1. FOOD FRAUD: TECHNICAL AND LEGAL ASPECTS

2. Food fraud
The term “food fraud” refers to the production, trade, sale of food which does not comply with national or international laws.

3. The history
The phenomenon of fraud reached its peak in England in the 19th century when the first law against fraud was enacted. In Italy the first rules date back to 1888, the protection of the health of citizens became the government’s duty. During the two world wars fraud increased because food was scarce. In the fifties the fraud also involved olive oil.

4. Why does food fraud exist?
The reason for food fraud is the market demand: today consumers don’t accept the natural conditions of products. Ex. The addition of additives to meat to give it more beautiful colours to attract consumers.

5. Classification of food fraud
Food fraud can be divided into two types:
Threats to health: consumers’ health is at risk;
Commercial fraud: the food causes damage to consumers’ interests.

6. Food fraud is committed when…
…food is placed on the market with the intention of deceiving consumers.
Modification of the quality of products: poor quality of the product.
Ex. Rancid oil.

7. Adulteration: the addition of other ingredients to food which change its natural composition to obtain economic personal gain.
Ex. peanut oil sold as olive oil.

8. PROTECTION AGAINST FOOD FRAUD
Regulation of 28th January 2008 established the European food safety authority and stated officially the procedures in matters of food safety to guarantee health protection in the European union.

9. Conclusion
To face this problem and to protect our health it is important to. be aware of the many risks on the market.