Food Fraud: Counterfeit food products

The New York Times included an article about counterfeit food this week – similar to counterfeit designer bags – except consumable – and maybe even dangerous to your health.  Disturbing.

It seems any part of the food chain might be involved – from the oil in the baked product – whether bought pre-packaged at the store or fresh in a local bakery! 

The article was focused on fraud found in the UK and Europe, but the US is not immune.  Some examples:

• Counterfeit chocolate, olive oil, champagne – which may have water, vegetable oil, or other substitutes to increase profits.
• Shellfish that may be contaminated and we have heard about fish that is mislabeled as a more expensive type. 
• Vodka with perfect counterfeit labels and duty stamps (Glen’s Vodka in this case) – but the vodka was spiked with BLEACH to correct the color – and it had high methanol levels – which of course risks blindness if enough is consumed.  All of course sold at a bargain price – we do love a bargain don’t we?

My question is – how can we be sure we are getting the real thing – and that our food is really safe?

The FDA of course is the primary regulator in the US, and they do monitor and regulate food products for safety and truthfulness.  ABC News reported on these issues back in January, 2013 and identify several groups that provide some monitoring of these issues – 

• The US Pharmacopeial Convention (USP), 
• the Anit-Counterfeit and Product Protection Program (A-CAPPP), 
• the Grocery Manufacturers of America, 
• the National Consumers League.  

It appears the USP and the National Consumers league actually test products.  The USP  maintains a Food Fraud Database (here is the link: http://www.foodfraud.org/ )– which identifies a variety of risks associated with foods with references to studies that have been completed on various foods – however does not list direct information that would help you avoid certain brands on your shopping list.

My question remains – how can we be sure we are getting the real thing – and that food and drink are really safe?

References: 

Here is the link to the NY Times story by STEPHEN CASTLE and DOREEN CARVAJAL (Published: June 26, 2013)  http://www.nytimes.com/2013/06/27/business/food-fraud-more-widespread-than-suspected.html?smid=pl-share

And to ABC News Coverage by Jim Avila and Serena Marshall (Jan 22, 2013): http://abcnews.go.com/US/exclusive-group-finds-fake-ingredients-popular-foods/story?id=18281941&singlePage=true#.Uc2sdNi0SrM