodity consumption -- 8.3 Fraud in coffee and tea in current times -- 8.3.1 Incidents of coffee fraud -- 8.3.2 Incidents of tea fraud -- 8.4 Prevention and mitigation -- 8.4.1 Supply chain controls -- 8.4.2 Qualification/acceptance testing -- 8.4.3 Physical examination, microscopy, and agricultural sorting machines -- 8.4.4 DNA-based methods -- 8.4.5 Chromatography -- 8.4.6 Spectroscopy -- 8.5 Conclusion -- References -- 9 Fraud in fats and oils -- 9.1 Introduction -- 9.2 Commodity fats and oils -- 9.3 Examples of fraud in edible oils -- 9.4 Argan oil -- 9.5 Camellia oil -- 9.6 Olive oil -- 9.6.1 Recent examples of food fraud in olive oil -- 9.6.2 Olive oil standards and regulations -- 9.6.3 Progress in analysis and identification of fraudulent practices in extra virgin olive oil -- 9.6.3.1 Degradation of chlorophyll as a marker for olive oil quality -- 9.6.3.2 Isomerization of diacylglycerols as a marker of olive oil quality -- 9.6.3.3 A novel approach to determine extra-virgin olive oil shelf life -- 9.7 Concluding comments -- References -- Further reading -- 10 Spice and herb fraud -- 10.1 Introduction -- 10.2 Historical fraud and incidents involving herbs and spices -- 10.2.1 Black pepper -- 10.2.2 Vanilla -- 10.2.3 Saffron -- 10.2.4 Oregano -- 10.2.5 Other notable spice adulteration incidents -- 10.2.5.1 Peanuts in cumin -- 10.2.5.2 Sudan dyes -- 10.2.5.3 Lead in turmeric -- 10.2.5.4 Fraud in organic herbs and spices -- 10.3 Herbs and spices used in natural health products</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">10.4 Common analytical methods used to detect herb and spice adulteration -- 10.4.1 Spectroscopy -- 10.4.2 Mass spectrometry -- 10.4.3 DNA-based techniques -- 10.5 Risk mitigation strategies for herb and spice fraud -- 10.5.1 Supply chain risk mitigation -- 10.5.2 Supplier relationships -- 10.5.3 Forensic auditing -- 10.5.4 Mass balance activities -- 10.5.5 Review of certifications and documentation -- 10.6 Relevant standards for herbs and spices -- 10.6.1 American Spice Trade Association standards -- 10.6.1.1 Microscopic identification of spices -- 10.6.1.2 Analytical methods manual -- 10.6.2 International Organization for Standardization standards -- 10.6.3 Codex standards -- 10.7 Conclusion -- References -- 11 Fraud in nonalcoholic ready to drink products -- 11.1 Introduction -- 11.2 Nonalcoholic ready to drinks and their economic importance -- 11.3 Vulnerability to food fraud -- 11.4 Detecting and responding to nonalcoholic ready to drink beverage fraud -- 11.4.1 Technical and food safety/quality assurance systems -- 11.4.2 Risk management's role in NARTD food fraud response -- 11.4.3 The role of crisis management in responding to food fraud -- 11.4.4 Law enforcement and industry collaboration -- 11.5 Conclusion -- References -- 12 Fraud in wine and other alcoholic beverages -- 12.1 Introduction -- 12.2 History of fraud -- 12.3 Forms of adulteration -- 12.3.1 Use of additives -- 12.3.2 Blending of varieties -- 12.3.3 Mislabeling -- 12.4 Summary of database entries -- 12.5 Regulations -- 12.5.1 United States Regulations -- 12.5.2 European Union Regulations -- 12.6 Methods of detection -- 12.6.1 Stable isotope analysis -- 12.6.2 Chromatography -- 12.6.3 Trace metals -- 12.6.4 Nuclear magnetic resonance -- 12.6.5 Calorimetry -- 12.7 Conclusion -- References -- 13 Dairy product fraud -- 13.1 Introduction -- 13.1.1 A brief overview of the dairy sector</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">13.1.2 Nutritional benefits of dairy 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| id | DE-604.BV047442437 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T18:01:24Z |
