Identification and falsification of food products. Counterfeiting of food products. health hazard. identification and examination Food identification

To carry out the identification and detection of counterfeiting of food products, a set of methods is used, the use of which should ultimately ensure the reliability and reliability of the identification results. The choice of methods is carried out based on the tasks of identification, the place and timing of its implementation, the characteristics of the identified object, material and technical capabilities and other factors.

The main criterion for choosing one or a set of methods is the need to achieve reliable and reliable results while minimizing costs (material, time, etc.) for identification.

According to GOST R 51293-99 “Product identification. General Provisions»Methods of identification, depending on the tasks assigned to the tester, are subdivided into types: according to the documentation; instrumental; organoleptic; visual; testing; tests.

However, this standardized classification comes into conflict with the generally accepted classification of methods for determining the values of quality indicators, regulated by GOST 15467-79 “Product quality management. Basic concepts. Terms and definitions ", according to which organoleptic, measuring, registration, expert and sociological methods.

In addition, the classification of identification methods according to GOST R 51293-99 differs in violation of the classification rules, including the transition from the general to the particular. Thus, sensory methods include visual and gustatory or sampling as varieties.

Testing- more general concept than identification method. In this regard, a classification of identification methods is proposed, shown in Fig.

Rice. Classification of identification methods

Information and analytical methods (IAM) - identification methods based on analysis commodity information and / or test results using sensory and measuring methods.

Depending on the means of information used, IAM are subdivided into varieties: documentary, marking and analytical-informational, which have a different scope of application and are used at different stages of the identification procedure (Fig.).

Rice. Application of identification methods at different stages of the conduct

The documentary method is based on the analysis of commodity information contained in the shipping documents (TSD). The TSD includes transport documents (consignment note, railway consignment note, bill of lading, etc.), certificates and declarations of conformity, quality and safety certificates, operational documents (passports, instructions, manuals), sampling certificates, etc. the method involves cross-checking the fundamental commodity characteristics recorded in different documents (for example, in the invoice and certificate), as well as in the labeling.

The labeling method is based on the analysis of the product information provided in the labeling. Its carriers can be consumer and transport packaging, labels, tags, tags, control tapes, stamps, etc. If there are several marking carriers on the product (for example, a label and a control tape), the analysis of commodity information on different media, as well as in the TSD ... In addition, a check must be carried out for the compliance of the product information contained in the labeling with the mandatory requirements. current standards(GOST R 51074-2003 "Food products. Information for the consumer. General requirements", GOST R 51087-97. Tobacco products. Information for the consumer ") and Russian legislation.

Incomplete, inaccurate or distorted information in the marking or in the TSD is most often a sign of falsified and counterfeit goods. The most frequently hidden or distorted information includes: country of origin, name and legal address manufacturer, composition, quality category, release date from production and / or expiration date.

Documentary and marking methods are used together and are mandatory for all types of identification. They precede the organoleptic, measuring and analytical-informational methods for assortment, qualimetric and quantitative identification. In information identification, the considered methods are used only in conjunction with the analytical and informational method, which is used at the final stage.

The analytical and informational method is based on the analysis of test results by organoleptic and measuring methods, as well as the previous analysis of commodity information in the TSD and labeling. Its essence lies in the selection, generalization, systematization of information obtained at the previous stages, as a result of which there appears new information about conformity or non-conformity, the reasons for the occurrence of the latter.

The result of the application of the analytical and informational method is the drawing up of an opinion based on the results of product identification, which can become an integral part of an examination certificate, a certificate, or be an independent technical document. Organoleptic methods are based on the determination of such characteristics of products as appearance, color, taste, smell, texture, etc., using the senses (sensors). The determined characteristics are called organoleptic indicators.

Depending on which sense organs are involved in the determination of these indicators, there are varieties of organoleptic methods: visual, tactile, olfactory, gustatory, and audio method (auditory). As a rule, when carrying out identification, these methods are used in combination. In fig. it is shown which organoleptic properties of food products are determined using organoleptic identification methods.

Organoleptic characteristics and identification methods

The advantages of organoleptic identification methods are their simplicity; availability; the speed of determining the studied indicators; irreplaceable by measuring methods, especially when creating a visual, gustatory, olfactory or tactile image of goods; low material costs; the complex nature of the assessment of individual properties; disadvantages - subjectivity of assessments; the descriptive or relative nature of the results; difficulties arising in the processing and comparison of data obtained by individual testers.

Organoleptic methods are widely used for the identification and detection of food counterfeiting. For all food products, organoleptic indicators are included in the lists of identification indicators, stipulated by the Rules certification of food products and food raw materials (Gosstandart resolution dated April 28, 1999 No. 21) for homogeneous product groups. It is with their assessment that assortment and qualimetric identification begins, and only in case of insufficiency or unreliability of the results, tests on physical and chemical indicators are assigned.

Methods that replace the senses. Despite the high information content of the results of organoleptic methods, for identification purposes in modern practice of identification analysis, measuring methods for determining organoleptic indicators are becoming more widespread, which is due to the need to eliminate the shortcomings of the first group of methods. While retaining most of the advantages of organoleptic identification methods, they allow for objective, comparable and reproducible identification results. Moreover, both groups of methods most often complement each other and are used in a complex.

Measuring methods for the determination of taste and smell. Portable devices "electronic tongue" and "electronic nose" ("e-nosc"), which are biosensors, are widely used for assessing the taste and odor of food products.

Biosensors are a combination of electronics, information technology and a biological component, which can be enzymes, nucleic acids, microorganisms, antibodies, etc. Biosensors are successfully used in determining the content of carbohydrates, organic acids, vitamins, monitoring sterility, determining pathogens and solving other problems. In contrast to the corresponding human senses, they can be used to determine the quantitative and qualitative values of taste and smell.

"Electronic tongue" is a gustatory sensor with high selectivity (selectivity) of perception. It consists of several types of lipid / polymer membranes needed to transform flavor information into an electrical signal. Chemicals responsible for different elements of taste (sweet, bitter, sour, salty) have different signal patterns. Thus, amino acids can be classified into several groups according to their taste sensations, converted into sensor outputs. The detector converts electrical signals into a graphic image (for example, a chromatographic profile), the identification of which is carried out using a mathematical pattern recognition apparatus. This identification is called the "finger-print" or "vapor-print" method.

