How the food industry experiences and perceives food fraud
Апстракт
Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, s...pices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.
Кључне речи:
types of food fraud / perceived fraud / food companies / fraud riskИзвор:
Quality Assurance and Safety of Crops & Foods, 2018, 10, 4, 325-333Издавач:
- Wageningen Academic Publishers, Wageningen
DOI: 10.3920/QAS2018.1365
ISSN: 1757-8361
WoS: 000453249900001
Scopus: 2-s2.0-85058714788
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Jambrak, Anet Rezek AU - Djugum, Jelena AU - Rajković, Andreja PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4709 AB - Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud. PB - Wageningen Academic Publishers, Wageningen T2 - Quality Assurance and Safety of Crops & Foods T1 - How the food industry experiences and perceives food fraud EP - 333 IS - 4 SP - 325 VL - 10 DO - 10.3920/QAS2018.1365 ER -
@article{ author = "Djekić, Ilija and Jambrak, Anet Rezek and Djugum, Jelena and Rajković, Andreja", year = "2018", abstract = "Food fraud becomes one of the main hazards throughout the food chain. The aim of this study was to explore the experiences and perception of food fraud from a food industry perspective and to analyse attitudes of the production/service food sectors in Serbia and Croatia. In total, 53 companies operating in the food chain were included in this research, 36 from Serbia and 17 from Croatia. A cluster analysis was conducted in order to classify companies according to the relative level of the agreement they attach to food fraud. Also, food fraud risk associated with types of food was calculated. Findings identify mislabelling, counterfeiting and substitution as top three types of food fraud. Cluster analysis confirmed differences in perception of food fraud by different types of companies in respect to their size and food sector they operate. Meat products, dairy products, fruit products and honey are types of food most vulnerable to food fraud. On the contrary olive oil, grain products, spices and sauces are products perceived as least likely to be fraud detected. The risk model recognised olive oil and spices as products with the highest perceived fraud risk. This study provides a valuable insight to companies and food technologists operating in the supply chain on how companies perceive food fraud.", publisher = "Wageningen Academic Publishers, Wageningen", journal = "Quality Assurance and Safety of Crops & Foods", title = "How the food industry experiences and perceives food fraud", pages = "333-325", number = "4", volume = "10", doi = "10.3920/QAS2018.1365" }
Djekić, I., Jambrak, A. R., Djugum, J.,& Rajković, A.. (2018). How the food industry experiences and perceives food fraud. in Quality Assurance and Safety of Crops & Foods Wageningen Academic Publishers, Wageningen., 10(4), 325-333. https://doi.org/10.3920/QAS2018.1365
Djekić I, Jambrak AR, Djugum J, Rajković A. How the food industry experiences and perceives food fraud. in Quality Assurance and Safety of Crops & Foods. 2018;10(4):325-333. doi:10.3920/QAS2018.1365 .
Djekić, Ilija, Jambrak, Anet Rezek, Djugum, Jelena, Rajković, Andreja, "How the food industry experiences and perceives food fraud" in Quality Assurance and Safety of Crops & Foods, 10, no. 4 (2018):325-333, https://doi.org/10.3920/QAS2018.1365 . .