AN OVERVIEW OF FOOD FRAUD IN TURKEY AND THE POTENTIAL RISK FOR PEANUT

AHMET DOGAN DUMAN, TENEKECI ONUR, MUSTAFA DIDIN

Abstract


Depending on the increase in the demand for ready-to-eat food products in recent years, food fraud tends to increase as well. The color, smell, taste, appearance, content, nutritive value, origin, etc. in foods determine purchasing preferences of consumers. Food adulteration and counterfeit have been practiced since ancient times. This paper consists of the results of two different study on food fraud in Turkey. In the first study, questionnaire data were collected from 263 -people with different occupations and ages with a total eleven questions throughout Turkey by using the face‑to‑face interview survey method.The collected data showed that the top three product categories that the highest probabilities of being fraudulent were milk and milk products (42.6%), meat and meat products (20.2%), and bread and bakery products (16%). In the second study, research was conducted on what types of fraudulent were applied in Turkish peanuts. Total 30 peanut samples were analysed to determine synthetic colorant such as E124 ponceau 4R, E129 allura red and E122 carmosine etc. E124 ponceau 4R was found as a color material in 4 samples of the total 30 roasted unshelled peanuts in concentrations of 4.24 mg/kg, 3.30 mg/kg, 4.47 mg/kg and 2.49 mg/kg. On the other hand, it was below the detectable limit in other samples.


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