Food safety and quality

New FAO publication: Food fraud – Intention, detection and management

26/03/2021

Detecting food fraud is a challenge and consumers who fall prey may find their wallets, trust and even their health damaged as a result. Food safety professionals around the world are dedicated to ensuring that food is safe, but blind spots in food supply chains can provide opportunities for individuals and businesses to conduct food fraud.

Several factors make detection and prevention of food fraud difficult. First, it is not always clear what is meant by food fraud and where the line between food fraud and marketing lies. Second, it may be difficult or impossible for consumers to detect food fraud at supermarkets or market stalls. Third, food fraudsters actively avoid detection.

In March 2021, the FAO Regional Office for Asia and the Pacific published a booklet entitled “Food fraud – Intention, detection and management”. This concise resource explains the key aspects of food fraud, and discusses a set of measures that food safety authorities can take to stop food fraud. Among these, legal interventions combined with the use of new technologies are promising tools.

Examples of these interventions, such as adopting a definition for food fraud and implementing food standards as well as applying DNA barcoding and blockchain technology, are included in the booklet. Links are readily available in the booklet for those who wish to have greater know-how on the guidance on food labelling, technological interventions and food import and export certification systems provided by FAO and the Codex Alimentarius.

Download the publication:
FAO Food safety toolkit booklet 5 - Food fraud – Intention, detection and management

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