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Liu X, Fan K, Lu Y, Zhao H, Rao Q, Geng H, Chen Y, Rogers KM, Song W. Assessing Seasonal Effects on Identification of Cultivation Methods of Short-Growth Cycle Brassica chinensis L. Using IRMS and NIRS. Foods 2024; 13:1165. [PMID: 38672838 PMCID: PMC11049375 DOI: 10.3390/foods13081165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Seasonal (temporal) variations can influence the δ13C, δ2H, δ18O, and δ15N values and nutrient composition of organic (ORG), green (GRE), and conventional (CON) vegetables with a short growth cycle. Stable isotope ratio mass spectrometry (IRMS) and near-infrared spectroscopy (NIRS) combined with the partial least squares-discriminant analysis (PLS-DA) method were used to investigate seasonal effects on the identification of ORG, GRE, and CON Brassica chinensis L. samples (BCs). The results showed that δ15N values had significant differences among the three cultivation methods and that δ13C, δ2H, and δ18O values were significantly higher in winter and spring and lower in summer. The NIR spectra were relatively clustered across seasons. Neither IRMS-PLS-DA nor NIRS-PLS-DA could effectively identify all BC cultivation methods due to seasonal effects, while IRMS-NIRS-PLS-DA combined with Norris smoothing and derivative pretreatment had better predictive abilities, with an 89.80% accuracy for ORG and BCs, 88.89% for ORG and GRE BCs, and 75.00% for GRE and CON BCs. The IRMS-NIRS-PLS-DA provided an effective and robust method to identify BC cultivation methods, integrating multi-seasonal differences.
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Affiliation(s)
- Xing Liu
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Kai Fan
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Yangyang Lu
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Hong Zhao
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Qinxiong Rao
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Hao Geng
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Yijiao Chen
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
| | - Karyne Maree Rogers
- National Isotope Centre, GNS Science, 30 Gracefield Road, Lower Hutt 5040, New Zealand
- Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weiguo Song
- Institute for Agro-Food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; (X.L.); (K.F.); (Y.L.); (H.Z.); (Q.R.); (H.G.); (Y.C.)
- Shanghai Service Platform of Agro-Products Quality and Safety Evaluation Technology, Shanghai 201403, China
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Abedini A, Salimi M, Mazaheri Y, Sadighara P, Alizadeh Sani M, Assadpour E, Jafari SM. Assessment of cheese frauds, and relevant detection methods: A systematic review. Food Chem X 2023; 19:100825. [PMID: 37780280 PMCID: PMC10534187 DOI: 10.1016/j.fochx.2023.100825] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/28/2023] [Accepted: 08/02/2023] [Indexed: 10/03/2023] Open
Abstract
Dairy products are widely consumed in the world due to their nutritional and functional characteristics. This group of food products are consumed by all age groups due to their health-giving properties. One of these products is cheese which has a high price compared to other dairy products. Because of this, it can be prone to fraud all over the world. Fraud in food products threatens the world's food safety and can cause serious damage to human health. There are many concerns among food authorities in the world about the fraud of food products. FDA, WHO, and the European Commission provide different legislations and definitions for fraud. The purpose of this review is to identify the most susceptible cheese type for fraud and effective methods for evaluating fraud in all types of cheeses. For this, we examined the Web of Science, Scopus, PubMed, and ScienceDirect databases. Mozzarella cheese had the largest share among all cheeses in terms of adulteration due to its many uses. Also, the methods used to evaluate different types of cheese frauds were PCR, Spectrometry, stable isotope, image analysis, electrophoretic, ELISA, sensors, sensory analysis, near-infrared and NMR. The methods that were most used in detecting fraud were PCR and spectrometry methods. Also, the least used method was sensory evaluation.
