Resources

Food fraud has been a topic that continues to be of high interest. Below are the top risks that should be considered when developing your food fraud plan.

During this webinar, Tim Lombardo of Eurofins Food Assurance discussed the differences between food security, food safety, food fraud, and food defense. He provided a short history of FSMA and reviewed regulations for food defense and intentional adulteration protection.

One of the oldest and richest sources of nutrition, fish and seafood are today a critical topic in food integrity and safety. Whether shipped fresh, frozen, canned or as a key ingredient in prepared food, these products are particularly and uniquely sensitive to foodborne illnesses. Caught wild or raised in aquaculture farms, fishery products are high moisture, making these particular susceptible to pathogens.

Fingerprinting Fruits Using Coumarins & Psoralens, Authentication Tool for Meyer Lemons

This poster describes some of the work Eurofins has conducted on procedures to help control the quality of agave syrups.

Originally showcased at the 2016 annual AOAC meeting, this poster presents data for the “new” variety that will be valuable to anyone who buys or uses this type of fruit for processing.

Curious what exactly food fraud entails? Take a look at food fraud practices with Eurofins. We are exploring the topic of food fraud and what exactly that terminology means.

Addressing the differences between Food Defense and Food Fraud in the wake of the Intentional Adulteration (IA) Rule.

The Critical Assessment of Methodologies used for the Characterization of Agave Syrups is an assessment to learn the different methods to detect agave syrup fraud.

Switching Sweets: Economic Adulteration in Sugar-Rich Foods