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Gu, Youyang. "Food adulteration detection using neural networks." Thesis, Massachusetts Institute of Technology, 2016. http://hdl.handle.net/1721.1/106015.
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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2016.This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 99-100).
In food safety and regulation, there is a need for an automated system to be able to make predictions on which adulterants (unauthorized substances in food) are likely to appear in which food products. For example, we would like to know that it is plausible for Sudan I, an illegal red dye, to adulter "strawberry ice cream", but not "bread". In this work, we show a novel application of deep neural networks in solving this task. We leverage data sources of commercial food products, hierarchical properties of substances, and documented cases of adulterations to characterize ingredients and adulterants. Taking inspiration from natural language processing, we show the use of recurrent neural networks to generate vector representations of ingredients from Wikipedia text and make predictions. Finally, we use these representations to develop a sequential method that has the capability to improve prediction accuracy as new observations are introduced. The results outline a promising direction in the use of machine learning techniques to aid in the detection of adulterants in food.
by Youyang Gu.
M. Eng.
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Scordino, Monica. "Food control: quality assurance and protection against adulteration techniques." Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1154.
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The quality assessment of agro-food typical of the member states is one of the primary objectives of economic policy and agriculture in the EU. The check on overall quality, according to the specifications and typical products, however, is subject to information gaps that are subject to continuous development of methods of analysis. This has resulted in multiple attempts at adulteration and counterfeiting, which allowed the use of poor quality products and / or different geographical origin and / or non-typical tree species, with consequences for consumers, local producers on "honest" on the preservation of local ecotypes. In this context, this research is a meaningful goal to promote local quality products and protection from the illegal adulteration techniques, providing analytical parameter control from the local reference for the consumer protection.
This PhD research was conducted almost entirely in agreement with the laboratory of Catania of Central Inspectorate Department of Protection and Prevention of Fraud quality of food products (ICQRF), considering its growing interest in organic production controls, as well as typical products of denomination of protected and controlled origin, determined by the new supervisory functions assigned to it by the rules mentioned above. In this context, this research has the meaningful objective of health-promoting typical quality products and protection against illegal adulteration techniques, providing analytical control parameter for the protection of the consumer.
The work has developed on several fronts, deepening different research topics as individual cases of study:
- Characterization of Sicilian peach cultivars with different ripening stages.
- Evaluation of bioactive compounds of chinotto extract used in the preparation of commercial soft drinks.
- Development of an analytical method for evaluating the adulteration of saffron with the less valuable spices.
- Detection of illegal use of short-chain aliphatic amines in the wax coating for fruit for consumption.
- Characterization of dansyl-biogenic amines by HPLC-UV-ESI/MS.
The analytical results of this PhD thesis have been the subject of communications from different conferences have produced many scientific papers and are currently applied at the ICQRF Laboratory of Catania in food official controls.
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Hossain, Rakia. "Safe Food in Bangladesh: Perception and Influences on Safe Food Purchasing." Thesis, Griffith University, 2020. http://hdl.handle.net/10072/395524.
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Unsafe food is a global concern as it causes significant health risks to a large number of people. It has many and varied short and long-term health impacts such as salmonellosis, shigellosis, typhoid fever and even cancer. Therefore, safe food is the central concern for all stakeholders in the food system from producers to the marketplace to the household where the food is finally consumed. As an end point of the food safety chain, consumers demonstrate various strategies to ensure safe food from purchasing to consumption. Consumers’ food purchasing behaviour is greatly influenced by culture, economy, psychology and lifestyle. Therefore, understanding consumer attitude towards safe food is an important aspect for ensuring safe food and reducing foodborne illnesses in a community.
In developing countries like Bangladesh, food contamination and the food adulteration situation are widely known public health issues as well as concerns of growing importance in recent times. However, very little is known about consumer safe food purchasing behaviour in Bangladesh. Hence, this current research attempts to explore primary household food purchasers’ (PHFP) perception of safe food, their information sources of safe food knowledge and application of this knowledge when purchasing safe foods. To evaluate these, the current study applied a mixed method approach where quantitative surveys and qualitative focus group discussions were used as data collection methods. The findings of the study revealed that the primary household food purchaser (PHFP) was more concerned about the usage of chemicals in food and they reported considering chemical food hazards during food purchasing. Among other safe food purchasing factors freshness was found as one of the most important factors. Besides freshness, the PHFP considered appearance, taste, colour, seasonality, origin of the product and expiry date, as features to guide safe food purchasing. More than 50% of the PHFP reported that` safe food has not been diminished in the last five years in Bangladesh. Most of the PHFP relied on friends and family members as their information sources for safe food purchasing. Regardless of their perception, the PHFP showed much concern about safe food, hence, further planning and implementation of food safety related programs, as well as better education about safe food can help to mitigate these issues in this community. A number of recommendations were provided to inform future food safety related programs and additional research that aims to reduce foodborne illnesses in this community.Thesis (Masters)
Master of Medical Research (MMedRes)
School of Medical Science
Griffith Health
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Narayanan, Deepak. "Building and processing a dataset containing articles related to food adulteration." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100641.
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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2015.This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 69).
In this thesis, I explored the problem of building a dataset containing news articles related to adulteration, and curating this dataset in an automated fashion. In particular, we looked at food-adulterant co-existence detection, query reforumulation, and entity extraction and text deduplication. All proposed algorithms were implemented in Python, and performance was evaluated on multiple datasets. Methods described in this thesis can be generalized to other applications as well.
by Deepak Narayanan.
M. Eng.
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September, Danwille Jacqwin Franco. "Detection and quantification of spice adulteration by near infrared hyperspectral imaging." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6624.
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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in ground black pepper. Additionally, midinfrared (MIR) spectroscopy was used for the quantification of millet and buckwheat flour in ground black pepper. These techniques were applied as they allow non-destructive, invasive and rapid analysis. Black pepper and adulterant (either millet or buckwheat flour) mixtures were made in 5% (w/w) increments spanning the range 0-100% (w/w). The mixtures were transferred to eppendorf tube holders and imaged with a sisuChema short wave infrared (SWIR) pushbroom imaging system across the spectral range of 1000–2498 nm. Principal component analysis (PCA) was applied to pseudo-absorbance images for the removal of unwanted data (e.g. background, shading effects and bad pixels). PCA was subsequently applied to the ‘cleaned’ data. An adulterant concentration related gradient was observed in principal component one (PC1) and a difference between black pepper adulterated with buckwheat and millet was noted in PC4. Four absorption peaks (1461, 2241, 2303 and 2347 nm) were identified in the loading line plot of PC1 that are associated with protein and oil. The loading line plot of PC4 revealed absorption peaks at 1955, 1999, 2136 and 2303 nm, that are related to protein and oil. Partial least squares discriminant analysis (PLS-DA) was applied to NIR HSI images for discrimination between black pepper adulterated with varying amounts of adulterant (millet or buckwheat). The model created with millet adulterated black pepper samples had a classification accuracy of 77%; a classification accuracy of 70% was obtained for the buckwheat adulterated black pepper samples. An average spectrum was calculated for each sample in the NIR HSI images and the resultant spectra were used for the quantification of adulterant (millet or buckwheat) in ground black pepper. All samples were also analysed using an attenuated total reflectance (ATR) Fourier transform (FT) – infrared (IR) instrument and MIR spectra were collected between 576 and 3999 cm-1. PLS regression was employed. NIR based predictions (r2 = 0.99, RMSEP = 3.02% (w/w), PLS factor = 4) were more accurate than MIR based predictions (r2 = 0.56, RMSEP = 19.94% (w/w), PLS factors = 7). Preprocessed NIR spectra revealed adulterant specific absorption bands (1743, 2112 and 2167 nm) whereas preprocessed MIR spectra revealed a buckwheat specific signal at 1574 cm-1. NIR HSI has great promise for both the qualitative and quantitative analysis of powdered food products. Our study signals the beginning of incorporating hyperspectral imaging in the analysis of powdered food substances and results can be improved with advances in instrumental development and better sample preparation.
