In the context of food quality, Food Fraud has been identified as an emerging risk for the food industry and a significant concern for consumers and official supervisory bodies. Fraud refers to changes in a food product, always for profit, disrespecting the consumer's right in addition to representing a risk to human health. These frauds have the ability to diminish consumer confidence in their food supply and interfere with the reputation of honest food business operators. Thus, this review aimed to point out the opportunities for fraud and adulteration in some foods, showing the different ways of carrying them out, and also, some cases that have occurred throughout history. While pointing out the need for investment in specific and effective analyzes of production processes by the industries, in addition to control measures, actions aimed at reducing or eliminating possible hazards, which contributed to ensuring the quality and safety of products.

RESUMOA crescente produção de polímeros orgânicos sintéticos para acondicionamento de diferentes produtos de uso humano é uma preocupação global, por causa do aumento no descarte inadequado pós consumo. Essa prática humana representa grave risco ambiental, devido a alta persistência desses polímeros, frente a decomposição natural. O Polietileno Tereftalato, PET muito empregado nas indústrias de bebidas, cosméticos, farmacêutica, alimentar e outros no segmento industrial, já dispõe de tecnologia de reciclagem para recuperação de 100% do PET, e o tratamento de recuperação não produz resíduo tóxico ou infectante. No Brasil, somente cerca de 12% do PET coletado é corretamente reciclado, necessitando de maior incentivo governamental e participação da sociedade civil, na recuperação da matéria-prima e destinação adequada para fomentar a cadeia circular de produção, poupando assim energia e recursos naturais.

Shrimps play a substantial role in global nutrition and food security as they represent a valuable source of nutrients for healthy diets.Shrimps also stand out for being a heavily traded commodity and represent the second principal group of exported fish species in terms of commercial value, second only to salmon (FAO, 2020). The chemical composition of shrimp includes (g/100 g): 77.2 moisture, 18.8 protein, 1.3 lipids, and 1.5 ash (Dang et al., 2018). Pacific white shrimp (Litopenaeus vannamei) is the most widely cultivated shrimp due to its rapid growth, disease resistance, and adaptability to highdensity cultivation (Liu et al., 2020).However, shrimp can deteriorate quickly, as they are rich in non-protein nitrogenous compounds and have high water activity (Khazaei et al., 2017), requiring the application of conservation techniques to increase the shelf life of the product. Smoking is a food preservation method widely used since ancient times (Mastanjevic et al., 2019). In this method, preservation occurs mainly due to the antioxidant and antimicrobial properties contained in the chemical compounds of the smoke, such as the phenolic compounds

Evaluation of quality indicators of traditional and "Zero Lactose" probiotic yogurtsAvaliação de indicadores de qualidade de jovens tradicionais e probióticos "Zero Lactose"