Defining the Public Health Threat of Food Fraud
Food fraud, including the more defined subcategory of economically motivated adulteration, is a food risk that is gaining recognition and concern. Economically motivated adulteration may be just that—economically motivated—but the food-related public health risks are often more risky than traditional food safety threats because the contaminants are unconventional. In the November/December issue of the Journal of Food Science, authors from Michigan State University provide a base reference document for defi ning food fraud—it focuses specifically on the public health threat—to facilitate a shift in focus from intervention to prevention. The research provides a food risk matrix and identifies food fraud incident types. This article provides a starting point for future food science, food safety, and food defense research.

Face-to-Face: Meet Jessica Fischer
In this month’s Face-to-Face series, we will be introducing you to Jessica Fischer, Senior Food Technologist at Cargill. After receiving her bachelor’s degree in food process engineering from Purdue University, Jessica worked as a Food Technologist for Morgan Foods, Pro-Liquitech International, and Custom Culinary before taking her present position at Cargill. Check out IFT’s Face-to-Face to see Fischer’s views on where the food industry is headed in 2012 and beyond.

A Commentary on Transgenic Salmon
A transgenic line of Atlantic salmon (AquAdvantage salmon) was genetically engineered (GE) to grow faster by inserting an additional salmon growth hormone gene. There has been a lot of debate around AquAdvantage’s salmon and GE food in general. In a recent ePerspective post, William Muir, Professor of Animal Sciences at Purdue University, aims to put consumers’ fears aside by explaining the safety of GE salmon. In addition, Muir urges the U.S. government to approve the fish for commercial production and consumption. What are your thoughts on transgenic salmon? Share your opinion at IFT’s ePerspective blog.

Wellness 12
IFT’s annual Wellness Conference in March offers attendees a unique blend of unbiased perspectives, news about emerging trends, and information on how other organizations within the food industry are penetrating the health and wellness sector. Are you undecided on attending in March? You can now view photos and videos taken at last year’s conference and hear from attendees why it is a valuable show for you. In addition, you can check out the schedule for the conference, which is being held in Rosemont, Ill., March 28–29, 2012.

Kelly Hensel
Digital Media Editor
[email protected]