AFRIKAANSE OPSOMMING: Die gebruik van naby infrarooi hiperspektrale beelding (NIR HB) tesame met veelvoudige beeldanalise is ondersoek vir die opsporing van stysel-verwante produkte (giers en bokwiet) in gemaalde swart pepper. Middel-infrarooi (MIR) spektroskopie is addisioneel gebruik vir die kwantifisering van hierdie stysel-verwante produkte in swart pepper. Albei hierdie tegnieke is toegepas aangesien dit deurdringend van aard is en dit bied nie-destruktiewe sowel as spoedige analise. Swart pepper en vervalsingsmiddel (giers of bokwiet) mengsels is uitgevoer in 5% (m/m) inkremente tussen 0 en 100% (m/m). Eppendorfbuishouers is met die mengsels gevul en hiperspektrale beelde is verkry deur die gebruik van ‘n sisuChema SWIR (kortgolf infrarooi) kamera met ‘n spektrale reikwydte van 1000–2498 nm. Hoofkomponent-analise (HK) is toegepas op pseudo-absorbansie beelde vir die verwydering van ongewenste data (bv. agtergrond, skadu en dooie piksels). Hoofkomponent-analise is vervolgens toegepas op die ‘skoon’ data. Hoofkomponent (HK) een (HK1) het die aanwesigheid van ‘n vervalsingsmiddel konsentrasie verwante gradient getoon terwyl HK4 ‘n verskil getoon het tussen swart pepper vervals met giers en bokwiet. Vier absorpsiepieke (1461, 2241, 2303 en 2347 nm) was geïdentifiseer binne die HK lading stip van HK1 wat met proteïen en olie geassosieer kon word. Die HK lading stip van HK4 het absorpsipieke by 1955, 1999, 2136 en 2303 nm aangedui wat verband hou met proteïen en olie. Parsiële kleinste waarde diskriminant-analise (PKW-DA) is toegepas op die hiperspektrale beelde vir die moontlike onderskeiding tussen swart pepper vervals met verskeie hoeveelhede vervalsingsmiddel (giers of bokwiet). ‘n Klassifikasie koers van 77% is verkry vir die model ontwikkel met giers vervalsde swart pepper terwyl die model ontwikkel met bokwiet vervalsde swarte pepper ‘n klassifikasie koers van 70% bereik het. ‘n Gemiddelde spektrum is bereken vir elke monster in die hiperspektrale beelde en die resulterende spektra is gebruik vir die kwantifisering van vervalsingsmiddels (giers of bokwiet) in gemaalde swart pepper. ‘n ATR FT-IR instrument met spektrale reikwydte van 576-3999 cm-1 is additioneel gebruik vir die analise van alle monsters. Parsiële kleinste waarde regressie is gebruik vir kwantifikasie doeleindes. NIR gebasseerde voorspellings (r2 = 0.99, RMSEP = 3.02% (m/m), PLS faktore = 4) was meer akkuraat as die MIR gebasseerde voorspellings (r2 = 0.56, RMSEP = 19.94% (m/m), PLS faktore = 7). Vooraf behandelde NIR spektra het vervalsingsmiddel verwante absorpsiepieke (1743, 2112 en 2167 nm) aangetoon terwyl vooraf behandelde MIR spektra ‘n bokwiet verwante absorpsiepiek by 1574 cm-1 aangedui het. NIR HB toon goeie potensiaal vir beide kwalitatiewe en kwantitatiewe analise van gepoeierde voedsel produkte. Ons studie kan gesien word as die begin van die inkorporasie van hiperspektrale beelding in die analise van gepoeierde voedsel material en verbeterde resulte kan verkry word deur die vordering in instrumentasie ontwikkeling en verbeterde monstervoorbereiding.
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Pillsbury, Laura Anne. "Food cultures, total diet studies and risk management implications for global food policy and public health /." Connect to this title, 2008. http://scholarworks.umass.edu/theses/157/.
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Surendera, Babu Aruna. "Food safety communication in Nevada needs assessment /." abstract and full text PDF (free order & download UNR users only), 2006. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1433410.
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Kulas, Megan. "Policy responses to reduce the opportunity for horsemeat adulteration fraud: the case of the European Union." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/18243.
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Master of ScienceDepartment of Diagnostic Medicine/Pathobiology
Justin Kastner
Food production is changing in response to an expanding global population. The ability to distribute and process ingredients amongst many individuals and countries has brought economic benefits while also creating new problems. By increasing the complexity of the supply chain, the food industry has birthed new dynamics, thus creating new opportunities for contamination, fraud, and other threats. One threat dynamic is the varying levels of food safety and quality control at different nodes along a supply chain. Contaminations pinpoint weaknesses of a supply chain, and such weaknesses could be exploited for harm. One way foods are intentionally contaminated is through food fraud. Food fraud involves substitution, mislabeling, dilution, and other means of criminal deception. Routine testing by an independent science-based group led to the discovery of one the largest scales of substitution and mislabeling in history—the 2013 adulteration of beef products with horsemeat. Commonly referred to as the horsemeat scandal of 2013, this important event in the history of the global food system affected several regions, hundreds of products, and thousands of retailers and consumers. To date, this scandal was one of the largest incidents of food fraud. Mostly based in the European Union, the horsemeat scandal prompted the European Commission to take regulatory action. The European Union’s policy response included the creation of a five-point plan that addresses the different facets associated with the scandal. The five-point plan sought to strengthen food fraud prevention; testing programs; horse passports; official control, implementation, penalties; and origin labelling. The five-point plan is intended to decrease the fraud opportunity for the adulteration of beef with horsemeat. According to the crime triangle, a concept frequently cited in the field of criminology, fraud opportunity has three main elements: the victims, the fraudsters, and the guardian and hurdle gaps. When any of these elements change, the opportunity for a fraudster to commit a crime also changes. The research question of this thesis explores the policy responses of the European Commission. The Commission’s five-point plan targets the three elements of fraud opportunity; therefore, future fraud opportunity for the adulteration of beef products with horsemeat will theoretically decrease.
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Mendenhall, Ivan Von. "Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology." DigitalCommons@USU, 1991. https://digitalcommons.usu.edu/etd/5367.
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Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied.
Absorbances from 1283 to 1100 cm-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations of difference (reference - infrared) were .22, .06, and .02% . When the fat, protein, and lactose concentrations in a separate set of samples from herds in California were predicted, the standard deviations of difference were 1.23, .10, and .07%. Substitution of a 15 μm pathlength transmission cell for the attenuated total internal reflectance cell changed the standard deviations of difference to .07, .11, and .06% in the calibration (Minnesota) samples and .09, .10, and .16% in the validation (California) samples.
Infrared spectroscopy was used to measure whey powder in an adulterated sample of nonfat dry milk. Mixtures of nonfat dry milk containing whey powder at various concentrations were analyzed using absorption bands between 1400 and 1200 cm-1 in the infrared spectrum. There was a strong correlation (r > .99) between predicted and measured concentrations of whey powder in adulterated samples. Accuracy was not affected by processing conditions , source of nonfat dry milk, and origin of whey powder.
A rapid method for detecting soybean oil in process cheese was developed. The infrared spectrum of each sample was collected using an accessory designed for analysis of solid samples. A linear relationship fit (= .98) when the ratio of absorbance at 2957 and 2852 cm-1 was plotted versus percent adulteration.
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Di, Anibal Carolina Vanesa. "Determination of banned sudan dyes in culinary spices through spectroscopic techniques and multivariate analysis." Doctoral thesis, Universitat Rovira i Virgili, 2011. http://hdl.handle.net/10803/52794.
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La presente tesis esta focalizada en el desarrollo de métodos analíticos para determinar la adulteración de especias culinarias con colorantes Sudan I, II, III y IV. Estos colorantes están prohibidos como aditivos para uso alimentario por la legislación europea ya que son carcinógenos. Las metodologías analíticas desarrolladas están basadas en el uso de técnicas espectroscópicas como UV-visible, Resonancia Magnética de protón y Raman junto con tratamiento multivariante de los datos obtenidos. En relación al análisis multivariante, como principal objetivo se planteó el establecimiento de modelos de clasificación y posteriormente se utilizaron diversas herramientas quimiométricas con el objetivo de mejorar los resultados de clasificación: análisis exploratorio de datos, métodos de selección de variables y procesamiento de espectros, estrategias de fusión de datos y métodos de transferencia (estandarización).This thesis is focused at developing multivariate analytical screening methodologies for determining the adulteration of culinary spices with Sudan I, II, III and IV dyes. Such dyes are prohibited to be used as additive in foods according to the European legislation because they are Class 3 carcinogens. The proposed methodologies are based on the use of spectroscopic techniques such as UV-Visible, 1H-NMR and Raman along with multivariate data treatment. The applied chemometric tools include the establishment and application of supervised classification techniques combined with exploratory data analysis, data processing and variable selection techniques to extract the maximum possible information from the spectral data. Otherwise some strategies to improve the classification have been evaluated such as data fusion strategies and multivariate transfer (standardization) methods.
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Woodbury, Simon Edward. "Application of gas chromatography combustion-isotope ratio mass spectrometry to the detection of adulteration of vegetable oils." Thesis, University of Bristol, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246268.
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Menevseoglu, Ahmed. "METABOLOMICS APPROACH FOR AUTHENTICATION OF PISCO AND DETECTION OF CONTAMINANTS." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1574841283680933.
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Kelly, Simon Douglas. "The development of continuous-flow isotope ratio mass spectrometry methods and their application to the detection of food adulteration." Thesis, University of East Anglia, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251500.
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Siu, Wing-ho Joseph. "The privatization of food and environmental hygiene services in Hong Kong : an evaluation and future prospects /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk:8888/cgi-bin/hkuto%5Ftoc%5Fpdf?B23294930.
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Zhang, Yingchuan. "Product quality modeling and control based on vision inspection with an application to baking processes." Diss., Available online, Georgia Institute of Technology, 2005, 2005. http://etd.gatech.edu/theses/available/etd-04082005-150621/.
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Thesis (Ph. D.)--Electrical and Computer Engineering, Georgia Institute of Technology, 2005.Dr. Jennifer E. Michaels, Committee Chair ; Dr. Bonnie Heck Ferri, Committee Member ; Dr. George J. Vachtsevanos, Committee Member ; Dr. Magnus Egerstedt, Committee Member ; Dr. Farrokh, Ayazi, Committee Member ; Dr. Sheldon M. Jeter, Committee Member. Vita. Includes bibliographical references.
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Prachárová, Adriana. "Stanovení autenticity potravinářských výrobků s ovocnou složkou." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2021. http://www.nusl.cz/ntk/nusl-449765.
