Horsemeat in our burgers, melamine in our infant's milk, artificial colours in our fish and fruit . as our urban lifestyle takes us further and further away from our food sources, there are increasing opportunities for dishonesty, duplicity and profit-making short-cuts. Food adulteration, motivated by money, is an issue that has spanned the globe throughout human history. Whether it's a matter of making a good quality oil stretch a bit further by adding a little extra 'something' or labelling a food falsely to appeal to current consumer trends - it's all food fraud, and it costs the food industry billions of dollars each year. The price to consumers may be even higher, with some paying for these crimes with their health and, in some cases, their lives. So how do we sort the beef from the bull (or horse, as the case may be)? This book explains the scientific tools and techniques that revealed the century's biggest food fraud scams. It looks in detail at the biggest scams in recent times; drawing on the lead author's extensive experience at the forefront of the fight against these fraudsters, it goes on to explore the arms-race between scientists and adulterers as better techniques for detection spur more creative and sophisticated means of adulteration. Finally, it looks at the up-and-coming techniques and devices that will help the industry and consumers fight food fraud in the future. Engagingly written by Richard Evershed and Nicola Temple, this book lifts the lid on the forensics involved, and brings the full story of a fascinating and under-reported applied science to light.
The story of food fraud forensics.
Introduction: Fraud 101 1: A creaminal record 2: What's your beef? 3: A slippery deal 4: FINgerprinting 5: Hummuside 6: White collard crimes 7: The future of fruit forensics 8: Sniffing out crime 9: Prevention and personal safetea