Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies.
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Table of Contents
1. Introduction to Food Fraud2. History of Food Fraud and Development of Mitigation Requirements and Standards
3. Food Fraud Mitigation: Strategic Approaches and Tools
4. Analytical Detection Methods and Strategies for Food Fraud
5. Food Fraud Criminology
6. Fraud in Meat and Poultry Products
7. Seafood Fraud
8. Coffee and Tea Fraud
9. Fraud in Fats and Oils
10. Herb and Spice Fraud
11. Fraud in Nonalcoholic Ready to Drink Products
12. Fraud in Wine and Other Alcoholic Beverages
13. Dairy Product Fraud
14. Fraud in Grains and Cereals
15. Honey Fraud
16. Fraud in Organic Foods
17. Fraud in Dietary Supplements
18. Fraud in Probiotic Products
19. Food Fraud in the Food Service and Retail Sectors
