Food fraud and vulnerability assessments

Saskia M. van Ruth*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Food fraud is the intentional, deceptive misrepresentation of foods for economic gain. It is the outcome of the convergence in time and place of a motivated offender and a suitable target in the absence of capable guardians. Fraud vulnerability of businesses depend on openings for undesirable events resulting from weaknesses or flaws in the system. The mapping of a company’s or chain’s fraud vulnerabilities is a first step towards fraud management. In this chapter the food fraud concept based on the criminological routine activity theory is described. Furthermore, key elements and individual fraud factors are discussed, as well as differences in fraud vulnerability across supply chains and their tiers.

Original languageEnglish
Title of host publicationEncyclopedia of Food Chemistry
PublisherElsevier
Pages663-669
Number of pages7
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
DOIs
Publication statusPublished - Jan 2019

Keywords

  • Controls
  • Drivers
  • Enablers
  • Food adulteration
  • Food authenticity
  • Food fraud
  • Food safety
  • Mitigation
  • Motivations
  • Offenders
  • Opportunities
  • Quality management

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  • Cite this

    van Ruth, S. M. (2019). Food fraud and vulnerability assessments. In Encyclopedia of Food Chemistry (pp. 663-669). Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21789-7