Food Fraud
14 important questions on Food Fraud
What are the analytical techniques to detect food fraud?
- Chromatography
- Mass spectrometry
- DNA-based techniques
- Immunology
- Physical tests, e.g. DSC
- Wet chemistry
- Microscopy
- Sensor-based technologies
- Sensory analysis
What are the traditional analytical techniques focusing on?
For good: e.g. minimum protein level
For bad: e.g. detection of a specific adulterant
What is a single marker approach based on?
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What are targeted methods/single marker approach?
- Moisture content
- Melamine testing
- Stabile isotope measurements
How can they determine if a fish was frozen or not before being sold?
What is a fingerprint analysis?
So you compare a group due to natural variation.
What is the finger printing approach?
Then there will be samples that fall out and there will be samples so far out that they need further testing.
You always need to be on the safe side of the producer you don't want to accuse people falsely
Why are eggs vulnerable for fraud?
Does a sensory test work to make a difference between organic and non organic eggs?
What might be an instrumental method to separate biologic form normal eggs?
normal eggs can make use of artificial colorants to give specific yellow colour.
What group of egg sampels were taken and what was doen with them
What was the result of the egg experiment?
What is a new trent in food safety?
What is the problem with the little spectroscopes?
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