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The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects

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Quality Systems in the Food Industry

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

The problem food frauds today is correlated with the identification of main and minor ingredients for food and beverage productions. Adulteration is a big concern in food environments, and a strong answer is needed by the whole world of food and beverage stakeholders. The existence of quality certification standards makes possible the management of food frauds and other menaces concerning ‘identity loss’ with relation to four main factors: the role of food additives, processing aids and chemical compounds in general for food and beverage production; adequate actions and mitigation strategies against food frauds, both intentional and unavoidable events; the assessment of documentation concerning food productions by external and experienced auditors; and possible safety risks caused by the consumption of undeclared allergens. With concern to food quality management systems, mitigation plans against food frauds are one of the most challenging areas. The aim of this chapter is to give a detailed idea of basic requirements in this ambit by the viewpoint of food quality management schemes.

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Notes

  1. 1.

    These and other information are discussed in the ‘Food Traceability’ lecture for the Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan, by Salvatore Parisi, first course 2018–2019.

  2. 2.

    The RSSFF Portal is freely accessible at the following Internet address: https://ec.europa.eu/food/safety/rasff_en.

  3. 3.

    These and other information are discussed in the ‘Food Traceability’ lecture for the Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan, by Salvatore Parisi, first course 2018–2019.

Abbreviations

BRC:

British Retail Consortium

EMA:

Economically motivated adulteration

EU:

European Union

FDA:

Food and Drug Administration

FBO:

Food Business Operator

FSSC:

Food Safety System Certification

GFSI:

Global Food Safety Initiative

GSFS:

Global Standard for Food Safety

HACCP:

Hazard Analysis and Critical Control Points

HARPC:

Hazard Analysis and Risk-based Preventive Controls

IFS:

International Featured Standard

ISO:

International Organization for Standardization

RASFF:

Rapid Alert System for Food and Feed

RSPO:

Roundtable on Sustainable Palm Oil

SQF:

Safe Quality Food

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Authors and Affiliations

  1. Studio Tecnico Fiorino, Siracusa, Italy

    Marco Fiorino

  2. (CO.I.F.) Palermo, Associazione “Componiamo il Futuro”, Palermo, Italy

    Dr. Caterina Barone

  3. (CO.I.F.) Palermo, Associazione “Componiamo il Futuro”, Palermo, Italy

    Prof. Michele Barone

  4. University of Cartagena, Avenida del Consulado, Cartagena, Colombia

    Marco Mason

  5. Food Microbiologist, 9612 Athens Dr., Argyle, TX, 76226, USA

    Arpan Bhagat

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  1. Marco Fiorino
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  2. Dr. Caterina Barone
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  3. Prof. Michele Barone
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  4. Marco Mason
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  5. Arpan Bhagat
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Correspondence to Marco Fiorino .

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Fiorino, M., Barone, C., Barone, M., Mason, M., Bhagat, A. (2019). The Intentional Adulteration in Foods and Quality Management Systems: Chemical Aspects. In: Quality Systems in the Food Industry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-22553-7_2

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