Thus, the "electronic tongue" allows you to quantitatively and qualitatively express the taste of food and create an objective scale of human sensory perception. Currently, devices are used to determine the taste of coffee, beer, wine, national alcoholic beverages (whiskey, gin, sax, etc.), mineral water, milk, some vegetables and other food products for the purpose of their identification.

"Electronic nose" ("e-nose") is an analyzer of volatile matter vapors based on a matrix of biosensors that simulate the work of the human olfactory organ. It provides recognition of the olfactory image of a specific mixture of aromatic vapors containing hundreds of different chemical components.

The “electronic nose” is based on a sensor matrix, in which biosensors are selected according to their chemical affinity for individual components of the analyzed vapor (gas) mixture. Piezo-quartz resonators of bulk and surface acoustic waves are used as transducers, the selectivity of which is controlled by modifying the electrodes with different sorbents. Recognition of graphic images of odors is carried out according to the technology described above.

"Electronic nose" is widely used to establish the authenticity and screening analysis of coffee, alcoholic beverages, chocolate, spices, sauces and other food products with active volatility of the main components that form the smell (aroma).

Measuring methods for determining color. Color underlies the assortment and qualimetric identification of many food products: beer, wine, flour, cereals, vegetable oils, fresh and processed fruits, vegetables and mushrooms, fresh meat, etc.

In modern terminology, color is a characteristic of a light stimulus that creates a certain visual sensation. The color of non-luminous opaque objects is determined by the spectral composition of the light flux reflected from them, and the transparent ones - by the composition of the radiation transmitted through them. The composition of the luminous flux reflected or transmitted by a body depends on the spectral composition of the light incident on it and the reflective or transmittance of the body, which is determined by its chemical composition, dispersion and other physicochemical properties. From these positions, color is a specific and individual characteristic that has a high informative value in establishing the authenticity of a product.

The ability of objects to reflect or transmit a vehicle or other light rays is characterized using reflection or transmission spectra. To measure spectra, methods of optical spectroscopy are used: spectrophotometry or spectrocolorimetry. Based on the reflectance or transmission spectra, it is possible to calculate color coordinates, as well as color characteristics such as hue, clarity, brightness or lightness, saturation, which quantitatively characterize the color of a given object and allow you to determine its different shades with high accuracy.

Sometimes the simplest measuring instruments are used to quantitatively characterize color - color scales. In this case, the color of the test sample (flour, beer, etc.) is compared with the scale visually, choosing the closest color standard. The results of such assessments are inferior to the results of spectroscopy according to the most important criteria - objectivity, reliability and reproducibility of results.

Measuring methods for determining transparency. Violation of the transparency of products (juices, beer, wine, vegetable oil, etc.) is associated with the presence of colloidal particles in their composition, on which light scattering occurs.

Light scattering is a change in the direction of propagation of light. If the particles are comparable to the wavelength of the incident light, Rayleigh scattering is observed; for larger particles, Tyndall scattering is characteristic. Measurement of transparency is carried out in the wavelength range of visible radiation. The sample is illuminated with an intense flux of light, often using a laser, and then the intensity of the transmitted radiation is measured (turbidimetry method) or the intensity of radiation scattered at a certain angle is determined (nephelometry method - for Tyndall scattering or flow ultramicroscopy - for Rayleigh scattering). For example, a Clarke turbidimeter is used to determine the transparency of beer, and nephelometers and flow ultramicroscopes are used to study the transparency of wines.

Measuring methods for determining consistency. The formation of the consistency (structure) of a product is influenced by a large number of factors: the chemical composition and physicochemical properties of the main and auxiliary raw materials, technology, storage conditions, etc. Therefore, consistency can be considered as an indicator that comprehensively characterizes the quality, individual and specific for each product.

For goods with a solid-liquid, liquid-like and liquid consistency, the structural and mechanical properties are special meaning when solving the issue of identification, since they change significantly even with a slight change in composition. The following analytical equipment is used to study the consistency of food products: structural analyzers, spreadmeters, Bostwick consistometers, Brookfield rheometers, Ostwald and Ubellode viscometers, Weilsr-Rebinder device, etc.

Structural analyzers (conical plastometers) are devices that measure the value of resistance depending on the load. Measurements are carried out using nozzles that penetrate the sample to a certain depth and ultimately lead to its rupture. For confectionery fruit and berry products, using this device, such indicators as strength, tensile strength are determined.

Spreads are instruments for studying fluid properties. The sample in a certain amount is placed in the center of a special marked board. After a certain period of time (usually 5 minutes), its relative "spreading" over the surface of the board is measured. Spreads are used to study products with a slightly gelled consistency (honey, mayonnaise, sour cream, sauces, jams, jam, etc.).

The Bostwick Consistometer is also designed for the study of product flow and is currently the most common instrument. With its help, the flow of the sample along the trough inclined at a known angle is studied for a certain time (usually 60 s).

The Brookfield Rheometer allows you to measure the viscosity of a sample using various nozzles or to monitor the shear stress. Separate brands of rheometers are used simultaneously to assess the viscosity and elasticity of the sample. Consistency analysis can be carried out in a wide range of values - from a strong gelatinous structure to a liquid one.

Ostwald and Ubelode viscometers are designed to study the viscosity of liquid products: grape wines, juices, milk and liquid fermented milk products, vegetable oils, etc.

The Weiler-Rebinder device is used to study the mechanical strength of products with different structures: suspensions, pastes, jellies. It measures the ultimate shear stress in terms of the force required to pull out (shear) a plate placed in the system under study. The force required to shift the plate is determined by the tension of a pre-calibrated spring.

The described complex of measuring methods for determining organoleptic indicators is a good alternative to subjective organoleptic methods, since it allows obtaining accurate quantitative information about the studied properties of the product. At the same time, many methods require high material and time costs for carrying out measurements. Most of them involve the use of qualified personnel and laboratory facilities for testing.

Simple methods that do not require the use of sophisticated analytical equipment. In most cases, they are based on qualitative chemical reactions to confirm the authenticity of the product or to detect foreign compounds in its composition. Many of these reactions were widely used to detect food counterfeiting in the late 19th and early 20th centuries. So, in the textbook "Commodity Science with the Necessary Information from Technology" (edited by Prof. Ya. Ya. Nikitinsky and Prof. P. P. Petrov, 1923, Petrograd), almost every chapter is accompanied by a description of known methods of counterfeiting goods of the group in question and fraud detection methods.

