Food Adulteration

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Food adulteration is an alteration in the composition of food and beverages.
10% of food products that circulate in the world contain counterfeit ingredients.
The turnover related to food fraud in the world is today of about 40 billion euros.
Olive oil undergoes most adulterations: 24% of times.
Milk 14%
Fruit juices 12%
Spices 11%
Wine 20%
Altering, subtracting or adding components to food can generate bacteria that are dangerous to health.
Salmonella causes the highest number of food-borne diseases: about 25% of cases.
In 2008, an adulteration of the ingredients of milk powder affected 300,000 children in China.
The most recent case occurred in 2013: more than 20 people died in the Czech Republic because of counterfeit vodka.
Frauds can reduce production costs by about 9.5 billion euros per year.

Fonti

Ministero della Salute; World Customs Organization; International Chamber of Commerce; The Guardian; The New York Times