Facing the challenges of food fraud in the global food system

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dc.contributor.authorSammut, Jen_AU
dc.contributor.authorGopi, Ken_AU
dc.contributor.authorSaintilan, Nen_AU
dc.contributor.authorMazumder, Den_AU
dc.date.accessioned2021-08-27T06:52:22Zen_AU
dc.date.available2021-08-27T06:52:22Zen_AU
dc.date.issued2021en_AU
dc.date.statistics2021-08-13en_AU
dc.description.abstractFood fraud is an economically motivated act of deception which can impact consumers and the reputation of actors along a food supply chain. Food fraud includes adulteration, substitution, mislabeling, and other actions that might reduce the quality of food, deceive consumers, and other actors in the food supply chain, while increasing financial gains for the perpetrators. These actions can harm human health, thus raising food safety concerns, as demonstrated by outbreaks of disease caused by the adulteration of food. Food fraud occurs within global and national food systems and with a complex of intersecting food supply chains and networks, food fraud is increasingly challenging to combat. Many governments now have food monitoring programs, food safety strategies, and legal instruments to minimize opportunities for food fraud. This chapter provides an overview of common acts of food fraud and discusses some of their implications. Case studies on the adulteration of infant milk powder and horse meat substitution are used to describe how acts of food fraud can be perpetuated, how technology played a role in identifying the fraud, and how governments and the public responded. The technological advances and emerging analytical methods that are critically important to face the evolving challenges of food fraud are outlined. Specifically this chapter discusses emerging technologies, advantages and limitations of DNA, fatty acid, and elemental profiling, and stable isotope analysis used as analytical tools for detecting food fraud and determining the provenance of food. © 2021 Elsevier Inc.en_AU
dc.identifier.booktitleFood Authentication and Traceabilityen_AU
dc.identifier.chapter2en_AU
dc.identifier.citationSammut, J., Gopi, K., Saintilan, N., & Mazumder, D. (2021). 2 - Facing the challenges of food fraud in the global food system. In C. M. Galanakis (Ed.), Food Authentication and Traceability, (pp. 35-63): Academic Press. doi:10.1016/B978-0-12-821104-5.00009-Xen_AU
dc.identifier.editorsC. M. Galanakisen_AU
dc.identifier.isbn978-0-12-821104-5en_AU
dc.identifier.pagination35-63en_AU
dc.identifier.placeofpublicationLondon, UKen_AU
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-821104-5.00009-Xen_AU
dc.identifier.urihttps://apo.ansto.gov.au/dspace/handle/10238/11541en_AU
dc.language.isoenen_AU
dc.publisherAcademic Pressen_AU
dc.subjectFooden_AU
dc.subjectFrauden_AU
dc.subjectCrimeen_AU
dc.subjectPackaging rulesen_AU
dc.subjectConsumer protectionen_AU
dc.subjectProduct labelingen_AU
dc.subjectLegal aspectsen_AU
dc.subjectDiseasesen_AU
dc.subjectMilk productsen_AU
dc.subjectMeaten_AU
dc.subjectDNAen_AU
dc.subjectCarboxylic acidsen_AU
dc.titleFacing the challenges of food fraud in the global food systemen_AU
dc.typeBook chapteren_AU
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