Assortment falsification of goods. Falsification of food products

Informing the public about the results of food safety control

Falsification of food. Her species.

In a broad sense, falsification can be considered as actions aimed at deteriorating consumer properties of products or a decrease in its quantity while maintaining the most characteristic, but non-existent properties for its use. Falsification of food products is most often produced by giving them individual most typical signs, such as the appearance with a general deterioration of the rest of the most significant properties of the nutritional value.

RF Law "On the quality and safety of food products" Sets the definition of falsified foods: "Falsified foods, materials and products, deliberately changed (faked) or having hidden properties and quality, information about which is obviously incomplete or unreliable." According to this definition, the main sign of falsification is the deliberation of fake or intentional concealment of information on product properties that are not obvious to the buyer. Falsification of products from the subject side is a kind of trading deception, fraud. Food products are most often subjected to food, the cost of which is large enough, and the implementation of fake promise fraudsters quite high profits. This is primarily wine - vodka products, alcohol, beer, as well as delicacies.

Types of falsification:with falsification, one or more product characteristics are usually subjected to fake, which makes it possible to allocate several types of falsification:

• Assortment (species),when the falsification of the counterfeit is carried out by the full or partial replacement of products by its substitutes for another type or name with the preservation of one or more signs, as well as the product replacement by the simulator. With assortment falsification, water is most often used (for liquid products), as well as other natural product simulators similar to the most characteristic features. Water is the most common substitute for liquid products (brandy, beer, pink and red wine, kvass, non-alcoholic beverages, etc.). Studies have shown that when adding 10% water, the tasters did not notice the falsification. When adding 20% \u200b\u200bof the water, about a third of the tasters expressed doubts about the quality and only with 50% dilution, most of the tasters indicated the watery of the taste.

• High-quality falsification:forging products with food and non-food additives to improve organoleptic properties while maintaining or losing other consumer properties or replacement of the highest quality graduation product. The use of permitted and unresolved additives, unprepared by the recipe, is considered high-quality falsification, with the aim of introducing a delusion of the consumer with respect to the true consumer properties of the product. This tinted or flavoring of the product is not provided for by the technology of the product intended. An example is non-alcoholic drinks with a partial or complete sugar replacement with sweeteners, using synthetic dyes and flavors that are not provided for by the recipe.

• Quantitative falsification: This is a deception of the consumer at the expense of significant deviations of product parameters (mass, volume, length, etc.), exceeding the maximum permissible norms of deviations. This is no one or measured. Methods and means of this falsification are based on inaccurate measurements with rude errors always towards reducing the size of the product or the object being measured. To do this, most often use fake measuring instruments or inaccurate technical devices, without calibration and evidence.

• Information falsification:consumer deception with inaccurate or distorted product information. It is carried out by distorting information in documents, labeling and advertising. When falsifying information, data on product name, manufacturer, quantity is often distorted. One of the types of information falsification by packing. Packaging - component Products defining its appearance. However, an attractive packaging in appearance can give a unique view and serve for the purpose of identifying products by the consumer, consumer preferences are reduced as a result. Attractive in appearance packaging, imitates a product of high quality, although the content turns out to be a fake under high quality products of the same name. Here falsify not only marking and packaging, but also accompanying documentsMoreover, most often fake overhead and certificates.

• Cost Falsification:consumer deception By the implementation of low-quality products at high-quality prices or smaller dimensional characteristics at the price of large-sized goods. This species is the most common, because Combined with all other types of falsification. Moreover, it is valuable falsification is the main goal Consumer deception, helping to get illegal profit by illegal price increase. In a market economy, one of characteristic features Which are unregulated prices, value falsification will be applied either for the sale of low-quality or even dangerous products, or price competition, in particular to take consumer preferences by lowering prices.

p / Sanitary doctor of the branch of the FBUZ "Center for Hygiene and Epidemiology in

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IN last years Food falsification becomes the norm for manufacturers and a serious problem, both for the consumer and for controlling authorities.

