Food Adulteration Episodes. The Impact of Frauds in the American Market of Dairy Raw Materials

One of the most important challenges in the current ambit of food safety is the prevention of food frauds. Food fraud is an intentional adulteration that is considered as one of the components of food defence. National and international legislations have progressively put in place preventive action against intentional adulteration through the definition of counterfeiting as a criminal act. The scope of food fraud includes mislabelling, incorrect composition of foods and beverages, non-allowed processes or treatments, and incorrect documentation. In relation to the USA, the recent Food Safety Modernization Act has explicitly considered the problem of intentional adulteration at various levels. With concern to milk, dairy, and cheese products, five different fraud categories are discussed in this chapter. However, future issues may include updates on the FDA proposed revised labelling process when speaking of the use of the term milk for non-milk products such as soy milk or almond milk. This and other matters are currently in progress.