Canola oil, sunflower oil or soybean oil, colorants and low-quality olive oil, anyone? Olive oil, especially extra virgin olive oil adulteration is rampant, since the risk of getting caught is low and the profits are huge. A new expert-reviewed Laboratory Guidance Document on olive oil, published by the Botanical Adulterants Prevention Program (BAPP), lists a variety of laboratory methods at different levels of complexity, as well as the most common methods of adulteration. This Laboratory Guidance Document is an indispensable guide for regulatory and research personnel in the food, supplement and cosmetics industries.
Food forgery cases keep raising great concerns about consumers’ health and safety all over the world. The Ministry of Agriculture, Livestock and Supply in Brazil prohibited sales of nine brands of fake olive oil. A criminal organization sold soybean oil as extra virgin olive oil under fictitious labels. All oils sold under these brands are being pulled from the market and destroyed. Several Brazilian agencies were working together on this case, including the Consumer Protection Police (Decon).
Police in Germany caught 24 suspects who made millions of Euros with fake olive oil, and impounded an impressive 150,000 liters of the fraudulent product. In a factory in Southern Italy, mediocre sunflower and soybean oil was altered with coloring and sold as extra virgin olive oil, mainly in Germany. The facility operated under unhygienic conditions. Watch the police video in the article for an original view of the operations.
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