Food Fraud: A Global Threat with Public Health and Economic Consequences
Author:   Rosalee S. Hellberg (Food Science Program, Chapman University, Orange, California, USA) ,  Karen Everstine (Decernis (a FoodChain ID Company), Rockville, MD, USA) ,  Steven A. Sklare (Food Safety Academy, Evanston, IL, USA) ,  Rosalee S. Hellberg (Food Science Program, Chapman University, Orange, California, USA)
Publisher:   Elsevier Science Publishing Co Inc
ISBN:  

9780128172421


Pages:   414
Publication Date:   07 December 2020
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Food Fraud: A Global Threat with Public Health and Economic Consequences


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Author:   Rosalee S. Hellberg (Food Science Program, Chapman University, Orange, California, USA) ,  Karen Everstine (Decernis (a FoodChain ID Company), Rockville, MD, USA) ,  Steven A. Sklare (Food Safety Academy, Evanston, IL, USA) ,  Rosalee S. Hellberg (Food Science Program, Chapman University, Orange, California, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.840kg
ISBN:  

9780128172421


ISBN 10:   0128172428
Pages:   414
Publication Date:   07 December 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. Introduction to Food Fraud 2. History of Food Fraud and Development of Mitigation Requirements and Standards 3. Food Fraud Mitigation: Strategic Approaches and Tools 4. Analytical Detection Methods and Strategies for Food Fraud 5. Food Fraud Criminology 6. Fraud in Meat and Poultry Products 7. Seafood Fraud 8. Coffee and Tea Fraud 9. Fraud in Fats and Oils 10. Herb and Spice Fraud 11. Fraud in Nonalcoholic Ready to Drink Products 12. Fraud in Wine and Other Alcoholic Beverages 13. Dairy Product Fraud 14. Fraud in Grains and Cereals 15. Honey Fraud 16. Fraud in Organic Foods 17. Fraud in Dietary Supplements 18. Fraud in Probiotic Products 19. Food Fraud in the Food Service and Retail Sectors

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Dr. Rosalee S. Hellberg is an associate professor in the Food Science Program at Chapman University, California, United States, where she teaches courses on food fraud and food microbiology. Her research on food fraud has been dedicated to the development and application of molecular techniques to identify meat and seafood species in food products. She has published over 40 peer-reviewed articles and book chapters. Dr. Karen Everstine is Senior Manager of Scientific Affairs with Decernis, Maryland, United States. She was integral to the development of the Food Fraud Database, a resource that collects and standardizes data on fraud risk for vulnerability assessments and continues to serve as the technical lead and subject matter expert. She has published 16 peer-reviewed articles and book chapters as well as numerous trade journal pieces. Steven A. Sklare is the President of the Food Safety Academy, Illinois, United States. His work has focused on the foodservice and hospitality industry, retail food, and food manufacturing as a provider of food fraud, food safety, sanitation and pest elimination consulting, training, and services on a domestic and international basis. He has edited and revised several food safety textbooks and manuals and published numerous trade journal articles.

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