Articles Tagged with ''food fraud''

The UK Food Standards Agency’s National Food Crime Unit (FSA’s NFCU) have arrested four people involved in the distribution and sale of mixed rice in counterfeit “premium basmati” packaging.

Beginning September 1, the “Failure to Prevent Food Fraud” corporate offence under the UK Economic Crime and Corporate Transparency Act will make it so that large businesses can be held criminally accountable for acts of food fraud committed by an individual within the organization.

In the third case involving the illegal sale of “smokie” meat in the UK within the last year alone, the UK Food Standards Agency’s National Food Crime Unit (FSA’s NFCU) has secured a confiscation order of more than £30,000 for the placing of unsafe food on the market.

The FSPCA Intentional Adulteration Vulnerability Assessment (IAVA) course is one way to meet FDA’s requirement for a "Food Defense Qualified Individual."

This article explores the applications of chemometrics in food safety, including contamination detection, fraud prevention, quality assessment, and regulatory compliance. 

Spices are sourced from various regions worldwide, often involving multiple suppliers, diverse agricultural practices, and differing regulatory standards. These complexities increase the risk of contamination, adulteration, and foodborne illnesses. Effectively managing these risks requires a thorough understanding of the international supply chain and the vulnerabilities that exist at each stage.

The UK National Food Crime Unit’s (NFCU's) Control Strategy for 2025–2026 outlines the unit’s current food crime priorities, bringing focus to its efforts to “prevent food crime, deter and disrupt food criminals, and bring offenders to justice.”

Food safety experts say the ability to enter and search premises immediately following the arrest of food fraud suspects will make it much more difficult for criminals to dispose of incriminating evidence and cover their tracks.

To combat food fraud and reduce instances of scombroid poisoning due to histamine contamination, a new European Commission draft regulation would tighten regulations for freezing tuna onboard vessels.

In an April 25 speech, UK Food Standards Agency (FSA) Chief Executive Katie Pettifer described efforts FSA is taking to improve meat industry regulation, including supporting the adoption of new technologies, negotiating international trade agreements, addressing inspector and veterinarian workforce shortages, evaluating inspection charge discounts, and tackling food crime.