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Which Company Characteristics Make a Food Business at Risk for Food Fraud?
Fraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company’s level of vulnerability. In the current study, we examined the relevance of the industry segment, business siz...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069500/ https://www.ncbi.nlm.nih.gov/pubmed/33924386 http://dx.doi.org/10.3390/foods10040842 |
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author | van Ruth, Saskia M. Nillesen, Onno |
author_facet | van Ruth, Saskia M. Nillesen, Onno |
author_sort | van Ruth, Saskia M. |
collection | PubMed |
description | Fraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company’s level of vulnerability. In the current study, we examined the relevance of the industry segment, business size, and location of food businesses on their food fraud vulnerabilities. Over 8000 food fraud vulnerability self-assessments conducted by food businesses active in 20 industry segments located in five continents were collected and the data analyzed. Results revealed that a company’s industry segment (chain and tier) affects its fraud vulnerability greatly and to a larger extent than the size of the business. The effect of industry segment on fraud vulnerability appears fairly similar across continents, whereas the effect of business size exhibits large geographical variation. The results demonstrate that those involved in animal product supply chains and end of chain nodes (catering, retail) are most vulnerable, and so are larger businesses, and businesses located in Africa and Asia. Current results imply that company characteristics are important determinants of the level of fraud vulnerability, and they may be used reversely in the future, i.e., as predictors of vulnerability. |
format | Online Article Text |
id | pubmed-8069500 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80695002021-04-26 Which Company Characteristics Make a Food Business at Risk for Food Fraud? van Ruth, Saskia M. Nillesen, Onno Foods Article Fraud can happen to any food business, but some sectors show more historical evidence of food fraud than others. This may be due to particular company characteristics that affect a company’s level of vulnerability. In the current study, we examined the relevance of the industry segment, business size, and location of food businesses on their food fraud vulnerabilities. Over 8000 food fraud vulnerability self-assessments conducted by food businesses active in 20 industry segments located in five continents were collected and the data analyzed. Results revealed that a company’s industry segment (chain and tier) affects its fraud vulnerability greatly and to a larger extent than the size of the business. The effect of industry segment on fraud vulnerability appears fairly similar across continents, whereas the effect of business size exhibits large geographical variation. The results demonstrate that those involved in animal product supply chains and end of chain nodes (catering, retail) are most vulnerable, and so are larger businesses, and businesses located in Africa and Asia. Current results imply that company characteristics are important determinants of the level of fraud vulnerability, and they may be used reversely in the future, i.e., as predictors of vulnerability. MDPI 2021-04-13 /pmc/articles/PMC8069500/ /pubmed/33924386 http://dx.doi.org/10.3390/foods10040842 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article van Ruth, Saskia M. Nillesen, Onno Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
title | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
title_full | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
title_fullStr | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
title_full_unstemmed | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
title_short | Which Company Characteristics Make a Food Business at Risk for Food Fraud? |
title_sort | which company characteristics make a food business at risk for food fraud? |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069500/ https://www.ncbi.nlm.nih.gov/pubmed/33924386 http://dx.doi.org/10.3390/foods10040842 |
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