预防食品安全欺诈-挑战.pdfVIP

Protecting Food Ingredients From Fraudulent Adulteration: Advances and Challenges Ahead Jeff Moore, Ph.D. Director, Science-Food Standards US Pharmacopeia Aim of USP’s Food Program To improve confidence in the integrity of the global ingredient food supply chains by advancing science- based standards, tools, and services USP in foods – A Deep and Long-Standing Commitment ▪ Our foundation: Strong scientific leadership – The Food Chemicals Codex (FCC) is a compendia of internationally recognized scientific standards with more than 60 year of history, established to promote uniformity of quality and added assurance of safety for food ingredients and dietary supplements. ▪ Our approach: Volunteer-based, bringing the best global expertise and thinking to inform our work ▪ Our commitment: Developing innovate, practical solutions to support our mission and goal Food Fraud: Global Problem Why We Cannot Ignore Food Fraud • Potential for significant public health harm if the perpetrators do it wrong Food safety in hands of criminals • Occurs frequently, but actual prevalence unknown – UK FSA estimates up to 10% of food • Usually not detected, as low as 4% of the time1 – That’s the intent • Can cause significant financial harm when uncovered • Industry and consumers always get cheated 1Gee et al 2014 Preventing Food Fraud? Industry and regulators alike need a risk- based approach to prevent food fraud Criminal “designs” adulterant to evade existing QA system QA system reacts by developing new tests How to Pre