Database of Food Fraud Records: Summary of Data from 1980 to 2022

• Published in: Journal of food protection 2024-03, Vol.87 (3), p.100227-100227, Article 100227
• Main Authors: Everstine, Karen D., Chin, Henry B., Lopes, Fernando A., Moore, Jeffrey C.
• Format: Article
• Language: English
• Subjects: Animals; Cattle; Economically motivated adulteration; Food Contamination - analysis; Food fraud; Food ingredient hazard identification; Food Safety; Fraud; Hazard Analysis and Critical Control Points; Meat - analysis; Vulnerability assessment
• ISSN: 0362-028X; 1944-9097
• DOI: 10.1016/j.jfp.2024.100227

•Food fraud-related adulterants are a potential hazard in the food system.•Dairy, seafood, meat, herbs, and spices are particularly prone to fraud.•Fraud risk is variable by geographic location.•Vulnerability assessments should include a thorough review of fraud history.•Concerted, food-specific fraud mitigation measures may reduce future incidents of fraud. Food fraud prevention and detection remains a challenging problem, despite recent developments in regulatory and auditing requirements. In 2012, the United States Pharmacopeial Convention created a database of food ingredient fraud. The objective of this research was to report on updates made to the database structure and to provide an updated analysis of food fraud records. The restructured database was relational and included four tables: ingredients, adulterants, adulteration records, and references. Four adulteration record types were created to capture the variety of information that can be found in public food fraud reports. Information was searched and extracted from the peer-reviewed scientific literature, media publications, regulatory reports, judicial records, trade association reports, and other public sources covering 1980-present. Over an almost seven-year data entry period, a total of 15,575 records were entered, sourced primarily from the peer-reviewed literature and media reports. The percentage of records that included at least one potentially hazardous adulterant ranged from 34% to 60%, depending on the record type. The ingredients with the highest number of incident and inference records included fluid cow’s milk, extra virgin olive oil, honey, beef, and chili powder. The ingredient groups with the highest number of incident and inference records included Dairy Ingredients, Seafood Products, Meat and Poultry Products, Herbs, Spices, and Seasonings, Milk and Cream, and Alcoholic Beverages. This database was created to serve as a standardized source of information about publicly documented occurrences of food fraud and other information relevant to fraud risk to support food fraud vulnerability assessments, mitigation plans, and food safety plans. These data support the contention that food fraud presents a public health risk that should continue to be addressed by food safety systems worldwide.