Food authenticity – is it possible to prevent adulteration? (CROSBI ID 635976)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Lasić, Dario ; Bošnir, Jasna ; Krivohlavek, Adela ; Petrović, Marinko ;
engleski
Food authenticity – is it possible to prevent adulteration?
Customers always expect safe and quality food on the table. Does this sentiment embraces the authenticity? The European Commission organized in 2015 a control plan coordinated at European Union level to assess the prevalence on the market of honey adulterated with sugars and honeys mislabelled with regard to their botanical source or geographical origin. Results from Croatia were interesting regarding both, quality and authenticity, so there is need to do some more investigation on that matter. Recently, problems have been also identified with fish and horse meat, herbs and spices, wine, vegetable oils and dairy products, amongst others. Should food business operators implement some new rapid methods for detection, are the official laboratories sufficiently equipped and are inspectors trained enough? Certainly there is a need to establish fingerprint of each authentic foodstuff, and solid cooperation of regional laboratories to improve the control of raw materials and ready to eat food. Also, FoodIntegrity project of EU should also address many of these issues in sense of authenticity and traceability and help the consumer rights worldwide.
food adulteration; authenticity; traceability; consumer rights.
Panel ID: 255 Strenghtening the role of the public health institutions in different European regions regarding the food safety ; Panel convenor: Josip Čulig (Andrija Stampar Teaching Institute of Public Health, Zagreb, Croatia)
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Podaci o prilogu
163-164.
2016.
objavljeno
Podaci o matičnoj publikaciji
World anthropologies and privatization of knowledge:engaging anthropology in public- Abstract Book
Podaci o skupu
IUAES INTER CONGRESS
pozvano predavanje
04.05.2016-09.05.2016
Dubrovnik, Hrvatska