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Affiliation(s)
- Amirhossein Abedini
- Students Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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3
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Food Fraud Vulnerability Assessment in the Chinese Baijiu Supply Chain. Foods 2023; 12:foods12030516. [PMID: 36766045 PMCID: PMC9914212 DOI: 10.3390/foods12030516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/14/2023] [Accepted: 01/16/2023] [Indexed: 01/25/2023] Open
Abstract
As a representative of Chinese alcoholic drinks, baijiu has developed into a mass-consumption commodity. Its simple industrial chain makes it a suitable target for fraudsters. In order to understand the differences and potential factors of fraud vulnerability among groups at various levels, this study constructed a food fraud vulnerability assessment system for the Chinese baijiu supply chain based on routine activities theory. We examined the fraud vulnerability in the baijiu supply chain with data from 243 producers and 45 retailers by using the safe supply of affordable food everywhere (SSAFE) food fraud vulnerability assessment (FFVA) tool. The results indicate that fraud factors related to opportunities have an overall medium vulnerability, while those related to motivations and control measures have an overall medium-low vulnerability. In addition, there are significant differences in the perceived vulnerability of fraud factors across the supply chain. Moreover, retailers have overall higher fraud vulnerability in terms of opportunities and control measures than producers. The main reasons for the frequent occurrence of fraud in the baijiu industry are numerous technical opportunities, strong economic drivers, and insufficient control measures.
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Yang Z, Zhou Q, Wu W, Zhang D, Mo L, Liu J, Yang X. Food fraud vulnerability assessment in the edible vegetable oil supply chain: A perspective of Chinese enterprises. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Marvin HJ, Hoenderdaal W, Gavai AK, Mu W, van den Bulk LM, Liu N, Frasso G, Ozen N, Elliott C, Manning L, Bouzembrak Y. Global media as an early warning tool for food fraud; an assessment of MedISys-FF. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Liu M, Li Y. Study on the effect of income perception on cleaner-production fraud. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:44638-44652. [PMID: 35137314 DOI: 10.1007/s11356-022-18776-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
We investigated a single-cycle product supply chain in a game model, where a supplier is the leader. By innovatively introducing cleaner production fraudulent income perception factor into a game model, we studied the mechanism of the effect of enterprise social responsibility and environmental awareness on cleaner production fraud. The results showed that the income of retailers and suppliers changes under different perceptions of fraudulent income. That is, the value of cleaner production fraudulent income perception factor will affect the enterprise's choice of differentiation strategy. When the enterprise's sense of social responsibility is weak, it is more likely to choose cleaner production fraud. Conversely, under the constraints of high social responsibility, it more likely avoids production fraud. Regarding government supervision, the income of suppliers and retailers changes under different government penalties. Furthermore, a reasonable punishment for cleaner production fraud can reduce such violations. However, after the punishment reaches a level, the efficiency of supervision begins to decline. In views of that, improving enterprise social responsibility through institutional reform is a more effective way to reduce cleaner production fraud. To contribute to a healthy competitive market environment, government supervision should establish a feedback mechanism, and make timely adjustments.
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Affiliation(s)
- Ming Liu
- The Center for Economic Research, Shandong University, Jinan, 250000, Shandong, China
| | - Yemei Li
- The Center for Economic Research, Shandong University, Jinan, 250000, Shandong, China.
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7
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Dou X, Zhang L, Yang R, Wang X, Yu L, Yue X, Ma F, Mao J, Wang X, Zhang W, Li P. Mass spectrometry in food authentication and origin traceability. MASS SPECTROMETRY REVIEWS 2022:e21779. [PMID: 35532212 DOI: 10.1002/mas.21779] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 03/10/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
Food authentication and origin traceability are popular research topics, especially as concerns about food quality continue to increase. Mass spectrometry (MS) plays an indispensable role in food authentication and origin traceability. In this review, the applications of MS in food authentication and origin traceability by analyzing the main components and chemical fingerprints or profiles are summarized. In addition, the characteristic markers for food authentication are also reviewed, and the advantages and disadvantages of MS-based techniques for food authentication, as well as the current trends and challenges, are discussed. The fingerprinting and profiling methods, in combination with multivariate statistical analysis, are more suitable for the authentication of high-value foods, while characteristic marker-based methods are more suitable for adulteration detection. Several new techniques have been introduced to the field, such as proton transfer reaction mass spectrometry, ambient ionization mass spectrometry (AIMS), and ion mobility mass spectrometry, for the determination of food adulteration due to their fast and convenient analysis. As an important trend, the miniaturization of MS offers advantages, such as small and portable instrumentation and fast and nondestructive analysis. Moreover, many applications in food authentication are using AIMS, which can help food authentication in food inspection/field analysis. This review provides a reference and guide for food authentication and traceability based on MS.
