A comprehensive review of food fraud terminologies and food fraud mitigation guides

Robson, Kelsey; Dean, Moira; Haughey, Simon A.; Elliott, Christopher T.

doi:10.1016/j.foodcont.2020.107516

Cited by 91 publications

(56 citation statements)

References 40 publications

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“…There are few properties that make it a useful tool in food science such as its unique quantitative properties, excellent linearity, an incremented proportionality of response-concentration, adjustable sensitivity and low detection limits [11]. 1 H NMR spectroscopy has been widely applied for characterizing cultivars and geographical origin of EVOO and other edible oils [81,82]. Among the multiple variants of this technique, the site-specific natural isotopic fractionation studied by NMR (SNIF-NMR), developed in the 80s by Gerard Martin and Maryvonne Martin, has been specifically and repeatedly utilized in food science since it allows the determination of the geographical and chemical origin of a molecule [83].…”

Section: Site-specific Nuclear Isotopic Fractionation By Nuclear Magnmentioning

confidence: 99%

“…In order to increase those profits, unethical sellers try to maximize incomes through counterfeiting and adulteration practices, a procedure known as food fraud (FF). FF is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain [1].…”

Section: Introductionmentioning

confidence: 99%

“…While there is no actual data on the volume of fraud that exists, the costs of global FF is estimated in $ 10-15 billion, being affected about 10% of all foods sold [2]. It is expected to increase in the next years, due to the increasing vulnerability of the supply chain, due to its lengthening and the globalization [1]. FF affects to several products including beer, spirits, fish, grains, olive oil, organic foods and may others (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

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State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

Pereira

Otero

Fraga-Corral

et al. 2021

Foods

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The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.

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Section: Site-specific Nuclear Isotopic Fractionation By Nuclear Magnmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

Pereira

Otero

Fraga-Corral

et al. 2021

Foods

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“…Defining and identifying the types of food fraud is still an open issue since the relevant literature is characterized by a considerable variability of the related terms [1]. The European Commission defines food frauds as "intentional actions by businesses or individuals for the purpose of deceiving purchasers and gaining undue advantage therefrom, in violation of the rules referred to in Article 1 (2) of Regulation (EU) 2017/625 (the agri-food chain legislation)" [2].…”

Section: Introductionmentioning

confidence: 99%

MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection

Zambonin

2021

Applied Sciences

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Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations.

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“…This is because food fraud and public health incidents occur frequently around the world. Food fraud, mainly known as economically motivated adulteration, is an ongoing problem [ 12 ]. Although banana is not an extremely vulnerable target, authenticity research of banana still has important value [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Study on Tracing the Origin and Exploring the Relations between Growing Conditions and Isotopic and Elemental Fingerprints of Organic and Conventional Cavendish Bananas (Musa spp.)

Wang

Erasmus

Ruth

2021

Foods

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The stable isotopic ratios and elemental compositions of 120 banana samples, Musa spp. (AAA Group, Cavendish Subgroup) cultivar Williams, collected from six countries (Colombia, Costa Rica, Dominica Republic, Ecuador, Panama, Peru), were determined by isotope ratio mass spectrometry and inductively coupled plasma mass spectrometry. Growing conditions like altitude, temperature, rainfall and production system (organic or conventional cultivation) were obtained from the sampling farms. Principal component analysis (PCA) revealed separation of the farms based on geographical origin and production system. The results showed a significant difference in the stable isotopic ratios (δ13C, δ15N, δ18O) and elemental compositions (Al, Ba, Cu, Fe, Mn, Mo, Ni, Rb) of the pulp and peel samples. Furthermore, δ15N was found to be a good marker for organically produced bananas. A correlation analysis was conducted to show the linkage of growing conditions and compositional attributes. The δ13C of pulp and peel were mainly negatively correlated with the rainfall, while δ18O was moderately positively (R values ~0.5) correlated with altitude and temperature. A moderate correlation was also found between temperature and elements such as Ba, Fe, Mn, Ni and Sr in the pulp and peel samples. The PCA results and correlation analysis suggested that the differences of banana compositions were combined effects of geographical factors and production systems. Ultimately, the findings contribute towards understanding the compositional differences of bananas due to different growing conditions and production systems linked to a defined origin; thereby offering a tool to support the traceability of commercial fruits.

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A comprehensive review of food fraud terminologies and food fraud mitigation guides

Abstract: C. (2020). A comprehensive review of food fraud terminologies and food fraud mitigation guides. Food Control, [107516].

Cited by 91 publications

References 40 publications

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection

Preliminary Study on Tracing the Origin and Exploring the Relations between Growing Conditions and Isotopic and Elemental Fingerprints of Organic and Conventional Cavendish Bananas (Musa spp.)

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