Today, the turnover of falsified food products is growing every day, guided by numerous information from Rospotrebnadzor in Russia, as well as private (supervisory) organizations, which are accustomed to [] independent control. I calculated the number of coming falsification in all groups of products. The results are honestly scared, and the reason for the ever-growing falsification is not a perfect system legislative base And the absence of one state system Control of production and turnover of falsified products.
As not strange, but the greatest level of falsification is coming on meat and dairy products. Below are information on the number of falsified food products in% by the ratio:

• meat products - more than 85%, first of all these are sausage products, frozen semi-finished products, smoked and canned food;
• dairy products - more than 65%, the main proportion of falsification falls on butter, milk solid, condensed, ice cream, cheeses and sour cream;
• alcoholic beverages - from 58%, falsifications fall on all groups of beverages (beer, wine, champagne, vodka, brandy, as well as elite and branded tap-alcohol drinks);
• fish products - from 55%, most often falsification are canned and frozen semi-finished products;
• fat products - from 40%, the main share of falsification is olive and sunflower oil;

also falsifications are subject to numerous product groups, both honey, tea, coffee, spices, soft drinks, especially pomegranate juice (the share of this product accounts for 95% of falsification), chocolate and much more.
Food falsification is not only the manufacture and sale of fake products, the ingredient composition of which does not correspond to their intended and recipe, but also the "global fraud" of food producers.
There are three types of falsification of food products:
. high quality
. quantitative
. Information.
High-quality falsification, this is when, for example, in the sausage, doctoral software instead of beef and pork, the meat of birds, and other ingredients are added. Or, for example, condensed milk with sugar, instead of cow milk, palm oil is used, also adding water to juices and nectars, replacement of sugar to sugar substitutes.
Quantitative falsification, it is no dead and measurement. Most often, such a type of falsification can be found in milk and juices in bottles and boxes, where the actual volume does not correspond to the volume indicated on the label. And for example, coffee, when the weight of the package is underestimated and does not match, manufacturers use glass or tin cans of greater mass.
Information falsification, this is a deception of the consumer with the help of odd and distorted information on the labels. For example, on packing with dumplings or sausages, they write with large letters of 100% beef and selective pork, or something like that, and in fact in the composition, allow 30% pork and 40% of the meat of a mechanical bodle. Also here we will take and a common situation - falsification of declarations and certificates of conformity.

The growth trend in the production of different food products and the constant expansion of their assortment list in modern market conditions, unfortunately, does not guarantee their compliance with the current regulatory technical documentation and sanitary and hygienic standards.

In the concept of quality in our country, there are not the concepts and submission to the great regret, and today's loud ISO GOSTs, Technical regulations and thousands of others regulatory documents And the requirements established in them emphasize only management and safety, but not the quality itself and all the more such a concept as falsification of food products.




All today's texts of the quality management systems and safety of food products (ISO) are rewritten, or rather "jams" from America and the European Union, something is improved, processed and supplemented, and what gives us this ??? Let's take a look in the eyes, the products are also dangerous for our health, no one speaks of the deterioration of the situation in the field of "Safety of products", but also there are no improvements to a great regret. To speak and write about the consequences of admission of poor-quality food, it seems to me here it is useless, probably every resident of our country, I saw and even constantly monitors various projects on television, in this direction that tell those the most "secrets" laid into the quality and safety of food products. It is enough to remember the "habitat", " Control purchase"," Audioralo "" What is done from what "," without deception "," the theory of conspiracy "and dozens of different projects.

The process of falsification of products and the absence as such is reduced to two main components: the life and health of the population, and the economic loss. Well, no less important is the overpayment for falsified goods.

Will the situation change whether one system In our country, well, or if it is more accurate and rougher, then how many people still suffer financially, morally and physically?

Defects and disadvantages of raw materials, semi-finished products and finished foods arise in violations of technological parameters of production and storage. As a result, such products do not meet the requirements of technical documentation and is not subject to the population. Another thing is that such a phenomenon as falsification. Law Russian Federation "On the quality and safety of food products" defines falsified products as "intentionally changed" (fake) and / or hawn properties and quality, information about which is obviously incomplete and unreliable.

The problem of food falsification has always been and remains one of the main things from the moment of the transition of human society from the natural economy for commodity and inventory. Such is the essence of a person's psychology, which over time is becoming more and more sophisticated towards deception. The appearance and implementation of falsified products has always been used brutal state measures, Including in Russia. During the reign of Peter I, a number of such decrees issued. One of them (1718) forbidden to sell "Unhealthy E-Harcha and Device" with the establishment of harsh punishment: "For the first guilt, there will be a bits of the whip, for the second - Soslated to the catguard, for the third - the death penalty will be interpreted."