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Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiaofeng Yue
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Wen Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
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8
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9
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Establishment of a food fraud database and analysis of fraud information based on network data in China. J Verbrauch Lebensm 2022. [DOI: 10.1007/s00003-021-01361-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Kowalska A, Manning L. Food Safety Governance and Guardianship: The Role of the Private Sector in Addressing the EU Ethylene Oxide Incident. Foods 2022; 11:foods11020204. [PMID: 35053936 PMCID: PMC8774432 DOI: 10.3390/foods11020204] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/08/2022] [Accepted: 01/11/2022] [Indexed: 12/13/2022] Open
Abstract
Sesame seeds within the European Union (EU) are classified as foods not of animal origin. Two food safety issues associated with sesame seeds have emerged in recent years, i.e., Salmonella contamination and the presence of ethylene oxide. Fumigation with ethylene oxide to reduce Salmonella in seeds and spices is not approved in the EU, so its presence in sesame seeds from India was a sentinel incident sparking multiple trans-European product recalls between 2020-2021. Following an interpretivist approach, this study utilises academic and grey sources including data from the EU Rapid Alert System for Food and Feed (RASFF) database to inform a critical appraisal of current EU foods not of animal origin legislation and associated governance structures and surveillance programs. This is of particular importance as consumers are encouraged towards plant-based diets. This study shows the importance of collaborative governance utilizing data from company testing and audits as well as official regulatory controls to define the depth and breadth of a given incident in Europe. The development of reflexive governance supported by the newest technology (e.g., blockchain) might be of value in public-private models of food safety governance. This study contributes to the literature on the adoption of risk-based food safety regulation and the associated hybrid public-private models of food safety governance where both regulators and private organizations play a vital role in assuring public health.
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Affiliation(s)
- Aleksandra Kowalska
- Institute of Economics and Finance, Maria Curie-Skłodowska University, pl. Marii Curie-Skłodowskiej 5, 20-031 Lublin, Poland;
| | - Louise Manning
- School of Agriculture, Food and the Environment, Royal Agricultural University, Stroud Road, Cirencester GL7 6JS, UK
- Correspondence:
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11
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Soon JM. Food fraud countermeasures and consumers: A future agenda. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00027-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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12
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Chang A, Schulz PJ, Jiao W, Yu G, Yang Y. Unfolding Media Source Characteristics Regarding Food Fraud Misinformation: A Comparative Study of the Health Information National Trends Survey (HINTS) in China. JMIR Form Res 2021; 6:e32302. [PMID: 34939565 PMCID: PMC8968551 DOI: 10.2196/32302] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/02/2021] [Accepted: 12/17/2021] [Indexed: 01/20/2023] Open
Abstract
BACKGROUND The ongoing rumors and fake news regarding food fraud, adulteration, and contamination are highly visible. Health risk information circulating through media and interpersonal communication channels has made health crisis an important research agenda. OBJECTIVE This study explores the issue of food fraud and the effect of rumors, incidents, and misinformation. Further, it studies whether and how these issues have provided evidence-based interventions for food handlers and regulators to mitigate food fraud misinformation. METHODS The Health Information National Trends Survey (HINTS) was adopted for collaborative study in China, after which a cross-sectional survey with door-to-door interviews was performed. Participants from Beijing and Hefei were selected using multistage sampling of adults during May, 2017. Based on four government surveillance reports on food rumors and safety incidents, a descriptive, correlation, and multivariate variance analysis was applied to the data. RESULTS A total of 3,090 results were gathered and analyzed. An average of 83.6% (n = 2,584) respondents heard at least one food rumor. Learning about food fraud is correlated with interpersonal connections (e.g., doctors or health specialists) for accessing food health information. Overall, Chinese citizens with a higher level of interpersonal connection were more likely to be concerned about food incidents with the statistical difference (P< .001). The Interpersonal connection was the highest frequency of communication sources (n = 698, 55.7%), followed by traditional media (n = 325, 25.9%) and Internet portal (n = 144, 11.5%). There was a significant relationship between media use and media category in Beijing (P<.001) and in Hefei (P<.001). Overall, Beijing's responses to the food fraud and incidents risks were lower than in Hefei (P < .01). The respondents in Beijing were confronted more frequently by food rumors (range 346-1253) than those in Hefei (range 155-946). The urban dwellers in Beijing and their rural counterparts in Hefei also differ in terms of