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Food authenticity

Author:
Roberts, D.C.E.
Source:
British food journal 1994 v.96 no.9 pp. 33-35
ISSN:
0007-070X
Subject:
foods, ingredients, validity, adulterated products, United Kingdom
Abstract:
Food adulteration is as old as the marketing of food. Discusses the work of the Ministry of Food working party on food authenticity who are working to develop tests to enable some modern food frauds being perpetrated to be detected. Comments too on recent reports on detecting fraud in fish products, emanating from the Steering Group on Chemical Aspects of Food Surveillance. Highlights examples of modern and old style frauds.