“Preventing Food Fraud: Introduction, Implementation, and Management” is a crucial guide addressing the growing concern of economically motivated adulteration and counterfeiting in the food industry. This comprehensive resource navigates through the complex landscape of food fraud, offering insights into its various forms and the potential impact on food safety and public health. The book introduces effective strategies for preventing intentional adulteration, emphasizing the importance of implementation and management.
With a focus on safeguarding the integrity of the food supply chain, the text equips readers with practical tools to identify, prevent, and manage instances of food fraud. Whether for professionals in the food industry or those involved in ensuring public health, this book stands as an essential reference, providing a thorough understanding of the challenges posed by food fraud and the measures required to address them.”
Keywords
Economically Motivated Adulteration, Counterfeiting, Food Fraud, Food Safety, Intentional Adulteration, Public Health
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