The history and prevention of food counterfeiting

Abstract

Krivotvorenje hrane pojava je poznata još od Staroga vijeka, odnosno početka razmjene i trgovine, a ovisila je o području i uvjetima života. Definicija, kao i metode otkrivanja krivotvorenja mijenjale su se tijekom vremena zajedno s razvojem znanosti i tehnologije. Najveća količina krivotvorenih proizvoda pojavila se u vrijeme industrijalizacije, zbog loših životnih uvjeta, neinformiranosti potrošača i gotovo nikakvih sankcija. Problem se pokušavao riješiti primjenom zakona koji su u početku bili lokalni, no globalizacijom i razvojem međunarodne trgovine javljaju se i međunarodni zakoni. Unatoč velikom broju zakona, inspekcija i kontrola krivotvorenje postoji i danas, a kao pokušaj obrane od toga predlaže se informirati potrošače, stvoriti uvjete koji će smanjiti krivotvorenje, dati brži odgovor nadležnih institucija vezan uz povlačenje neispravne hrane s tržišta te postrožiti kazne po tomu pitanju.Counterfeiting of food is an phenomenon know since ancient history, that is since time of exchange and trade and it depended on area and living conditions. Definition, same as methods of detection of adulteration have changed during the history together with development of science and technology. The biggest amount of counterfeit products appeared during the industrialization due to bad living conditions, lack of informations among consumers and almost none of sanctions. Solution for this problem was tried to be found through use of laws, first local ones and then, because of globalization and development of international trade, international laws. Despite a large number of laws, inspections and controls, counterfeiting is still happening, and as attempt of defence it is proposed to inform consumers, to create conditions which will reduce adulteration, to give faster response from competent institutions regarding the recall of defective food from the market and to tighten penalties