Bibliograph

Food adulteration and food fraud, Jonathan Rees

Type

Label

Food adulteration and food fraud, Jonathan Rees

Language

eng

Bibliography note

Includes bibliographical references and index

Index

index present

Literary Form

non fiction

Main title

Food adulteration and food fraud

Nature of contents

bibliography

Oclc number

1104447381

Responsibility statement

Jonathan Rees

Series statement

Food controversies

Summary

"What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen "zombie" meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance. In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption." -- Back cover

Table Of Contents

Introduction: A matter of trust -- Partial substitutions -- Tainted foods -- Counterfeit foods and complete substitutions -- The importance of place -- Testing -- Policy, strategy and legislation -- Conclusion: Adulteration and culture

Classification