perceiving different levels of food risk from different media sources. The food rumor narratives examined the conspiracy belie finds that social media play a more important role in influencing attitude against misinformation for users in Hefei, rather than in Beijing. CONCLUSIONS A media complementarity and food fraud information acquisition examined food fraud rumors and incidents with intent to harm, mainly done for economic gain. The HINTS China reports that around 73.6% out of 2,584 Chinese respondents prefer to go to their physicians for quarrying food health information first; however, when asked where they actually went and got access to food rumors, up to 36.6% of out of 1,462 Beijing respondents and 55.6% out of 1,122 Hefei respondents reported going online first. This study extends beyond local food products to foreign countries that import conspiracy beliefs with fake food. Nonetheless, consumers have to be on guard not just against fake food, but also spreading fake information and rumors about food. The aim of this study is to focus on characterizing media sources, types of food fraud misinformation, and risk perception of food safety, which mixes urgency and suspicions, and to provide evidence-based interventions for risk management guidance, with the hypotheses of the significant correlations between media types and sources and consumers' exposing and perceiving levels of food rumors and risks. CLINICALTRIAL
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Affiliation(s)
- Angela Chang
- Faculty of Social Sciences, University of Macau, Macao, CN.,Institute of Communication and Health, Lugano University, Lugano, CH
| | - Peter J Schulz
- Institute of Communication and Health, Lugano University, Lugano, CH
| | - Wen Jiao
- Faculty of Social Sciences, University of Macau, Macao, CN
| | - Guoming Yu
- School of Journalism and Communication, Beijing Normal University, #15 Xinjiekouwai Street, Haidian District, Beijing, China, Beijing, CN
| | - Ya Yang
- School of Journalism and Communication, Beijing Normal University, #15 Xinjiekouwai Street, Haidian District, Beijing, China, Beijing, CN
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13
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Food Integrity Climate in Food Businesses: Conceptualization, Development, and Validation of a Self-Assessment Tool. Foods 2021; 10:foods10061302. [PMID: 34204061 PMCID: PMC8227637 DOI: 10.3390/foods10061302] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/02/2021] [Accepted: 06/03/2021] [Indexed: 11/30/2022] Open
Abstract
Current scientific research and industry guidelines focus on food safety, aiming to reduce unintentional food contaminations through technological and managerial measures. Due to the deceptive nature of food fraud, the fight to prevent intentional food adulteration and counterfeiting threats requires an approach that goes beyond the common food safety-based strategies and falls into the sphere of food integrity. With food integrity being an emerging discipline, a definition was proposed and the concept of food integrity climate was introduced. A food integrity climate (FIC) self-assessment tool in the form of a questionnaire, with twenty indicators and a five-point Likert rating scale was developed, expert-validated, and tested in practice in a large-scale meat distribution company. The questionnaire was designed to measure the performance level of food integrity in food businesses along the supply chain through managers’ and operators’ perceptions. Minor but interesting differences were found in the food integrity climate perceived between managers and operators as well as among the company’s affiliates. The tool helps food businesses to get a deeper insight on the human dimension behind food integrity through the assessment of five climate components in relation to four food integrity elements, identifying strengths and weaknesses regarding a company’s food integrity climate.
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14
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Robson K, Dean M, Haughey S, Elliott C. A comprehensive review of food fraud terminologies and food fraud mitigation guides. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107516] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Value of Mass Media in Food Safety Information Disclosure from the Perspective of Big Data. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8854238] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The advent of big data infrastructure has promoted the development of media forms and content. Food safety information disclosure (FSID) is an effective solution to regulate food safety issues. The mass media, government regulatory agencies, and food companies jointly participate in the disclosure of food safety information. Due to social responsibilities and common interests, a tripartite game relationship is formed. After an evolutionary game model was established with China as an example, the mass media’s participation in food safety information disclosure can affect the public’s decision-making, and true disclosure can promote the process and effectiveness; however, false disclosure will have adverse effects on all three parties. The application of big data technology doubles the positive and negative effects. Therefore, the government needs to strengthen the supervision of the mass media’s participation, and food companies need to actively provide correct disclosure information. The media should strengthen their management and use big data rationally, formulate corresponding disclosure strategies, and coordinate the three parties to promote food safety information disclosure.