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The aim of this thesis was to determine the authenticity of fruit food for infants using molecular and instrumental methods. In the experimental part, plant DNA isolations from fruit leaves (peaches, apricots, plums and apples) and bananas were performed. Further, DNA was isolated also from five commercial products, and from model mixtures that were prepared in terms of content identical to the commercial mixtures. The isolated DNA was characterized and verified by qPCR with plant DNA-specific ITS2 primers. Three triple primer pairs were selected, and their specificity was evaluated when performing multiplex PCR. This method makes it possible to detect more types of fruit in one reaction, reducing the economic and time requirements for detection. As none of the selected primer pairs were sufficiently specific for the apricot, the evidence from the plum and peach was further realized using duplex PCR. High resolution melting curve analysis was used for better DNA type recognition. Subsequently, agarose gel electrophoresis was performed to analyse the fragment lengths. Furthermore, experiments have been made to identify some specific phenolic substances in commercial and model fruit mixtures by HPLC. Since phenolic substances are degradable under unsuitable storage conditions, the presence of individual compounds was not detected by this method.
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Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.
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Agroterrorism is the deliberate introduction of a plant or animal disease with thegoal of causing fear, economic instability, illness, or death. After the 2002 terroristattacks on the World Trade Center, the security of the food supply is of increasingconcern to the United States. A major incidence of agroterrorism or food tampering would have far reaching impacts on the economy and public health. The first objective of this project was to determine knowledge and concern of agroterrorism in meat processing facilities in Kentucky, and to determine knowledge and concern of food tampering and food defense in food service establishments in Warren County, Kentucky. The second objective was to determine security strategies that were being implemented by these facilities. Two separate surveys, one for meat processors and the other for food service establishments, were designed to meet these objectives. An observational study was conducted for meat processing facilities. It was found that these facilities were generally unconcerned with agroterrorism, although a reasonable amount of security implementations were in place at these facilities. A statistical comparison between restaurants and non-restaurant food service establishments, such as schools, hospitals, and hotels, was performed. Both types of food service establishments expressed little concern about a food tampering event. Non- restaurant food service establishments were slightly more concerned than restaurants about both food tampering and food defense.
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Leuer, Debora Kim. "A comparison study of food facility inspection scores and consumer complaints." CSUSB ScholarWorks, 1999. https://scholarworks.lib.csusb.edu/etd-project/1711.
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Garcia-Amoedo, Luis Henrique. "Geléia real: análises físico-químicas e químicas úteis para a caracterização e detecção da autenticidade ou adulteração do produto." Universidade de São Paulo, 1999. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-08062017-124034/.
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A geléia real é um dos principais produtos da colméia que serve como alimento para as larvas em desenvolvimento, assim como para a abelha rainha por toda a sua vida. Tem sido utilizada pelas pessoas como um complemento alimentar devido às suas propriedades revitalizantes. O principal objetivo deste trabalho foi estabelecer as análises físico-químicas e químicas que poderão ser usadas para a caracterização da geléia real e detecção de sua autenticidade ou adulteração, enfatizando-se a determinação do ácido 10-hidroxi-trans-2-decenóico (10-HDA). A proposta do trabalho está justificada pela falta de legislação com relação a padrões de identidade e qualidade da geléia real e derivados. Foram determinados emalostras puras e adulteradas (com clara de ovo, água potável, iogurte natural, pasta de amido e uma mistura de leite condensado com própolis) os teores de umidade, cinzas, Iípides, proteínas, carboidratos, 10-HDA, pH, acidez titulável, reação com lugol e teste de solubilidade em meio alcalino. Como análises complementares foram determinados os teores das vitaminas B6 , A, pró-vitamina A (β-caroteno) e vitamina E nas amostras puras. Considerando-se os resultados obtidos preconizou-se as determinações de umidade, cinzas, lípides, proteínas, carboidratos, 10-HDA e teste de solubilidade em meio alcalino como os principais itens a serem observados.Royal jelly is one of the most important products from beehive, which is used by growing up larves like food, and also for the queen bee for her entire life. It has being used by people as a complement because of the revitalizing properties. The main objective of this work was to establish the physicalchemical and chemical analysis, which could be used for characterization of the adulteration of royal jelly, mainly the 10-hidroxy-trans-2-decenoic acid (10-HDA). The purpose of this study is justified by the lack of legislation concerning the quality and identity standards of royal jelly and derivatives. There were determined in pure and adulterated samples (with condensed milk, water, yogurt, starch, egg white) the analysis of moisture, ash, lipids, proteins, carbohydrates, 10-HDA, pH, titrate acidity, iodine reaction, solubilíty test in alkaline solution. For complementary tests It was determined the values of vitamin B6 , A, provitamin A, and E in pure samples. Considering the obtained results it was suggested the use of moisture content, ash, lipids, proteins, carbohydrates, 10-HDA and solubility in alkaline solution, as the main items to be observed.
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Damario, Natália 1988. "Estudo de adulteração de queijos = espectrometria de massas por uma abordagem inovadora." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/312429.
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Orientador: Rodrigo Ramos CatharinoTexto em português e inglês
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Ciências Médicas
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Resumo: O alto consumo global de queijos e a flutuação de disponibilidade e preço destes produtos lácteos os tornam alvos de fraudes. Uma das mais comuns é a adulteração de leites de alto valor agregado, como os de cabra e ovelha, com o então menos valioso leite de vaca, posteriormente vendido como matéria-prima para a indústria de queijo. Esta prática cria a necessidade de técnicas sensíveis para avaliar a autenticidade de queijos, incentivando o desenvolvimento e melhoria de métodos analíticos. Neste caminho, nós trazemos esta abordagem empregando a Direct Imprinting in Glass Surface Mass Spectrometry (DIGS-MS) para análise qualitativa de queijo em um instrumento MALDI. Esse método inclui uma preparação de amostra simples e eficaz além de rápida aquisição e interpretação de dados. A abordagem comprovou identificar prontamente lipídios de massas grandes em diferentes tipos de queijo, que podem ser associados a marcadores de qualidade. Também representa um potencial para controlar não só o produto final, mas também etapas produtivas, através da integração de dados estatísticos e analíticos, resultando em uma combinação poderosa para a discriminação de amostras com base no perfil lipídico. A ausência do efeito de matriz em toda cadeia analítica garante maior limpeza de sinal de espectros de massa e simplifica o processo
Abstract: High global consumption of cheeses and their availability and price fluctuations make these foodstuffs targets for frauds. One of the most common is the adulteration of highly priced milk (goat and sheep) with less valuable cow milk, which is sold as raw material for cheese industry. This creates the need for sensitive techniques to assess cheese authenticity by encouraging the development and improvement of analytical methods. In this path, we bring this approach employing Direct Imprinting in Glass Surface Mass Spectrometry (DIGS-MS) for qualitative cheese analysis in a MALDI instrument. This method includes simple and effective sample preparation and fast data acquisition and interpretation. It has proven to readily identify higher mass lipids in different types of cheese, which can be associated as quality markers. This can also represent potential to control not only the final product, but also productive stages, by integrating analytical and statistical data, resulting in a powerful combination for sample discrimination based on lipid profiles. The absence of matrix effect in the whole analytical chain ensures greater signal cleanliness of mass spectra and simplifies the process
Mestrado
Ciencias Biomedicas
Mestra em Ciências Médicas
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Ding, Yuhua. "An integrated approach to real-time multisensory inspection with an application to food processing." Diss., Available online, Georgia Institute of Technology, 2003:, 2003. http://etd.gatech.edu/theses/available/etd-11242003-180728/unrestricted/dingyuhu200312.pdf.
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Thesis (Ph. D.)--Electrical and Computer Engineering, Georgia Institute of Technology, 2004.Vachtsevanos, George J., Committee Chair; Dorrity, J. Lewis, Committee Member; Egerstedt, Magnus, Committee Member; Heck-Ferri, Bonnie S., Committee Co-Chair; Williams, Douglas B., Committee Member; Yezzi, Anthony J., Committee Member. Includes bibliography.
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Lewis, Andrew Michael. "Using Stochastic Optimization and Real-Options Models to Value Private Sector Incentives to Invest in Food Protection Measures." Thesis, North Dakota State University, 2006. https://hdl.handle.net/10365/29905.
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Agro-terrorism has become a major concern since the September 11, 2001, terrorist attacks due to characteristics that create unique problems for managing the threat of an agro-terrorist attack. The costs of trucking delays alone were in the tens of millions of dollars. Over the last few years, the government has spent billions of dollars on biological surveillance and record keeping in preventing potential attacks. Several public and private initiatives are currently in use. Examples include 1) the bio-terrorism regulation of 2004 on maintenance of records; 2) establishment of food protection centers for research and teaching excellence; and 3) investments in emerging technology, such as radio frequency monitoring (RFEM) technology, with the potential to track shipments and provide real-time data that can be used to prevent agro-terrorism risks along food supply chains. This thesis addresses the costs and risk premiums associated with alternative tracking strategies, where and when along the milk supply chain these strategies will reduce the most risks, and what policy implications are associated with the most costeffective tracking strategy. To accomplish these objectives, stochastic optimization is used to determine the costs and risk premiums of alternative tracking strategies. Next, the realoptions method along with a portfolio of options, also referred to as the "tomato garden" framework, is used to determine where and when alternative intervention strategies should be implemented to reduce the most risks. Finally, policy implications are derived on the cost-risk tradeoffs, probability of attacks, and containment efforts if there is an attack by using game theory to determine the incentives needed to motivate participants in the milk supply chain to invest in security measures.
