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Food frauds: Global incidents and misleading situations

2021; Elsevier BV; Volume: 114; Linguagem: Inglês

10.1016/j.tifs.2021.06.010

1879-3053

Pierina Visciano, Maria Schirone,

Bacillus and Francisella bacterial research

The food frauds exist since food trade has been introduced in the human life. They are characterized by some key elements, such as intentionality and economic profit for fraudsters, deception and damage for customers, and non-compliances or violations of food law for official control authorities. In the last century, many scandals involved the food supply chains, causing to consumers economic losses or scarce food quality purchase, and resulting, on the worst situation, in hospitalization and even human death. This review focuses on several types of food frauds in contrast with their involuntary occurrence, and it shows a picture of the most important notifications reported by the Rapid Alert System for Food and Feed during the years 2015–2020. The different analytical methods described in literature for their detection are also presented. Some substances added to food as consequence of fraudulent activities can also occur in natural or accidental circumstances, as it verifies with methanol in wine, melamine in food of vegetal or animal origin, or the androgenic steroid boldenone of endogenous origin in meat, but also the unintended allergen presence in non-allergenic food due to cross-contamination. As such situations can cause misunderstanding to consumers, a risk assessment approach as well as constant information with regards to food safety issues, can assist both competent authorities and governments to fight fraudsters.