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16
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Song H, Lu B, Ye C, Li J, Zhu Z, Zheng L. Fraud vulnerability quantitative assessment of Wuchang rice industrial chain in China based on AHP-EWM and ANN methods. Food Res Int 2020; 140:109805. [PMID: 33648162 DOI: 10.1016/j.foodres.2020.109805] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/05/2020] [Accepted: 10/13/2020] [Indexed: 12/20/2022]
Abstract
Vulnerability assessment has been used in the food fraud mitigation based on the subjective judgement of industry participants and simple calculation. To have a more objective result, an improved vulnerability quantitative assessment method was proposed. The overall fraud vulnerability was described by the vulnerability of fraud factors and the health and economic impact of fraud incidents. The fraud factors were related to opportunity, motivation and control measure. Analytic hierarchy process combined with entropy weighting method (AHP-EWM) and artificial neural networking (ANN) to improve judgment accuracy. In the application in Wuchang rice industrial chain, 51 fraud factors were used in the assessment and 10 experts, 36 farmers, 15 suppliers and 15 supervisors were interviewed. Results showed that Wuchang rice industrial chain was highly vulnerable to fraud. The opportunity for fraud was high, the motivation to commit it was moderate, and controls to prevent it needed reinforcing. Fraud vulnerability differed between farmers and suppliers. To reduce the fraud vulnerability, improved regulations and policies and stiffer penalties were strongly recommended.
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Affiliation(s)
- Huaxin Song
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Chunhui Ye
- China Academy for Rural Development (CARD), Zhejiang University, Hangzhou 310058, China
| | - Jie Li
- Charles H. Dyson School of Applied Economics and Management, Cornell University, 403 Warren Hall, Ithaca, NY 14853, United States
| | - Zhiwei Zhu
- China National Rice Research Institute, Laboratory of Quality & Safety Risk Assessment for Rice (Hangzhou), Ministry of Agriculture, China
| | - Lufei Zheng
- Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Ministry of Rural Products Agricultural Products Quality Standards Research Center, Beijing 100081, China
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Li D, Zang M, Li X, Zhang K, Zhang Z, Wang S. A study on the food fraud of national food safety and sample inspection of China. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107306] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Duan S, Ai JX, Sun L, Gao L, Li M, Chen K, Li D. Development and validation of a rapid kit for authenticity of murine meat in meat products with a species-specific PCR assay. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:552-560. [PMID: 32039648 DOI: 10.1080/19440049.2020.1718218] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Adulteration of meat products with murine meat poses a huge threat to consumer health and leads to serious disruption in food markets. Species authentication of murine meat is still technically challenging. We, therefore, developed a species-specific PCR kit consisting of murine meat DNA extraction, PCR reaction and identifying systems. We designed novel universal primers targeting highly conserved region on mitochondrial cytochrome b gene (cyt b) from four murines (lab rats, lab mice, wild rat and wild mice), as well as specific primers for meat from four widely consumed animal species, cattle, sheep, duck and donkey. Simultaneously, pasmid inserted specific cyt b fragment was cloned and used as the internal positve control in the kit. The kit parameters of specificity, sensitivity, stability and validity were determined using mimic counterfeiting meatball. The specificity of the DNA detection kit was 100% in authentication of the four fraudulent meats of cattle, sheep, duck and donkey mixed murine meat. The minimum detection limit of the sample DNA was 0.1 μg. The kit, which had freeze-thawed up to 20 times and stored for 1 year, also was powerful in detecting an amount of 0.1 mg in artificial counterfeited cattle, sheep, duck and donkey meat products. The murine-species DNA detection kit proposed in this study has proved to be a simple, accurate and effective assay, and can be applied to the identification of murine meat traces in common edible meat, to ensure the realisable implementation of meat product market supervision.
