USP Creates Database of Foods Most Prone to Adulteration

In new research published in the April Journal of Food Science, analyses of the first known public database compiling reports on food fraud and economically motivated adulteration in food highlights the most fraud-prone ingredients in the food supply, analytical detection methods and the type of fraud reported. Based on a review of records from scholarly journals, the top seven adulterated ingredients in the database are olive oil, milk, honey, saffron, orange juice, coffee and apple juice.