Food Fraud

This book provides practical information on food fraud, including the complex issues that increasing international food trade presents, especially in countries that have inadequate oversight or control over the products that are eventually ending up in supermarkets, restaurants, and refrigerators around the world

John M. Ryan (Author)

9780128033937, Elsevier Science

Paperback, published 2 November 2015

104 pages
22.9 x 15.1 x 0.8 cm, 0.2 kg

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry.

IntroductionChapter 1 BackgroundChapter 2 Some Food Fraud LawsChapter 3 Food Fraud Through the Supply ChainChapter 4 Unprotected CustomersChapter 5 Traceability and Temperature Monitoring: Building Chain of Custody SystemsChapter 6 RecommendationsChapter 7 Available ResourcesChapter 8 Summary: Confusion Reigns

Subject Areas: Food & beverage technology [TDCT], Medical microbiology & virology [MMFM]