| indexdate | 2024-07-10T09:12:16Z |
| institution | BVB |
| isbn | 9780128172438 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032844589 |
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| publishDate | 2021 |
| publishDateSearch | 2021 |
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| publisher | Acamdemic Press |
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| spelling | Food fraud a global threat with public health and economic consequences edited by Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare London, United Kingdom ; San Diego, CA, United States ; Cambridge, MA, United States ; Kidlington, Oxford, United Kingdom Acamdemic Press [2021] © 2021 1 Online-Ressource Diagramme txt rdacontent c rdamedia cr rdacarrier Description based on publisher supplied metadata and other sources Front Cover -- Food Fraud -- Copyright Page -- Contents -- List of Contributors -- 1 Introduction to food fraud -- 1.1 Introduction -- 1.2 Definition and categories of food fraud -- 1.3 Food fraud risk mitigation -- 1.4 Layout and purpose of this book -- Note to the reader -- References -- 2 History of food fraud and development of mitigation requirements and standards -- 2.1 Introduction -- 2.2 Early efforts to combat food fraud -- 2.3 The industrial age and rapid change in the United Kingdom -- 2.4 From swill milk to embalmed beef-regulations in the United States -- 2.5 Commerce as the driver of regulations in France -- 2.6 The emergence of standards of identity -- 2.7 The early role of technology to prevent fraud -- 2.8 The role of the courts and law enforcement -- 2.9 High-profile cases, new regulations, and resources -- 2.10 Conclusion -- References -- 3 Food fraud mitigation: strategic approaches and tools -- 3.1 Introduction -- 3.2 Standards and requirements to prevent food fraud and ensure food authenticity -- 3.2.1 US Food and Drug Administration requirements -- 3.2.2 European requirements -- 3.2.3 Global Food Safety Initiative requirements -- 3.2.4 Standards of identity -- 3.2.5 Geographical indication and related EU labeling schemes -- 3.3 Hazard analysis and food fraud vulnerability assessment -- 3.3.1 Hazard analysis -- 3.3.2 Food fraud vulnerability assessment -- 3.4 The role of analytical detection strategies -- 3.5 Data and tools to support hazard analyses and food fraud vulnerability assessments -- 3.5.1 Data sources -- 3.5.1.1 EU Rapid Alert System for Food and Feed -- 3.5.1.2 US recall notices and noncompliance data -- 3.5.1.3 Europol operation OPSON -- 3.5.1.4 Decernis Food Fraud Database -- 3.5.1.5 Food Protection and Defense Institute Food Adulteration Incidents Registry -- 3.5.1.6 FERA HorizonScan 3.5.1.7 Agroknow FOODAKAI -- 3.5.1.8 SGS DigiComply -- 3.5.1.9 Estimates of geopolitical risk -- 3.5.1.10 Considering public, official, and private (subscription-based) sources of data to support a food fraud vulnerabili... -- 3.5.2 Tools and resources to guide the development of food fraud vulnerability assessment and mitigation plans -- 3.5.2.1 USP Food Fraud Vulnerability Assessment and Mitigation Plan Guidance Document -- 3.5.2.2 SSAFE food fraud tool -- 3.5.2.3 Battelle EMAlert -- 3.5.2.4 Food Fraud Advisors Vulnerability Assessment Tools -- 3.5.2.5 GFSI-recognized certification programme owner guidance documents -- 3.5.2.6 PremiumLab guide to preventing fraud in the food industry -- 3.5.2.7 American Spice Trade Association Guidance-Identification and Prevention of Adulteration -- 3.6 Conclusion -- References -- 4 