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Record Nr. |
UNINA9910809219703321 |
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Autore |
Ryan John M. |
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Titolo |
Food fraud / / Dr. John M. Ryan |
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Pubbl/distr/stampa |
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Amsterdam, Netherlands : , : Academic Press, , 2016 |
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©2016 |
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ISBN |
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Descrizione fisica |
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1 online resource (106 p.) |
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Disciplina |
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Soggetti |
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Food adulteration and inspection - United States |
Food adulteration and inspection - Law and legislation - United States |
Food industry and trade - United States |
United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Front Cover; Food Fraud; Copyright Page; Contents; Introduction; 1 Background; 1.1 Risk; 1.2 Prevention Versus Corrective Action; 2 Some Food Fraud Laws; 2.1 Defining Food Fraud in the European Union; 2.2 Defining Food Fraud in the United States; 2.3 Executive Responsibilities and Prosecution: The Park Doctrine; 2.4 FDA Ties with Customs and Border Protection and Homeland Security; 2.5 Introduction of an Adulterated Food into Interstate Commerce; 2.6 The Potential for Terrorism; 3 Food Fraud Through the Supply Chain; 3.1 Labeling; 3.2 Blends: Walking on the Edge |
3.3 Label Sell By, Best Used By, Expiration, and Use By Dates3.3.1 Packaging Controls: Sanitation and Construction; 3.4 Supply Chain Food Fraud Examples; 3.4.1 Melamine; 3.4.2 Horsemeat Sold as Beef; 3.4.3 Stabilizers, Emulsions, Hydrocolloids, Flavor Enhancers, and Pink Slime; 3.4.4 Food Label Expiration Issues; 3.4.5 Label "Use By," "Best Used By," "Better if Used By," "Best if Used By," "Use Or Freeze By," "Do Not Use After," "Expi...; 3.4.6 Modified Atmosphere Packaging (MAP); 3.4.7 Weight Fraud; 3.4.8 Not COOL; 3.4.9 Organic Produce; 3.4.10 Bottled Water: Creation of Fear and Confusion |
3.4.11 Vitamins and Herbal Supplements3.4.12 Food is Cash: Theft and Resale; 3.4.13 Transshipment Fraud; 4 Unprotected Customers; 4.1 |
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Detection Testing and the Authentication Dilemma; 4.2 Whistle Blowers; 4.3 What are Consumers Being Told?; 5 Traceability and Temperature Monitoring: Building Chain of Custody Systems; 5.1 Item Level Traceability; 5.2 Barcode: Case Level Traceability; 5.3 Pallet Level Traceability and Temperature Monitoring; 5.4 Pallet and Container Level Traceability and Temperature Monitoring; 5.5 Container Level Traceability and Temperature Control |
5.6 Recall and the Chain of Custody6 Recommendations; 6.1 Establish Chain of Custody as a Standardized Food Supply Chain Traceability Requirement; 6.2 Take Responsibility; 6.3 Get Training and Get Involved; 6.4 Establish Preventive Purchasing Practices; 6.5 Know Your Supply Chain; 6.6 Establish a System of Distributed Authority; 6.7 Invest in Prevention by Establishing a System of Continuous Improvement; 6.8 Hire Honest People; 6.9 Proactively Cooperate with the Competition; 6.10 Help Prosecute and Publicize; 7 Available Resources; 7.1 Some International Experts |
7.2 Better Seafood Board (BSB)7.3 FDA DNA Seafood Labeling Training; 7.4 FDA Fish Substitutes; 7.5 The University of Michigan Food Fraud Initiative; 7.6 The US Pharmacopeial Food Fraud Database; 7.7 Food Fraudster; 7.8 UK Food Standards Agency "Reporting food fraud"; 7.9 European Commission Official Controls and Enforcement; 7.10 National Center for Food Protection and Defense: Food Fraud Resources; 7.11 National Science Foundation (NSF); 7.12 Rapid Alert System for Food and Feed (RASFF); 8 Summary: Confusion Reigns; References; Back Cover |
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Sommario/riassunto |
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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. |
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