Food authenticity and the interactions with human health and climate change

Figures & data

Figure 1. The relationship between food fraud/adulteration, climate change, agri-production systems and human health.

Table 1. Examples of food fraud and sources of adulteration in different high value foods as reported by different authors.

Food	Adulteration, mislabeling with	Reference
Olive oil	Addition of cheap oils, mislabeling	Casadei et al. (2021); Pereira et al. (2021)
Meat	Mislabeling of species, cuts, cross-contamination with other species, addition of water	Camin et al. (2007); Camin et al. (2017); Rady and Adedeji (2018)
Coffee	Addition of sawdust, leaves, mixture with different species	Toci et al. (2016)
Milk	Addition of urea, melamine	Xiu and Klein (2010)
Honey	Addition of sugars and syrups	Rachineni et al. 2022; Fakhlaei et al. 2020
Wine	Mislabeling, addition of methanol, dilution with water	Chandra et al. (2017); Chapman et al. (2019); Ranaweera et al. (2021)

Figure 2. A summary of food fraud risks factors typically encountered in the food supply chain.

Figure 3. A brief overview of the process of developing a food fraud mitigation strategy (adapted from Spink et al. 2019).

Casadei, E., E. Valli, F. Panni, J. Donarski, J. F. Gubern, P. Lucci, L. Conte, F. Lacoste, A. Maquet, P. Brereton, et al. 2021. Emerging trends in olive oil fraud and possible countermeasures. Food Control. 124:107902. doi: 10.1016/j.foodcont.2021.107902.

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Toci, A. T., A. Farah, H. R. Pezza, and L. Pezza. 2016. Coffee adulteration: More than two decades of research. Critical Reviews in Analytical Chemistry 46 (2):83–92. doi: 10.1080/10408347.2014.966185.

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Xiu, C., and K. K. Klein. 2010. Melamine in milk products in China: Examining the factors that led to deliberate use of the contaminant. Food Policy. 35 (5):463–70. doi: 10.1016/j.foodpol.2010.05.001.

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Chandra, S., J. Chapman, A. Power, J. Roberts, and D. Cozzolino. 2017. Origin and regionality of wines—the role of molecular spectroscopy. Food Analytical Methods 10 (12):3947–55. doi: 10.1007/s12161-017-0968-1.

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Chapman, J., V. K. Truong, S. Gangadoo, and D. Cozzolino. 2019. Spectroscopy approaches for rapid beer and wine analysis. Current Opinion in Food Science 28:67–73. doi: 10.1016/j.cofs.2019.09.001.

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Ranaweera, K. R., D. L. Capone, S. E. P. Bastian, D. Cozzolino, and D. W. Jeffery. 2021. A review of wine authentication using spectroscopic approaches in combination with chemometrics. Molecules 26 (14):4334. doi: 10.3390/molecules26144334.

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Spink, J., W. Chen, G. Zhang, and C. Speier-Pero. 2019. Introducing the food fraud prevention cycle (FFPC): A dynamic information management and strategic roadmap. Food Control 105:233–41. doi: 10.1016/j.foodcont.2019.06.002.

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