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...
Food fraud: once more, the vulnerability of seafood
COVID-19 and fraud
Fish species substitution increasing in Peru
Seafood: a susceptible group of products for species substitution
Species substitution continues to be appealing
Herbal products adulteration: a global problem
Listeria outbreak: the importance of traceability in food safety and prevention
Mislabeling still a main issue