ABSTRACT
Food fraud, although economically motivated can have major consequences that may involve unfair competition and major damages to markets and organizations, loss of consumers’ trust and major food safety issues. A range of systems and standards (intelligence gathering, BRC, VACCP, TACCP, supply chain mapping, etc.) as well as analytical methods and techniques have therefore been developed to prevent or detect fraud and adulteration, respectively. These tools aim at developing robust systems that organisations and governments can use to systematically control and limit the risk of fraud and techniques that can detect foreign DNA or other substances that are not expected to be present in certain foods or elements that indicate that certain foods originate from particular regions. Although the extent to which different governments have succeeded in preventing and detecting such phenomena, steps have been taken worldwide towards this direction by all major economies.
