Midlands State University Library
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Food fraud : a global threat with public health and economic consequences / created by Rosalee S. Hellberg, Karen Everstine, Steven A. Sklare.

By: Contributor(s): Material type: TextTextPublisher: Elsevier Publications, 2021Copyright date: ©2012Description: London : Academic press Elsevier, 2021Content type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780128172421
LOC classification:
  • TX531 FOO
Contents:
1. Introduction to Food Fraud2. History of Food Fraud and Development of Mitigation Requirements and Standards3. Food Fraud Mitigation: Strategic Approaches and Tools4. Analytical Detection Methods and Strategies for Food Fraud5. Food Fraud Criminology6. Fraud in Meat and Poultry Products7. Seafood Fraud8. Coffee and Tea Fraud9. Fraud in Fats and Oils10. Herb and Spice Fraud11. Fraud in Nonalcoholic Ready to Drink Products12. Fraud in Wine and Other Alcoholic Beverages13. Dairy Product Fraud14. Fraud in Grains and Cereals15. Honey Fraud16. Fraud in Organic Foods17. Fraud in Dietary Supplements18. Fraud in Probiotic Products19. Food Fraud in the Food Service and Retail Sectors
Summary: "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"--
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Main Library Open Shelf TX531 FOO (Browse shelf(Opens below)) 162120 Available BK150091

Includes bibliographical references and index

1. Introduction to Food Fraud2. History of Food Fraud and Development of Mitigation Requirements and Standards3. Food Fraud Mitigation: Strategic Approaches and Tools4. Analytical Detection Methods and Strategies for Food Fraud5. Food Fraud Criminology6. Fraud in Meat and Poultry Products7. Seafood Fraud8. Coffee and Tea Fraud9. Fraud in Fats and Oils10. Herb and Spice Fraud11. Fraud in Nonalcoholic Ready to Drink Products12. Fraud in Wine and Other Alcoholic Beverages13. Dairy Product Fraud14. Fraud in Grains and Cereals15. Honey Fraud16. Fraud in Organic Foods17. Fraud in Dietary Supplements18. Fraud in Probiotic Products19. Food Fraud in the Food Service and Retail Sectors

"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"--

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