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Affiliation(s)
- Siqi Duan
- School of Laboratory Medicine, Beihua University, Jilin, Jilin, China
| | - Jin Xia Ai
- School of Laboratory Medicine, Beihua University, Jilin, Jilin, China
| | - Liyuan Sun
- School of Laboratory Medicine, Beihua University, Jilin, Jilin, China
| | - Lijun Gao
- School of Laboratory Medicine, Beihua University, Jilin, Jilin, China
| | - Mingcheng Li
- School of Laboratory Medicine, Beihua University, Jilin, Jilin, China.,Deptartment of Molecular Diagnosis, Innovation Center for Detection Technology on DNA Fingerprint of Traditional Chinese Medicine, Jilin, Jilin Province, China
| | - Kun Chen
- School of Laboratory Medicine, Beihua University, Jilin, Jilin, China
| | - Dan Li
- Deptartment of Molecular Diagnosis, Jilin Leining Scientific Service Co. Ltd for Detection of Drug and Food, Jilin, Jilin, China
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Tafur-Culqui J, Calderon MS, Bustamante DE. Identification of commercial meats from Amazonas, Peru using PCR-RFLP of mitochondrial 12S rRNA gene. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.27419] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The use of analytical methodologies based on DNA (e.g. PCR-RFLP) to determine the authenticity of different types of meat products after the initial labeling is pivotal to avoid fraudulent practices due to the increased rates of meat consumption. Our PCR-RFLP of mitochondrial 12S rRNA gene using restriction enzymes (AluI and ApoI) aimed to confirm the accuracy of the meat species labeling, based on fresh and processed meat collected in central markets along the main cities in the Amazonas Region (Bagua, Bagua Grande, Chachapoyas, Luya, Pedro Ruiz, Rodriguez de Mendoza). Our analyses qualitatively identified and differentiated three commercial species of fresh meat (bovine, porcine, ovine) and also found the substitution of goat by sheep meat. Regarding processed meat, its composition was uncertain and further analyses should be addressed to determine the meat origin. Monitoring using DNA-based analytical methods of meat trade is suggested to determine fraudulent practices, such as species substitution in markets along regions of Peru.
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Developing anti-counterfeiting measures: The role of smart packaging. Food Res Int 2019; 123:135-143. [PMID: 31284961 DOI: 10.1016/j.foodres.2019.04.049] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 04/17/2019] [Accepted: 04/18/2019] [Indexed: 02/06/2023]
Abstract
Counterfeiting of food and beverage products is rife and premium brands are often targeted by fraudsters. Such is the case with Scotch whisky, a global, reputable brand revered for its heritage and tradition. Using Scotch whisky as a case study, the aim of this paper is to review existing literature and industry information to determine the market and personal consequences of counterfeiting activities and consider the packaging related anti-counterfeiting measures that can be employed within a wider anti-counterfeiting strategy. A typology of counterfeiting activities is developed including: tear-down counterfeiting, product overruns, malicious activities and document counterfeiting. Anti-counterfeiting measures are used to deter, detect and control counterfeiting activities and different packaging related approaches include the use of smart covert and overt technology. Most smart packaging-related anti-counterfeit technologies are stand-alone systems and this presents a vulnerability. An integrated anti-counterfeiting measures strategy, employed by business, the supply chain and the government is required to reduce the risk of the sale of counterfeit food and beverage products.
