Developing systems to control food adulteration

Manning, Louise and Soon, Jan Mei orcid iconORCID: 0000-0003-0488-1434 (2014) Developing systems to control food adulteration. Food Policy, 49 (1). pp. 23-32. ISSN 0306-9192

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The objective of this study is to explore the current strategies available to monitor and detect the economically and criminally motivated adulteration of food, identifying their strengths and weaknesses and recommend new approaches and policies to strengthen future capabilities to counter adulteration in a globalized food environment. Many techniques are used to detect the presence of adulterants. However, this approach relies on the adulterant, or means of substitution, being "known" and an analytical method being available. Further techniques verify provenance claims made about a food product e.g. breed, variety etc. as well as the original geographic location of food production.
These consider wholeness, or not, of a food item and so do not need to necessarily identify the actual adulterant just whether the food is complete. The conceptual framework developed in this research focuses on the process of predicting, reacting and detecting economically and criminally motivated food adulteration

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