Food fraud and adulteration: a challenge for the foresight of Veterinary Services

Abstract

Demographic and commercial trends predict an increase in the production of food of animal origin in the coming decades. Therefore, it is expected that health risks will also intensify in parallel. During recent years, food fraud has emerged as a potential threat to various countries, with direct implications for public health and international trade in livestock commodities. Thus, Veterinary Services need to work together in an integrated manner to make food hygiene a shared responsibility between the state and the private sector, to guarantee the right of people to eat safe food. This article analyses why food fraud is an emerging challenge for national Veterinary Services and proposes possible lines of action to mitigate its side effects.

Multiplex PCR assay for species identification of meat and dairy products from buffalo (Bubalus bubalis), cattle (Bos indicus and Bos taurus), goat (Capra hircus), and sheep (Ovis aries)

“…While the demand and market value of the meat and dairy products from ruminants are continuously increasing (Sans and Combris, 2015;IFCN, 2018), the incidents of food fraud have skyrocketed (Ballin, 2010;Handford et al, 2016). The majority of food fraud reports regarding these ruminants' products have involved substitutions of products from less expensive species with / in those of more expensive species (Romero et al, 1996;Song et al, 2011;Abdul-Hassan and Tauma, 2014;Pinto et al, 2015;2017;Chuah et al, 2016;Esteki et al, 2019). Fraudulent meat and milk products represent global threats in many aspects such as public health, fair trade, law enforcement, as well as in religious, cultural, and ethnic considerations (Spink and Moyer, 2011;Alamprese et al, 2013;Curll, 2015;Kamruzzaman, 2016;Cartin-Rojas, 2017).…”

Incidence of fraud and adulterations in ASEAN food/feed exports: A 20-year analysis of RASFF’s notifications

“…However, recent trends may alter this concept by incorporating the authenticity of food products as a vital component in validating food safety. Legally, food adulterations include an evident violation of fair-trade principles and caution, while defrauding the consumers who are unable to receive the products (whether in quantity or quality) for which they have paid for [1]. Therefore, food fraud and adulterations (FFA) are important facts that cause serious setbacks to food safety through neglecting the origin, composition, and adverse effects of food adulterations on consumers' health.…”

Nitrogen factor of common carp Cyprinus carpio fillets with and without skin

“…Instances of food adulteration and penalties for misrepresentation of products are frequently mentioned in historical documents, and meat is a commodity with high potential for adulteration 1 , 2 . The most common form of adulteration of food is the economically motivated addition or partial substitution of a substance for genuine ingredients to gain a financial advantage 2 – 4 . Such practices can endanger the health of consumers.…”