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How the food industry experiences and perceives food fraud

机译:食品行业经验和感知如何食品造假

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摘要

Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.
机译:食品造假成为的主要灾害之一在整个食物链。探索的经验和看法吗欺诈从食品工业的角度和食物分析生产/服务的态度食品行业在塞尔维亚和克罗地亚。公司在食物链中包含在本研究中,36从塞尔维亚和17从克罗地亚。为了公司根据进行分类他们连接到相对水平的协议食物欺诈。计算类型的食物。交恶,伪造和替换三大类型的食物欺诈。确认差异感知食物的欺诈行为在对不同类型的公司他们的运作它们的大小和食品行业。产品和产品、奶制品、水果蜂蜜是食物最容易的一种欺诈行为。香料和调味料产品被认为是可能是欺诈检测。认可的橄榄油和香料产品最高的欺诈风险。提供了一种宝贵的洞察力,使我公司和食物供应链的技术人员操作公司如何看待食物欺诈。

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