FRAUD IN THE FIELD OF FOOD

Fraud and deception of consumers are nothing new, they go far back in history, we could say that they arose with the advent of marketing goods and services. In the field of food marketing, for example, the Romans included in their legislation official provisions against wine counterfeiters and against the marketing of unsafe food. This was also one of the reasons for the development of food chemistry and analytical procedures for the identification of counterfeits and food safety.

Fraud in the area of food (English: Food Fraud) covering different intentional acts relating to food in order to obtain financial benefits, for example, unauthorized conversion and / or adding ingredients or misleading, false presentation of the food or ingredient in a food. A general definition of fraud in the food order to be able to declare that it is unfair to consumers and non-compliance of food with food law which are intentional, the purpose of which is to acquire financial gain.

The expectations of the consumer

Consumers expect a wide selection of different types of safe food products, which are distinguished by quality and suitable prices. Expect fresh, attractive appearance, palatability, nutrient and in particular, that food is safe. On the other hand, consumers can not check whether their expectations are justified, they must trust the producers, as well as government authorities, regulators and the competent inspection authorities, which it controlled. Studies show consumers that consumers are most concerned about with regard to the pollutants and chemicals in food, but also in relation to fraud and counterfeit goods food. An interesting psychological aspects of risk perception in consumers is that they are much less accepted the risks to which they are forced, rather than to those which may be affected. The risks posed by their lifestyle to which they consciously decided know, and assessed as acceptable (smoking, speeding …), take care of them hidden, invisible and unexpected risks.

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