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Lewis, Andrew (Andrew Michael). "Using Stochastic Optimization and Real-Options Models to Value Private Sector Incentives to Invest in Food Protection Measures." Thesis, North Dakota State University, 2006. https://hdl.handle.net/10365/29905.
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Agro-terrorism has become a major concern since the September 11, 2001, terrorist attacks due to characteristics that create unique problems for managing the threat of an agro-terrorist attack. The costs of trucking delays alone were in the tens of millions of dollars. Over the last few years, the government has spent billions of dollars on biological surveillance and record keeping in preventing potential attacks. Several public and private initiatives are currently in use. Examples include 1) the bio-terrorism regulation of 2004 on maintenance of records; 2) establishment of food protection centers for research and teaching excellence; and 3) investments in emerging technology, such as radio frequency monitoring (RFEM) technology, with the potential to track shipments and provide real-time data that can be used to prevent agro-terrorism risks along food supply chains. This thesis addresses the costs and risk premiums associated with alternative tracking strategies, where and when along the milk supply chain these strategies will reduce the most risks, and what policy implications are associated with the most costeffective tracking strategy. To accomplish these objectives, stochastic optimization is used to determine the costs and risk premiums of alternative tracking strategies. Next, the realoptions method along with a portfolio of options, also referred to as the "tomato garden" framework, is used to determine where and when alternative intervention strategies should be implemented to reduce the most risks. Finally, policy implications are derived on the cost-risk tradeoffs, probability of attacks, and containment efforts if there is an attack by using game theory to determine the incentives needed to motivate participants in the milk supply chain to invest in security measures.
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Ostertag, Alice. "GVO-Spuren und Gentechnikrecht : die rechtliche Beurteilung und Handhabung von ungewollten Spuren gentechnisch veränderter Organismen in konventionell und ökologisch erzeugten Produkten /." Baden-Baden : Nomos, 2006. http://www.gbv.de/dms/ilmenau/toc/507200535.PDF.
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Cassoli, Laerte Dagher. "Validação da metodologia de infravermelho com transformada de Fourier para identificação de adulteração em leite cru." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-20102010-165655/.
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Objetivou-se avaliar a utilização da metodologia de infravermelho com transformada de Fourier (IVTF) na identificação de adulteração em leite cru. O objetivo no primeiro estudo foio de desenvolver calibração para identificação de adulteração através da comparação do espectro de leite adulterado com um espectro de referência para leite cru. Para construção do espectro referência foram coletadas 800 amostras de diferentes fazendas localizadas na região de estudo no período de agosto de 2009 a março de 2010. Através da análise de componentes principais, foram desenvolvidas oito calibrações com diferentes números de fatores (componentes principais). Para validação das diferentes calibrações, foram coletadas outras 100 amostras da mesma região de estudo. As amostras foram adulteradas com três diferentes adulterantes geralmente utilizados na adulteração do leite cru sendo eles: bicarbonato de sódio (BS), citrato de sódio (CS) e soro de queijo (SO). Para cada adulterante foram utilizadas três diferentes concentrações (BS: 0,05, 0,10 e 0,25 %; CS: 0,025, 0,050 e 0,075% e SO: 5, 10 e 20%). Para avaliação do desempenho das calibrações foram calculadas a especificidade e a sensibilidade para cada adulterante e respectivas concentrações. A especificidade foi de 92,9% na calibração com 12 fatores. Já a sensibilidade variou em função do adulterante, concentração e número de fatores. Todas as amostras adulteradas com bicarbonato foram identificadas corretamente com modelos de 10 fatores e na concentração mais baixa (0,05%). Já para o citrato, somente amostras com concentração de 0,075% foram identificadas em 93,9% dos casos para o modelo de 18 fatores. Amostras adulteradas com soro, mesmo na concentração mais alta (20%) puderam ser identificadas em menos de 47,1% dos casos, talvez pelo tratamento espectral realizado pelo software ASM em que parte do espectro não é considerado na construção das calibrações. A comparação espectral mostrou-se uma técnica interessante para identificação de leite adulterado e que também poderia antecipar a descoberta de novos adulterantes. Já no segundo estudo o objetivo foi desenvolver calibrações para determinação da concentração dos adulterantes bicarbonato de sódio, citrato de sódio e soro de queijo. Para desenvolvimento das calibrações foram utilizadas as amostras adulteradas do primeiro estudo e, para validação, foram coletadas outras 60 amostras que foram novamente adulteradas. O desempenho de cada calibração foi avaliado através da acurácia (Se), limite de detecção (LD) e coeficiente de determinação (R2). Todas as calibrações apresentaram R2 superior a 0,91 com LD de 0,015%, 0,017% e 3,9% para BS, CS e SO, respectivamente. Já a acurácia foi de 0,005%, 0,009 % e 2,26% para BS, CS e SO, respectivamente. Através dos resultados obtidos neste estudo, conclui-se que a metodologia de IVTF pode ser utilizada para determinação da concentração de bicarbonato de sódio, citrato de sódio e soro de queijo em leite cru. Associada à equipamentos automatizados, é uma opção viável no monitoramento destes adulterantes, tendo o baixo custo operacional e alto desempenho analítico como características adicionais.The objective of this research was to evaluate the use of the methodology of Fourier Transform Infrared (FTIR) in identifying adulteration in raw milk. The objective of the first study was to develop scales to identify contamination by comparing the spectrum of adulterated milk with a reference spectrum for raw milk. To build the reference spectrum, 800 samples were collected from different farms located in the study area from August 2009 to March 2010. Through the analysis of principal components, eight scales with different numbers of factors (principal components) were developed. To validate the different calibrations, other 100 samples were collected from the same region of study. The samples were adulterated with three different adulterants commonly used in the adulteration of raw milk: sodium bicarbonate (SB), sodium citrate (SC) and whey (W). Each adulterant was used at three different concentrations (SB: 0.05, 0.10 and 0.25%; SC: 0.025, 0.050 and 0.075% and W: 5, 10 and 20%). To evaluate the performance of the calibrations, the specificity and sensitivity for each adulterant and its concentration were calculated. The specificity was 92.9% in the calibration with 12 factors. Sensitivity varied according to the adulterant, concentration and number of factors. All samples adulterated with bicarbonate were accurately identified in the 10-factor model and at the lowest concentration (0.05%). As for citrate, only samples at a concentration of 0.075% were identified in 93.9% of cases for the 18-factor model. Samples adulterated with whey, even at the highest concentration (20%) were identified in less than 47.1% of cases, which maybe attributed to the fact that part of the spectrum is not consideredin the spectral processing performed by ASM software. The spectral comparison proved to be an interesting technique for the identification of adulterated milk and that could also be used to discover new adulterants. In the second study, the aim was to develop calibrations for determining the concentration of sodium bicarbonate, sodium citrate and whey used as raw milk adulterants. To develop the calibrations, adulterated samples of the first study were used and, for validation, other 60 samples were collected and adulterated. The performance of each calibration was evaluated regarding accuracy (Se), detection limit (DL) and determination coefficient (R2). All calibrations presented R2 higher than 0.91 with DL of 0.015%, 0.017% and 3.9% for SB, SC and W, respectively. Accuracy was 0.005%, 0.009% and 2.26% for SB, SC and W, respectively. Results show that the FTIR methodology can be used for determining the concentration of sodium bicarbonate, sodium citrate and whey in raw milk. Associated with automated equipment, it is a feasible option for monitoring these adulterants, presenting low operational costs and high analytical performance as additional features.
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Lehrke, Linda. "Determining and Evaluating Cost-Effective Food Safety Risk Reduction Strategies at Retail Meat Facilities." Thesis, North Dakota State University, 2006. https://hdl.handle.net/10365/29906.
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In spite of the documented success of Pathogen Reduction and Hazard Analysis and Critical Control Points (PR/HACCP) at the processing level, farm-level and retail-level application is optional. Several factors impact the gap of food safety regulations from farm to fork. This thesis focuses on the retail level. At the retail level, pathogen survival and the associated ability to cause further disease to humans even after being subjected to certain processing and packaging conditions have varying implications on the probability of sickness or death. This issue also arises over the fact that, sometimes, appropriate handling and processing instructions are not properly followed by consumers. The primary goals of the project are to develop an optimal food safety intervention strategy that incorporates risk, cost, and the value of pathogen reduction with alternative control mechanism. We wish to evaluate incentives for PR/HACCP-like planning and adherence to best management practices that promote safe food production. These incentives will be evaluated for the retail level. In addition, we will develop optimal intervention strategies for ready-to-eat meats and poultry products that incorporate risk assessment, cost of intervention, and the value of risk reduction of alternative strategies for the farm-to-table continuum. The model adopted in this study is an expansion of the stochastic optimization model developed by Nganje, Kaitibie, and Sorin (2005) to include the optimal intervention strategy at the retail ( consumer) level. These components are simulated with firm-level microbial data at the processing and retail level using stochastic optimizer software. Stochastic dominance was also used to compare across the optimal strategies and determine if there is one clear choice that is preferred. This allowed us incorporate risk preferences of firms. The scenario method was used to determine what factors would likely affect the adoption of PR/HACCP at the retail level. Finally, this thesis provides firms and policymakers a direction for future options concerning risk mitigation strategies.
