Food Fraud on US Dining Tables
If you have lived in developing countries, the notion of food be-
ing adulterated with poor quality, even harmful ingredients, is not
uncommon. Given the global nature of food sourcing these days,
there are no barriers to the growing scourge of food adulteration
and fraud. According to Dr. John Spink, Assistant Professor and
Associate Director, Anti-Counterfeiting and Product Protection
Program at Michigan State University (
food fraud is so widespread it touches the dinner plates of almost
all Americans. Investigations have revealed adulteration in prod-
ucts as diverse as candy bars, tomato sauce and fish.
By Mujahed Khan
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