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Developing systems to control food adulteration

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  • Manning, Louise
  • Soon, Jan Mei

Abstract

The objective of this study is to explore the current strategies available to monitor and detect the economically and criminally motivated adulteration of food, identifying their strengths and weaknesses and recommend new approaches and policies to strengthen future capabilities to counter adulteration in a globalized food environment. There are many techniques used to detect the presence of adulterants, however this approach relies on the adulterant or means of substitution being “known” and no food item can ever be declared truly free of adulteration on that basis. Further techniques will verify the provenance claims made about a food product e.g. breed, variety etc. as well as techniques to identify original geographic location of food production. These consider wholeness, or not, of a food item and do not need to necessarily identify the actual adulterant. The conceptual framework developed in this research focuses on the process of predicting, detecting and reacting to economically and criminally motivated food adulteration.

Suggested Citation

  • Manning, Louise & Soon, Jan Mei, 2014. "Developing systems to control food adulteration," Food Policy, Elsevier, vol. 49(P1), pages 23-32.
    • Handle: RePEc:eee:jfpoli:v:49:y:2014:i:p1:p:23-32
    DOI: 10.1016/j.foodpol.2014.06.005
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    Cited by:

    1. Fei Shen & Qifang Wu & Anxiang Su & Peian Tang & Xiaolong Shao & Bing Liu, 2016. "Detection of adulteration in freshly squeezed orange juice by electronic nose and infrared spectroscopy," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(3), pages 224-232.
    2. Lucie Severová & Roman Svoboda & Karel Šrédl & Marie Prášilová & Alexandr Soukup & Lenka Kopecká & Marek Dvořák, 2021. "Food Safety and Quality in Connection with the Change of Consumer Choice in Czechia (a Case Study)," Sustainability, MDPI, vol. 13(11), pages 1-20, June.
    3. Manning, Louise & Smith, Robert & Soon, Jan Mei, 2016. "Developing an organizational typology of criminals in the meat supply chain," Food Policy, Elsevier, vol. 59(C), pages 44-54.
    4. Nguyen, Ly & Gao, Zhifeng & Anderson, James L., 2022. "Regulating menu information: What do consumers care and not care about at casual and fine dining restaurants for seafood consumption?," Food Policy, Elsevier, vol. 110(C).
    5. Arthur P. J. Mol & Peter Oosterveer, 2015. "Certification of Markets, Markets of Certificates: Tracing Sustainability in Global Agro-Food Value Chains," Sustainability, MDPI, vol. 7(9), pages 1-21, September.
    6. Schaefer, K. Aleks & Scheitrum, Daniel & Nes, Kjersti, 2018. "International sourcing decisions in the wake of a food scandal," Food Policy, Elsevier, vol. 81(C), pages 48-57.
    7. Sanjeev Yadav & Sunil Luthra & Dixit Garg, 2022. "Internet of things (IoT) based coordination system in Agri-food supply chain: development of an efficient framework using DEMATEL-ISM," Operations Management Research, Springer, vol. 15(1), pages 1-27, June.
    8. Shahbaz Khan & Abid Haleem & Mohd Imran Khan & Mustufa Haider Abidi & Abdulrahman Al-Ahmari, 2018. "Implementing Traceability Systems in Specific Supply Chain Management (SCM) through Critical Success Factors (CSFs)," Sustainability, MDPI, vol. 10(1), pages 1-26, January.
    9. Michaela Fox & Mike Mitchell & Moira Dean & Christopher Elliott & Katrina Campbell, 2018. "The seafood supply chain from a fraudulent perspective," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 10(4), pages 939-963, August.

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