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Swart, Jacobus Johannes. "The impact of the logistical process on food safety and quality for maize export in South Africa." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/1235.
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To be submitted in fulfilment of the requirements for the degree
MASTER OF TECHNOLOGIAE:
In
Quality
In the Faculty of Engineering
AT THE CAPE PENINSULA UNIVERSITY OF TECHNOLOGY, 2012Over the last decades, due to the lack of safety concern and inadequate quality management in logistical process, it caused unsafe and poor quality of maize products. Thus, this study looks into the key factors that affect maize exports from South Africa in order to improve the logistical processes and reduce the risks involved in the process. The main risks associated with poor traceability and logistical chain management of maize export, as well as issues pertaining to non-conformance to the different food safety standards were explored. Data were collected a group of food business operators (FBO) (n1=127) and food business inspectors (n2=20) through a number of interviews and a self-administered questionnaire. Data were then analysed by using the SPSS-V19 programme to generate descriptive statistical results to determine the specific needs and gaps within the current system as well as providing recommendations on the specific food safety changes pertaining to the maize export industry. The results showed that there is a lack of understanding among role-players regarding FBO legislation. In the comparison of many large companies, there is only a few small role-players adhere to the legislation pertaining to food safety and traceability. This has impacted on the quality of maize products negatively. This strongly suggested that all role-players that handle maize for export must be registered for FBO codes with Department of Agriculture, Forestry and Fisheries. The study also recommended that the Perishable Products Export Control Board (PPECB) should inspect and confirm the legitimacy of the FBO codes that appears on the maize export documentation. Keywords: Quality, food safety, food business operator, maize export, logistical processes, and traceability.
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Sweney, Jill Marie. "Combining Systems Methodologies to Reduce Allergen-Related Food Recalls." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.
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The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for an allergen-related recall in the United States. In practice, the SQF code should make better use of control theory to reduce delays in production monitoring activities, should make better use of purposeful action in the implementation of a HACCP plan to ensure continuing validity of the plan, and SQFI needs to consider adding an organizational assessment for food safety culture.
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Shang, Xia. "The Effect of Food Safety and Quality on the Consumption and Price of Meat in Beijing, China." Thesis, North Dakota State University, 2011. https://hdl.handle.net/10365/29312.
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China's economic success has helped it become one of the largest markets in the world. As a result, the demand for agricultural commodities in China has experienced a significant increase. Increasingly affluent Chinese people are paying increasing attention to food safety and quality instead of just quantity. Understanding how meat demands and prices are related to food safety and quality in Beijing will provide guidance for industry and policymakers interested in the Chinese meat market. The purpose of this study is to develop two models to analyze meat demand and prices associated with food safety and quality respectively. First, An Almost Ideal Demand System (AIDS) is used to investigate the effects of food safety on meat consumption. To address the potential bias of zero consumption in the estimation procedures, a simulated maximum likelihood (SML) estimation is applied in the regression. Second, we analyze the
implicit price of meat with the intrinsic and extrinsic attributes using a hedonic price model. Five meat categories are regressed on several intrinsic and extrinsic attributes in the model using household survey data collected in Beijing in 2007. The key results of this research have two major outcomes. First, food safety has a significant and positive influence on meat consumption for Beijing residents. Second, the
quality-related attributes or characteristics such as meat appearance, supermarket, meat brand, and processed meat as well as demographic variables such as household head's income have a significantly positive influence on the price of meat, which suggest that the consumers in Beijing are willing to pay a price premium to guarantee the quality and safety of meat.
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Siu, Wing-ho Joseph, and 蕭永豪. "The privatization of food and environmental hygiene services in Hong Kong: an evaluation and future prospects." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31966640.
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Plášková, Anna. "Stanovení autenticity potravin rostlinného původu pomocí molekulárních metod." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2020. http://www.nusl.cz/ntk/nusl-433058.
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The aim of presented diploma thesis was to determination of authenticity of fruit baby foods for early infant feeding using molecular methods. In the experimental part, isolation kit was used for isolation of plant DNA from fruits (strawberry, apricot, raspberry, apple) and from six commercial fruit products for children. Isolated DNA was characterized and verified using PCR methods with primers specific for plant rDNA (ITS2). Specific primer pairs were designed to amplify DNA for the detection of one fruit species. Primer specificity was assessed with four fruit species. A mixture of fruit puree from the two fruits was used to determine the sensitivity of the multiplex PCR assay. Six commercial fruit products were evaluated to verify the applicability of the multiplex PCR assay. The methodology of molecular detection of fruit DNA by qPCR and multiplex qPCR (duplex) includes approaches, which enable to detect two fruits (strawberry-raspberry, apricot-apple) in one reaction and thus reduces time and money requirements.
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Knipschild, Klaus. "Lebensmittelsicherheit als Aufgabe des Veterinär- und Lebensmittelrechts : Risikoverwaltung im europäischen Binnenmarkt /." Baden-Baden : Nomos-Verl.-Ges, 2003. http://www.gbv.de/dms/spk/sbb/recht/toc/365072354.pdf.
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侯米蘭. "關於中國內地食品安全法律制度若干問題的研究: 由安徽阜陽劣質奶粉事件引發的幾點思考." Thesis, University of Macau, 2006. http://umaclib3.umac.mo/record=b1643266.
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王欣. "中國食品安全管理中政府監管的缺失分析 : 以三鹿事件為例." Thesis, University of Macau, 2010. http://umaclib3.umac.mo/record=b2555529.
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Moreira, Maria João Pinho. "Adulteration of foods from animal origin: consumer perception about food labelling and Spectroscopic methods for detection of fresh food adulteration." Doctoral thesis, 2019. http://hdl.handle.net/10348/9621.
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Ph.D. Thesis in Veterinary SciencesConsumers have become more and more demanding in their meat and fish consumption, in terms of quality, safety, and the origin of the products they consume. Today, consumers attribute great value to the information on food labels, this is, the indication of the ingredients and about the production processes applied to the final product. The identification and authentication of food have an important role in the healthy diet of consumers. There is a need to develop fast and efficient techniques to detect food adulteration and reestablish consumer confidence in food manufacturers. There is an increasing interest in methods based on spectroscopic techniques, because they offer several advantages, this is, and they are powerful tools for conducting adulteration tests. One of the objectives of this study was not only to identify important labelling aspects that consumers would examine at the time of purchasing, but also to determine opinions and the knowledge about adulteration of food products. To understand the usefulness of the information provided for consumers, a survey was carried out to assess the efficacy of the information presented in food labelling. The Kruskal-Wallis and Spearman test and descriptive analytical tools were used to analyse data. Principal Component Analysis (PCA) was performed to obtain a smaller number of uncorrelated factors regarding the usefulness of food labelling, regarding the confidence of information displayed in food label and perception of food fraud. Results showed consumers usually do not read food labels due to lack of time and excessive information. Additionally, food labelling was observed to be more useful for specific consumer groups, such as, athletes, consumers with health conditions or consumers concerned with a healthy lifestyle. The respondents consider that information displayed in food label is useful, but the way the information is presented may decrease the consumer interest. The level of education, a healthy lifestyle, and practising sport were factors which influenced the opinion of consumers regarding food labelling. Regarding respondents´ confidence on foodstuffs, over half of them stated that information provided in food label is reliable. However, a lack of confidence on food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by over half of respondents with a higher perception of those practices that implies a risk to public health than those related to economic motivation. Age and consumers’ education revealed the most important socio-demographic factors regarding food label perception, confidence on its information and also knowledge about food fraud. The results of the present study highlight the need of information campaigns by public health authorities to show the importance and advantages of reading food labels as well as ensuring food labels with essential information which are not only quickly and clearly seen but also understood by consumers. Thus, implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Since scarce research is available about consumer perceptions about food label information and food fraud, the respondents´ perceptions observed in the current work could be used as guidelines by food industry to improve food label design to enhance the consumer understand and usefulness. The potential of the Fourier transform infrared spectroscopy (FTIR) in tandem with chemometric methods such as PCA, Partial Least Squares Regression (PLS-R) and Partial Least Squares Discriminant Analysis (PLS-DA) in detecting the presence/absence of adulteration of fallow deer meat (Dama dama) (D) with goat meat (Capra aegagrus hircus) (G) and Atlantic salmon (SS) with Onconrhynchus mykiss (OM) was studied not only for fresh samples but also for samples stored for different storage periods. The PCA model was able to describe the studied adulteration by using four principal components with a variance of 95%. PCA showed that the absorbance in the spectral region from 1138 to 1180, 1314 to 1477,1535 to 1556 and from 1728 to 1759 cm-1 may have been attributed to biochemical fingerprints related to adulteration used in the differentiation of fallow deer and goat meat. Furthermore, the absorbance in the spectral region of 721, 1097, 1370, 1464, 1655, 2805 to 2935, 3009 cm-1 may have been attributed to biochemical fingerprints related to adulteration and used in the differentiation of the SS and OM. The PLS-DA and PLS-R model predicted the presence/absence of adulteration in meat and fish samples of an external set with high accuracy.