Many methods have not lost their relevance at the present time, therefore, they are indicated in this study guide when considering methods of detecting counterfeiting of specific food products. Their main advantage is the ability to perform express analysis, which does not require sample preparation and processing of results. Some rapid identification methods are given in table.

Table. Rapid methods for detecting food tampering based on qualitative reactions

Identified connections		Qualitative reaction
Sugar syrup	Silver nitrate solution (lapis)	White precipitate of silver chloride
Starch syrup (dextrin test)	Ethyl alcohol 96%	Milky-white solution, in the sediment - a transparent, jelly-like mass
Invert sugar	The honey is treated with ether, the ether extract is poured, after evaporation of the ether, 2-3 drops of a solution of resorcinol in concentrated hydrochloric acid are added to the residue	Intense orange color gradually turning into cherry red (Fiehe reaction)
	Concentrated tannin solution	Flocculent sediment

Alcohol and vodka	Methyl alcohol	Boric acid powder moistened with the analyzed sample and placed in the burner flame	Volatile methyl borates color the flame green (ethyl borates paint green only the border of the flame)
	Fusel oils	Conc. Hydrochloric acid + benzene	Dark brown color of the solution with a greenish honeydew (Gottfroy method)
	Furfural	10 drops of aniline + 3 drops of concentrated hydrochloric acid per 10 ml of sample	The solution turns red-orange after 5-6 minutes
	Aldehydes and ketones	Fuchsin solution decolorized with sulfur dioxide	Pink-purple solution color
		0.2% solution of rosolic acid	Pink-red color of the sample (in the absence - orange-pink)
		Bromothymol blue indicator (a few drops)	Green color of the annular layer of the sample (in the absence - yellow)
		Milk casein is precipitated with 10% acetic acid solution and Neseler's reagent is added	Orange color when the level of natural content is exceeded, with normal content - lemon yellow

The search and development of new express methods of identification have intensified with the advent of new goods on sale, as well as in connection with the growth in the production and sale of falsified, including counterfeit, products. So, M.A. Nikolaeva proposed a method for detecting the falsification of colored drinks (wines, juices, soft drinks, alcoholic beverages), based on a change in the color of natural dyes and its stability for the detection of synthetic dyes when the pH of the medium rises above 7.

The method is suitable, with a certain modification, for other colored food products made using natural fruit and berry raw materials, for detecting its replacement with food additives, including dyes. Considering that a number of synthetic dyes (E12I, EI23, E128) are prohibited for use in Russia due to their high toxicity, this method makes it possible to identify counterfeit food products that pose a threat to the life and health of consumers.

Research on the development of rapid identification methods is being carried out by other scientists. As a result of these studies, the following rapid identification methods have been proposed over the past 30 years:

Luminescent method for qualimetric identification of potatoes (for detection of tubers with late blight), determination of the type and grade of flour, type and grade of meat, detection of falsification of milk, edible fats and other products;

Test for boiling milk to determine high acidity;

The use of indicator papers for the qualimetric identification of alcohol and colorless alcoholic beverages, etc.

Food identification

1. The concept and methods of identification of food products. 3

2. Counterfeiting of food products, concept and types .. 11

3. Analysis of methods for detecting the most falsified products. 15

Identification - this is identification, the establishment of the coincidence of something with something. With regard to a product, identification should be understood as the establishment of the conformity of the name of the product indicated on the labeling or in the accompanying documents with the requirements for it. Qualitative identification is a very complex, capacious, lengthy and often expensive process.

Identification is a tool for identifying fraud.

Falsification is a fake, substitution in the manufacturing process of a product of a certain quality by another, less valuable, not corresponding to its name, and its implementation for mercenary purposes.

The main methodological principle of establishing falsification is the depth of research of food products with similar properties. The depth of research in these cases is due to the fact that many standard food testing methods do not allow solving the problem.

Purpose of identification - identification and confirmation of the authenticity of a specific type and name of goods, as well as compliance with certain requirements or information about it indicated on the labeling and (or) in the shipping documents.

Further development is needed to achieve these goals. theoretical foundations and practical actions for the identification of goods. That's why identification tasks are:

Definition of basic concepts, structure, norms and rules in the field of product identification;

Development of fundamental criteria suitable for the purpose of identifying homogeneous groups, specific types and names of goods;

Research of consumer properties of goods and indicators characterizing them in order to identify the most reliable identification criteria;

Improvement of standards, technical specifications and other regulatory documents by including quality indicators for identification purposes;

Development of methods for identifying goods, primarily express methods, which allow determining the assortment of goods with a sufficiently high degree of reliability. [4, pp. 135 - 136]

Identification functions:

1) pointing- identifying the presented sample of goods with a specific name, grade, brand, type, with a consignment;

2) informational- bringing the necessary information to the subjects of market relations;

3) confirming conformity of the assortment of the goods to the information indicated on the labeling, and (or) in the accompanying documents, that is, the authenticity of the goods;

4) manager- since identification is one of the elements of the product quality system.

Control function identification is regulated international standards ISO 9001 - ISO 9003 "Quality systems". These standards were introduced in Russia without changes: GOST R ISO 9001 - GOST R ISO 9003. Therefore, the consideration of identification as one of the elements of the quality system is of great interest.

Product quality requirements that meet the needs of consumers are established in standards and technical conditions.

But these documents do not guarantee that during the design, development, production, storage and sale of goods, the actually achieved level of quality will meet the established requirements. As a result, it became necessary to develop standards that complement the requirements for products and prevent the occurrence of inconsistencies at different stages of the technological cycle by regulating the elements of the quality system.

Identification objects - foodstuffs. Their conformity assessment is very important in the trade and in the consumer who purchases the goods.

Subjects carrying out the identification of goods - all participants in market relations:

Manufacturer - at the stage of acceptance of raw materials, semi-finished products, and at the release of finished products;

The seller is at the stages of concluding purchase and sale agreements, receiving goods and preparing them for sale.

The consumer also identifies the purchased product, doing this most often unconsciously and without sufficient qualifications, focusing only on his own everyday experience and knowledge.

Means of identification of goods - regulatory and technical documents(standards, technical specifications, rules, etc.), regulating quality indicators that can be used for identification purposes, as well as shipping documents (invoices, certificates, quality certificates, operating manuals, passports, etc.). The most important means of identifying food is labeling, which contains information suitable for identification purposes.

The purpose of these means is to regulate the identification criteria. To a greater extent, regulatory documents should meet this requirement.

