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"Thank you for sharing, Mark. Very interesting!"
This paper develops a conceptual framework to decide when to implement analytical testing programmes for fraud, and a framework to consider the economic costs of fraud and the benefits of its early detection. Factors associated with statistical…
US Beekeepers have taken a class action in California against 4 US major honey importers and packers along with True Source Honey, an organisation set up by the importers and packers to operate a honey-certification scheme. The Beekeepers claim…
MALDI-TOF mass spectrometry has been the technique of choice in many applications of food authentication because of requiring simple pretreatments even with complex samples, its ease of use, and speed in giving results. This review discusses the…
Malayasian researchers have developed an assay to simultaneously determine 7 meat species (beef, buffalo, chicken, duck, sheep, goat and pork) in processed meat products. Species specific primers to the 7 species were designed, which target the…
This review is a chapter in a recently published book -"Biosensors in Agriculture - Recent Trends and Future Perspectives". Lateral flow assays (strips) can play an important role in food authentication, They can be applied on-site, give rapid…
Bruno Sechet (Integralim) is hosting a free webinar with Selvarani Elahi (FoodAuthenticity Network) and Riccardo Siligato (European Commission) to discuss what can be done to prevent food fraud on 29 April at 16:00 (CET).
Register for the Webinar…
Register for the Webinar…
This book highlights the use of specific physicochemical parameters, such as sugar content, moisture content, electrical conductivity, acidity, colour, and attributes in the production of honey. It also discusses the use of honey…
Lloyds Register surveyed senior executive across the global beverage sector about their supply chain issues and experience of fraud. Of those completing the survey, 97% had been affected by fraud in the past 12 months, and 80% agreed that fraud was…
"Is there any plans to also make the honey certified for 13C SCIRA measurements? If the standard also had 13C certified values for the protein, bulk sugars and compound specific sugars it would be very useful."
The development of rapid non-destructive hand held devices for testing for food authenticity has been growing at a pace in recent years. US researchers have developed the MasSpec Pen technology, which is placed on the food and connects with a mass…
This report from the Norwegian Research Institute Nofima, and one of the research outputs of the EU Project EU-China Safe, examines the supply chain from the Bordeaux region in France to China to try and identify where discrepancies in the recorded…
Sanger sequencing (DNA barcoding) is a robust method for species identification. However, it is not always suitable for species identification of processd mixed species products. Chinese researchers have developed an NGS method based on the…
This free online course organised by the University of East Anglia is run by Dr Kate Kemsley and covers:
Introduction to methods of food fraud detection
Infra-red detection of fraud in coffee
Verifying the origins of honey using stable isotopes…
Introduction to methods of food fraud detection
Infra-red detection of fraud in coffee
Verifying the origins of honey using stable isotopes…
Honey is regarded as one of the foods most susceptible to adulteration or mislabelling. Greek researchers have used the Scopus database to determine which issues and methods of authenticity have had most published papers. The result indicated that…
Comments
Hi Mark
Thanks for posting the food vulnerability course, but the link into it isn't working can you update it for me ? I have attached the correct link below.
http://www.cafre.ac.uk/short-courses/food-vulnerability-workshop/
Welcome to the site!