How the food industry experiences and perceives food fraud
Main Article Content
Keywords
types of food fraud, perceived fraud, food companies, fraud risk
Abstract
Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.
References
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Huck, C.W., Pezzei, C.K. and Huck-Pezzei, V.A.C., 2016. An industry perspective of food fraud. Current Opinion in Food Science 10: 32-37.
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Kyrova, V., Surmanova, P., Ostry, V., Rehurkova, I., Ruprich, J. and Jechova, M., 2017. Sea fish fraud? A confirmation of Gadoid species food labelling. British Food Journal 119: 122-130.
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Spink, J., Moyer, D.C., Park, H., Wu, Y., Fersht, V., Shao, B., Hong, M., Paek, S.Y. and Edelev, D., 2015. Introducing food fraud including translation and interpretation to Russian, Korean, and Chinese languages. Food Chemistry 189: 102-107.
Spink, J., Moyer, D.C. and Speier-Pero, C., 2016. Introducing the Food Fraud Initial Screening model (FFIS). Food Control 69: 306-314.
Spink, J., Ortega, D.L., Chen, C. and Wu, F., 2017. Food fraud prevention shifts the food risk focus to vulnerability. Trends in Food Science & Technology 62: 215-220.
Tähkäpää, S., Maijala, R., Korkeala, H. and Nevas, M., 2015. Patterns of food frauds and adulterations reported in the EU rapid alert system for food and feed and in Finland. Food Control 47: 175-184.
Van Ruth, S.M., Koot, A.H., Brouwer, S.E., Boivin, N., Carcea, M., Zerva, C.N., Haugen, J.-E., Höhl, A., Köroglu, D., Mafra, I. and Rom, S., 2013. Eggspectation: organic egg authentication method challenged with produce from ten different countries. Quality Assurance and Safety of Crops & Foods 5: 7-14.
Van Ruth, S.M., Huisman, W. and Luning, P.A., 2017. Food fraud vulnerability and its key factors. Trends in Food Science & Technology 67: 70-75.
Van Ruth, S.M., Luning, P.A., Silvis, I.C.J., Yang, Y. and Huisman, W., 2018. Differences in fraud vulnerability in various food supply chains and their tiers. Food Control 84: 375-381.
Wang, C.-S., Van Fleet, D.D. and Mishra, A.K., 2017. Food integrity: a market-based solution. British Food Journal 119: 7-19.
Zhang, W. and Xue, J., 2016. Economically motivated food fraud and adulteration in China: an analysis based on 1553 media reports. Food Control 67: 192-198.
Charlebois, S., Schwab, A., Henn, R. and Huck, C.W., 2016. Food fraud: an exploratory study for measuring consumer perception towards mislabeled food products and influence on self-authentication intentions. Trends in Food Science & Technology 50: 211-218.
Christiansen, H., Fournier, N., Hellemans, B. and Volckaert, F.A.M., 2018. Seafood substitution and mislabeling in Brussels’ restaurants and canteens. Food Control 85: 66-75.
Corke, H., 2015. Foreword – Asia’s food safety and quality problems are global problems. Quality Assurance and Safety of Crops & Foods 7: 1-2.
Davidson, R.K., Antunes, W., Madslien, E.H., Belenguer, J., Gerevini, M., Torroba Perez, T. and Prugger, R., 2017. From food defence to food supply chain integrity. British Food Journal 119: 52-66.
El Sheikha, A.F., Mokhtar, N.F.K., Amie, C., Lamasudin, D.U., Isa, N.M. and Mustafa, S., 2017. Authentication technologies using DNA-based approaches for meats and halal meats determination. Food Biotechnology 31: 281-315.
El Sheikha, A.F. and Montet, D., 2016. How to determine the geographical origin of seafood? Critical Reviews in Food Science and Nutrition 56: 306-317.
El Sheikha, A.F. and Xu, J., 2017. Traceability as a key of seafood safety: reassessment and possible applications. Reviews in Fisheries Science & Aquaculture 25: 158-170.
European Commission (EC), 2018. Rapid alert system for food and feed (RASFF). Available at: https://ec.europa.eu/food/safety/rasff_en
Fassam, L. and Dani, S., 2017. A conceptual understanding of criminality and integrity challenges in food supply chains. British Food Journal 119: 67-83.
Foundation for Food Safety Certification (FSSC), 2015. FSSC 22000 – certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs. FSSC, Gorinchem, the Netherlands.
Galvin-King, P., Haughey, S.A. and Elliott, C.T., 2018. Herb and spice fraud; the drivers, challenges and detection. Food Control 88: 85-97.
