New Publication –An Introduction to Food Fraud, Including Translation and Interpretation to Russian, Korean, and Chinese Languages

Written by: John Spink

Primary Source: Food Fraud Initiative

Food Chem translationWe are pleased to announce our most recent publication  – in case you missed it in your copy – in Food Chemistry Journal. If you follow our blog you know that we have been collaborating with countries all-around the world, and especially with China, Korea, and Russia. During those trips we have been introducing Food Fraud prevention. As an international author team we felt there was a great opportunity to contribute to the science – and the practice – by providing a translation.

This accepted, published English version is currently available online, and the final version will be published with translated versions in Chinese, Korean, and Russian. Coming from the USA, I initially didn’t realize the importance of the food supply chain between China-Korea-Russia. When looking at a map it makes perfect sense. At a past conference in Tianjin, China, I saw the Russian-Chinese food safety regulation harmonization in action. Later in Moscow, I had the opportunity to participate in similar Russian-Korean activities. Just last month in Guangju, Korea, there were quite a few similar Korea-China discussions. Completing the circle, the GFSI China Focus Day in Beijing featured the Global-China collaborations. The opportunity to engage over the internet via email and web conferences has led to strong relationships – and quick research authorship collaboration – which are then supplemented with personal interactions at conferences around the world. There are unprecedented opportunities for collaboration… we all just need to make the effort.

moscow conf coverI realized the value of writing out a longer introduction to Food Fraud when I was working with a faculty member from Moscow State University for Food Production who was an English professor. She stated that the definitions with extended text and many examples helped to not only translate the words but to also interpret the ideas. Evidently, in many cases, a series of words is needed to explain our concept. For example, a word like “tampering” doesn’t directly literally translate. By going beyond the short dictionary definition we included several sentences of text as well as several examples, and then included a discussion of the potential human health threat. This expanded discussion helped us to all be on the same page.

This multi-language publication was encouraged by the publisher. We met the Elsevier editors at the 2014 ASSETT conference at Queen’s University Belfast (Northern Ireland, UK). They encouraged us to submit this paper and also the multiple translations of the work.

I am grateful for the opportunity to work with my international colleagues; with my MSU colleagues, especially Assistant Professor Dr. Doug Moyer; and with Queen’s University Belfast and Professor Chris Elliott. I am also grateful for the support from Elsevier. Please help distribute this article, especially to your colleagues in China, Korea, and Russia. JWS.


Additional Information About the Publication

Abstract: This paper introduces the topic of Food Fraud with translations to Russian, Korean, and Chinese. The concepts provide a system-wide focus leading to prevention. The goal is not to detect Food Fraud but to adjust entire food supply chains to reduce fraud opportunities. Food Fraud is a recently defined area of Food Protection between Food Safety (such as Salmonella or pesticide residue), and Food Defense (malicious intent to harm such as terrorism). Food Fraud is intentional with no intent to harm but only for economic gain. As with improving Food Safety and Food Defense, preventing Food Fraud is good for society and the economy. Society benefits through fewer public health threats from unauthorized acts. Society also benefits from increased consumer satisfaction and harmony. Food Security is increased through the production of more, higher-value products for consumers, commerce, and exporting. Food Fraud can reduce economic output because sickened citizens cannot work and it also reduces consumer confidence leading to less commerce.

Details: Impact Factor (a statement of the importance of the journal where a higher impact factor equates to a journal that is more important in the field):

ISI Impact Factor: 3.259 (10/123 in Food Science, 9/71 in Chemistry-Applied, 22/78 in Nutrition & Dietetics)

SJR Impact Factor: 1.559

Reference: John Spink, Douglas C. Moyer, (In Press). An Introduction to Food Fraud, Including Translation and Interpretation to Russian, Korean, and Chinese Languages, Food Chemistry, Available online 28 September 2014, ISSN 0308-8146, Keywords: Food Fraud; Food Crime; Criminology; Economically Motivated Adulteration;

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John Spink
Dr. Spink has been focused on product fraud since the Michigan State University’s Food Safety Program and the School of Packaging began research on the topic in 2006. This work expanded to the behavioral sciences and criminology and led to the establishment of the Anti-Counterfeiting and Product Protection Initiative in 2008. In 2009 the work shifted to the School of Criminal Justice where the Initiative evolved into a Program.