Food Fraud - BAPS 3218 - Week 5 PDF

Food Fraud Topic 5 BAPS 3218 Introduction Halal Food: Essential for people of Islamic faith Particularly susceptible to fraud and adulteration compared to non-halal food Definition: any suspected intentional action committed when a food business operator intentionally decides t...

Food Fraud Topic 5 BAPS 3218 Introduction Halal Food: Essential for people of Islamic faith Particularly susceptible to fraud and adulteration compared to non-halal food Definition: any suspected intentional action committed when a food business operator intentionally decides to deceive customers about the quality and/or content of the food they are purchasing in order to gain an undue advantage, usually economic, for themselves Halal Food and Vulnerability to Fraud Fraud Act 2006 (Section 2) defines false representation: 1. A person … a) dishonestly makes a false representation, and b) intends, by making the representation – i. to make a gain for himself or another, or ii. o cause loss to another or to expose another to a risk of loss. c) A representation is false if – i. it is untrue or misleading, and ii. the person making it knows that it is, or might be, untrue or misleading. Types of Food Fraud 1 Substitution Replacing expensive ingredients with cheaper alternatives. A business might mix lower-grade or questionable meats with higher-grade meats to cut costs and maximise profits. Substituting one type of fish for another in seafood products or farmed fish may be sold as wild-caught. Asian catfish, which is mislabeled and sold as eighteen different – and more expensive – types of fish Types of Food Fraud 2 Adulteration Adding foreign substances not listed on the product label to lower quality or mimic higher-value products. Adulterating a premium product, olive oil, by diluting it with lower-quality oils. Adding preservatives to fresh meat for it to withstand temperatures without cold food storage conditions Types of Food Fraud 3 Counterfeiting Creating fake replicas of genuine products, often with inferior ingredients. The addition of melamine to milk, to increase levels of appropriate proteins Types of Food Fraud 4 Dilution Addition of a substitute ingredient to weaken product quality Adding sugar syrup or a cheaper sweetener to honey. Types of Food Fraud 4 Misbranding or Mislabeling Providing false or misleading statements on food labels False food product claims about nutritional content, false organic or non-GMO certifications, misleading country of origin labels or not mentioning any allergenic ingredients used in the product Economic Impact of Food Fraud Consumer Trust: Global Impact: Public Health: Campaigns Against Food Fraud: Food fraud is estimated to cost Consumption of adulterated food Organizations like Which? around £40 billion annually. can lead to illness, disease investigate food authenticity- Consumer Deception and Loss outbreaks, and even death. sampled 60 takeaway lamb curries of Trust Eg: i. BSE (mad cow disease) Increased Regulatory and and lamb kebabs in London and outbreak in the 1990s led to Testing Costs Birmingham and found 40% economic losses and health fears. Supply Chain Monitoring: contained other types of meat, with 4.4 million cattle slaughtered. some containing no lamb at all. ii. Horsemeat scandal in 2013 Further study (2015)- 84 of 307 affected numerous beef products samples containing non-declared across the EU. meat. Food Ingredient and False Labelling False labelling is a common tactic in food fraud, particularly impacting individuals with food allergies or dietary restrictions. Fraud involves either: False claims by manufacturers or Omission of problematic ingredients Spice Adulteration: Expensive and easy to adulterate. 2013 FSA alert: ground cumin found with unlisted almond protein, posing risk for nut allergies. Adulteration Cases: Chili Powder Incident (2005):Illegal dyes (Sudan I, III, IV) added to products. Affected products included: Sainsbury’s sausages, major brand ready meals, Unilever seafood sauce. Classified as category three carcinogens (unclassifiable as to carcinogenicity in humans.) Food Ingredient and False Labelling DEG Wine Scandal (1985): Austrian wine producers used diethylene glycol (DEG) to enhance sweetness. DEG is commonly found in antifreeze Associated with human poisoning incidents, particularly in developing countries. Melamine Milk Scandal (2007-2008): Chinese manufacturers added melamine to milk and feed products to artificially boost protein content. Affected products: Baby formula, pet foods. This led to kidney damage and urinary tract issues in approximately 300,000 infants and pets and raised awareness about melamine toxicity. Food Ingredient and False