Identification criteria - these are the characteristics of goods that allow the name of the presented goods to be identified with the name indicated on the labeling and (or) in the regulatory, shipping documents.

The standards, TU, the Rules for the certification of food products and food raw materials provide for three groups of indicators: organoleptic, physicochemical, microbiological.

For identification purposes, only organoleptic and physical- chemical indicators characterizing the consumer properties of the product. Microbiological indicators refer to safety indicators, depending on external influences and contamination by microflora. Food products serve as a nutrient medium for microorganisms, therefore, contamination by microorganisms and the presence of mycotoxins produced by them cannot be criteria for identification.

Many physicochemical safety indicators determined during certification tests are also unsuitable as identification criteria. They only indirectly indicate the contamination of raw materials, food products and are not typical of environmentally friendly products (or their content is negligible). This applies to such safety indicators as toxic trace elements, mycotoxins, radionuclides, antibiotics, hormones, nitrates, etc.

The most suitable for identification purposes are organoleptic and individual physicochemical indicators.

General organoleptic indicators include:

Appearance;

Taste and smell;

Consistency.

Appearance - not only the most accessible and widespread, but also one of the most significant identification criteria. It is from this indicator that identification by manufacturers, sellers and consumers begins, and when a discrepancy is found, the definition of other criteria is impractical. However, appearance as an identification criterion does not have a sufficient degree of reliability, since falsification of goods is most often carried out by forging external signs. For example, it is impossible to identify coffee, tea, alcoholic beverages, butter only by its appearance, since the substitutes used most often have an appearance that is difficult to distinguish from the genuine product.

Taste and smell- the most characteristic indicators of food products, but they are not a reliable criterion, since they can also be falsified. So, with some methods of wine falsification ("sugar" or "raisin" wine), it is difficult for an ordinary consumer to find a craft by taste and smell.

Consistency- one of the possible identification criteria, but also not reliable.

When falsifying some goods, the consistency does not change, for example, when diluting alcoholic, non-alcoholic beverages, milk, animal oil. In some cases, counterfeiters try to make the consistency of the substitute similar to the genuine product.

Specific organoleptic indicators include:

Internal structure;

Transparency;

The ratio of solid and liquid fractions.

These indicators are also used for identification purposes.

Internal structure has many synonyms: the state of the crumb (for bakery products), the type of minced meat in the cut (for sausages), the drawing (for cheeses), the view on the break (marmalade). For example, the state of the crumb of bread is a complex indicator, which is characterized by the color of the crumb, its porosity, elasticity, the absence of imperfection and tempering.

At the same time, the pattern of cheese, the type of minced meat on the cut of sausages and others are isolated indicators.

The indicator of the internal structure is one of the most significant, but insufficiently reliable. Other specific indicators also have this disadvantage.

Thus, organoleptic indicators are the most accessible, simple, but insufficiently reliable. Therefore, they cannot be the only criteria for identification and must be supplemented with physicochemical indicators, which are distinguished by a greater degree of reliability and objectivity. Unlike organoleptic, physical and chemical indicators should be used selectively for identification.

Content: Goals and objectives of the discipline Competence of the discipline Definitions of identification Objectives and goals of identification Identification functions Objects / subjects / result of identification Types of identification Identification criteria Methods of identification Assessment of conformity of goods Falsification Types of falsification

The purpose and objectives of the discipline The purpose of studying the discipline is the assimilation of theoretical knowledge, the acquisition of skills in determining the identifying characteristics of food products and detecting their falsification. Objectives: to study the types of identification and falsification of goods; establish the identifying signs of goods; get acquainted with the means of falsification and methods of their detection.

As a result of the study, the following competencies should be formed: Ability to use regulatory and legal documents in their professional activity; Use knowledge to ensure the quality and safety of consumer products; Knowledge of methods of identification and quality assessment, their use to identify defects, hazardous and low-quality products; Monitor compliance with the requirements for packaging and labeling, transportation and sale of goods.

Product identification This is the establishment of compliance of a specific product with a sample and (or) its description (GOST R - 51293 - 99) Product identification is a procedure by which the compliance of products submitted for certification with the requirements for a given type (type) of products (in regulatory and technical documentation, in product information) (Rules for certification of the Russian Federation) Identification of activities to establish the compliance of certain food products, materials and products with the requirements of regulatory, technical documents and information about them contained in the documents attached to them and on labels (Federal Law "On the quality and food safety ")

Purpose of identification: To establish the identity or authenticity of an object (product) to its fundamental characteristics. Identification tasks: Determination of the structure, norms and rules in the field of goods identification; Development of fundamental criteria suitable for the purpose of identifying homogeneous groups, specific types and names of goods; Research of consumer properties of goods and indicators characterizing them in order to identify the most reliable identification criteria; Improvement of standards, technical specifications and other regulatory documents by including quality indicators for identification purposes; Improvement of methods for identifying goods, and, first of all, express methods that make it possible to determine with a sufficiently high degree of reliability all the fundamental characteristics of goods, especially commodity ones.

Identification functions Indicating identifying the presented sample of goods with a specific name, grade, brand, type, as well as a consignment; Information bringing the necessary information to the subjects of market relations; Confirming the conformity of the assortment of the goods to the information indicated on the labeling and in the accompanying documents, i.e. the authenticity of the goods; Managing since identification serves as one of the elements of the product quality system.

Identification objects: Products Services Securities(money, shares, bills) Information Work force Subjects of identification: Manufacturer at the stage of acceptance of raw materials, semi-finished products, components and when dispensing finished products; The seller is at the stages of concluding sales contracts, accepting goods and preparing them for sale; Consumer Identification result: Conclusion on the conformity (non-conformity) of a particular product to the sample and (or) its description;

Assortment identification Establishing the conformity of a product to its assortment characteristics, which determines the requirements for it. Assortment identification includes: group, specific, brand and identification of the country of origin Group identification establishing the identity of the evaluated product with products of a homogeneous group and / or subgroups. Species identification - establishing the identity of the assessed product with products of the same type and / or subspecies. Identification of the country of origin of goods, establishing its belonging to goods produced in a particular country. Brand identification identification of the authenticity of goods of a certain brand and / or its modifications.

Qualitative identification This is the determination of the identity of their consumer properties and quality indicators to the established requirements of regulatory documents, and / or descriptions, and / or samples. Component identification establishing the conformity of the actual list of ingredients or components to a specific list indicated on the labeling or in operational documents. Prescription establishment of the correspondence between the actual and specific prescription ingredient and chemical composition. Structural establishment of identity design features goods to the requirements regulated in technological instructions or other documents or descriptions.

