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Food adulteration and food fraud[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	363.19/26
書名/作者:	Food adulteration and food fraud/ Jonathan Rees.
作者:	Rees, Jonathan.
出版者:	London : : Reaktion Books,, 2020.
面頁冊數:	1 online resource (175 p.)
標題:	Food adulteration and inspection.
標題:	Food fraud.
標題:	Food contamination.
ISBN:	9781789142471
書目註:	Includes bibliographical references and index.
內容註:	Food adulteration and food fraud -- Contents -- Introduction: A Matter of Trust -- 1: Partial Substitutions -- 2: Tainted Foods -- 3: Counterfeit Foods and Complete Substitutions -- 4: The Importance of Place -- 5: Testing -- 6: Policy, Strategy and Legislation -- Conclusion: Adulteration and Culture -- References -- Note on Sources and Select Bibliography -- Index.
摘要、提要註:	"What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen "zombie" meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance. In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption."--Back cover.
電子資源:	https://portal.igpublish.com/iglibrary/search/REAKTIONB0000871.html

Food adulteration and food fraud[electronic resource] /
Rees, Jonathan.

Food adulteration and food fraud[electronic resource] /Jonathan Rees. - London :Reaktion Books,2020. - 1 online resource (175 p.) - Food controversies. - Food controversies..

Includes bibliographical references and index.

Food adulteration and food fraud -- Contents -- Introduction: A Matter of Trust -- 1: Partial Substitutions -- 2: Tainted Foods -- 3: Counterfeit Foods and Complete Substitutions -- 4: The Importance of Place -- 5: Testing -- 6: Policy, Strategy and Legislation -- Conclusion: Adulteration and Culture -- References -- Note on Sources and Select Bibliography -- Index.

Access restricted to authorized users and institutions.

"What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen "zombie" meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance. In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption."--Back cover.

Mode of access: World Wide Web.

ISBN: 9781789142471Subjects--Topical Terms:

404638
Food adulteration and inspection.

LC Class. No.: TX531

Dewey Class. No.: 363.19/26

Food adulteration and food fraud[electronic resource] /
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505 0 $a Food adulteration and food fraud -- Contents -- Introduction: A Matter of Trust -- 1: Partial Substitutions -- 2: Tainted Foods -- 3: Counterfeit Foods and Complete Substitutions -- 4: The Importance of Place -- 5: Testing -- 6: Policy, Strategy and Legislation -- Conclusion: Adulteration and Culture -- References -- Note on Sources and Select Bibliography -- Index.
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520 $a "What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen "zombie" meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance. In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption."--Back cover.
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