Currently in all countries of the world, Russia is no exception. legislative acts, national standards, Programs and activities aimed at identifying and preventing fake goods. Special attention It is paid to food products, taking into account their influence on human health and life support.

Product discrepancy with established requirements is determined by identification. Its detailed definition is given in the Law of the Russian Federation "On the quality and safety of food products" and means "Activities for the establishment of conformity of certain foods, materials and products of the requirements of regulatory, technical documents and information about them contained in the documents attached to them and on labels. " The concept of identification is given in others regulatory acts, the most clear and logical - in Federal Law "ABOUT technical regulation"- as" establishing the identity of products to its essential features. " Identification examination is a fundamental, after which all other types of expertise are held.

Considering the issues of falsification, identification and examination of food products, it is advisable to dwell on their classification, given that the food product range is constantly expanding on the basis of the features of the power of a modern person, achievements in the field of nutrition and food technologies.

Falsification of products. Falsification (from the lat. Falsifico - forgive) - actions aimed at the deception of the recipient and / or consumer by fake the sale of sale and self-selling objective. Depending on which one and how many characteristics of the goods are subjected to counterfeit, falsification is divided into the following types: assortment (species); high-quality; quantitative; value; information; comprehensive; technological; predealization.

The assortment is characterized by replacing the product on a product of another variety, type or name with the preservation of one or more features.

One of the methods of assortment falsification at the trademark level is counterfeiting (from Lat. Contrafactio - fake). For counterfeit products, along with the assortment, information falsification is used.

High-quality - fake food products by using food or non-food additives or disorders of recipes qualitative characteristics Product.

Quantitative - the deception of the consumer due to significant deviations of the parameters of food products - mass, volume and others from the maximum permissible norms of deviations. For this purpose, fake measurement tools (weights, meters, measuring dishes), inaccurate or low-sensitive measuring devices (scales, devices, etc.), special psychological techniques for the buyer are used.

Cost - the implementation of low-quality goods at high quality prices. It is one of the most common types of falsification, given the mercenary purpose of the deception of the consumer, the price competition, receiving illegal profit. Cost falsification is punishable under Art. 154 3 and 146 6 of the Criminal Code of the Russian Federation.

Information - Consumer deception using inaccurate or false product information. The most common is disinformation in the field of the following data: the name of the goods and its logo; country of origin; manufacturer and his postal address; number, composition and properties of the product; Conditions and storage time. To protect against information fake, in particular labeling, water marks, protective fibers, rainbow metal or special threads, other methods are used.

Comprehensive - includes two or more separate species Falsification.

Technological - carried out in the process of food production technology. As an example, it is possible to falsify alcoholic and low-alcohol drinks through the use of non-compliant quality alcohol (vodka, brandy, beer, etc.).

Predold - fake product occurs at the stage of its preparation for sale or leave to the consumer. At the same time, various methods of falsification are used (replacement of labels, substitution of the product, no disobey, the use of substitutes, additives, defective products, etc.).

Falsification is always associated with certain risks and losses both by the state and consumer. This is especially true of consumers, since along with economic expenses and moral harm There is a threat to the risk of health, reduce life expectancy and increase mortality. Falsified foods can represent a real danger in terms of a source of toxic substances that serve as a risk factor for the occurrence of food allergies, poisoning, gastrointestinal, oncological and other diseases. There is an urgent need to control such products from the state, the development of rapid and reliable methods for identifying and preventing falsification.

As noted above, one of the procedures for establishing a product conformity to the established requirements is the identification.

Identification of products. Identification (from lat. IDENTIFICARE - identify) - establishing the conformity of specific product sample and / or its description. Depending on the merchandising characteristics of food products, the following types of identification distinguish (Fig. 5).

The assortment identification is necessary to confirm the compliance of the product its name (trademark and its modifications) and the establishment of belonging to a certain classification group (group, subgroup, view, meaning). Depending on this, the subspecies of the assortment identification are distinguished (Fig. 7).

