Open AccessDiagnostics of counterfeit food products
Author(s) -
Svetlana L. Sandakova,
Н.В. Мотина
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/937/2/022105
Subject(s) - counterfeit , business , legislature , russian federation , quality (philosophy) , nonconformity , identification (biology) , internet privacy , computer security , risk analysis (engineering) , law , computer science , operations management , political science , engineering , philosophy , botany , epistemology , biology , economic policy
In Russia, the concept of counterfeiting is defined as “Counterfeit food products are food products that are deliberately modified (fake) and (or) have hidden properties and quality, information about which is deliberately incomplete or unreliable” [5]. According to this definition, the main sign of counterfeiting is the willfulness of counterfeiting or willful concealment of information about the properties of products that are not obvious to the buyer. For laboratory testing activities, counterfeiting is basically one of two possible identification results, i.e. compliance or non-compliance of products with the requirements established by the technical regulations of the Customs Union, legislative, regulatory legal acts of the Russian Federation. The most commonly identified nonconformity, in addition to food safety requirements, is an unreliable composition.