A study on adulteration in cereals and bakery products from Poland including a review of definitions
作者: Aleksandra KowalskaJan Mei SoonLouise Manning
作者单位: 1Department of Quality and Knowledge Management, Faculty of Economics, Maria Curie-Skłodowska University, Lublin, Poland
2International Institute of Nutritional Sciences and Applied Food Safety Studies, School of Sport and Wellbeing, University of Central Lancashire, Preston, PR1 2HE, UK
3Department of Food Science and Food Supply Chain Management, Harper Adams University, Newport, Shropshire, TF10 8NB, UK
刊名: Food Control, 2018, Vol.92 , pp.348-356
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodcont.2018.05.007
关键词: AdulterationMislabellingMotivationMisbrandedBreadMisrepresented
英文摘要: Abstract(#br)The aim of the study was to critique the food adulteration trends associated with cereals and bakery products from Poland. The methodological approach was to firstly review existing literature to define and outline the challenge of food adulteration and the degree of harmonisation, or not, of definitions, and then to analyse local and European data on the prevalence of food adulteration and mislabelling in the cereals and bakery sector more generally, and specifically in Poland. Analysis of general RASFF notifications of cereal and bakery products linked to Poland (n = 177) revealed that most non-compliances were due to mycotoxins, undeclared allergens and undeclared genetically modified materials. Key notable trends included an increase in incorrect allergen labelling with...
全文获取路径: Elsevier  (合作)
影响因子:2.738 (2012)

  • adulteration 掺杂
  • bakery 面包厂
  • products 制品
  • cereals 谷物
  • study 学习
  • including 包括(气导)包括……在内包括…在内
  • review 复审