Abstract

The forging of goods is an ages-old problem. The falsification of food is a dangerous dealing, as it may pose threat to human health and life.

The aim of the paper was to illustrate the selected problems in authenticity of food products in the aspect of ensuring their quality. The article presents methods of forging chosen groups of food products, as well as selected methods of identifying the falsification of foods, indicating main analytical methods allowing to affirm whether we deal with an authentic product, which consequently allows to discriminate the said product from a forgery.

In the paper, attention was drawn to forgeries of olive oil, edible oils, honey, wine and other alcoholic beverages, fruit juices, coffee, tea, and spices. A system of control and supervision that aims at ensuring the authenticity of food products was presented.

Adres: dr hab. Maria Śmiechowska
Zakład Chemii, Ekologii i Towaroznawstwa Żywności GUMed
ul. Powstania Styczniowego 9b, 81-519 Gdynia
e-mail: smiemari@gumed.edu.pl