The extraordinary globalization and interconnectedness of the world’s food supply has raised awareness of vulnerabilities in our food production and distribution systems. New and challenging risks continue to emerge as food supply chains become increasing international and complex. Although risks vary, they include microbial and chemical contamination, presence banned substances (e.g. dyes, drugs, pesticides) and undeclared allergens in food, and economically motivated food adulteration (EMA). Many tactics can be used to lower the economic value, quality and potential safety, of foods including: replacing high value ingredients with lower value ingredients, using additives to mask quality, and adding chemicals to mislead standard testing methods. Consumers, industry representatives, and regulatory agencies are demanding new ways to rapidly authenticate the food and beverage supply. This presentation will highlight emerging issues and approaches for detecting system weaknesses, developing authentication protocols, monitoring and validating distribution and processing systems and protecting the safety and security of food in a globalized marketplace.<br/>

Frontiers in food forensics and authentication

254th National Meeting (2017)

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