Identification & Prevention of Adulteration: Guidance from ASTA
This guidance covers the identification and prevention of economically motivated adulteration in spices. It includes legal and regulatory definitions of adulteration, EMA prevention strategies, a decision tree to identify vulnerabilities and verification and detection of fraud in raw spice materials.
07/08/2016 at 5:16 am
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2018 Technical Presentation: Food Fraud Risk Reduction Steps
This presentation was provided at the 2018 Pre-Conference Workshop Presentations. The presenter, Greg Sommerville, presented on Food Fraud Risk Reduction Steps, including industry challenges, Frontier Co-op, and the future.
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This presentation was shared with the U.S. Food and Drug Administration on October 17, 2023, by the ASTA Spice Integrity Council. The presentation aims to distinguish between economically motivated/intentional adulteration and incidental contamination, provide an overview of industry practices, and highlight the pros and cons of various analytical methods in the detection of adulteration.
