Food Fraud Detection Beyond the Laboratory
Saskia van Ruth,
Professor,
Wageningen University
Dining on deception - Food fraud is surfacing frequently and leads to erosion of consumer confidence, serious monetary losses, as well as food safety issues. Traditionally samples were randomly taken for control and send to a laboratory. More efficient strategies involve fraud vulnerability assessments and subsequent mitigation plans with fraud risk based sampling. Development in technology is progressing rapidly and allows nowadays more screening on site which helps with the efficient selection of suspect samples to be sent to the laboratory. Some examples of the latest rapid, portable analysis methods for on-site measurements will be presented. These include spectroscopy-based techniques as well as techniques based on impedance and acoustics. Chemometric models have been developed for fraud-related measurements, and have been tested in practice in retail.
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