Common Issues in Food Fraud & Adulteration

Oral Presentation

Prepared by R. Jahromi
Eurofins, 2200 Rittenhouse St, Des Moines, Iowa, 50321, United States


Contact Information: raminjahromi@eurofinsus.com; 515-265-1461


ABSTRACT

Unfortunately there is a long history around the world of the adulteration of food products to make elicit profits. Fruit juices and other sugar rich products, such a s maple syrup and honey, have also been found to be subject to food fraud. To try and fight this, it has been common practice for years that juice companies have had a QA program for their raw materials.

However, in fringe industries, that use fruit juices as part of their products this has been uncommon and has led to a number of problems, when these products are examined. Also with the introduction of FSMA it is now incumbent on companies to have a product/producer verification program in place.

In this presentation we will look at some of the common issues seen:
We will look at what is food fraud?
What drives the adulteration of food products?
What do you need to look for in your raw materials?
The common forms of adulteration.
Identify some methods that are used to detect adulteration such as targeted and non-targeted analyses, instrumentation such as LC, LC-MS, Isotopic evaluation