Technological establishment of conformity of quality indicators, the values of which depend on compliance with the requirements regulated by technological instructions and other technological documents... Categorical establishment of the compliance of the actual values of quality indicators with the requirements for goods of the same name of a certain quality gradation, as well as information about this gradation on the labeling or in shipping documents. Complete establishment of the compliance of the kit with the list of components specified in the operating documents and in the inserts, as well as the belonging of individual components to a specific kit.

Information identification Establishment of the reliability of commodity information specified in shipping documents and / or labeling and / or other information carriers. Party identification activity on information support for establishing the belonging of single copies of goods or aggregate packaging units to a specific consignment. Identification of packaging determination of compliance of packaging with safety and compatibility requirements set forth in regulatory documents, as well as information specified in shipping documents.

Identification of marking, establishing the reliability of the information specified in the marking, and determining their compliance with the information in the shipping documentation, as well as the appearance of the goods. Identification of shipping documents (TSD) - establishing the authenticity of these documents and the reliability of the information specified in them. Information identification of mass media (mass media) and other printed sources, establishing the reliability of information specified in them, about the fundamental characteristics of goods.

Identification criteria These are characteristics of goods that allow identifying the name of the presented goods with the name indicated on the labeling, in regulatory documents (ND) or accompanying documents (TSD) For identification purposes, only organoleptic and physicochemical indicators that characterize the consumer properties of the goods are suitable. Microbiological indicators refer to safety indicators that depend on external influences and cannot be criteria for identification. Indicators that meet the following requirements should be selected as identification criteria: - typical for a specific type, name or homogeneous group of products; - objectivity and comparability; - verifiability; - the difficulty of falsification.

Measuring methods of identification Refractometry is a method based on measuring the refractive indices of light as it passes through a solution containing an analyte. Colorimetry is a method based on determining the concentration of a substance by the intensity of the color of the solution. Titrimetry is a titration-based method. Chromatographic methods are a set of methods for the separation and analysis of multicomponent mixtures based on the use of the phenomenon of sorption under dynamic conditions. Microscopy - used to study the cellular structure of plant and animal tissues.

Organoleptic indicators These are the characteristics of the fundamental consumer properties, determined with the help of the human senses. General organoleptic characteristics include appearance, taste and smell, and consistency.

Appearance is a complex indicator, including a number of individual ones: shape, color, surface condition. For some food products, color (color) is isolated as an independent single indicator. The rest of the general organoleptic indicators are single. Taste and smell are the most characteristic indicators of food products, but they are not reliable criteria, as they can also be falsified. Thus, with some methods of wine falsification ("sugar" or "raisin" wine), it is difficult for an ordinary consumer to identify a counterfeit by taste and smell. Consistency is one of the possible criteria for identification, but, like the previous ones, it is not reliable. When falsifying some goods, the consistency does not change, for example, when diluting alcoholic, non-alcoholic beverages, milk, animal oil. In some cases, counterfeiters try to make the consistency of the substitute similar to a natural product.

Information and analytical methods (IAM) - identification methods based on the analysis of commodity information or test results using organoleptic and measuring methods. The essence of the information-analytical method lies in the selection, generalization, systematization of information obtained at the previous stages, as a result of which new information appears about the conformity or inconsistency, the reasons for the latter.

Product identification is carried out by authorized Federal bodies the executive branch in order to protect consumers from an unscrupulous manufacturer, supplier or seller

Conformity assessment of goods "Compliance with compliance with all established requirements for a product, process or service" (ISO / IEC 2, clause 13. 1) Types of conformity assessment of the quality of goods: o Quality assessment o Quality control o Certification or declaration

Types of conformity assessment of product quality: o Quality assessment is a set of operations to select a range of quality indicators, determine their actual value and compare with the baseline. Quality assessment can be carried out by manufacturers, sellers, consumers. The end result is a technical document (for example, a certificate of quality, specifications, an examination certificate, an opinion)

Quality control check of compliance with the requirements set by the ND. Quality control is carried out by representatives of the competent control bodies: state. Inspectors of Rospotrebnadzor, Rostekhregulirovanie, controllers of parent organizations and control departments at enterprises, employees testing laboratories enterprises of industry, trade, public catering, as well as consumers. The end result is an inspection report drawn up by one controller or control commission. o

o “Certification of actions by a third party to create confidence that a properly identified product complies with specified requirements” (defined from ISO / IEC 2.) The end result is confirmation of conformity. Declaration of Conformity is a form of confirmation of the conformity of products to the requirements of technical regulations.

What is falsification? Falsification (lat. From falsifico - forging) - actions aimed at deceiving the buyer and / or consumer by forging the object of purchase and sale for a mercenary purpose. Depending on what characteristics of the goods are being counterfeited, falsification can be qualimetric assortment quantitative

Laws on food counterfeiting were first adopted in France in 1851, and then in many developed European countries - in Italy in 1890, in Belgium in 1891, as well as in England, Australia, Switzerland. In Russia, the Federal Law "On the Quality and Safety of Food Products" was adopted in 2000.

falsified food products, materials and products These are food products, materials and products intentionally altered (fake) and (or) having hidden properties and quality, information about which is deliberately incomplete or unreliable. For the first time this term was spelled out in Federal law(ФЗ) dated 02. 01. 2000 "On the quality and safety of food products" The regulatory and technical documentation establishes the requirements for the quality of food

Description of products This is a set of attributes, parameters, indicators and requirements that characterize the product, established in the relevant documents.

Assortment falsification. In case of assortment falsification, counterfeiting is carried out by completely replacing it with substitutes of another variety, type or name, while maintaining the similarity.

Conditions for assortment falsification: 1. Availability on sale of other groups similar in consumer properties and some quality indicators; 2. Division of product quality into varieties; 3. Production and sale of imitators of this group of goods; 4. Production and sale of goods that differ in terms of quality and presence of defects; 5. Unification of packaging used for different groups of goods.

Ways of assortment falsification: Re-grading; Replacing high quality products with low value substitutes with similar characteristics; Replacement of natural products with imitators.

Re-grading - actions aimed at deceiving the recipient and / or the consumer by replacing goods of the highest grades with inferior ones. So, boiled sausage Separate 1st grade can be sold as an Amateur, belonging to the highest grade, Robusta coffee of the 1st grade - as Arabica, premium, butter of the first grade - as premium, butter Sandwich - as Peasant or Amateur, etc. In this case, the misgrading can be caused both unknowingly and for selfish purposes. Only a re-grading made for a mercenary purpose by the manufacturer or distributor of this product will refer to falsification.

