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EXPORT DATE:25 Sep 2013 Mehta, A., Jh, S. Corruption, food subsidies, and opacity: Evidence from the Philippines (2012) Economics Letters, 117 (3), pp. 708-711. Cited 2 times. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865964693&partnerID=40&md5=d0605c8bf816000ff88140de6f2d71a5 AFFILIATIONS: University of California-Santa Barbara, 2111 SS and MS Building, CA 93106-7065, United States; Asian Development Bank, 6 ADB Avenue, Mandaluyong City, Philippines ABSTRACT: We argue that subsidized food distribution systems that fail to publicize how much food has been allocated to each local market will experience high rates of theft on the margin as they are expanded. We provide the first comparable cross-section of estimates of subsidized food theft. As predicted, in regions of the Philippines that were allocated more subsidized rice to distribute, a larger percentage of the rice went missing. © 2012 Elsevier B.V. AUTHOR KEYWORDS: Food subsidy; Opacity; Pilferage; Transfer program; Transparency DOCUMENT TYPE: Article SOURCE: Scopus Food & Fraud Lawley, R. Does fish mislabelling herald a new wave of food fraud scandals? (2013) Food Engineering and Ingredients, 38 (5-6), p. 20. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880102013&partnerID=40&md5=df9c3dd5ecdaf06b2b5d519dfa744506 DOCUMENT TYPE: Article SOURCE: Scopus
New food fingerprinting to fight food fraud (2013) Food Manufacture, (17), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84878918351&partnerID=40&md5=99eabcc32bc8e00870f27b324a7fac2d AUTHOR KEYWORDS: Country of origin; Food Forensics; Stable isotope ratio analysis DOCUMENT TYPE: Note SOURCE: Scopus
Food scientists agree - Think like criminals to beat food fraud (2013) Food Manufacture, (17), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84878889010&partnerID=40&md5=ac1b267429a64de5847cf9c158a88651 AUTHOR KEYWORDS: Horsemeat; Institute of food science and technology; Leatherhead food research DOCUMENT TYPE: Note SOURCE: Scopus
Detective work and food fraud (2013) Education in Chemistry, 50 (3), p. 9. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878158255&partnerID=40&md5=06aa73c61ba4f16b461db77fb5d600a5 DOCUMENT TYPE: Note SOURCE: Scopus Spink, J., Moyer, D.C. Understanding and combating food fraud (2013) Food Technology, 67 (1), pp. 30-35. http://foodfraud.msu.edu/wp-content/uploads/2013/03/Article-Understanding-and-Combating-Food-Fraud-FT-Food-Technology-2013-01-b.pdf AFFILIATIONS: School of Criminal Justice, Michigan State University, United States; Program in Public Health, College of Human Medicine, Michigan State University, United States DOCUMENT TYPE: Article SOURCE: Scopus Karoui, R. Food Authenticity and Fraud (2012) Chemical Analysis of Food: Techniques and Applications, pp. 499-517. http://www.scopus.com/inward/record.url?eid=2-s2.0-84882778309&partnerID=40&md5=0937397341838e070f47fd4d0f33773d AFFILIATIONS: Université d'Artois, Faculté des Sciences Jean Perrin, Rue Jean Souvraz, Lens Cedex, France DOCUMENT TYPE: Chapter SOURCE: Scopus
Think like criminals to beat food fraud, scientists told (2012) Food Manufacture, (6), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84874764330&partnerID=40&md5=18a64356229ee91b51b2f5b60bdb4191 AUTHOR KEYWORDS: Food fraud; Food safety; Food technologists; FSA DOCUMENT TYPE: Note SOURCE: Scopus
Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010 (2012) Journal of Food Science, 77 (4), pp. R118-R126. Cited 8 times. http://www.scopus.com/inward/record.url?eid=2-s2.0-84859944202&partnerID=40&md5=374dc40fbf6b8c650f036447be6e7c30 AFFILIATIONS: US Pharmacopeial Convention, 12601 Twinbrook Parkway, Rockville, MD 20852, United States; Michigan State Univ., United States; US Pharmacopeial Convention's Food Ingredients Intentional Adulterants Expert Panel, United States ABSTRACT: Food ingredient fraud and economically motivated adulteration are emerging risks, but a comprehensive compilation of information about known problematic ingredients and detection methods