Analytical detection methods and strategies for food fraud -- 4.1 Introduction -- 4.2 Getting started-designing an analytical strategy that reduces the food fraud risk -- 4.3 Choosing the right analytical solution-the analytical approaches available -- 4.3.1 Type (a) methods -- 4.3.2 Type (b) methods -- 4.3.3 Type (c) methods -- 4.4 Choosing the right analytical solution-an overview of the techniques available -- 4.4.1 Separation techniques (gas and liquid chromatography) -- 4.4.2 Stable isotope ratio analysis -- 4.4.3 Vibrational spectroscopy -- 4.4.4 Nuclear magnetic resonance spectroscopy -- 4.4.5 DNA-based methodology -- 4.4.6 Immunochemical methods-enzyme immunoassays -- 4.4.7 Other methods -- 4.5 Combining different technologies for the most effective outcome -- 4.6 From targeted to nontargeted analyses -- 4.7 Rapid methods for food authentication -- 4.8 Requirements for the analytical detection of food fraud -- 4.9 Conclusion -- References -- 5 Food fraud criminology -- 5.1 Introduction -- 5.2 Criminology overview 5.3 Types of criminals and criminal organizations -- 5.4 Crime prevention -- 5.5 How to analyze a crime problem: scanning-analysis-response-assessment -- 5.6 Hot product and hot spot analysis -- 5.7 Intelligence analysis -- 5.8 How to use the intelligence analysis data -- 5.9 Conclusion -- References -- 6 Fraud in meat and poultry products -- 6.1 Meat and poultry: nutritional value and economic importance -- 6.2 Meat and poultry fraud: facts, drivers, and vulnerabilities -- 6.3 Incidence of fraud in meat and poultry products -- 6.3.1 Types of fraud -- 6.3.2 Food fraud market surveys -- 6.3.3 Meat fraud scandals -- 6.4 Detection of fraud in meat and poultry commodities -- 6.4.1 Immunological techniques -- 6.4.2 Chromatographic techniques -- 6.4.3 Spectroscopic techniques -- 6.4.4 Molecular techniques -- 6.4.5 Other techniques -- 6.5 Risk mitigation strategies for fraud in meat and poultry -- 6.6 Conclusion and outlook -- References -- 7 Seafood fraud -- 7.1 Introduction -- 7.2 Types of seafood fraud -- 7.2.1 Species substitution -- 7.2.2 Illegal transshipment -- 7.2.3 Country of origin and production method mislabeling -- 7.2.4 Overtreatment and short-weighting -- 7.3 Consequences of seafood fraud -- 7.3.1 Economic concerns -- 7.3.2 Health concerns -- 7.3.3 Religious concerns -- 7.3.4 Environmental concerns -- 7.4 Global efforts to combat seafood fraud -- 7.4.1 Food and Agriculture Organization of the United Nations -- 7.4.2 European Commission -- 7.4.3 INTERPOL -- 7.4.4 United States -- 7.5 Detection methods for seafood fraud -- 7.5.1 Detection methods for species substitution -- 7.5.1.1 Protein-based methods -- 7.5.1.1.1 Isoelectric focusing -- 7.5.1.1.2 Chip-based capillary electrophoresis -- 7.5.1.1.3 Immunoassays (enzyme-linked immunosorbent assay) -- 7.5.1.2 DNA-based methods -- 7.5.1.2.1 Sanger sequencing -- 7.5.1.2.2 Real-time PCR. 7.5.1.2.3 PCR-restriction fragment length polymorphism -- 7.5.1.2.4 High-resolution melting -- 7.5.1.2.5 High throughput sequencing -- 7.5.2 Overtreatment and short-weighting -- 7.5.3 Country of origin and production method mislabeling -- 7.6 Conclusion and future direction -- References -- 8 Coffee and tea fraud -- 8.1 Introduction -- 8.2 Breadth of commodity consumption -- 8.3 Fraud in coffee and tea in current times -- 8.3.1 Incidents of coffee fraud -- 8.3.2 Incidents of tea fraud -- 8.4 Prevention and mitigation -- 8.4.1 Supply chain controls -- 8.4.2 Qualification/acceptance testing -- 8.4.3 Physical examination, microscopy, and agricultural sorting machines -- 8.4.4 DNA-based