Food substitutes in case of assortment falsification: ♦ similar goods from another group with lower consumer properties; ♦ imitators of a natural product, similar in certain, most characteristic features; ♦ goods obtained from genetically modified raw materials; ♦ products with incomplete biochemical or other technological processes.

Examples: As an object of assortment falsification, various imitators can be used, that is, products used or specially designed to replace natural food products. So, instead of black caviar, they sell protein; meat - textured soy proteins; butter - margarine, coffee - coffee drinks; tea - tea drinks, etc. Assortment falsification can only be called a fake, realized by the complete replacement of a natural product with its substitute. If there is a partial replacement, then this refers to high-quality falsification.

Examples: Chalk, gypsum, lime, ash for admixture to flour, starch are most often used as non-food substitutes. Sometimes finely ground weed impurities or pickled seed grain treated with pesticides were added to flour and cereals. Currently, such crude methods of falsification are practically not used, and when industrial production do not meet at all.

Qualimetric falsification This is a counterfeiting of genuine goods with the help of various kinds of food or non-food additives or violations of recipes to change the quality indicators of the organoleptic and other properties of the products. Methods of high-quality falsification: adding water, introducing cheaper components due to expensive partial replacement of a natural product with a simulator, adding or replacing a product with foreign additives, introducing various food additives, partially or completely replacing a product with food waste, increased content of permissible ND and TD of low-quality products or components, introduction of preservatives, antioxidants, etc. antibiotics without their indication on the label

Additives are substances or other components that are introduced into food products both to impart certain properties to them, and to imitate individual consumer qualities of the product. Supplements are classified into alien and food additives. Coloring and flavoring food with additives is also a quality counterfeit. Poor-quality counterfeiting also includes food products with an unfinished technological process.

Quantitative falsification This is a deception of the consumer due to significant deviations of the parameters of the goods (weight, volume, length) from the maximum permissible deviations. In case of quantitative falsification, the following are used: counterfeit measuring instruments inaccurate measuring technical devices or measuring devices with a lower sensitivity; special techniques and psychological impact on the buyer; incorrect measurement of the goods

Counterfeit or inaccurate measuring instruments are the most common method of quantitatively tampering with a product. Faulty devices and filling equipment used by manufacturers or sellers can also be the reason for inaccuracies, gross errors. The procedure for correct measurements is usually given in the TD on measuring instruments... Quantitative falsification is carried out in production - when packing goods, bottling drinks or at trade enterprises, mass catering when dispensed to the consumer. Underweight is the lack of proper weight in something if weighed incorrectly

Cost falsification This is a deception of the consumer by selling low-quality goods at prices of high-quality ones or goods with lower quantitative characteristics at the price of goods with large quantities. Exactly cost falsification is the main purpose of selfish deception of consumers, since it allows you to obtain illegal income by illegal increase in the value of goods. This type of falsification can be used either to sell counterfeit low-quality products or even dangerous goods, or for the purpose of price competition, in particular, to form consumer preferences for this product using dumping prices.

Information falsification This is a consumer deception with the help of inaccurate or distorted information about the composition and properties of the product. Distorted or inaccurate information about the composition and properties of the product serves as a basis for considering a fake of a natural product as a falsified product. Inaccurate data in case of information falsification: the name of the product and its logo, the country of origin of the product, the manufacturer of the product and its mailing address, the amount of the product, the composition of the product, the conditions and shelf life

Information protection of goods is a complex task consisting of two directions. The first is protection against counterfeiting of the packaging itself. The label is not only a means of identifying a product, but also a means of protecting it. Methods for protecting markings from counterfeiting: watermarks security fibers rainbow metal threads special metal threads rainbow colored stripes paper sensitive to various solvents particles fluorescent in near infrared light chemical reagents microparticles printed hidden markings

Package - component product, which determines the appearance of the packaged product. Not only labeling and packaging are falsified, but also shipping documents. Methods for forging certificates: Forging a certificate using an original form of the established form and entering all the details of a falsified product or one that has not passed certification tests, while using fake seals of certification bodies. Forgery of a genuine copy of a certificate with genuine seals by removing some of the entries and adding new details characterizing the falsified product.

Selection of samples for certification from other batches with similar names of goods and manufacturer, under which counterfeits are counterfeited, while counterfeiters receive genuine certificates. Issuance of authentic certificates by a certification body that, prior to testing to confirm safety, did not identify the goods for authenticity and belonging to a specific consignment. In general, the certification system in the Russian Federation, in principle, cannot withstand the spread of falsification of food. goods, and in the context of Russia's transition to the WTO, it is necessary to develop a network of independent laboratories for the certification of each batch of goods.

Technological falsification Counterfeiting of goods is carried out in the process of the technological production cycle. A vivid example of such falsification can be the preparation of vodka, wines, alcoholic beverages using technical alcohol, the addition of various non-meat raw materials to sausages, etc.

Pre-sale falsification Counterfeiting of goods occurs when they are prepared for sale or when they are dispensed to the consumer. For example: the sale of margarine passed off as butter; replacing labels on low-value canned food with labels with the name of high-value ones; delivery of meat of lower categories and grades at a price and with an indication of higher grades.

Responsibility for counterfeiting Counterfeiters are also at risk, since when a counterfeit product is identified, appropriate fines are imposed on them, re-labeling orders are issued in order to bring to the consumer the true name of the product, if it is suitable for food purposes, lower prices, but this does not lead to the fact that so that he stops producing or selling counterfeit products. On the contrary, knowing about the scanty fines that he will have to pay and the huge income that he can get, the forger, of course, prefers the latter.

1. The concept and methods of identification of food products

Counterfeiting of food products, concept and types

Analysis of methods for detecting the most falsified products

Bibliography

1. The concept and methods of identification of food products

Identification is identification, the establishment of the coincidence of something with something. With regard to a product, identification should be understood as the establishment of the conformity of the name of the product indicated on the labeling or in the accompanying documents with the requirements for it. Qualitative identification is a very complex, capacious, lengthy and often expensive process.

The purpose of identification is to identify and confirm the authenticity of a specific type and name of goods, as well as compliance with certain requirements or information about it indicated on the labeling and (or) in the shipping documents.