does not currently exist. The objectives of this research were to collect such information from publicly available articles in scholarly journals and general media, organize into a database, and review and analyze the data to identify trends. The results summarized are a database that will be published in the US Pharmacopeial Convention's Food Chemicals Codex, 8th edition, and includes 1305 records, including 1000 records with analytical methods collected from 677 references. Olive oil, milk, honey, and saffron were the most common targets for adulteration reported in scholarly journals, and potentially harmful issues identified include spices diluted with lead chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese star anise, and melamine adulteration of high protein content foods. High-performance liquid chromatography and infrared spectroscopy were the most common analytical detection procedures, and chemometrics data analysis was used in a large number of reports. Future expansion of this database will include additional publically available articles published before 1980 and in other languages, as well as data outside the public domain. The authors recommend in-depth analyses of individual incidents. © 2012 US Pharmacupia Journal of Food Science © 2012 Institute of Food Technologists ®. AUTHOR KEYWORDS: Analytical procedures; Economically motivated adulteration; Food Chemicals Codex; Food fraud; Food ingredients DOCUMENT TYPE: Review SOURCE: Scopus
Food manufacturers warned of GMO rice fraud (2012) Food Manufacture, (4), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84871711299&partnerID=40&md5=d6692f64ab9c582442564e771d9ef88d AUTHOR KEYWORDS: Cert ID; GMOs; RASFF; Rice DOCUMENT TYPE: Note SOURCE: Scopus
Lawley, R. Does fish mislabelling herald a new wave of food fraud scandals? (2013) Food Engineering and Ingredients, 38 (5-6), p. 20. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880102013&partnerID=40&md5=df9c3dd5ecdaf06b2b5d519dfa744506 DOCUMENT TYPE: Article SOURCE: Scopus
New food fingerprinting to fight food fraud (2013) Food Manufacture, (17), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84878918351&partnerID=40&md5=99eabcc32bc8e00870f27b324a7fac2d AUTHOR KEYWORDS: Country of origin; Food Forensics; Stable isotope ratio analysis DOCUMENT TYPE: Note SOURCE: Scopus
Food scientists agree - Think like criminals to beat food fraud (2013) Food Manufacture, (17), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84878889010&partnerID=40&md5=ac1b267429a64de5847cf9c158a88651 AUTHOR KEYWORDS: Horsemeat; Institute of food science and technology; Leatherhead food research DOCUMENT TYPE: Note SOURCE: Scopus
Detective work and food fraud (2013) Education in Chemistry, 50 (3), p. 9. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878158255&partnerID=40&md5=06aa73c61ba4f16b461db77fb5d600a5 DOCUMENT TYPE: Note SOURCE: Scopus Spink, J.a , Moyer, D.C.b Understanding and combating food fraud (2013) Food Technology, 67 (1), pp. 30-35. http://www.scopus.com/inward/record.url?eid=2-s2.0-84873912214&partnerID=40&md5=42448ea113773c345a3ee50a3d40df0e AFFILIATIONS: School of Criminal Justice, Michigan State University, United States; Program in Public Health, College of Human Medicine, Michigan State University, United States DOCUMENT TYPE: Article SOURCE: Scopus Karoui, R. Food Authenticity and Fraud (2012) Chemical Analysis of Food: Techniques and Applications, pp. 499-517. http://www.scopus.com/inward/record.url?eid=2-s2.0-84882778309&partnerID=40&md5=0937397341838e070f47fd4d0f33773d AFFILIATIONS: Université d'Artois, Faculté des Sciences Jean Perrin, Rue Jean Souvraz, Lens Cedex, France DOCUMENT TYPE: Chapter SOURCE: Scopus
Think like criminals to beat food fraud, scientists told (2012) Food Manufacture, (6), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84874764330&partnerID=40&md5=18a64356229ee91b51b2f5b60bdb4191 AUTHOR KEYWORDS: Food fraud; Food safety; Food technologists; FSA DOCUMENT TYPE: Note SOURCE: Scopus
Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010 (2012) Journal of Food Science, 77 (4), pp. R118-R126. Cited 8 times. http://www.scopus.com/inward/record.url?eid=2-s2.0-84859944202&partnerID=40&md5=374dc40fbf6b8c650f036447be6e7c30 AFFILIATIONS: US Pharmacopeial Convention, 12601 Twinbrook Parkway, Rockville, MD 20852, United States; Michigan State Univ., United States; US Pharmacopeial Convention's Food Ingredients Intentional Adulterants Expert Panel, United States ABSTRACT: Food ingredient fraud and economically motivated adulteration are emerging risks, but a comprehensive compilation of information about known problematic ingredients and detection methods does not currently exist. The objectives of this research were to collect such information from publicly available articles in scholarly journals and general media, organize into a database, and review and analyze the data to identify trends. The results summarized are a database that will be published in the US Pharmacopeial Convention's Food Chemicals Codex, 8th edition, and includes 1305 records, including 1000 records with analytical methods collected from 677 references. Olive oil, milk, honey, and saffron were the most common targets for adulteration reported in scholarly journals, and potentially harmful issues identified include spices diluted with lead chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese star anise, and melamine adulteration of high protein content foods. High-performance liquid chromatography and infrared spectroscopy were the most common analytical detection procedures, and chemometrics data analysis was used in a large number of reports. Future expansion of this database will include additional publically available articles published before 1980 and in other languages, as well as data outside the public domain. The authors recommend in-depth analyses of individual incidents. © 2012 US Pharmacupia Journal of Food Science © 2012 Institute of Food Technologists ®. AUTHOR KEYWORDS: Analytical procedures; Economically motivated adulteration; Food Chemicals Codex; Food fraud; Food ingredients DOCUMENT TYPE: Review SOURCE: Scopus
Food manufacturers warned of GMO rice fraud (2012) Food Manufacture, (4), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84871711299&partnerID=40&md5=d6692f64ab9c582442564e771d9ef88d AUTHOR KEYWORDS: Cert ID; GMOs; RASFF; Rice DOCUMENT TYPE: Note SOURCE: Scopus
Ryan, C.
FAKE food products are put under the Forensic microscope (2012) Food Manufacture, (1), . http://www.scopus.com/inward/record.url?eid=2-s2.0-84871080146&partnerID=40&md5=a4816983f1c2ad824e47d40eb7f0af81 AUTHOR KEYWORDS: Cert-ID; Food testing; FoodChain Europe; Genetic testing DOCUMENT TYPE: Note SOURCE: Scopus Ali, M.E., Kashif, M., Uddin, K., Hashim, U., Mustafa, S, Che Man, Y.B. Species Authentication Methods in Foods and Feeds: The Present, Past, and Future of Halal Forensics (2012) Food Analytical Methods, 5 (5), pp. 935-955. Cited 2 times. http://www.scopus.com/inward/record.url?eid=2-s2.0-84866038092&partnerID=40&md5=2a78c2278ad0b9cfab307b240a9735d4 AFFILIATIONS: Institute of Nano Electronic Engineering, Universiti Malaysia Perlis, 01000 Kangar, Perlis, Malaysia; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia ABSTRACT: We extensively reviewed the existing as well as the potentials of the molecular biology and nanotechnology methods for the identification of animal-derived materials in foods and feeds. The verification of animal-derived materials in foods and feeds is mandatory by several religious as well as regional and state laws. It is also essential to limit the transmission of food-borne pathogens and allergens. Verification of declared components further helps prevent unfair trades and protect consumers' trusts, religious faiths, and hard-earned fortunes. In this review, special emphasis is given to the molecular markers and their tracing tools in biology and nanotechnology. Among the four types of biomolecules, known as proteins, lipids, carbohydrates, and nucleic acids, DNA has been reported as the most appropriate biomarker to identify the