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Adulteration and fraud threaten safety

Peter J. Barnes (Publisher of Food Safety & Security newsletter at PJ Barnes & Associates, High Wycombe, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 1996



Examines the health hazards presented by fraud in the food and drinks industry, and provides examples involving factors such as counterfeiting, re‐labelling and substitution of inferior ingredients. Gives detailed information relating to impure olive oil in the USA and toxic rapeseed in Spain. Considers advances in methodology for detection of adulteration and methods for the prevention of fraud and adulteration. Notes the systems put in place by Nestlé and J. Sainsbury plc. Concludes that the competition between fraudsters and the food and drinks industry is likely to increase in the future, especially as the threat to consumer safety becomes more apparent.



Barnes, P.J. (1996), "Adulteration and fraud threaten safety", Nutrition & Food Science, Vol. 96 No. 4, pp. 23-26.




Copyright © 1996, MCB UP Limited

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