Os consumidores tornaram-se cada vez mais exigentes com o consumo de carne e peixe, em termos de qualidade, segurança e origem dos produtos. Atualmente, os consumidores atribuem elevado valor à informação nos rótulos dos alimentos, nomeadamente indicação dos ingredientes e processos de produção. A identificação e autenticação de alimentos têm um papel importante na dieta saudável dos consumidores. Existe a necessidade de desenvolver técnicas rápidas e eficientes para detetar a adulteração de alimentos e restabelecer a confiança do consumidor na indústria agroalimentar. Há um interesse crescente em métodos baseados em técnicas espectroscópicas, pois oferecem várias vantagens, ou seja, são ferramentas poderosas para a realização de testes de adulteração. Um dos objetivos deste estudo não foi apenas identificar aspetos importantes de rotulagem que os consumidores examinariam no momento da compra, mas também determinar opiniões e o conhecimento sobre a adulteração de produtos alimentícios. Para entender a utilidade das informações fornecidas aos consumidores, foi realizada um inquérito para avaliar a eficácia das informações apresentadas na rotulagem dos alimentos. Os testes Kruskal-Wallis, Spearman, análise de componentes principais (PCA) e ferramentas analíticas descritivas foram utilizados para analisar os dados. O nível de escolaridade, o estilo de vida saudável e a prática desportiva foram fatores que influenciaram a opinião dos consumidores em relação à rotulagem dos alimentos. Os resultados mostraram que os consumidores geralmente não leem os rótulos dos alimentos devido à falta de tempo e excesso de informações. Além disso, observou-se que a rotulagem de alimentos é mais útil para grupos de consumidores específicos, como atletas, consumidores com condições de saúde ou consumidores preocupados com um estilo de vida saudável. Os inquiridos consideram que a informação exibida no rótulo dos alimentos é útil, mas a forma como a informação é apresentada pode diminuir o interesse do consumidor. O nível de escolaridade, o estilo de vida saudável e a prática esportiva foram fatores que influenciaram a opinião dos consumidores em relação à rotulagem dos alimentos. Quanto à confiança dos inquiridos, mais da metade afirmou que as informações fornecidas no rótulo dos alimentos são confiáveis. No entanto, a falta de confiança na composição dos alimentos é observada nos alimentos processados, como nos produtos à base de carne. A fraude alimentar é reconhecida por mais da metade dos inquiridos com maior perceção daquelas práticas que implicam risco à saúde pública do que aquelas relacionadas com a motivação económica. A idade e a educação dos consumidores revelaram os fatores sociodemográficos mais importantes em relação à perceção do rótulo de alimentos, confiança em suas informações e também conhecimento sobre fraude alimentar. Os resultados do presente estudo destacam a necessidade de campanhas de informação das autoridades de saúde pública para mostrar a importância e as vantagens da leitura dos rótulos dos alimentos, bem como garantir rótulos de alimentos com informações essenciais que não só são vistas rápida e claramente, mas também compreendidas pelos consumidores. Assim, a implementação de programas de educação para aumentar o conhecimento do consumidor sobre rotulagem de alimentos e fraude é essencial. Existem poucas pesquisas sobre as perceções dos consumidores sobre informações de rótulos de alimentos e fraude alimentar. As perceções dos entrevistados que foram observadas no trabalho atual poderiam ser usadas como diretrizes pela indústria de alimentos para melhorar o design de rótulos para melhorar a compreensão e utilidade do consumidor. O potencial da espectroscopia de infravermelho por transformada de Fourier em conjunto com métodos quimiométricos como o PCA, Regressão Parciais de Mínimos Quadrados (PLS-R) e Análise Discriminante de Mínimos Quadrados Parciais (PLS-DA) na deteção da presença ausência de adulteração de carne de gamo (Dama dama) (D) com carne de caprino (Capra aegagrus hircus) (G) e salmão do Atlântico (SS) com Onconrhynchus mykiss (OM) foi estudado não apenas para amostras frescas, mas também para amostras armazenadas para diferentes períodos de armazenamento. O modelo PCA foi capaz de descrever a adulteração estudada usando quatro componentes principais com uma variância de 95%. A PCA mostrou que a absorbância na região espectral de 1138 a 1180, 1314 a 1477, 1535 a 1556 e de 1728 a 1759 cm-1 pode ter sido atribuída a impressões bioquímicas relacionadas à adulteração utilizada na diferenciação de gamos e carne de caprino. Além disso, a absorbância na região espectral de 721, 1097, 1370, 1464, 1655, 2805 a 2935, 3009 cm-1 pode ter sido atribuída a impressões bioquímicas relacionadas à adulteração e utilizadas na diferenciação da SS e MO. O modelo PLS-DA e PLS-R previu a presença / ausência de adulteração em amostras de carne e peixe de um conjunto externo com alta precisão.
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Meng, Ching-Yen, and 孟慶燕. "A study on Japanese food adulteration." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/80481038487873088704.
Full textAbstract:
碩士淡江大學
日本研究所碩士在職專班
97
Food adulteration refers that food-correlated entrepreneurs adulterate the place of origin and raw material, and even treat the non-food as the food to circulate in the markets. In 2007, Japan happened a series of food adulteration events, even many old brands. In fact, when reviewing food adulteration of Japanese history，there happened one fact that the fake beef canned food event in 1960. In 2002，there also happened food adulteration events one after another. Let me interested to discover the reasons of food adulteration of discreet Japan. The thesis mainly analyzes the food adulteration events of Japan, attempting to find the reasons of food adulteration, and proposing the possible solutions. The thesis is divided into six chapters, including the introduction，four chapters of main text，and the conclusion.The second chapter, the transformation of food industry, it discusses the structure from the food industrialization to the food globalization， thus resulting what kind of change in food enterprise. The third chapter, the problems of food enterprise, discusses the reasons behind the food enterprise’s interest.The fourth chapter, the problem of government field, expounds the legal and regulation of food，and how this encourages food adulteration. The fifth chapter，the problem of consumers, discusses the relationship between the consumers’ own shopping habits and the food adulteration. The conclusion mainly analyzes the method of preventing food adulteration. Author considers there should be three reasons: (1) Government should revise its bias view toward to the food enterprise. (2) Recovering food entrepreneur''s basic morals. (3) To reduce disquiet of consumers. Up to author’s deadline, there happened that the plenty of industrial antiseptic formaldehyde (formalin) has been added in the dried radish to prolong maintenance period. This event has existed for more than 10 years until now. Perhaps there has the similar reason to that of Japanese. By the study on Japanese food adulteration, hopes to provide some different thoughts to Taiwan.
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Devi, Girija V. "Social values and consumer behaviour in food adulteration." Thesis, 1994. http://hdl.handle.net/2009/3328.
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Jehng, Hsin-I., and 鄭欣怡. "A Criminal Study of Food Adulteration and Its Prevention." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/gv97g7.
Full textAbstract:
碩士國立政治大學
法律學系
106
Due to the multiple occurrences of food safety incidents, consumer concern regarding food safety has been on the rise. In its effort to control the situation, the government has repeatedly revised the Act Governing Food Safety and Sanitation. The revisions increased the penalties for food adulteration and counterfeit acts, yet the very act of food adulteration and counterfeit itself has never been properly defined, showing the rush and thoughtlessness behind enactment of the act. Therefore, in addition to comparing the definition of food adulteration and counterfeit to literature and judgments, this paper references United States law in an attempt to explain the legally protected interests of food adulteration and counterfeit using the “state of exception” in socio-legal perspective, define food adulteration and counterfeit through legally protected interests, and confine the overly expanded penalty range. Furthermore, the global trend for food safety management is in prevention rather than post-incident punishment; thus, this paper also discusses foreign policies on food safety prevention in order to portray a holistic management method and offer recommendations on food safety management.
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Chen, Mei-Chun, and 陳玫君. "A study on the Punishment for food adulteration or counterfeiting -focusing on food processing." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/x8d566.
Full textAbstract:
碩士國立中興大學
法律學系碩士在職專班
105
The overarching aim of this study is to discuss adulteration or counterfeiting topic listed in subparagraph 7, paragraph 1 of article 15 of the Act Governing Food Safety and Sanitation, with specific focus on preventive controls and administrative management to potential adulteration or counterfeiting occurred during food processing. Food adulteration have come under the spotlight recently. One major problem in food adulteration or counterfeiting is that the legislative body defines the adulteration incident as offender of abstract danger and therefore no supplementary specifications on food adulteration or counterfeiting policy have been described by the administrative authority. When involving in coopetition of the administrative sanction and the criminal penalty, the principle is to take the criminal procedure as priority. Whether a judgement in violation of the adulteration or counterfeiting should be liable to “the detriment of human health or may be sufficient to harmful to human health” or “breach of consumer trust” is an issue within the scope of this thesis. To prevent food adulteration or counterfeiting and further strengthen current legislations, three recommendation elements of crimes or subsidiary fact are proposed by the study. to impose the the detriment of human health or may be sufficient to harmful to human health as a constituent element. to introduce additional provisions on Economically Motivated Adulteration or counterfeiting. to provide examples of food adulteration or counterfeiting; and to recommend the establishment of Risk Management professionals with technical background and experience in food industry.
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Warne, D. "The influence on food safety of technological developments in the commercial manufacture of shelf-stable and refrigerator-stable heat-processed foods." Thesis, 2005. https://eprints.utas.edu.au/22160/1/whole_WarneDarian2005_thesis.pdf.
Full textAbstract:
Several techniques were adopted to evaluate the influence on food safety of technological
developments in the commercial manufacture of shelf-stable and refrigerator-
stable heat-processed foods and these were as follows:
1. Development and assessment of a predictive model (known as DWC's
Method) for calculating process lethality across a range of processing conditions.
