WeNou
Food fraud: once more, the vulnerability of seafood
Studies from a Spanish university shows a frequent species adulteration in scallops. More valuable species are being substituted by less...
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WeNou
19 de abr. de 2020
COVID-19 and fraud
The world’s current context caused by COVID-19 may promote food fraud. Know more at: https://www.processalimentaire.com/qualite/covid-19-...
WeNou
2 de mar. de 2020
Fish species substitution increasing in Peru
An inquirity in Peru shows that fish species substitution reaches levels ranging from 80% in the city of Pirua to 68% in Lima, clearly...
WeNou
2 de mar. de 2020
Seafood: a susceptible group of products for species substitution
High value Atlantic Blue Crab, a product from USA, intentionally replaced with crab meat from Indonesia, China, Thailand, Vietnam, and...
WeNou
24 de jan. de 2020
Species substitution continues to be appealing
Fraud on cephalopod species: Two New York companies processed for falsely-label seafood that they later sold across the country aiming...
WeNou
24 de jan. de 2020
Herbal products adulteration: a global problem
Recent DNA based study on commercial herbal products reveals adulteration all over the globe. Know more at: doi.org/10.3389/fphar.2019.01227
WeNou
23 de jan. de 2020
Listeria outbreak: the importance of traceability in food safety and prevention
More than 150 cases of listeriosis occurred in Spain in Summer 2019 due to the consumption of contaminated meat. The meat producer sold...
WeNou
23 de jan. de 2020
Mislabeling still a main issue
A study from Food Standards Agency reveals that one in five meat-based products tested at UK shops, takeaways and butchers contain meat...
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