Labelling Toxic Seed Oil (Spain, 1981) Rapeseed oil intended for industrial use was fraudulently sold and consumed as olive oil in Spain. The adulteration caused thousands of cases of toxic syndrome, resulting in over 600 deaths and severe health complications. Honey FDA Finds Food Fraud Affected Three Percent of Imported Honey Samples in 2022– 2023 Meat (horsemeat scandal in Europe; 2013) Meat from horses erringly entered the supply chain as beef Food Ingredient and False Labelling Shift in Consumer Attitudes Growing distrust towards food from sources considered unhealthy and factory farming practices Increased demand for organic and free-range products. Challenges with Free-Range Labeling Fail to prevent free-range far- Free-range farms house up to 16,000 hens. Limited outdoor access despite "free-range" label. Cases of Mislabeling: 2010: 100 million mislabeled eggs sold in the UK. 2013: Investigations into mislabeling of free-range eggs in Germany and the Netherlands. Types of Meat Fraud Meat fraud is widespread, affecting various stages of production and encompassing diverse types of meat.. 1. Condemned Meat: Selling meat deemed unfit for consumption by disguising its condition Trimming, treating, and bleaching of condemned meat Fake health stamps used to deceive buyers. Concerns over diseases like vCJD (a rare brain disorder that leads to dementia), E. coli, and salmonella- UK laws still forbid the sale of meat from cattle or sheep which have not had the spinal cord or specified risk material (SRM) removed, or where the skin remains attached to the animal. Types of Meat Fraud 2. Bushmeat Trade: Bushmeat: wild animals that have been slaughtered illegally and then exported to communities which cannot obtain such meat from legal sources. illegal trade that spreads from Africa into Europe Estimated 7,500 tons enter Britain annually. Public Health Concerns: Viruses and bacteria in bushmeat Conservation Issues: Endangered species at risk from illegal trade. Types of Meat Fraud 3. Smokies Production prepared by blowtorching the fleece of the carcass of an elderly sheep or goat, which leaves a much‐prized smoky flavour in the burnt‐on skin. Banned in the UK since 1987 due to health concerns. High demand in areas with large West African communities Demand Estimated 200,000 smokies sold annually in London alone. Profitability A van full of smokies can fetch between £5,000 and £10,000. Concerns Animal cruelty, unsanitary production conditions, and involvement of criminal gangs. Hot Meat: A Halal-Specific Concern Hot meat comes from old cull ewes (female sheep), often thin, emaciated or sickly. often dark in colour – is transported without chilling immediately after slaughter. It is loaded whilst warm for immediate despatch under the wrong presumption that this is a halal requirement. Meat from old ewes does not have the same keeping qualities as meat from young lambs, especially when not chilled. Because of their poor quality and the defective production processes, carcasses will often be delivered at the point of sale in a condition that is unfit for human consumption. Fraud in the Poultry Industry Water Injection: Mislabeling: Undeclared Proteins: Adding water to increase Misrepresenting slaughter The presence of undeclared weight and deceive practices or ingredients on beef or pork proteins in consumers. product labels. chicken products. Fraud in the Poultry Industry Early 1990s, the processing of halal red meat and chicken was segregated from non‐halal production in slaughterhouses and meat‐cutting facilities. As the market expanded, this practice has become expensive and segregation more difficult to maintain, Halal meat production has become entangled with non‐halal production Halal Food Authority (HFA): Holds a dominant position (80-90%) in the UK halal certification market. Many mainstream poultry manufacturers rely on HFA certification. Complications due to production of both stunned halal and non-halal chickens in the same facilities. The 2 Sisters Food Group Scandal (2014) A major poultry producer, scandal involving serious breaches of food hygiene regulations. 1 Hygiene Breaches: Serious violations of food hygiene standards, compromising product safety. 