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Summary Food Hazards
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Summary Food Hazards – FHM-22806Marly Verest
Summary Food Hazards – FHM-
22806
Fraud
Adulterant = is a term for a substance found within other substances such as food, even though it is
not allowed for legal or other reasons
Food fraud covers cases where there is a violation of food law, which is committed intentionally to
pursue an economic, financial or other gain through consumer deception
Adulteration can be non-intentional (accident), fraud is always intentional
Food integrity: Ensuring that food which is offered for sale or sold is not only safe and of the nature,
substance and quality expected by the purchaser but also captures other aspects of food production,
such as the way it has been sourced, procured and distributed and being honest about those elements to
consumers
Food crime: Incidents involving food that is a violation of a criminal statute
Food terrorism: Food adulterated with an ideological rather than an economic intention, with as
primary goal to scare the consumer
Olive oil is mostly frauded, after that meat and honey. Also saffron.
Supermarkten en grote bedrijven doen veel minder vaak aan fraud, omdat de pakkans groter is dan een
lokale winkel.
Why is food fraud increasing (again)?
- Complex food supply chains
- Challenging economic times
- Because of the crisis, people want high quality for a low price
- Hypes and trends
Long term fraud
- It does not seem to affect the perceived quality of the product
- Consumers do not know what the original food tastes/looks like
Are consumer to blame? Yes
More education to consumers about our food? Maybe
Prevention, detecting and management of fraud
- Target analysis
- Target list of components
- Non-target analysis
- Product/ingredient profile
Fraud can be enormously expensive
- Direct costs (recalls)
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