After analysis of data from 15 different heat penetration trials conducted
in commercial manufacturing plants it was found that DWC's Method
computed F values with errors of between -6 and +4% of the theoretical values
calculated with an internationally accredited reference model (FMC's
NumeriCal), whereas the model that is used extensively by manufacturers
and regulators in Australia and New Zealand produced average errors of between
-27 and -40% of the theoretical values calculated with NumeriCal.
2. Determination of the adequacy of thermal processes in commercially manufactured
refrigerator-stable heat-processed foods (known as refrigerated pasteurised
foods of extended durability or REPFEDs) and comparison of Fp values
received in these processes with those recommended in Good
Manufacturing Practice (GMP) guidelines. Of 16 thermal processes that were
considered 11 (69%) satisfied GMP while, in five instances (31 %), the thermal
processes failed to deliver minimum Fp requirements and, in three of
these cases, safety would have been compromised.
3. Evaluation of the adequacy of thermal processes used in commercially
manufactured shelf-stable foods and comparison of F0 values received in
these processes with those recommended in GMP guidelines. Of 32 thermal
processes reviewed, 25 (78%) had F0 values~ 2.4 min which satisfied GMP,
while in seven instances (22%) the F0 values were< 2.4 min and were insufficient
for safety.
4. Development and evaluation of microbiological challenge techniques (known
as Biotests) to assess the ability of hermetic seals to prevent post-process
leaker contamination (PPLC) in metal cans, glass containers and barrier
plastic trays and pouches used in commercial manufacture of shelf-stable
foods.
5. Development of a software package (known as DWC Analyser) to evaluate
data gathered during heat distribution studies in retorting systems.
6. Evaluation of the performance of 16 commercial retorting systems in terms of
compliance with GMP guidelines issued by international processing and
regulatory authorities. It was found that three systems (19%) complied with
the United States Food and Drug Administration requirements (Anon., 2002),
which were the strictest of all the guidelines considered; five (31%) complied
with guidelines recommended by May (1997a), Smout and May (1997) and
the writer, and eight (50%) of the retorts failed to comply with any recognised
GMP guidelines.
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Lin, Ching-Yi, and 林靜宜. "Model Designed to Penalize Food Adulteration by Companies Manipulating Expiration Dates." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/55690628943697674092.
Full textAbstract:
博士南華大學
企業管理學系管理科學碩博士班
104
Government health institutions and food Enterprises for food safety policy making have been remarkably affected not only by consumer’s awareness toward food safety problem but also consumer behavior presented after consumer awareness. Food safety issue studies can be divided into two aspects, one is marketing demand and the other one is law/regulation. Main decision maker for marketing demand aspect is consumers whose decide to purchase. In addition, food supply chain development is also influenced by consumer’s food safety awareness. However, law and regulation is considered from government health institution’s point of view to legislate and revise suitable foods safety law and regulation. This study starts with the aspect that how consumer's purchasing quantities is influenced by food expiry date. Then profit maximizing inventory model of freshness product is able to be constructed from food enterprise's point of view without considering product contained illegal additives. Eventually, food enterprises' behavior of adding illegal additives in order to extend food expiry date and against sanitary inspection can be analyzed by increasing the condition of sanitary inspection of government health institutions within inventory model of freshness product. As the result, the government health institution is able to gain best solution of auditing food safety.
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Cherry, Jane. "Taking back power in a brutal food system: food sovereignty in South Africa." Thesis, 2016. http://hdl.handle.net/10539/20748.
Full textAbstract:
MA RESEARCH REPORT
Prepared for the Department of Development Studies, University of the Witwatersrand, Johannesburg
June 2016This research argues that food sovereignty offers a plausible alternative to the current unjust, unsafe and unsustainable food system in South Africa. In addition, it argues that food sovereignty provides important solutions to hunger and the brutalities of the food system which current policies and interventions fail to address. Food sovereignty is an ideal that originated amongst a peasant movement in the global South. This ideal and framework to address hunger has since evolved and spread to international movements, and is making great strides in advocating for change in the current broken food system. Food sovereignty has lately been adapted in South Africa as a grassroots led initiative promoted by the nascent South African Food Sovereignty Campaign (SAFSC). This research uses the SAFSC as a case study to explore food sovereignty alternatives in South Africa. It does this by using in-depth interviews and participant observation in the campaign to draw out understandings of food sovereignty particular to South African activists. It further assesses tactics and strategies the SAFSC uses, and compares these to current state, business and civil society organisations’ solutions to show how a more grassroots-led approach, using the food sovereignty framework, has the potential to address the roots of hunger. These roots of hunger are shown to be at the corporate food regime level, as has been indicated by the literature and confirmed in this research. As food sovereignty is pursued by various actors in South Africa it provides important examples of approaches by which power in the food system can be reclaimed to benefit the majority instead of a few elites, as is currently the case.
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Ku, Chun-Yu, and 古浚宇. "Application of Food Adulteration to Vulnerability Assessment Tool: Taking Prepared Frozen Food Factory as an Example." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253042%22.&searchmode=basic.
Full textAbstract:
碩士國立中興大學
食品暨應用生物科技學系所
107
In recent years, there are so many food safety issues happened. Global authority and food safety organization (Global Food Safety Initiative, GFSI) are committed to enact new regulation with new verification system and new inspection method. In the meantime, they focus on doing food adulteration risk assessments. It is necessary to add food adulteration risk assessment analysis when enact practice standard, process flow in food industry. The vulnerability assessment and risk management system are not one of familiar food safety assessment tool in Taiwan. The enterprise image and brand will be damaged due to food adulteration event. Even the enterprise loses the sense of trust by customers. This damage is invisible and irrecoverable. There is no distinguishing food category in food adulteration. We shall cover all type of food to reduce risk when we implement vulnerability assessment. Food adulteration is a way that someone intends to deceive illegally. Through replacing or add cheap food or food material to earn more economic benefit. Food adulteration is not just one type, include but not limited to raw material adulteration, tamper labeling, traceability failure, false advertising claim. Right now those illegal behaviors risk is be reduced by law, regulation, standard and system verification until acceptable. But there is no precautionary and scientific assessment tool for food adulteration assessment. This research is using Safe Supply of Affordable Food Everywhere (SSAFE) food adulteration tool application into frozen food industry. Asses 4 types of food by 8 assessors. The 8 assessors come from 2 departments and 4 job grade. There are number 32 of effective assessments. All 8 assessors get similar assessment result even they have different job grade but same food concept. It shows that SSAFE food adulteration tool is effective in frozen food industry. In the future, the food adulteration tool can be an assessment tool and be apply in real risk assessment and quickly and effectively to assess the vulnerability of any food and raw material.
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WU, JEN-HSIANG, and 吳仁翔. "Necessity of the Criminalization of Adulteration and Counterfeit of the Act Governing Food Safety and Sanitation." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3n2ytb.
Full textAbstract:
碩士國立臺北大學
法律學系一般生組
106
Risk society has brought many emerging social issues. To solve these new problems arising from modern society, the law is bound to play an extremely important role. How to use the criminal law with strict penalties to deal with the unrest in this risk society has become an important topic in criminal law. As far as the current Act Governing Food Safety and Sanitation is concerned, the control measures against adulteration and counterfeiting exist at the same time with administrative control measures and penal sanctions. After the intensive modification in recent years, the criminal effects of adulteration and counterfeiting have been successively raised. However, food safety incidents are still emerging, adulteration and counterfeiting of criminal legislation have also been questioned. In order to find a solution to this problem, this article first clarifies the concept of a risk society, discusses the changes of the role and connotation of the criminal law in a modern risk society, and then reviews the necessity of current law's penalties on "adulteration and counterfeiting", and its relationship with the last resort of punishment and the protection of legal interests, with a view to using criminal law as a risk control measure in the modern risk society and at the same time upholding the limits of the last resort principle of criminal law.
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Richards, Eve. "Legislative benefits and the enforcement process : the administration of food hygiene law in Tasmania, 1977-1989." Thesis, 1996. https://eprints.utas.edu.au/21378/1/whole_RichardsEve1996_thesis.pdf.
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LIN, CAN-CHENG, and 林燦城. "The mechanism of determining the adulteration of whole milk with milk powder by spectrophotometry and its application in food adminstration." Thesis, 1990. http://ndltd.ncl.edu.tw/handle/88935418365241803009.
Full textAbstract:
碩士高雄醫學院
醫學研究所
78
Madkour & Moussa於1989報告使用分光光度計 (spectrophotometer)，可定量檢出全 脂乳中攙雜的全脂還原乳。但至今其機轉仍然混沌不明。在本研究裡，吾人檢驗各種 全脂乳(whole fat mild)，尋出其作用機轉，乃在於牛乳是否均質化。因為牛乳經均 質化處理後，脂肪球顆粒會變小，使混濁度改變，而改變了分光光度計的透光度。這 種方法用來檢出生乳 (或未均質之鮮乳) 中攙雜還原乳，簡單而有效，值得推薦。但 是，在台灣大部份的市乳都是均質乳，所以Modhkour氏所報告的方法並不能適用於此 。 吾人引用混濁度的公式 來解釋本方法的機轉。 利用分光光度計，以波長1100nm至200nm 掃描生乳，未均質鮮乳, 均質鮮乳，並記錄 其透光度 (T％)與波長(λ)的關係圖。結果，生乳、均質鮮乳之透光度(T％) 之掃描 圖相似，且與前人報告相符。均質乳之透光度 (T％)圖形，則與未均質乳不同。 以這種方法運用在檢出市售鮮乳是否攙有還原乳，相當困難。那是因為各種市乳均質 條件不一，以及所添加的還原乳之乳粉均質程度不一，要依此來定出“標準鮮乳”的 透光度(T％) ，並不容易，其實用性尚待斟酌。但是用來檢出生乳或未均質鮮乳是否 攙有還原乳，相當敏感而且操作容易，尤人是鮮乳工廠應用於檢出酪農所交出之鮮乳 是否攙雜全脂還原乳，前後連等待反應時間，只須35分鐘，檢出量又可達2.5 的攙入 量，其可行性當高，頗值得推薦。
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Gao, Lili. "Regulating trade with a systems approach the case of Chinese fresh apples /." Diss., 2008.