2 Falsified Records: food safety records, including altered slaughter dates 3 Extend Shelf Life: Pressure on workers to extend the commercial life of poultry, risking food safety Fraud in the Poultry Industry Major reason for poor practice: profit margins are squeezed and products are sold very cheaply. High-volume production prioritizes low costs over integrity, impacting halal and non-halal products. FSA Surveys (2003 and 2009): Mislabeling of chickens. both halal and non‐halal chickens contained proteins derived from beef and pork, but their labelling gave no indication of such adulteration presence of undeclared mammalian proteins in chicken Problems of Halal Regulation Concerns surrounding the integrity of halal meat sold in the UK. Issues include fraud, regulation inconsistencies, and public misinformation Unscrupulous Practices Meat unfit for consumption or not sourced ethically is sometimes misrepresented as halal. Lack of Consensus Varying interpretations of "halal" can be exploited, making it difficult to define and enforce standards consistently. Exploitation Within the Community Sadly, some fraudsters are Muslim, exploiting the lack of clarity for profit, harming both Muslim and non-Muslim consumers. Problems of Halal Regulation Experts argue that closer integration of halal regulation with state law is crucial to combat fraud effectively. Existing EU regulations, while providing a framework, are not sufficient to address organized food crime fully. EU General Food Law Regulation [EC] No. 1099/2009 provides the basis for a rigorous system of rights of Muslim and Jewish consumers are enforcement, though it is less effective in protected, so enabling them to consume meat curtailing organized food crime from animals that are not requires that all animals are stunned prior to stunned prior to slaughtering slaughter. Problems of Halal Regulation The complexity of halal meat production, coupled with a lack of understanding, has led to misinformation and suspicion. Public perception, often shaped by media narratives, doesn't always align with the reality of halal practices in the UK. 1 Misconceptions about Stunning An FSA survey revealed that over 80% of halal meat in the UK comes from stunned animals, contrary to popular belief. Non-stunned statistics: 31 million poultry, 2.5 million sheep/goats, and 44,000 cattle 2 Lack of Transparency in Labeling Retailers are often hesitant to display certification logos, making it difficult for consumers to identify true halal products. 3 Anti-Halal Sentiment The lack of clear information and widespread misconceptions contribute to negative perceptions and resistance towards halal meat. Problems of Halal Regulation Some retailers unaware of the actual halal status of their meat.Reluctance to display halal certification logos due to potential backlash. Consumers need to be empowered to make informed choices, fostering trust and understanding of halal practices. Clear Labeling Prominent display of certification logos on packaging to help consumers easily identify authentic halal products. Retailer Transparency Open communication about sourcing and production practices, addressing consumer concerns and building trust. Consumer Education Public awareness campaigns and educational materials to debunk myths and provide accurate information about halal meat. Government Agencies and Food Safety Organizations like the Food Standards Agency (FSA) in England and Wales, and Food Standards Scotland play a vital role in ensuring food safety and protecting consumer interests, including those of Muslim consumers. 1 Food Standards Agency (FSA) Responsible for protecting public health in relation to food in England and Wales. 2 Food Standards Scotland (FSS) Protects and improves public health in Scotland in relation to food. 3 European Food Safety Authority (EFSA) Provides independent scientific advice on food-related risks. Addressing Food Fraud European Commission's Initiative:  Established the Directorate General for Health and Consumer Protection (DG SANCO) in 1999.  2015 Conference: Emphasis on global vigilance in food fraud prevention. National Audit Office Review (2008) and Elliott Review (2014):  Called for improved leadership and cooperation on food fraud.  Highlighted the FSA’s role in safeguarding Muslim consumer rights under the Food Standards Act (1999). Brexit and Its Potential Impact The UK's exit from the EU raises concerns about potential impacts on food safety and the halal market. 1 Potential weakening of regulations, increased food fraud due to economic pressures, and the import of lower-quality products. 2 A chance for the UK to establish stricter food safety standards and potentially ban non-stun slaughter, aligning with animal welfare concerns. 3 The long-term impact of Brexit on the halal market and food safety regulations remains uncertain, requiring ongoing monitoring and adaptation. Conclusion By addressing the issues of fraud, misinformation, and regulatory gaps, stakeholders can work towards a more transparent and trustworthy halal meat industry. This will benefit both Muslim consumers seeking authentic halal products and the industry as a whole by fostering trust and sustainability.