Istanbul Gelişim University (IGU), Faculty of Fine Arts Vice Dean and Gastronomy and Culinary Arts Department academic member Assoc. Prof. Murat Doğan drew attention to counterfeit products in an interview he gave.
Doğan stated that while concerns about food safety are increasing, adulteration and counterfeit products continue to mislead consumers. Doğan emphasized that this situation, which is frequently encountered especially in foods such as meat products, dairy products and honey, seriously threatens consumer health.
In his statement on food safety, Doğan said, “Addition means reducing the quality of a product by adding foreign substances, while imitation means presenting a product as a different product. For example, using chicken instead of beef in beef sausage is considered adulteration, and selling vegetable oils as butter is considered imitation.”
Analyses conducted by laboratories of authorized institutions such as the Ministry of Agriculture and Forestry reveal that adulteration and imitation cases are frequently encountered, especially in products such as lahmacun, meatballs and honey. Doğan emphasized that it is difficult for consumers to understand these situations and that it is important for them to prefer reliable brands.
Doğan made the following recommendations to consumers.
Recommendations to Consumers
• Read labels carefully: Check the content and place of production of the products.
• Avoid expressions such as “similar” to: Stay away from products that contain expressions such as “similar to butter”.
• Avoid unregistered products: Products of uncertain origin may pose health risks.
• Prefer reliable brands: Check production permits.
Doğan called on consumers to be aware of food safety and to apply to the relevant institutions in cases of doubt. He also stated that manufacturers should tighten their quality control processes and prioritize consumer health.
You can access the details of the interview below.
The Thin Line Between Adulteration and Imitation: What Should Consumers Pay Attention to?
Food safety is a critical issue that directly affects public health. Concepts such as adulteration and imitation have become a significant source of concern for both producers and consumers in recent years. Understanding the differences between these two terms is the first step to reaching healthy and reliable foods.
What are Adulteration and Imitation?
“Imitation” means that a foodstuff or food contact substances and materials are presented as having properties that they do not actually have. “Adulteration” refers to the production of foodstuffs or food contact substances and materials in violation of legal regulations or permitted standards.
Technical Failures in Production Processes
Unlike adulteration and imitation, some problems may arise from technical failures. For example, an error in the automation system during milk filling may cause water to mix into the milk. Such situations require companies to strictly implement quality control processes. Experts say that it is a correct procedure to recall these errors as soon as the product is noticed on the shelves.
Detection of Counterfeit and Imitation Products
Situations such as using chicken and beef together in sausage and the presence of gelatin in yogurt are examples of counterfeit and imitation. However, it is difficult for an ordinary consumer to notice such situations. The detection process is usually possible through analyses conducted by authorized institutions such as the Ministry of Agriculture and Forestry.
Recommendations for Consumers
Experts recommend that consumers pay attention to the following issues when purchasing products:
• Read the label information carefully.
• Avoid products that contain “butter-like” or similar expressions.
• Do not prefer unlabeled and unregistered products.
• Shop from reliable brands and check production permits.
Current Examples of Counterfeit and Imitation
Recently, examples of counterfeit and imitation in foods such as lahmacun, köfte and honey have come to the fore. For example, this situation can be hidden by adding low-quality ingredients to lahmacun and using spices. In honey production, it has been determined that fake honey is produced using glucose or fructose syrup.
It is difficult for consumers to understand these situations; therefore, it is of great importance to prefer reliable producers and trust the inspections of the relevant institutions.
