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.
Post tagged:
adulteration,
Trade,
Regulation,
Legal,
Decision Tree,
Guidance
Published
07/08/2016 at 5:16 am
Downloads
26
Related Resources
2018 Technical Presentation: Food Integrity with New Analytical Technologies
Contaminants & Adulteration
Fraud Prevention
4/15/2018
This presentation was provided at the 2018 Pre-Conference Workshop Presentations. The first presenter, Amanda Manolis from ThermoFisher Scientific, provided an overview of new analytical technologies that can be used to detect and combat food fraud.
Food Chemicals Codex
Contaminants & Adulteration
Fraud Prevention
7/15/2024
The Food Chemicals Codex is designed to provide guidance frameworks and tools to assist in developing preventive management systems for food fraud.