Fig. 7. Classification of identification

Qualimetric identification determines the compliance of consumer properties and quality indicators to the established requirements of regulatory documents. Depending on the factors forming consumer properties and quality of food products (the composition of raw materials, recipe, technology, etc.) This type of identification is divided into appropriate subspecies.

Information identification establishes the accuracy of the product information specified on the labeling, in the shipping documents, other sources of information. Based on carriers of information and quantitative gradations, subspecies of information identification are allocated.

With assortment falsification The fake is carried out by full or partial replacement of goods by its substitute for another type or name with the preservation of the similarity of one or more signs. Signs characteristic of individual varieties of assortment classification are presented in Fig ..

Fig. Signs and varieties of assortment falsification

For substitutes are characteristic: much low cost compared to a natural product, reduced consumer properties, identity (similarity) of the most characteristic signs (appearance, color, taste and odor, consistency).

Depending on the means of falsification, the similarity of the properties of the substitute and the falsified product distinguish the following methods of falsification:

Partial replacement of the product with water;

Adding a low-precative substitute to the product that imitating a natural product;

Replacing the natural product by the simulator.

All substitutes applied with assortment falsification are divided into two groups: food and non-food.

Food substitutes are cheaper food, characterized by a reduced food value and similarity with a natural product one or more features.

As a means of assortment falsification, the following food substitutes are most often used: water - for liquid products; Other natural product simulators are similar in certain, most characteristic features.

Water is the most common substitute for liquid transparent products, especially such as alcohol, vodka, transparent colorless self-made, tincture, white wines, mineral water. For painted beverages, additionally tinction, imitating the color of the natural product, is used. For example, type water with an assortment falsification of brandy, roma, pink and red wines, beer, kvass, painted soft drinks.

Water as a natural product substitute is often used in qualimetric falsification, when the natural product is slightly diluted with water or moistened with in one way or another (for example, sugar, dried fruits and other dry foods are placed in a wet room).

When using water as a food substitute, it is sometimes very difficult to carry out a face between the assortment falsification, when the falsified product is not entirely natural, and the qualimetric, as a result of which the diluted, low-quality product is obtained.

If the assortment falsification is easy to detect to taste and smell, then only an experienced taster can notice the qualimetric falsification with a slight dilution of water. Most consumers may not even notice falsification or will not be sure of their guides based on organoleptic evaluation.

Our studies have shown that when adding to juices and wine 10% water, the tasters did not notice falsification. When adding 20% \u200b\u200bof the water, about a third of the tasters expressed doubts about the quality, and only with 50% of dilution, most of the tasters indicated the wateryness of taste.

An insignificant (10%) dilution with water does not allow to identify falsification with physicochemical indicators, since the content of sugars and acids, as a rule, above the maximum permissible norm and such dilution causes inconsistencies to the actual content of soluble dry substances, sugars and acids installed standards. Moreover, the titratable acidity can remain at the same level, since when diluted with water, dissociation acids increases

and acidic salts, as a result of which the content of H + ions increases in solution. Only with a strong dilution (more than 30%) change physico-chemical indicators.

The degree of safety of the falsifable product depends on the quality of the water used. When applying poor-quality water, for example, by microbiological indicators, even a diluted product can become dangerous.

Food substitutes used for falsification purposes also include various simulators, i.e. products used or specially designed to replace natural food products. An example is coffee beverages based on grain, chicory, etc., concentrates, syrups, juices and beverages using synthetic dyes, acids, flavors.

With assortment falsification, there is a partial or complete replacement of the natural product with its substitute.

It is also possible to partial or complete replacement of high-value goods by another, less valuable product relating to another or the same homogeneous group, but of a different type. So, quite often, potato starch is replaced with wheat flour or corn starch. The common type of falsification is the substitution of the creamy oil by margarine.

Uncooked substitutes belong to objects of organic or mineral origin and are unsuitable for food purposes. Many of them can harm human health, and sometimes lead to fatal outcome.

As non-food substitutes most often apply chalk, plaster, lime, ash to flour, starch.

Sometimes small-scale impurities of weed herbs or treated seed grain treated with pesticides were added to the flour and cereal. Currently, such coarse methods of falsification are practically not applied, and industrial production Do not meet at all.