Find full textAbstract:
Thesis (M.S.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.Title from PDF t.p. (viewed on July 24, 2009) Includes bibliographical references (p. 184-193). Also issued in print.
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Gray, Lori A. "An evaluation of the use of menu risk assessment as a tool in food service protection programs." Thesis, 1997. http://hdl.handle.net/1957/34289.
Full textAbstract:
Despite the increase in information on the causes of foodborne disease, outbreaks
continue to be a major preventable public health problem. Current food service
establishment inspection programs, however, are not designed to assess the potential
of risk for foodborne disease and do not focus prevention efforts where food service
problems are more severe. The purpose of this study was, therefore, to first, compare
mean inspection scores, mean number of critical violations, and mean risk index
values for high risk, moderate risk and low risk food service establishments in Marion
County, Oregon. Second, the study determined if menu risk assessment can be used
to identify facilities that are considered to be "high risk" facilities. The data included
most recent routine inspection results that had been previously collected by local
sanitarians and data collected from a Menu Risk Assessment Survey which was
developed by the Virginia Department of Health. The Menu Risk Assessment Survey
was administered using a stratified random design, to 400 food service
managers/owners between October 1993 and December 1993 The results showed
that high risk establishments had lower mean inspection scores, higher mean number
of critical violations, and a smaller mean risk index value than moderate or low risk
establishments. The differences were attributed to lack of manager food safety education, menu items served, and operational practices observed in the establishment. The results also showed that there were statistically significant differences (p<.05) in the mean inspection score and the mean number of critical violations of "high risk" establishments and "low risk" establishments when responses to the Menu Risk Assessment Survey were compared. For example: 1) Establishments whose managers do not have food handler's training demonstrate more critical violations than establishments with trained managers, 2) Critical violations and lower inspection scores were more likely to occur in establishments that prepared and served potentially hazardous foods, 3) Food service establishments that handle extensive amounts of potentially hazardous food and serve larger populations were more likely to have lower inspection scores and increased numbers of critical violations. Based on the results found in this research, local health departments may find the Menu Risk Assessment Survey to be a useful tool in determining high, moderate, and low risk food service establishments to focus prevention efforts where the problems are more severe and are of greater public health risk.Graduation date: 1997
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BLOCK, Laura. "Regulating Social Membership and Family Ties: policy frames on spousal migration in Germany." Doctoral thesis, 2012. http://hdl.handle.net/1814/22685.
Full textAbstract:
Defence date: 18 May 2012Examining Board: Rainer Bauböck (Supervisor EUI); Martin Kohli (Co-supervisor EUI); Anne Philips (LSE); Kees Groenendijk (Universiteit Nijmegen).
PDF of thesis uploaded from the Library digital archive of EUI PhD theses
Migration policy-making in liberal democracies has long been explained by highlighting how “liberal constraints” compel governments to respect individual rights when devising migration policies. Family-related migration is based entirely on the individual right to protection of the family of members of society (citizens or long-term residents). However, family migration has recently been the specific target of restrictive policy reforms across Europe. Thus, in a field where, theoretically, the liberal constraint could be assumed to be strongest, there is increasing restriction. How do liberal democratic states manage to restrict migration in spite of liberal constraints? The thesis explores government strategies that restrict spousal migration while staying within the discursive realm of individual rights. By categorising policy instruments into the two approaches of regulating social membership and regulating family ties, a framework for the analysis of family migration policies emerges. Departing from the constructivist perspective that emphasises the importance of the way problems and solutions are “framed” for any policy analysis, the political debates surrounding spousal migration policies from 2005-2010 in Germany are explored. An analysis of policy documents, parliament debates and in-depth interviews with policy-makers in the legislative and executive reveal the various discursive strategies employed to legitimise restrictive policies or attack them. By circumscribing and scrutinising both the social membership necessary to access the fundamental right to family protection and the family ties in question, restricting spousal migration is legitimised. Supranational EU developments and policy shifts in other European states emphasise the pertinence of the examined German case, as it is situated within a wider European trend. By exploring the perspectives and coping strategies of transnational couples directly affected by the policies in question, a more nuanced understanding of the consequences of regulating membership status and family ties in Germany emerges.
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Martins, Sara Alexandra Coelho. "Avaliação da vulnerabilidade à fraude alimentar segundo o referencial BRC versão 7." Master's thesis, 2016. http://hdl.handle.net/1822/47166.
Full textAbstract:
Dissertação de mestrado integrado em Engenharia Biológica (área de especialização em Tecnologia Química e Alimentar)A fraude alimentar ou ato de enganar intencionalmente os consumidores de modo a obter ganho económico é um problema cada vez mais emergente. Apesar de já ser conhecida há milhares de anos, só quando ocorreram incidentes recentes como o escândalo da carne de cavalo, em 2013, é que foi possível compreender qual o seu impacto na indústria alimentar e nos consumidores, a nível económico e de riscos para a saúde pública, respetivamente. Neste sentido, têm surgido normas, regulamentos e referenciais para certificação que já incluem requisitos relacionados com este conceito, tal como o BRC. Estes requisitos visam a mitigação da fraude alimentar através da implementação de procedimentos de avaliação de vulnerabilidade a produtos e ingredientes presentes em determinadas instalações. O objetivo do presente trabalho consiste em desenvolver um procedimento de avaliação de vulnerabilidade à fraude alimentar de acordo com o BRC versão 7 a todas as matérias-primas utilizadas na empresa CSM Bakery Solutions. Deste modo, foi necessário avaliar, para cada matéria-prima, a probabilidade de ocorrência de fraude a partir da avaliação de aspetos tais como o histórico de fraude, a dimensão e complexidade da cadeia de fornecimento, os fatores económicos e a facilidade de adulteração; e a probabilidade de deteção de fraude tendo em conta a facilidade de deteção visual, a existência de certificados de origem, o tipo de controlo existente que permite a deteção e qual o controlo sobre os fornecedores. Depois de efetuar a respetiva avaliação, verifica-se o nível de vulnerabilidade das matérias-primas, através da utilização de uma matriz de risco. Dependendo do resultado, são então atribuídas as medidas de controlo adequadas. Para a elaboração deste trabalho foram apenas consideradas as seguintes matérias-primas: farinha de trigo, salsichas, óleo de colza, recheio de manga, queijo creme, cacau, aroma de baunilha, ovo, sementes de papoila e figos secos. A partir dos resultados obtidos verificou-se que, dentro das matérias-primas analisadas, a farinha de trigo e os figos secos não são vulneráveis à fraude alimentar, não sendo necessárias medidas de controlo adicionais. As restantes matérias-primas encontram-se numa zona de risco pelo que é importante que sejam estabelecidas medidas de monitorização, tais como auditorias aos fornecedores e certificados de análise que comprovem a origem das matérias-primas. Estas medidas devem ser implementadas para que seja possível minimizar a vulnerabilidade à adulteração e, deste modo, mitigar a fraude alimentar.
Food Fraud or the act of intentionally deceive consumers in order to obtain economic gain is an emerging problem. Although it has been known for thousands of years, only when there were recent incidents like the horse meat scandal in 2013, it was possible to realize their impact on the food industry on an economic level and their impact on the consumers over public health issues. Therefore, there have been rules, regulations and certification standards that already include requirements relating to this concept, such as BRC. These requirements intend to mitigate food fraud through implementation of vulnerability assessments to ingredients and raw materials existent in certain facilities. The focus of this study is to develop a food fraud vulnerability assessment according to BRC issue 7 to all the raw materials used in CSM Bakery Solutions. Thus, it was necessary to estimate, for each raw material, the likelihood of occurrence through the evaluation of matters such as fraud history, length and complexity of the supply chain, economic factors and ease of access to raw materials; and the likelihood of detection considering the ease of visual detection, existence of certificates of origin, existing controls and relationship with suppliers. After carrying out the corresponding calculations, it turns out which area of the risk matrix area is each raw material. Depending on the outcome, appropriate control measures are then assigned. For this report, were only considered the following raw materials: wheat flour, sausages, rapeseed oil, mango filling, cream cheese, cocoa, vanilla flavor, egg, poppy seeds and dried figs. In conclusion, it was possible to see that wheat flour and dried figs are not vulnerable to food fraud, not being necessary additional control measures. The remaining raw materials are in a risk zone so it’s important that monitoring measures are in place, such as supplier audits and certificates of analysis proving the origin of raw materials. This way, we can minimize the vulnerability to food fraud.