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Djekic I, Jambrak AR, Djugum J, Rajkovic A. How the food industry experiences and perceives food fraud. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1365] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, E, Nemanjina 8, 11080 Zemun, Serbia
| | - A. Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - J. Djugum
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
- Ministry of Agriculture, Ulica grada Vukovara 78, 10000 Zagreb, Croatia
| | - A. Rajkovic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, E, Nemanjina 8, 11080 Zemun, Serbia
- Department of Food Safety and Food Quality, Food2Know, Faculty of Bioscience Engineering, Ghent University, Campus Coupure, A, Coupure Links 653, 9000 Ghent, Belgium
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Kendall H, Naughton P, Kuznesof S, Raley M, Dean M, Clark B, Stolz H, Home R, Chan MY, Zhong Q, Brereton P, Frewer LJ. Food fraud and the perceived integrity of European food imports into China. PLoS One 2018; 13:e0195817. [PMID: 29791434 PMCID: PMC5965827 DOI: 10.1371/journal.pone.0195817] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Accepted: 04/01/2018] [Indexed: 11/18/2022] Open
Abstract
Background/Aims Persistent incidents of food fraud in China have resulted in low levels of consumer trust in the authenticity and safety of food that is domestically produced. We examined the relationship between the concerns of Chinese consumers regarding food fraud, and the role that demonstrating authenticity may play in relieving those concerns. Methods A two-stage mixed method design research design was adopted. First, qualitative research (focus groups n = 7) was conducted in three Chinese cities, Beijing, Guangzhou and Chengdu to explore concerns held by Chinese consumers in relation to food fraud. A subsequent quantitative survey (n = 850) tested hypotheses derived from the qualitative research and theoretical literature regarding the relationship between attitudinal measures (including risk perceptions, social trust, and perceptions of benefit associated with demonstrating authenticity), and behavioral intention to purchase “authentic” European products using structural equation modelling. Results Chinese consumers perceive food fraud to be a hazard that represents a food safety risk. Food hazard concern was identified to be geographically influenced. Consumers in Chengdu (tier 2 city) possessed higher levels of hazard concern compared to consumers in Beijing and Guangzhou (tier 1). Structural trust (i.e. trust in actors and the governance of the food supply chain) was not a significant predictor of attitude and intention to purchase authenticated food products. Consumers were shown to have developed ‘risk-relieving’ strategies to compensate for the lack of trust in Chinese food and the dissonance experienced as a consequence of food fraud. Indexical and iconic authenticity cues provided by food manufacturers and regulators were important elements of product evaluations, although geographical differences in their perceived importance were observed. Conclusions Targeted communication of authenticity assurance measures, including; regulations; enforcement; product testing; and actions taken by industry may improve Chinese consumer trust in the domestic food supply chain and reduce consumer concerns regarding the food safety risks associated with food fraud. To support product differentiation and retain prestige, European food manufactures operating within the Chinese market should recognise regional disparities in consumer risk perceptions regarding food fraud and the importance of personal risk mitigation strategies adopted by Chinese consumers to support the identification of authentic products.
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Affiliation(s)
- H. Kendall
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon-Tyne, United Kingdom
| | - P. Naughton
- Edinburgh Napier University, Business school, Craiglockhart Campus, Edinburgh, United Kingdom
| | - S. Kuznesof
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon-Tyne, United Kingdom
- * E-mail:
| | - M. Raley
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon-Tyne, United Kingdom
| | - M. Dean
- School of Biological Sciences, Queen's University Belfast, Medical Biology Centre, Belfast, United Kingdom
| | - B. Clark
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon-Tyne, United Kingdom
| | - H. Stolz
- Departement für Sozioökonomie / Department of Socioeconomics Forschungsinstitut für biologischen Landbau FiBL / Research Institute of Organic Agriculture FiBL Ackerstrasse 113, Postfach, Frick, Switzerland
| | - R. Home
- Departement für Sozioökonomie / Department of Socioeconomics Forschungsinstitut für biologischen Landbau FiBL / Research Institute of Organic Agriculture FiBL Ackerstrasse 113, Postfach, Frick, Switzerland
| | - M. Y. Chan
- Food and Human Nutrition Group, Newcastle University International Singapore (NUIS), Singapore
| | - Q. Zhong
- China National Research Institute of Food and Fermentation Industries, National Standardization Centre of Food and Fermentation Industry, 24–6 Jiuxianqiaozhonglu,Chaoyang District, Beijing, P.R. China
| | - P. Brereton
- School of Biological Sciences, Queen's University Belfast, Medical Biology Centre, Belfast, United Kingdom
| | - L. J. Frewer
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon-Tyne, United Kingdom
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Brown AC. An overview of herb and dietary supplement efficacy, safety and government regulations in the United States with suggested improvements. Part 1 of 5 series. Food Chem Toxicol 2017; 107:449-471. [DOI: 10.1016/j.fct.2016.11.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 10/22/2016] [Accepted: 11/01/2016] [Indexed: 01/21/2023]
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Charlebois S, Juhasz M, Foti L, Chamberlain S. Food Fraud and Risk Perception: Awareness in Canada and Projected Trust on Risk-Mitigating Agents. ACTA ACUST UNITED AC 2017. [DOI: 10.1080/08974438.2017.1331149] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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