In the billets of potatoes and rooteploods, the common method of falsification is an admixture established norms Earth, roots, plant residues.

Counterfeiting It is one of the ways of assortment falsification.

Counterfeit (from lat. ContraFactio) - fake. Counterfeit products are a kind of falsified products at the trademark level. For counterfeit products, the bottom of the form of falsification is used: assortment and information.

According to the Law of the Russian Federation "On trademarks, signs of service and names of the origin of the goods", counterfeit are the goods, labels, packaging of these goods, on which a trademark is illegally used, or the name of the origin of goods, or similar to the degree of mixing of the designation (Art. 4 and 40).

To detect counterfeit products, assortment and information identification is carried out, and the assortment identification is intended to detect the authenticity of the trademark, country and / or places of origin. As identifying signs, specifies of product quality indicators formed by the characteristics of the used raw materials and / or technological processes and / or recipes, as well as specially entered markers. In addition, markers can be applied in packaging, and in marking. Markers there can be certain substances, intersecting materials, etc.

Identifying features can possess the packaging. For example, the shape and color of bottles, traffic jams, their size, material used, for specific brands of alcoholic, low alcohol and non-alcoholic beverages. Read more about this in the relevant chapters.

To ensure the marking identification, certain designations are introduced into the labeling: trademarks, bar codes, etc. However, the accuracy of these identifying signs is not high, since with modern copying techniques they can easily be faked. The design of packaging and labels, their color scheme can also be used for the target identification purposes. However, for many food products, a unified container is used (for example, a beer or wine bottle, a metal bank, tetrapak packages, etc.), which makes it difficult to carry out the brand identification and detecting counterfeit products using marking.

The complexity of using specific identifying signs of goods, including markers, is that they are subject to commercial mystery And they are not disclosed by the manufacturer even by experts of independent expert organizations. Exit method comparative analysis An identifiable object with genuine samples of goods that represents the manufacturer or they are purchased in its branded stores, or in stores that have direct deliveries from the manufacturer.

Currently, the problem of identifying and / or preventing the implementation of counterfeit goods is very relevant, since it has become widespread. As a rule, this product is produced by unknown manufacturers who do not have brands and implementing their goods under well-known brands that are popular.

The production and implementation of counterfeit domestic and imported products cause significant material and moral damage conscientious manufacturers through the discredit of their authoritative and copyright violations and adjacent rights. The share of counterfeit in Russia for individual goods is significantly higher than abroad. According to Rospatent, it amounted to 69% in 2006.

Damage to the owners of trademarks every year is tens of millions of US dollars, and the loss of the state budget due to non-payment of taxes exceed hundreds of millions of rubles. The prestige of our country suffers and in the eyes of the world community, under threat economic security Russia. One of the WTO claims impeding Russia's accession to this organization is high level counterfeit goods in the total volume of products sold.

For reference. In the world, the counterfeit market is 512 billion dollars per year. According to unofficial data, in Russia it is approaching $ 15 billion, that is, is almost 3%. According to the All-Russian Quality Organization, due to counterfeit, the economy of our country annually loses more than $ 3 billion. 80% of fakes falls on audio and CD, 21% - on clothing, 10% - automobile parts, 7% - for medical preparations (according to published by B. Russian newspaper, article V. Ivanova "Pirates" get new term»).

Of the 45 thousand tested in 2002, the facts of the implementation of falsified, including counterfeit, goods were found in each third. Since 1999, the State Control of the State Control over the state of the products has been conducted together with the Ministry of Internal Affairs. A constant increase in crimes related to the implementation of falsified and counterfeit products was identified (in 1999 - 850; in 2000 - 2000;

in 2001 - 2500; In 2002 - 2800, so on. almost 3.5 times in 4 years, and for the period from 2003 to 2006 - 2 times).

The measures taken to combat counterfeit allowed only to delay and slightly reduce the increase in crimes on the production and implementation of counterfeit, but not eliminate it completely. Many such crimes remain unacrettable.

The highest share of counterfeit products is marked by video and audio products (up to 50-60%), meat, dairy, canned food, tea, coffee, confectionery goods (especially chocolate), alcoholic beverages (30-50%). From non-food products, in addition to video and audio products, perfume-cosmetics, clothing, shoes, children's toys, synthetic detergents are most often falsified.

