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Fundamentals of Food Fraud Explained, Global Threat Cannot Be Ignored

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Food fraud is a global problem, the size of which cannot be fully quantified. A new book edited and authored by experts on the topic seeks to comprehensively address food fraud, covering everything from its history and mitigation strategies, to tools and analytical detection methods, to diving into fraud in specific products such as ingredients, meat, poultry and seafood.

“As we point out in the first sentence of the introduction to Food Fraud: A Global Threat with Public Health and Economic Consequences, food fraud prevention and risk mitigation has become a fast-evolving area. So fast, in fact, that some people may question the value of publishing a comprehensive resource focused on these issues for fear that it will be outdated before the ink is dry. The co-editors of the book disagree,” says Steve Sklare, president of The Food Safety Academy, chair of the Food Safety Tech Advisory Board and co-editor of the book. “This book was written with the goal of providing a solid resource that is more than an academic exercise or reference. The discussion of the fundamental principles of food fraud mitigation and real-world application of this knowledge will provide a useful base of knowledge from which new information and new technology can be integrated.”

Sklare co-edited the book with Rosalee Hellberg, Ph.D., associate director of the food science program at Chapman University and Karen Everstine, Ph.D., senior manager of scientific affairs at Decernis and member of the Food Safety Tech Advisory Board. He hopes that offering access to the book’s first chapter will help communicate their message to the folks responsible for addressing food fraud, whether they are members of the food industry, regulators or academics, or professionals at small, medium or large food organizations.

Complimentary access to Chapter 1 of Food Fraud: A Global Threat with Public Health and Economic Consequences is available in the Food Safety Tech Resource Library. The preview also includes the book’s Table of Contents.

The post Fundamentals of Food Fraud Explained, Global Threat Cannot Be Ignored appeared first on FoodSafetyTech.

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500Foods
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After the first strike in 35 years, workers at the largest produce company in the world are declaring victory in their battle for higher wages. bit.ly/3t3Q2AD

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After the first strike in 35 years, workers at the largest produce company in the world are declaring victory in their battle for higher wages. bit.ly/3t3Q2AD




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‘World’s biggest’ piece of cell-based whole cut analogue developed: ‘Meatballs, burgers and nuggets have already been done’

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Spanish start-up Novameat has developed what it claims to be the biggest cell-based meat prototype in the world. FoodNavigator catches up with founder and CEO Giuseppe Scionti to talk R&D, investment, and collaborating with Michelin-starred Disfrutar.

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500Foods
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Papaya varieites well-adapted to greenhouse cultivation

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500Foods
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Tomato detection by robots in complex environmental conditions

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Study on plant genome editing with new variant of CRISPR-Cas9

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Alongside Dennis vanEngelsdorp, associate professor at the University of Maryland (UMD) in Entomology named for the fifth year in a row for his work in honey bee and pollinator health, Yiping Qi, associate professor in Plant Science, represented the College of Agriculture & Natural Resources on the Web…
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