Abstract
In this paper we analyzed expertise reports between 2010-2014 of forensic analyses used to discover beverages adulteration in Recife city. This research was performed consulting reports copies at general file sector performed of the Institute of Criminalistics Prof. Armando Samico (ICPAS). Was made Principal Component Analysis (PCA) of adulteration patterns by Recife Political-Administrative Regions (PAR), to establish most common incidence adulteration by city areas. Was found a total of 295 analyzes in beverages. Of these 71% were in alcoholic beverages, 18% in non-alcoholic beverages and 11% in bottled water. Regarding the 41% adulteration corresponded to foreign bodies’ presence, 27% showed fungi presence, 17% were being sold out-dated, 6% had sensory change, 5% were inconclusive expertise and 4% product does not correspond to that shown on the label. Through the PCA it was found that in the Southwest region of Recife occurred more cases of foreign bodies presence and not correspond products, in the South region occurred more fungi presence and sensory change. Although Center, North, West and Northwest regions have not statistically significant any type of adulteration. Consumption of adulterate beverages may cause risks to consumer health ingesting toxic substances due to degradation or presence of microorganisms or the presence of foreign bodies.
Highlights
Quality of food and beverages has become a worldwide problem that is increasingly important to detect the arrival of adulterated or lower quality products on market[1]
41% corresponded to presence of foreign bodies, 27% showed fungal presence, 17% were being sold outdated, 6% had some type of sensory change, 5% were inconclusive expertise and 4% had a product inside the container not corresponding to that presented on the label
The map of the city was made for a better visualization of the Political-Administrative Regions (PAR) correlation with the adulteration patterns (Figure 1c)
Summary
Quality of food and beverages has become a worldwide problem that is increasingly important to detect the arrival of adulterated or lower quality products on market[1]. Food authenticity involves most of food products, in particular beverages[2]. Development of different techniques to establish the authenticity of foods and beverages has significantly enhanced with increasing consumer awareness. This becomes companies’ interest, which does not wish an unfair competition from unscrupulous companies who earn economic benefits through fraudulent practices observed in industries[3]. Definitive and effective authentication of food products require the use of highly sophisticated analytical techniques as Brazilian Journal of Forensic Sciences, Medical Law and Bioethics 5(2):[133-145] (2016) 135 adulteration perpetrators employ adulteration and forgery methods that are increasingly hard to find[3]
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