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Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies.
- Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements
- Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan
- Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation
Food science researchers across all disciplines (especially food safety), regulatory and industry officials, and graduate-level students
1. Introduction to Food Fraud
2. History of Food Fraud and Development of Mitigation Requirements and Standards
3. Strategic Approaches and Tools for Food Fraud Mitigation
4. Analytical Detection Methods and Strategies for Food Fraud
5. Food Fraud Criminology
6. Fraud in Meat and Poultry Products
8. Coffee and Tea
9. Oils and Fats
10. Herbs and Spices
11. Fraud in Non-Alcoholic Beverages
12. Fraud in Wine and Other Alcoholic Beverages
13. Dairy Products
14. Grains and Cereals
15. Honey Adulteration
16. Fraud in Organic Foods
17. Fraud in Dietary Supplements
19. Food Fraud in the Food Service and Retail Sectors
- No. of pages:
- © Academic Press 2021
- 11th December 2020
- Academic Press
- Paperback ISBN:
Dr. Rosalee S. Hellberg is an associate professor in the Food Science Program at Chapman University, California, United States, where she teaches courses on food fraud and food microbiology. Her research on food fraud has been dedicated to the development and application of molecular techniques to identify meat and seafood species in food products. She has published over 40 peer-reviewed articles and book chapters.
Food Science Program, Chapman University, Orange, California, USA
Dr. Karen Everstine is Senior Manager of Scientific Affairs with Decernis, Maryland, United States. She was integral to the development of the Food Fraud Database, a resource that collects and standardizes data on fraud risk for vulnerability assessments and continues to serve as the technical lead and subject matter expert. She has published 16 peer-reviewed articles and book chapters as well as numerous trade journal pieces.
Decernis (a FoodChain ID Company), Rockville, MD, USA
Steven A. Sklare is the President of the Food Safety Academy, Illinois, United States. His work has focused on the foodservice and hospitality industry, retail food, and food manufacturing as a provider of food fraud, food safety, sanitation and pest elimination consulting, training, and services on a domestic and international basis. He has edited and revised several food safety textbooks and manuals and published numerous trade journal articles.
Food Safety Academy, Evanston, IL, USA
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