Sorting the Beef from the Bull by Evershed, Richard -- Read -- Imperial Library of Trantor

Index

Cover Half-Title Series Title Contents Foreword by Chris Elliott Introduction: Not Eggsactly What You Thought Chapter 1: Food Fraud 101

Defining the problem The fraud forecast: cloudy with a chance of harm Traditions of trickery Tipping the scales on fraud Uncertain futures = more food fraud The cheap food conundrum Horse kicks governments into gear Can we blame government? The responsibility of industry Watchdog organisations and watchful consumers And then there’s science ...

Chapter 2: Busting the Food Cheats

Oh Dr Accum, how things have changed Who’s doing the testing? Framing the food fraud question The guiding principles of food fraud detection The honey case study Fingerprinting: how pure is our honey? Stable isotopes to the rescue! The mānuka mystery Omics and the food testing revolution The potential of proteomics Mesmerising metabolomics DNA: the ultimate fingerprinting approach? Where does my honey come from? There are victories, but the game keeps changing

Chapter 3: A Slippery Deal

Where there’s big money, there are big cheats! Getting clear on oil Catastrophic vegetable oil fraud The oil identity crisis Cracking vegetable oil fraud Olive oil: a likely victim The olive oil hits the fan A perfect storm

Chapter 4: Hake Today, Cod Tomorrow

Susceptibility to pseudonyms Dealing with diversity Barcoding life Taking DNA barcoding to the market Farmed fish passed off as wild ‘Swordfish’ with a side of anal leakage Fish laundering is bad for the environment Fish out of water Closing the net on seafood fraud

Chapter 5: What’s Your Beef?

A rotten history Tight reins Horse on the loose It’s all minced up Substitutions aren’t limited to highly processed meat Shaped shanks Other mischievous meat manipulations Motivations and implications Thank goodness for a little horse

Chapter 6: Milking It

Our special relationship with milk What is milk made of? In search of dairy substitutes I can’t believe it’s not butter I can’t believe it’s not cheese I can’t believe it’s not milk Formula fraud

Chapter 7: Seasoned Criminals

Pepper is not all it’s cracked up to be Spent spices, Sudan Red and other spice swindles Finding the fakes

Chapter 8: Bogus Beverages

Corking copies and salvaging failures A holistic approach to wine crime Getting squeezed The booze bamboozle

Chapter 9: White Collard Crimes

The preservation principle On the origin of veggies Production perjuries Pulses, grains and seedy transactions Rotten apples

Chapter 10: Thoughts for Digestion

The human detector Technology to the rescue? Taking action Final words

Appendix: Some of the Chemical Structures Notes Acknowledgements

Richard’s acknowledgements Nicola’s acknowledgements

Index Copyright