methods -- 8.4.5 Chromatography -- 8.4.6 Spectroscopy -- 8.5 Conclusion -- References -- 9 Fraud in fats and oils -- 9.1 Introduction -- 9.2 Commodity fats and oils -- 9.3 Examples of fraud in edible oils -- 9.4 Argan oil -- 9.5 Camellia oil -- 9.6 Olive oil -- 9.6.1 Recent examples of food fraud in olive oil -- 9.6.2 Olive oil standards and regulations -- 9.6.3 Progress in analysis and identification of fraudulent practices in extra virgin olive oil -- 9.6.3.1 Degradation of chlorophyll as a marker for olive oil quality -- 9.6.3.2 Isomerization of diacylglycerols as a marker of olive oil quality -- 9.6.3.3 A novel approach to determine extra-virgin olive oil shelf life -- 9.7 Concluding comments -- References -- Further reading -- 10 Spice and herb fraud -- 10.1 Introduction -- 10.2 Historical fraud and incidents involving herbs and spices -- 10.2.1 Black pepper -- 10.2.2 Vanilla -- 10.2.3 Saffron -- 10.2.4 Oregano -- 10.2.5 Other notable spice adulteration incidents -- 10.2.5.1 Peanuts in cumin -- 10.2.5.2 Sudan dyes -- 10.2.5.3 Lead in turmeric -- 10.2.5.4 Fraud in organic herbs and spices -- 10.3 Herbs and spices used in natural health products 10.4 Common analytical methods used to detect herb and spice adulteration -- 10.4.1 Spectroscopy -- 10.4.2 Mass spectrometry -- 10.4.3 DNA-based techniques -- 10.5 Risk mitigation strategies for herb and spice fraud -- 10.5.1 Supply chain risk mitigation -- 10.5.2 Supplier relationships -- 10.5.3 Forensic auditing -- 10.5.4 Mass balance activities -- 10.5.5 Review of certifications and documentation -- 10.6 Relevant standards for herbs and spices -- 10.6.1 American Spice Trade Association standards -- 10.6.1.1 Microscopic identification of spices -- 10.6.1.2 Analytical methods manual -- 10.6.2 International Organization for Standardization standards -- 10.6.3 Codex standards -- 10.7 Conclusion -- References -- 11 Fraud in nonalcoholic ready to drink products -- 11.1 Introduction -- 11.2 Nonalcoholic ready to drinks and their economic importance -- 11.3 Vulnerability to food fraud -- 11.4 Detecting and responding to nonalcoholic ready to drink beverage fraud -- 11.4.1 Technical and food safety/quality assurance systems -- 11.4.2 Risk management's role in NARTD food fraud response -- 11.4.3 The role of crisis management in responding to food fraud -- 11.4.4 Law enforcement and industry collaboration -- 11.5 Conclusion -- References -- 12 Fraud in wine and other alcoholic beverages -- 12.1 Introduction -- 12.2 History of fraud -- 12.3 Forms of adulteration -- 12.3.1 Use of additives -- 12.3.2 Blending of varieties -- 12.3.3 Mislabeling -- 12.4 Summary of database entries -- 12.5 Regulations -- 12.5.1 United States Regulations -- 12.5.2 European Union Regulations -- 12.6 Methods of detection -- 12.6.1 Stable isotope analysis -- 12.6.2 Chromatography -- 12.6.3 Trace metals -- 12.6.4 Nuclear magnetic resonance -- 12.6.5 Calorimetry -- 12.7 Conclusion -- References -- 13 Dairy product fraud -- 13.1 Introduction -- 13.1.1 A brief overview of the dairy sector 13.1.2 Nutritional benefits of dairy products Betrug (DE-588)4006249-1 gnd rswk-swf Fälschung (DE-588)4016247-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Fälschung (DE-588)4016247-3 s Betrug (DE-588)4006249-1 s DE-604 Hellberg, Rosalee S. edt Everstine, Karen edt Sklare, Steven A. edt Erscheint auch als Hellberg, Rosalee S. Food Fraud San Diego : Elsevier Science & Technology,c2020 Druck-Ausgabe 978-0-12-817242-1 |
