Akademik Veri Yönetim Sistemi
EMERGING, CONTEMPORARY AND FUTURE VISIONS IN FOOD INDUSTRY, OSMAN KILINÇÇEKER, Editör, Astana Publishing House, Ankara, ss.206-217, 2025
Food fraud represents a persistent phenomenon, originating in ancient times, prevailing in the present, and likely to continue in the future. It is characterized by the deliberate deception of consumers concerning the quality and/or composition of food products, typically conducted to secure an unfair economic advantage for food sellers.
A 2016 study on food fraud in Canada revealed that more than 75% of participants reported they would be willing to pay 1–5% more for products certified as free from food fraud, while 24% perceived food fraud as a significant health risk (Statista, 2020). Economically motivated food adulteration and food fraud can pose a serious threat to food safety: the melamine scandal in milk led to the illness of more than 300,000 individuals (BBC, 2010). Similarly, the toxic oil syndrome caused by aniline-contaminated olive oil resulted in the deaths of approximately 300 people shortly after the onset of the outbreak and left many others with chronic illnesses.