To achieve these goals, further development of the theoretical foundations and practical actions for the identification of goods is required. Therefore, identification tasks are:

definition of basic concepts, structure, norms and rules in the field of product identification;

development of fundamental criteria suitable for the purpose of identifying homogeneous groups, specific types and names of goods;

research of consumer properties of goods and indicators that characterize them, in order to identify the most reliable identification criteria;

improvement of standards, technical specifications and other regulatory documents by including quality indicators for identification purposes;

development of methods for identifying goods, primarily express methods, which allow determining the assortment of goods with a sufficiently high degree of reliability.

Identification functions:

) indicating - identifying the presented sample of goods with a specific name, grade, brand, type, with a consignment;

) informational - bringing the necessary information to the subjects of market relations;

) confirming the conformity of the assortment of the goods to the information indicated on the labeling, and (or) in the shipping documents, that is, the authenticity of the goods;

) managing - since identification is one of the elements of the product quality system.

The management function of identification is regulated by the international standards ISO 9001 - ISO 9003 "Quality systems". These standards were introduced in Russia without changes: GOST R ISO 9001 - GOST R ISO 9003. Therefore, the consideration of identification as one of the elements of the quality system is of great interest.

Requirements for the quality of products that meet the needs of consumers are established in standards and technical conditions.

Identification objects are food products. Their conformity assessment is very important in the trade and in the consumer who purchases the goods.

Subjects carrying out the identification of goods - all participants in market relations:

manufacturer - at the stage of acceptance of raw materials, semi-finished products, and at the release of finished products;

the seller - at the stages of concluding purchase and sale agreements, accepting goods and preparing them for sale.

the consumer also identifies the purchased product, doing this most often unconsciously and without sufficient qualifications, focusing only on his own everyday experience and knowledge.

Means of identification of goods - regulatory and technical documents (standards, technical specifications, rules, etc.), regulating quality indicators that can be used for identification purposes, as well as shipping documents (invoices, certificates, quality certificates, operating manuals, passports etc.). The most important means of identifying food is labeling, which contains information suitable for identification purposes.

The purpose of these means is to regulate the identification criteria. To a greater extent, regulatory documents should meet this requirement.

Identification criteria are characteristics of goods that make it possible to identify the name of the presented goods with the name indicated on the labeling and (or) in the regulatory, shipping documents.

The standards, TU, the Rules for the certification of food products and food raw materials provide for three groups of indicators: organoleptic, physicochemical, microbiological.

For identification purposes, only organoleptic and physicochemical indicators that characterize the consumer properties of the product are suitable. Microbiological indicators refer to safety indicators, depending on external influences and contamination by microflora. Food products serve as a nutrient medium for microorganisms, therefore, contamination by microorganisms and the presence of mycotoxins produced by them cannot be criteria for identification.

The most suitable for identification purposes are organoleptic and individual physicochemical indicators.

General organoleptic indicators include:

appearance;

taste and smell;

consistency.

Appearance is not only the most accessible and widespread, but also one of the most significant identification criteria. It is from this indicator that identification by manufacturers, sellers and consumers begins, and when a discrepancy is found, the definition of other criteria is impractical. However, appearance as an identification criterion does not have a sufficient degree of reliability, since falsification of goods is most often carried out by forging external signs. For example, it is impossible to identify coffee, tea, alcoholic beverages, butter only by its appearance, since the substitutes used most often have an appearance that is difficult to distinguish from the genuine product.

Taste and smell are the most characteristic indicators of food products, but they are not a reliable criterion either, since they can also be falsified. So, with some methods of wine falsification ("sugar" or "raisin" wine), it is difficult for an ordinary consumer to find a craft by taste and smell.

Consistency is one of the possible identification criteria, but it is also not reliable.

Specific organoleptic indicators include:

internal structure;

transparency;

ratio of solid and liquid fractions.

These indicators are also used for identification purposes.

The internal structure has many synonyms: the state of the crumb (for bakery products), the type of minced meat in the cut (for sausages), the drawing (for cheeses), the view on the break (marmalade). For example, the state of the crumb of bread is a complex indicator, which is characterized by the color of the crumb, its porosity, elasticity, the absence of imperfection and tempering.

At the same time, the pattern of cheese, the type of minced meat on the cut of sausages and others are isolated indicators.

The indicator of the internal structure is one of the most significant, but insufficiently reliable. Other specific indicators also have this disadvantage.

Physicochemical indicators are specific and characteristic only for certain groups of homogeneous food products. The list of general physicochemical parameters is very limited (for example, mass fraction of water or dry matter), and they are not always suitable for identification purposes.

Many physicochemical indicators cannot serve as identification criteria. For example, it is useless to use the content of alcohol, sugar, titratable acidity of wines as identification criteria, since it is very easy to bring these indicators to the required standards by adding the necessary amounts of ethyl alcohol, sugar and acids. When identifying butter, the criteria should not be applied mass fraction fat, moisture, since when butter is falsified, it is most often replaced with margarine or other analogues that do not differ from butter in terms of the main indicators specified in the standards.

Indicators that meet the following requirements should be selected as identification criteria:

typical for a specific type, name or homogeneous group of products;

objectivity and comparability;

verifiability;

difficulty of falsification.

Among the listed requirements, the most important is typicality, which can be characterized by complex or, less often, single indicators that complement each other and differ in varying degrees of reliability.

For example, for natural coffee, the most typical identification criterion is the caffeine content. However, with a partial small substitution of natural coffee with grain substitutes or chicory, it is not always possible to identify the naturalness of coffee by caffeine. In this case, the criterion for the content of caffeine should be supplemented by organoleptic methods, as well as the determination of the microstructure of tissues. The addition of cereal substitutes will result in starchy kernels that are not typical for coffee.

For grape wines, the most typical and objective identification criterion is the amount and size of suspended colloidal particles, changes in the dispersity and stability of colloidal systems when electrolytes are added, for example, NaCl3 and pH changes.

The identification criteria should be objective and independent of the subjective data of the tester (his competence, professionalism, consideration of the interests of the manufacturer or seller, etc.), as well as the test conditions.

Verifiability of the criteria adopted for identification is one of the most important requirements. It means that during repeated checks, regardless of the subjects, means and conditions for carrying out identification in relation to the indicators of the identified object, the same or similar results will be obtained (within the experimental error).