Global Food Safety Initiative (GFSI), 2014. GFSI position on mitigating the public health risk of food fraud. Available at: https://tinyurl.com/y7dznszx
Global Food Safety Initiative (GFSI), 2017. GFSI benchmarking requirements – guidance document version 7.1. Available at:https://tinyurl.com/yapby5h6
Huck, C.W., Pezzei, C.K. and Huck-Pezzei, V.A.C., 2016. An industry perspective of food fraud. Current Opinion in Food Science 10: 32-37.
International Organization for Standardization (ISO), 2006. ISO 8587:2006. Sensory analysis – methodology – ranking. ISO, Geneva, Switzerland.
International Organization for Standardization (ISO), 2018. ISO 31000:2018. Risk management – guidelines. ISO, Geneva, Switzerland.
Kappel, K. and Schröder, U., 2016. Substitution of high-priced fish with low-priced species: adulteration of common sole in German restaurants. Food Control 59: 478-486.
Kyrova, V., Surmanova, P., Ostry, V., Rehurkova, I., Ruprich, J. and Jechova, M., 2017. Sea fish fraud? A confirmation of Gadoid species food labelling. British Food Journal 119: 122-130.
Lange, E., 2013. Report on the food crisis, fraud in the food chain and control thereof (2013/2091 (INI). Committee on the Environment, Public Health and Food Safety, Brussels, Belgium.
Lecat, B., Brouard, J. and Chapuis, C., 2017. Fraud and counterfeit wines in France: an overview and perspectives. British Food Journal 119: 84-104.
Manning, L., 2016. Food fraud: policy and food chain. Current Opinion in Food Science 10: 16-21.
Manning, L., Smith, R. and Soon, J.M., 2016. Developing an organizational typology of criminals in the meat supply chain. Food Policy 59: 44-54.
Marvin, H.J.P., Bouzembrak, Y., Janssen, E.M., Van der Fels-Klerx, H.J., Van Asselt, E.D. and Kleter, G.A., 2016. A holistic approach to food safety risks: food fraud as an example. Food Research International 89(1): 463-470.
Moore, J.C., Spink, J. and Lipp, M., 2012. Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010. Journal of Food Science 77(4): R118-126.
Moyer, D.C., DeVries, J.W. and Spink, J., 2017. The economics of a food fraud incident – case studies and examples including Melamine in Wheat Gluten. Food Control 71: 358-364.
NSF, 2014. Risk modelling of food fraud motivation – ‘NSF fraud protection model’ Intelligent risk model scoping project. NSF Safety and Quality UK Limited, Oxford, UK.
Silvis, I.C.J., Van Ruth, S.M., Van der Fels-Klerx, H.J. and Luning, P.A., 2017. Assessment of food fraud vulnerability in the spices chain: an explorative study. Food Control 81: 80-87.
Spink, J. and Moyer, D.C., 2011. Defining the public health threat of food fraud. Journal of Food Science 76(9): R157-163.
Spink, J., Moyer, D.C., Park, H., Wu, Y., Fersht, V., Shao, B., Hong, M., Paek, S.Y. and Edelev, D., 2015. Introducing food fraud including translation and interpretation to Russian, Korean, and Chinese languages. Food Chemistry 189: 102-107.
Spink, J., Moyer, D.C. and Speier-Pero, C., 2016. Introducing the Food Fraud Initial Screening model (FFIS). Food Control 69: 306-314.
Spink, J., Ortega, D.L., Chen, C. and Wu, F., 2017. Food fraud prevention shifts the food risk focus to vulnerability. Trends in Food Science & Technology 62: 215-220.
Tähkäpää, S., Maijala, R., Korkeala, H. and Nevas, M., 2015. Patterns of food frauds and adulterations reported in the EU rapid alert system for food and feed and in Finland. Food Control 47: 175-184.
Van Ruth, S.M., Koot, A.H., Brouwer, S.E., Boivin, N., Carcea, M., Zerva, C.N., Haugen, J.-E., Höhl, A., Köroglu, D., Mafra, I. and Rom, S., 2013. Eggspectation: organic egg authentication method challenged with produce from ten different countries. Quality Assurance and Safety of Crops & Foods 5: 7-14.
Van Ruth, S.M., Huisman, W. and Luning, P.A., 2017. Food fraud vulnerability and its key factors. Trends in Food Science & Technology 67: 70-75.
Van Ruth, S.M., Luning, P.A., Silvis, I.C.J., Yang, Y. and Huisman, W., 2018. Differences in fraud vulnerability in various food supply chains and their tiers. Food Control 84: 375-381.
Wang, C.-S., Van Fleet, D.D. and Mishra, A.K., 2017. Food integrity: a market-based solution. British Food Journal 119: 7-19.
Zhang, W. and Xue, J., 2016. Economically motivated food fraud and adulteration in China: an analysis based on 1553 media reports. Food Control 67: 192-198.