Hosted by: New Food Magazine
The ability to deliver safe, nutritious and authentic food to the world’s growing population is one of the most important and challenging tasks. To cope with this the supply systems of many commodities have become global in nature and are often very complex with multiple players involved. The potential for contamination of foods due to this complexity has increased considerably. When issues arise the ability to identify the cause of the contamination and origin of the food material implicated is often difficult and sometimes impossible.
Of growing concern is the deliberate contamination of foods driven by economic gain. Food fraud has been in existence for many hundreds of years due as global food systems become more complex the opportunities for fraud have greatly increased and the impact these have on consumer health and trust. In 2011 a large study showed that over one third of all fish sold in the US have some sort of fraud associated with it. In Europe in 2013 the red meat supply system was shown to be infiltrated by criminal activity and thus the term food crime emerged.
Food testing is one of the key roles of deterring and detecting food fraud. Due to the multiple types of fraud that can be perpetrated the challenges to be able to identify these are enormous and in some cases still impossible. In this on-demand webinar, a review of the types of fraud, the challenges to their detection and the potential for a paradigm shift in detection using rapid evaporative ionization mass spectrometry are provided.
|Prof. Chris Elliott||Dr. Sara Stead|
|Professor of Food Safety &
Director, Institute of Global Food Safety
Queen's University Belfast
|Senior Strategic Collaborations Manager
Food & Environmental