source of animal-derived materials. While PCR has got enormous attention as the most effective molecular identification tool, PCR-based methods are not suitable for the unambiguous identification of very short DNA targets (15-30 bp) which can survive even in the harsh conditions of food and feed processing. Nanotechnology-based approaches using nanogap electrodes, quantum dots (QDs), and SERS-active nanoparticle shells are highly sensitive and can detect very short oligo targets almost at single-molecule sensitivity. However, nanogap fabrication has remained a challenging task and also involves complicated surface modification and immobilization chemistries. QD and SERS-based techniques also demand surface modifications and immobilization chemistries. On the other hand, gold nanoparticle (GNP)-based hybridization detection is label-free, sensitive, and does not involve any modification chemistry and expensive instrumentations. GNP-based biosensors offer a low-cost platform to detect and quantify short-length DNA markers in mixed biological and processed commercial foods. © 2012 Springer Science+Business Media, LLC. AUTHOR KEYWORDS: Halal and Kosher Foods; Headspace volatiles; Nanogap electrodes; Quantum dots; SERS-active substrates; Single-molecule sensitivity; Solid phase micro-extraction; Vaporprint DOCUMENT TYPE: Article SOURCE: Scopus
Microsatellite and DNA-barcode regions typing combined with High Resolution Melting (HRM) analysis for food forensic uses: A case study on lentils (Lens culinaris) (2012) Food Research International, 46 (1), pp. 141-147. Cited 6 times. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855780775&partnerID=40&md5=66754b1cfe6dfe16e963698e0888a11e AFFILIATIONS: Department of Food Technology, Technological Educational Institution (T.E.I.) of Larissa (Karditsa Annex), Karditsa, Greece; Department of Genetics and Plant Breeding, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 54 124, Greece; Institute of Agrobiotechnology, CERTH, 6th km Charilaou-Thermis Road, Thermi, Thessaloniki, 57001, Greece ABSTRACT: Lentil (Lens culinaris) is an important legume crop worldwide, consumed as dried seeds. Correct identification of lentil varieties is important in order to ensure food quality, safety, authenticity and health for consumers as well as high price from elite varieties for farmers and industry. Recently, DNA-based methods like the molecular markers microsatellites (SSRs) for nuclear DNA or the DNA barcoding which uses chloroplast or nuclear DNA have been developed for plant species or variety identification, for genotyping and for identification of their ingredients in the final food products. Here we have integrated High Resolution Melting (HRM) analysis, coupled with five SSR markers in parallel with rpoC1 chloroplast DNA barcode targeting region, in order to facilitate the identification of Protected Geographical Indication (PGI) lentil variety 'Eglouvi'. The five SSR loci used were informative and generated a unique melting curve profile of microsatellites for each of the ten varieties tested. SSRs enabled the distinction and identification of the "Eglouvi" lentil PGI variety and furthermore they allowed the traceability of "Eglouvi" and the identification of lentil varieties admixtures of 50%. In addition, the application of the Barcode DNA High Resolution Melting (Bar-HRM) method on the species specific plant DNA barcoding region rpoC1, allowed not only the identification of adulterations but also the quantification of the most common lentil admixture. Bar-HRM detected Vicia sativa adulterants in Lens esculentum pure seed mix as low as 1:100. Hence, these assays provided flexible, cost-effective, and closed-tube SSR-HRM and Bar-HRM genotyping methods, well suited to identify adulterants in variety and species level and to food forensic uses in food products. © 2011 Elsevier Ltd. AUTHOR KEYWORDS: Adulteration; Authentication; Bar-HRM; Eglouvi; Lentil; Microsatellites DOCUMENT TYPE: Article SOURCE: Scopus
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