Introduction (Part 2 of 2): Basic Prevention Concepts

  • John W. Spink
Part of the Food Microbiology and Food Safety book series (FMFS)


This chapter presents the introduction to the fundamentals of product fraud prevention and the application to food fraud. To start, the basic concepts are reviewed, then the risks or vulnerabilities, and finally the difficulties and issues that have hindered the focus on prevention. The interdisciplinary nature of prevention is reviewed by considering how the fraud opportunity is created and the many academic disciplines that help understand the optimal countermeasures and control systems.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • John W. Spink
    • 1
  1. 1.Michigan State UniversityOkemosUSA

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