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Chapter 22 Food fraud: causes and control

  • Christiana Eleojo Aruwa , Frank Abimbola Ogundolie and Olabisi Omowumi Adebisi
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Food Safety and Toxicology
This chapter is in the book Food Safety and Toxicology

Abstract

Globally and annually food fraud (FF) causes major losses in the food industry. Food fraud can be perpetrated at any stage along the food chain including production, processing, transportation, storage, packaging, product advertisement and delivery, and/or distribution points. Food fraud is one of the four elements of food protection, with others being food crime, food safety and food defence, all of which may or may not be interconnected. The differentiation between these terms has been proposed to be dependent on the motivation, intent and aim, and have been discussed in this chapter using varying models and theories. Food fraud types vary and occur at varied points with certain foods being more susceptible to fraud or adulteration with adverse consequences for public health, the consumer, food business owner, other industry stakeholder and governments. Asides the points highlighted above, this chapter further covers an in-depth overview of factors encouraging FF, FF control and preventive strategies, FF study and monitoring gaps, as well as means to stem the FF tide. Overall, mitigating FF would require the evolution of detection methods, as well as the vigilance and cooperation of all food industry actors.

Abstract

Globally and annually food fraud (FF) causes major losses in the food industry. Food fraud can be perpetrated at any stage along the food chain including production, processing, transportation, storage, packaging, product advertisement and delivery, and/or distribution points. Food fraud is one of the four elements of food protection, with others being food crime, food safety and food defence, all of which may or may not be interconnected. The differentiation between these terms has been proposed to be dependent on the motivation, intent and aim, and have been discussed in this chapter using varying models and theories. Food fraud types vary and occur at varied points with certain foods being more susceptible to fraud or adulteration with adverse consequences for public health, the consumer, food business owner, other industry stakeholder and governments. Asides the points highlighted above, this chapter further covers an in-depth overview of factors encouraging FF, FF control and preventive strategies, FF study and monitoring gaps, as well as means to stem the FF tide. Overall, mitigating FF would require the evolution of detection methods, as well as the vigilance and cooperation of all food industry actors.

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
https://doi.org/10.1515/9783110748345-022

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
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