cover of book
 

BUY FROM PUBLISHER


Available as an ebook at:
Apple iBooks
Kobo
OverDrive



Food Adulteration and Food Fraud
by Jonathan Rees
Reaktion Books, 2020
Paper: 978-1-78914-194-8 | eISBN: 978-1-78914-247-1

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
ABOUT THIS BOOK
What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombie” meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance.
 
In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption.

See other books on: Business & Economics | Cooking | Food Industry | Fraud | Industries
See other titles from Reaktion Books
More to explore: World War, 1939-1945