Food Fraud Prevention: Policy, Strategy, and Decision-Making – Implementation Steps for a Government Agency or Industry


  • John Spink Michigan State University (USA) College of Veterinary Medicine, Food Fraud Initiative East Lansing, Michigan, USA.
  • Neal D. Fortin Michigan State University (USA) College of Agriculture and Natural Resources Food Science and Human Nutrition; College of Law, Institute for Food Laws and Regulations East Lansing, Michigan, USA
  • Douglas C. Moyer Michigan State University (USA) College of Human Medicine Division of Public Health East Lansing, Michigan, USA
  • Hong Miao Chinese National Center for Food Safety Risk Assessment (CFSA) Beijing, China
  • Yongning Wu Chinese National Center for Food Safety Risk Assessment (CFSA) Beijing, China



Authenticity, Economically motivated adulteration, Food crime, Food fraud, Policy


This paper addresses the role of governments, industry, academics, and non-governmental organizations in Food Fraud prevention. Before providing strategic concepts for governments and authorities, definitions of Food Fraud are reviewed and discussed. Next there is a review of Food Fraud activities by the Global Food Safety Initiative (GFSI), the Elliott Review in the United Kingdom, the European Commission resolution on Food Fraud, and the US Food Safety Modernization Act including the Preventative Controls Rule. Two key concepts for governments or a company are: (1) formally, and specifically, mention food fraud as a food issue and (2) create an enterprise-wide Food Fraud prevention plan. The research includes a case study of the implementation of the concepts by a state or provincial agency. This analysis provides a foundation to review the role of science and technology in detection, deterrence and then contributing to prevention.




How to Cite

J. Spink, N. D. Fortin, D. C. Moyer, H. Miao, Y. Wu, Chimia 2016, 70, 320, DOI: 10.2533/chimia.2016.320.