The difficulty of falsifying an object according to identifying criteria can serve as a guarantee of the reliability and reliability of identification. Therefore, it is important to select such characteristics as an identification criterion, when forgery of which falsification is meaningless. At the same time, the costs for it will be so significant that the profit obtained will not pay off the costs of falsification.

Such criteria, which are difficult to falsify, include, for example, the fatty acid composition of cow oil, the fineness of wines, and the microstructure of coffee.

Since organoleptic and many physical and technical indicators in some cases do not meet the requirements of verifiability and objectivity, it is necessary to apply a set of complementary criteria.

Thus, the identification of goods should be of the nature integrated assessment, in which the most significant are typical and difficult to falsify criteria.

For identification purposes, 2 groups of methods can be used:

organoleptic;

measuring.

Depending on the senses used and the determined indicators, subgroups of organoleptic methods are distinguished:

) visual method - to determine, with the help of the organs of vision, the appearance and color, internal structure and other indicators of the goods;

) gustatory method - to determine the taste of a product using taste points on the tongue and palate;

) olfactory method - to determine the smell (aroma, bouquet) of the product using the sense of smell;

) tactile method - to determine with the help of touch the consistency of the product.

Measurement methods are based on application technical means measurements to determine the values of quality indicators.

Subgroups of measuring methods:

) physical (including physicochemical) methods for determining quality indicators.

Based on various physical and physicochemical processes.

Varieties of physical methods:

microscopy;

photometry;

photoelectric colorimetry;

chromatography;

spectrophotometry;

ionometry;

fluorescence, etc.

) chemical methods for determining quality indicators.

Based on chemical transformations of substances.

The end result of identification is confirmation of the conformity of the goods to the requirements regulated by regulatory documents, technical specifications or an agreement, as a result of which the authenticity of the goods is established, or the identification of non-conformity ( negative result, falsification of the goods is stated). Both results - positive and negative - are crucial for determining the future fate of the product. To improve identification methods, it is necessary to develop new and correct existing measuring methods. Since the group of organoleptic methods as a whole depends on the human factor, and the measuring methods are based on the use of technical measuring instruments.

Counterfeiting of food products, concept and types

According to The State Duma, currently on the Russian market about 74% of consumer goods are falsified.

Falsification is a fake, substitution in the manufacturing process of a product of a certain quality by another, less valuable, not corresponding to its name, and its sale for mercenary purposes.

The objects of falsification are food and non-food products.

Food counterfeiting for economic reasons has always been a big problem.

The main problem in identifying counterfeit goods on the present stage is an imperfect legal framework.

Types of counterfeiting depending on the counterfeiting method:

assortment,

high quality,

quantitative,

cost,

informational.

With assortment falsification, counterfeiting is carried out by replacing one product with another (substitute) while maintaining a certain similarity. Substitutes are much cheaper than natural products and have reduced consumer properties.

All substitutes used in assortment falsification are divided into 2 groups:

nonfood.

Food replacements are cheaper food products that have a lower nutritional value and are similar to the original product in one or more ways.

Water, low-quality natural (food) or non-natural (non-food) components, as well as various imitators are often used as means of assortment falsification.

Imitators are products used or specially designed to replace natural food products.

In case of assortment falsification, a partial or complete replacement of a genuine product with its substitute takes place.

Non-food substitutes - objects of organic and mineral origin, not suitable for food purposes.

Most often, the following non-food substitutes are used: ash, chalk, lime, gypsum (for bulk products), leading to the complete unsuitability of a natural product.

In case of high-quality falsification, counterfeiting of goods is made with the help of various additives that improve the appearance (organoleptic properties) of the product, but deliberately lower its quality indicators.

Ways of high-quality falsification:

the use of additives that simulate quality improvement;

re-grading.

Also, for high-quality counterfeiting, various coloring and flavoring substances, sweeteners, which are not provided for by the production technology and recipe, are often used. This type of falsification can include a partial or complete replacement of a genuine product with food or non-food waste, which is formed after extracting the most valuable components from it (sleeping tea, decaffeinated coffee, etc.).

The ultimate goal of counterfeiters is to create consumer preferences for low-quality goods by giving the appearance of increased consumer properties.

An example of such a high-quality falsification can be non-alcoholic drinks with partial or complete replacement of sugar with sweeteners, using synthetic colors and flavors that are not provided for in the recipe, especially if these food additives are not allowed or prohibited by "Medical and biological requirements and sanitary standards the quality of food raw materials and food products ”.

The use of even permitted food additives that are unusual for a product of a certain name and not provided for by the recipe for its preparation, in the absence of information about a change in the composition and recipe, should be considered falsification in order to deceive consumers.

A kind of high-quality falsification of goods is considered to be a partial or complete replacement of a genuine product with food or non-food waste, which is formed after the most valuable components have been extracted from it.

For quantitative falsification, fake measuring instruments (weights, meters, measuring utensils) or inaccurate measuring technical devices (scales, instruments, etc.) are most often used.

Quantitative falsification is carried out in production (when packing goods), bottling beverages at retail outlets, mass catering, and when dispensed to the consumer. In the latter case government inspectors they classify this as a violation of the rules of trade by weight or measurement and impose fines under Art. 150 and 156 of the Criminal Code of the Russian Federation.

Price falsification is classified as cheating consumers through illegal price increases and is punished under Art. 154 and 156 of the Criminal Code of the Russian Federation.

Information falsification is a deception of a consumer with the help of inaccurate or knowingly false information about a product. This type of falsification is very common. Distorted data on the name of the product, manufacturer and supplier country, information on nutritional value, shelf life, methods of consumption, storage methods, etc.

One of the types of information falsification of goods is falsification using packaging, most often production.

The object of counterfeiting is an attractive-looking package that imitates a high-quality product, although the contents of the package are most often falsified. In this case, branded packaging is used as a means of information about the product, although the purpose of falsification is to counterfeit a high-quality product of the same name.

In order to control and prevent falsification, it is necessary to carry out activities on:

development and implementation of a legislative system aimed at ensuring product safety, informing and protecting consumers,

development of a flexible system of penalties for non-compliance of the sold products with regulatory documents,

creation information bases enterprises - penalties.

falsification food product identification

3. Analysis of methods for detecting the most counterfeit products

The most common cases of counterfeiting are associated with the following groups of imported and domestic food products:

alcoholic drinks;

flavoring products (coffee, coffee products, tea);

honey and confectionery (especially chocolate);

All about tuning cars

Identification and falsification of food products. Counterfeiting of food products. health hazard. identification and examination Food identification