Food Fraud

A Global Threat with Public Health and Economic Consequences
Erscheinungsjahr 2020
ISBN: 978-0-12-817242-1
Verlag: William Andrew Publishing

Buch, Englisch, 414 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 840 g

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.

Zielgruppe

Food science researchers across all disciplines especially food safety, regulatory officials, and industry, and graduate-level students

Autoren/Hrsg.

Hellberg, Rosalee S.

Everstine, Karen

Sklare, Steven A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Medizinische Mikrobiologie & Virologie

Inhaltsverzeichnis

1. Introduction to Food Fraud
2. 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

Über Autor(innen)

Hellberg, Rosalee S.
Dr. Rosalee S. Hellberg is an associate professor in the Food Science Program at Chapman University, California, United States, where she teaches courses on food fraud and food microbiology. Her research on food fraud has been dedicated to the development and application of molecular techniques to identify meat and seafood species in food products. She has published over 40 peer-reviewed articles and book chapters.

Everstine, Karen
Dr. Karen Everstine is Senior Manager of Scientific Affairs with Decernis, Maryland, United States. She was integral to the development of the Food Fraud Database, a resource that collects and standardizes data on fraud risk for vulnerability assessments and continues to serve as the technical lead and subject matter expert. She has published 16 peer-reviewed articles and book chapters as well as numerous trade journal pieces.

Sklare, Steven A.
Steven A. Sklare is the President of the Food Safety Academy, Illinois, United States. His work has focused on the foodservice and hospitality industry, retail food, and food manufacturing as a provider of food fraud, food safety, sanitation and pest elimination consulting, training, and services on a domestic and international basis. He has edited and revised several food safety textbooks and manuals and published numerous trade journal articles.