| spellingShingle | Food fraud a global threat with public health and economic consequences Front Cover -- Food Fraud -- Copyright Page -- Contents -- List of Contributors -- 1 Introduction to food fraud -- 1.1 Introduction -- 1.2 Definition and categories of food fraud -- 1.3 Food fraud risk mitigation -- 1.4 Layout and purpose of this book -- Note to the reader -- References -- 2 History of food fraud and development of mitigation requirements and standards -- 2.1 Introduction -- 2.2 Early efforts to combat food fraud -- 2.3 The industrial age and rapid change in the United Kingdom -- 2.4 From swill milk to embalmed beef-regulations in the United States -- 2.5 Commerce as the driver of regulations in France -- 2.6 The emergence of standards of identity -- 2.7 The early role of technology to prevent fraud -- 2.8 The role of the courts and law enforcement -- 2.9 High-profile cases, new regulations, and resources -- 2.10 Conclusion -- References -- 3 Food fraud mitigation: strategic approaches and tools -- 3.1 Introduction -- 3.2 Standards and requirements to prevent food fraud and ensure food authenticity -- 3.2.1 US Food and Drug Administration requirements -- 3.2.2 European requirements -- 3.2.3 Global Food Safety Initiative requirements -- 3.2.4 Standards of identity -- 3.2.5 Geographical indication and related EU labeling schemes -- 3.3 Hazard analysis and food fraud vulnerability assessment -- 3.3.1 Hazard analysis -- 3.3.2 Food fraud vulnerability assessment -- 3.4 The role of analytical detection strategies -- 3.5 Data and tools to support hazard analyses and food fraud vulnerability assessments -- 3.5.1 Data sources -- 3.5.1.1 EU Rapid Alert System for Food and Feed -- 3.5.1.2 US recall notices and noncompliance data -- 3.5.1.3 Europol operation OPSON -- 3.5.1.4 Decernis Food Fraud Database -- 3.5.1.5 Food Protection and Defense Institute Food Adulteration Incidents Registry -- 3.5.1.6 FERA HorizonScan 3.5.1.7 Agroknow FOODAKAI -- 3.5.1.8 SGS DigiComply -- 3.5.1.9 Estimates of geopolitical risk -- 3.5.1.10 Considering public, official, and private (subscription-based) sources of data to support a food fraud vulnerabili... -- 3.5.2 Tools and resources to guide the development of food fraud vulnerability assessment and mitigation plans -- 3.5.2.1 USP Food Fraud Vulnerability Assessment and Mitigation Plan Guidance Document -- 3.5.2.2 SSAFE food fraud tool -- 3.5.2.3 Battelle EMAlert -- 3.5.2.4 Food Fraud Advisors Vulnerability Assessment Tools -- 3.5.2.5 GFSI-recognized certification programme owner guidance documents -- 3.5.2.6 PremiumLab guide to preventing fraud in the food industry -- 3.5.2.7 American Spice Trade Association Guidance-Identification and Prevention of Adulteration -- 3.6 Conclusion -- References -- 4 Analytical detection methods and strategies for food fraud -- 4.1 Introduction -- 4.2 Getting started-designing an analytical strategy that reduces the food fraud risk -- 4.3 Choosing the right analytical solution-the analytical approaches available -- 4.3.1 Type (a) methods -- 4.3.2 Type (b) methods -- 4.3.3 Type (c) methods -- 4.4 Choosing the right analytical solution-an overview of the techniques available -- 4.4.1 Separation techniques (gas and liquid chromatography) -- 4.4.2 Stable isotope ratio analysis -- 4.4.3 Vibrational spectroscopy -- 4.4.4 Nuclear magnetic resonance spectroscopy -- 4.4.5 DNA-based methodology -- 4.4.6 Immunochemical methods-enzyme immunoassays -- 4.4.7 Other methods -- 4.5 Combining different technologies for the most effective outcome -- 4.6 From targeted to nontargeted analyses -- 4.7 Rapid methods for food authentication -- 4.8 Requirements for the analytical detection of food fraud -- 4.9 Conclusion -- References -- 5 Food fraud criminology -- 5.1 Introduction -- 5.2 Criminology overview 5.3 Types of criminals and criminal organizations -- 5.4 Crime prevention -- 5.5 How to analyze a crime problem: scanning-analysis-response-assessment -- 5.6 Hot product and hot spot analysis -- 5.7 Intelligence analysis -- 5.8 How to use the intelligence analysis data -- 5.9 Conclusion -- References -- 6 Fraud in meat and poultry products -- 6.1 Meat and poultry: nutritional value and economic importance -- 6.2 Meat and poultry fraud: facts, drivers, and vulnerabilities -- 6.3 Incidence of fraud in meat and poultry products -- 6.3.1 Types of fraud -- 6.3.2 Food fraud market surveys -- 6.3.3 Meat fraud scandals -- 6.4 Detection of fraud in meat and poultry commodities -- 6.4.1 Immunological techniques -- 6.4.2 Chromatographic techniques -- 6.4.3 Spectroscopic techniques -- 6.4.4 Molecular techniques -- 6.4.5 Other techniques -- 6.5 Risk mitigation strategies for fraud in meat and poultry -- 6.6 Conclusion and outlook -- References -- 7 Seafood fraud -- 7.1 Introduction -- 7.2 Types of seafood fraud -- 7.2.1 Species substitution -- 7.2.2 Illegal transshipment -- 7.2.3 Country of origin and production method mislabeling -- 7.2.4 Overtreatment and short-weighting -- 7.3 Consequences of seafood fraud -- 7.3.1 Economic concerns -- 7.3.2 Health concerns -- 7.3.3 Religious concerns -- 7.3.4 Environmental concerns -- 7.4 Global efforts to combat seafood fraud -- 7.4.1 Food and Agriculture Organization of the United Nations -- 7.4.2 European Commission -- 7.4.3 INTERPOL -- 7.4.4 United States -- 7.5 Detection methods for seafood fraud -- 7.5.1 Detection methods for species substitution -- 7.5.1.1 Protein-based methods -- 7.5.1.1.1 Isoelectric focusing -- 7.5.1.1.2 Chip-based capillary electrophoresis -- 7.5.1.1.3 Immunoassays (enzyme-linked immunosorbent assay) -- 7.5.1.2 DNA-based methods -- 7.5.1.2.1 Sanger sequencing -- 7.5.1.2.2 Real-time PCR. 7.5.1.2.3 PCR-restriction fragment length polymorphism -- 7.5.1.2.4 High-resolution melting -- 7.5.1.2.5 High throughput sequencing -- 7.5.2 Overtreatment and short-weighting -- 7.5.3 Country of origin and production method mislabeling -- 7.6 Conclusion and future direction -- References -- 8 Coffee and tea fraud -- 8.1 Introduction -- 8.2 Breadth of commodity consumption -- 8.3 Fraud in coffee and tea in current times -- 8.3.1 Incidents of coffee fraud -- 8.3.2 Incidents of tea fraud -- 8.4 Prevention and mitigation -- 8.4.1 Supply chain controls -- 8.4.2 Qualification/acceptance testing -- 8.4.3 Physical examination, microscopy, and agricultural sorting machines -- 8.4.4 DNA-based methods -- 8.4.5 Chromatography -- 8.4.6 Spectroscopy -- 8.5 Conclusion -- References -- 9 Fraud in fats and oils -- 9.1 Introduction -- 9.2 Commodity fats and oils -- 9.3 Examples of fraud in edible oils -- 9.4 Argan oil -- 9.5 Camellia oil -- 9.6 Olive oil -- 9.6.1 Recent examples of food fraud in olive oil -- 9.6.2 Olive oil standards and regulations -- 9.6.3 Progress in analysis and identification of fraudulent practices in extra virgin olive oil -- 9.6.3.1 Degradation of chlorophyll as a marker for olive oil quality -- 9.6.3.2 Isomerization of diacylglycerols as a marker of olive oil quality -- 9.6.3.3 A novel approach to determine extra-virgin olive oil shelf life -- 9.7 Concluding comments -- References -- Further reading -- 10 Spice and herb fraud -- 10.1 Introduction -- 10.2 Historical fraud and incidents involving herbs and spices -- 10.2.1 Black pepper -- 10.2.2 Vanilla -- 10.2.3 Saffron -- 10.2.4 Oregano -- 10.2.5 