engleski

Food fraud from laboratory perspective – yesterday, today, tomorrow

Today, food authenticity is one of the most demanding issues for consumers when purchasing foodstuffs. Globalisation has its negative side, and proving food fraud is becoming increasingly demanding for laboratories. This study explored the known ways of counterfeiting food through history and some pathways of counterfeiters today and provides a short guidance for the future. Sometimes scams are manifested in the wrong presentation of the product, either intentional or unintentional, so the study will include some examples from practice. The aim of the study was to examine several different categories of food (honey, fruit juices, olive oil, milk, meat products) on selected types of analytical parameters that may indicate food fraud. This will give a critical review of the advantages and limitations of each method, as well as open up future perspectives.

advanced analysis ; food authenticity ; food counterfeiting, food safety ; mislabelling

The activity is carried out within the “Food Safety and Quality Center” project funded by the European Regional Development Fund.