Food fraud encompasses a wide range of deliberate fraudulent acts, from adding nonauthentic substances to removing or replacing authentic substances without the purchaser’s knowledge. Most commonly, this involves selling of food which is unfit and potentially harmful, deliberate mislabeling of food, or counterfeiting.
The top three most adulterated foods in the United States are olive oil, milk, and honey.
The FAF launched with two working groups (Targeted and Non-Targeted Testing) with the following goals:
FAF currently has three active working groups:
There are many benefits to contributing to the standards development in connection with food authenticity and fraud.
If you are a method developer, the working groups will develop the standards that will be used by AOAC Expert Review Panels to evaluate your candidate targeted and non-targeted methods for possible adoption as AOAC Official Methods®.
If you are a food manufacturer or food distributor, you can participate in the development of standards and methods that best meet your analytical needs, protecting your brand’s reputation and improving the quality and safety of our food supply.
For all: This project will create reference methods that do not exist now that will result in reliable data for an effective compliance-driven quality control of food materials and products. It will support the development of standards leading to Codex Type II methods for dispute resolution in international trade.
There are many ways to get involved:
If you are interested in this project and to partner with AOAC, please contact Palmer A. Orlandi, at 301-924-7077; ext. 163 or [email protected].