economically motivated adulteration
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Food Fraud Economically Motivated Adulteration
(EMA): Identifying Challenges Ahead and Mitigation Strategies World of Food Safety Conference
May 22, 2013 – Session 5 -- 13:45 to 14:30
John Spink, PhD
Director, Food Fraud Initiative
Michigan State University spinkj@msu.edu
517.381.4491
Http://FoodFraud.MSU.edu -- Twitter @FoodFRaud and #FoodFraud htt
*
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Interdisciplinary Engagement
• Leadership, training & collaboration initiatives • Food safety, education, training, and outreach
initiatives • Enhancing communication • Evolving role of science and academia • Partnerships in action
– State of Michigan – GFSI, ISO, US Pharmacopeia/ Food Chemicals
Codex, etc.
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What is Food Fraud?
Food Fraud
Dilution Contaminant
Grey Market/ Theft/ Diversion Counterfeiting
Unapproved Enhancements Mislabeling
Substitution
Source: Food Fraud Think Tank Presentation, GFSI, 10/2012
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Defining Food Fraud • Action: Deception Using Food
– Including “Intentional Adulteration” • Motivation: Economic Gain
– Food Defense motivation is harm or terror • Effect:
– Economic Threat – Public Health Vulnerability or Threat
• Examples – Horsemeat in ground beef – Peanut Corporation selling known contaminated product – Diluted or extra virgin olive oil – Melamine in pet food and infant formula – Over-icing with unsanitary water – Unauthorized unsanitary repackaging (up-labeling or origin-laundering)
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Food
Sec
urity
The Food Risk Matrix
Action Intentional Unintentional
Harm:
Public Health, Economic, or
Terror
Food Defense
Food Safety
Motivation
Gain: Economic
Food Fraud(1)
Food Quality
The Cause leading to the Effect of Adulteration
Source: Adapted from: Spink (2006), The Counterfeit Food and Beverage Threat, Association of Food and Drug Officials (AFDO), Annual Meeting 2006; Spink, J. & Moyer, DC (2011) Defining the Public Health Threat of Food Fraud, Journal of Food Science, November 2011
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The Chemistry of the Crime Brand Protection
• Management/ IT
• Market Monitoring
• Supply Chain Integrity
• Product Protection • Tampering
• Traceability
• Authentication
• Security
• Safety
The Fraud Opportunity
Victim Guardians/ Hurdles
Fraudsters
Traditional Criminology
Environmental Criminology
Reference: Spink 2010, Adapted from: Felson’s Crime in Everyday Life, 1998
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Application to Food • Regardless of the cause of the food risk, food
adulteration is a food issue. • Food safety, food fraud, and food defense can
create food adulteration risks. • Economically motivated adulteration is
economically motivated, but the food public health risks are probably more risky than the traditional food safety threats…
• …because the contaminants are unconventional…
• …we’re not specifically looking for them.
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Graduate Courses (Online, Three Credits) • Anti-Counterfeit & Product Protection (Food Fraud) • Quantifying Food Risk (including Food Fraud) • Food Protection and Defense (Packaging Module) • Packaging for Food Safety Certificate (Online, Four Courses Each) • Certificate in Food Fraud Prevention (Food Safety) • Certificate in Counterfeit Medicines (Public Health) • Certificate in Counterfeiting Criminology (Criminal Justice) Graduate Degree (Online) • Master of Science in Food Safety
Curriculum
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Acknowledgements • MSU NFSTC: Dr. Scott Winterstein, Trent Wakenight, Kristi Gates, Dr. Kevin Walker, Sandy Enness,
Jen Sysak, Dr. Rick Foster, to name a few critical contributors and supporters. • MSU Food Safety Policy Center: Dr. Ewen Todd • MSU School of Packaging: Dr. Bruce Harte, Dr. Robb Clarke, Dr. Laura Bix, Dr. Paul Singh, Dr.
Diana Twede, Dr. Gary Burgess, Dr. Harold Hughes, Dr. Mark Uebersax, Dennis Young, and Dr. Joseph Hotchkiss
• MSU Communication Arts/ Consumer Behavior: Dr. Maria Lapinski and Dr. Nora Rifon • MSU Supply Chain Management: Dr. Cheryl Speier, Dr. Ken Boyer, Dr. John MacDonald, Dr. David
Closs, Dr. Stan Griffis, Dr. Judy Whipple • MSU College Social Science: Dean Marietta Baba and Assoc Dean Chris Maxwell • MSU College of Law: Dr. Neil Fortin and Dr. Peter Yu • MSU Veterinary Medicine: Dr. Wilson Rumbeiha and Dr. Dan Grooms • MSU Program in Public Health: Dr. Michael Rip and Douglas C Moyer • MSU Global: Dr. Christine Geith, Jerry Rhead, Gwyn Shelle, Lauren Zavala, Dr. Karen Klomparens • MSU Libraries: Anita Ezzo, Nancy Lucas, Kara Gust • MSU International Programs: Dr. Mary Anne Walker, Dr. John Whimms • MSU Criminal Justice: Dr. Jeremy Wilson, Dr. Ed McGarrell, Dr. Justin Heinonen, Roy Fenoff,
Zoltan Fejas, Barbara Sayre, and Sara Heeg • State of Michigan’s Ag & Food Protection Strategy Steering Committee: Dr. John Tilden, Brad
Deacon, Gary Wojtala
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Discussion
John Spink, PhD SpinkJ@msu.edu
www.A-CAPPP.msu.edu 517-381-4491
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