Counterfeit products are often implemented as a product of unknown origin, without specifying the manufacturer, its location, as well as with unauthorized use of someone else's trademark. The disadvaciation of such products contributes to the insufficient professionalism of trade workers who do not know the goods and cannot identify it when accepting in quality, the refusal of such an acceptance, the lack of specialist-merchandise - experts of the goods and replacing their managers, professional training which does not provide for a deep study of commodity. Sometimes the study of this discipline is simply not provided, since it is not included in the federal component of the State Educational Standard in the specialty "Management".

The reasons for the wide range of counterfeit products include low consumer literacy, non-professionalism of goods purchases (legal and individuals, including the population), still a significant proportion of commercial versa forms, especially markets, stalls, tents, kiosks and street trade, through which most of the counterfeit goods are realized.

In addition, many test centers, laboratories, expert organizationsExpert and forensic units do not have sufficient technical and methodical equipment for identifying goods modern methods. There are certain difficulties in the interaction of controlling and law enforcement, corruption of a certain part of their employees, lack single Organ state controlproviding coordination of works of various departments for the detection, prevention, seizure, storage and destruction of counterfeit and counterfeit products.

Fighting falsified, including counterfeit, products make it difficult to the fact that profit from sales is 500% or more. After all, counterfeit manufacturers have low costs, since, assigning someone else's intellectual propertyThey do not have expenses for the development and production of products for the production, promotion of brands, do not pay copyright fees and taxes to the state.

Detection and prevention of output and the implementation of counterfeit products require creating and implementing into practice complex system Anti-counterfeit protection, including legislative support, identification system and traceable goods from the manufacturer to the seller, quality control system, similar to KHASSP in food Industry, as well as tightening responsibility for the production, storage and distribution of falsified goods. In recent years, significant shifts have occurred in the legislation.

With the fourth part Civil Code The Russian Federation is toughened responsibility for crimes in violation of copyright and related rights, which include the production and sale of counterfeit products. The Criminal Code has amended these crimes to severe and providing for a sentence in the form of imprisonment for up to 6 years.

Along with legislative initiatives, one of the ways to combat counterfeit and ensure the traceability of goods is to create wholesale or retailers own brand (STM). This method is widely accepted in Western Europe. Products with Private Label, so in Europe are called STM, 22% of retail turnover are made up. The most distribution of goods with STM have in the UK - 41%, Germany - 35, Spain - 29, France - 25%.

The advantages of goods with STM include:

Preventing contact enterprises, mainly trading networks, falsified, including counterfeit, goods;

Reduced prices for goods with STM (by about 10%);

Providing the possibility of little-known or unknown consumers to domestic producers to promote their products to shops, having long-term and beneficial orders for them;

Ensuring the quality of goods with STM, which meets the requirements of standards and other regulatory documents, due to systematic control at acceptance in quality;

Determination of the fundamental merchandising characteristics (assortment of accessories, quality, quantity or dimensional characteristics) at the stage of concluding contracts for the supply of preceding production or the release of goods with STM.

The disadvantages of STM include high primary development costs, search for manufacturers capable of providing the release of goods with STM with established requirements, marketing communications for the creation of consumer preferences and promotion of such goods. Therefore, the specific share of goods with STM even in large trading networks does not exceed 10%, and in small and medium-sized enterprises there are no such goods in small and medium-sized enterprises.

However, all the same goods with STM can be purchased in the shopping halls of supearkets of such trading networks as "Ramstor", "Crossroads", "Pyaterochka", "Kopeika", "Dixie", etc. It is considered that for the first time the goods with STM appeared in stores "Ramstor". However, before that, our own brands developed wholesale sellers: "Dovgan" (Moscow) and "Omer" (Omsk). Under the brand name "Dovgan" was produced in the mid-90s Vodka, kids drinks and sweets, and under the brand "Omthor" - Ceylon tea, which was packaged at Ceylon in the corporate packaging and had the above-mentioned brand.

Thus, despite the measures taken, the problem of detecting and preventing the implementation of falsified and counterfeit products remains relevant and far from its solution.