Other notable spice adulteration incidents -- 10.2.5.1 Peanuts in cumin -- 10.2.5.2 Sudan dyes -- 10.2.5.3 Lead in turmeric -- 10.2.5.4 Fraud in organic herbs and spices -- 10.3 Herbs and spices used in natural health products 10.4 Common analytical methods used to detect herb and spice adulteration -- 10.4.1 Spectroscopy -- 10.4.2 Mass spectrometry -- 10.4.3 DNA-based techniques -- 10.5 Risk mitigation strategies for herb and spice fraud -- 10.5.1 Supply chain risk mitigation -- 10.5.2 Supplier relationships -- 10.5.3 Forensic auditing -- 10.5.4 Mass balance activities -- 10.5.5 Review of certifications and documentation -- 10.6 Relevant standards for herbs and spices -- 10.6.1 American Spice Trade Association standards -- 10.6.1.1 Microscopic identification of spices -- 10.6.1.2 Analytical methods manual -- 10.6.2 International Organization for Standardization standards -- 10.6.3 Codex standards -- 10.7 Conclusion -- References -- 11 Fraud in nonalcoholic ready to drink products -- 11.1 Introduction -- 11.2 Nonalcoholic ready to drinks and their economic importance -- 11.3 Vulnerability to food fraud -- 11.4 Detecting and responding to nonalcoholic ready to drink beverage fraud -- 11.4.1 Technical and food safety/quality assurance systems -- 11.4.2 Risk management's role in NARTD food fraud response -- 11.4.3 The role of crisis management in responding to food fraud -- 11.4.4 Law enforcement and industry collaboration -- 11.5 Conclusion -- References -- 12 Fraud in wine and other alcoholic beverages -- 12.1 Introduction -- 12.2 History of fraud -- 12.3 Forms of adulteration -- 12.3.1 Use of additives -- 12.3.2 Blending of varieties -- 12.3.3 Mislabeling -- 12.4 Summary of database entries -- 12.5 Regulations -- 12.5.1 United States Regulations -- 12.5.2 European Union Regulations -- 12.6 Methods of detection -- 12.6.1 Stable isotope analysis -- 12.6.2 Chromatography -- 12.6.3 Trace metals -- 12.6.4 Nuclear magnetic resonance -- 12.6.5 Calorimetry -- 12.7 Conclusion -- References -- 13 Dairy product fraud -- 13.1 Introduction -- 13.1.1 A brief overview of the dairy sector 13.1.2 Nutritional benefits of dairy products Betrug (DE-588)4006249-1 gnd Fälschung (DE-588)4016247-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4006249-1 (DE-588)4016247-3 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Food fraud a global threat with public health and economic consequences |
| title_auth | Food fraud a global threat with public health and economic consequences |
| title_exact_search | Food fraud a global threat with public health and economic consequences |
| title_exact_search_txtP | Food fraud a global threat with public health and economic consequences |
| title_full | Food fraud a global threat with public health and economic consequences edited by Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare |
| title_fullStr | Food fraud a global threat with public health and economic consequences edited by Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare |
| title_full_unstemmed | Food fraud a global threat with public health and economic consequences edited by Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare |
| title_short | Food fraud |
| title_sort | food fraud a global threat with public health and economic consequences |
| title_sub | a global threat with public health and economic consequences |
| topic | Betrug (DE-588)4006249-1 gnd Fälschung (DE-588)4016247-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Betrug Fälschung Lebensmittel Aufsatzsammlung |
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