Food fraud is becoming a big problem. The Michigan State University provides a brief outline and offers courses to industry professionals

1. Food Fraud
Economically Motivated Adulteration
(EMA): Identifying Challenges Ahead and
Mitigation Strategies
World of Food Safety Conference
May 22, 2013 – Session 5 -- 13:45 to 14:30
John Spink, PhD
Director, Food Fraud Initiative
Michigan State University
spinkj@msu.edu
517.381.4491
Http://FoodFraud.MSU.edu -- Twitter @FoodFRaud and #FoodFraud
htt
*

2. FoodFraud.msu.edu
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Interdisciplinary Engagement
• Leadership, training & collaboration initiatives
• Food safety, education, training, and outreach
initiatives
• Enhancing communication
• Evolving role of science and academia
• Partnerships in action
– State of Michigan
– GFSI, ISO, US Pharmacopeia/ Food Chemicals
Codex, etc.

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What is Food Fraud?
Food Fraud
Dilution Contaminant
Grey Market/
Theft/ DiversionCounterfeiting
Unapproved
Enhancements
Mislabeling
Substitution
Source: Food Fraud Think Tank Presentation, GFSI,
10/2012

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Defining Food Fraud
• Action: Deception Using Food
– Including “Intentional Adulteration”
• Motivation: Economic Gain
– Food Defense motivation is harm or terror
• Effect:
– Economic Threat
– Public Health Vulnerability or Threat
• Examples
– Horsemeat in ground beef
– Peanut Corporation selling known contaminated product
– Diluted or extra virgin olive oil
– Melamine in pet food and infant formula
– Over-icing with unsanitary water
– Unauthorized unsanitary repackaging (up-labeling or origin-laundering)

6. FoodFraud.msu.edu
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FoodSecurity
The Food Risk Matrix
Action
IntentionalUnintentional
Harm:
Public Health,
Economic, or
Terror
Food
Defense
Food
Safety
Motivation
Gain:
Economic
Food
Fraud(1)
Food
Quality
The Cause leading to the Effect of Adulteration
Source: Adapted from: Spink (2006), The Counterfeit Food and Beverage Threat, Association of Food and Drug Officials (AFDO),
Annual Meeting 2006; Spink, J. & Moyer, DC (2011) Defining the Public Health Threat of Food Fraud, Journal of Food Science,
November 2011

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The Chemistry of the Crime
Brand Protection
• Management/ IT
• Market Monitoring
• Supply Chain Integrity
• Product Protection
• Tampering
• Traceability
• Authentication
• Security
• Safety
The Fraud
Opportunity
VictimGuardians/ Hurdles
Fraudsters
Traditional Criminology
Environmental Criminology
Reference: Spink 2010, Adapted from: Felson’s Crime in Everyday Life, 1998

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Application to Food
• Regardless of the cause of the food risk, food
adulteration is a food issue.
• Food safety, food fraud, and food defense can
create food adulteration risks.
• Economically motivated adulteration is
economically motivated, but the food public
health risks are probably more risky than the
traditional food safety threats…
• …because the contaminants are
unconventional…
• …we’re not specifically looking for them.

9. FoodFraud.msu.edu
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Graduate Courses (Online, Three Credits)
• Anti-Counterfeit & Product Protection (Food Fraud)
• Quantifying Food Risk (including Food Fraud)
• Food Protection and Defense (Packaging Module)
• Packaging for Food Safety
Certificate (Online, Four Courses Each)
• Certificate in Food Fraud Prevention (Food Safety)
• Certificate in Counterfeit Medicines (Public Health)
• Certificate in Counterfeiting Criminology (Criminal Justice)
Graduate Degree (Online)
• Master of Science in Food Safety
Curriculum

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Acknowledgements
• MSU NFSTC: Dr. Scott Winterstein, Trent Wakenight, Kristi Gates, Dr. Kevin Walker, Sandy Enness,
Jen Sysak, Dr. Rick Foster, to name a few critical contributors and supporters.
• MSU Food Safety Policy Center: Dr. Ewen Todd
• MSU School of Packaging: Dr. Bruce Harte, Dr. Robb Clarke, Dr. Laura Bix, Dr. Paul Singh, Dr.
Diana Twede, Dr. Gary Burgess, Dr. Harold Hughes, Dr. Mark Uebersax, Dennis Young, and Dr.
Joseph Hotchkiss
• MSU Communication Arts/ Consumer Behavior: Dr. Maria Lapinski and Dr. Nora Rifon
• MSU Supply Chain Management: Dr. Cheryl Speier, Dr. Ken Boyer, Dr. John MacDonald, Dr. David
Closs, Dr. Stan Griffis, Dr. Judy Whipple
• MSU College Social Science: Dean Marietta Baba and Assoc Dean Chris Maxwell
• MSU College of Law: Dr. Neil Fortin and Dr. Peter Yu
• MSU Veterinary Medicine: Dr. Wilson Rumbeiha and Dr. Dan Grooms
• MSU Program in Public Health: Dr. Michael Rip and Douglas C Moyer
• MSU Global: Dr. Christine Geith, Jerry Rhead, Gwyn Shelle, Lauren Zavala, Dr. Karen Klomparens
• MSU Libraries: Anita Ezzo, Nancy Lucas, Kara Gust
• MSU International Programs: Dr. Mary Anne Walker, Dr. John Whimms
• MSU Criminal Justice: Dr. Jeremy Wilson, Dr. Ed McGarrell, Dr. Justin Heinonen, Roy Fenoff,
Zoltan Fejas, Barbara Sayre, and Sara Heeg
• State of Michigan’s Ag & Food Protection Strategy Steering Committee: Dr. John Tilden, Brad
Deacon, Gary Wojtala

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Discussion
John Spink, PhD
SpinkJ@msu.edu
www.A-CAPPP.msu.edu
517-381-4491

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