A broad discussion is presented on the sustainability of artisanal processes, and the main points to be taken care of in this framework. The article presents the relevant aspects of mezcal production, highlighting some particularities specific to certain production areas, it also addresses the problem of the official standard. We consider appropriate to address the issue of sustainability in this context of great tradition and growing market demand. On the other hand, it exposes tradition at risk by increasing production by modernizing production processes and sacrificing the artisanal aspect of this production. This substantial increase in production puts a lot of pressure on resources, in particular raw material, as part of the production is obtained from wild agave. ![]() Over time, the word mezcal has evolved from a generic name to a more specific term used to describe the agave-distilled beverages produced in the territory protected by the DOM under the Mexican official standard NOM-070-SCFI-2016 which defined Mezcal as a “Mexican distilled alcoholic beverage, 100% from maguey or agave, obtained by distillation of fermented juices with spontaneous or cultivated microorganisms, extracted from mature heads of maguey or cooked agaves, harvested in the territory covered by the DOM.” In the last 10 years, official production has increased, from <1 million liters in 2011 to almost 8 million liters. It is produced in a large area of Mexican territory, a large part of which is protected by the Denomination of Origin mezcal (DOM). Regardless of the area of production, the process always consists of five stages: harvesting the agaves, cooking, crushing, fermentation, and distillation. Mezcal is a traditional iconic Mexican distilled beverage obtained from varied species of agaves. As such situations can cause misunderstanding to consumers, a risk assessment approach as well as constant information with regards to food safety issues, can assist both competent authorities and governments to fight fraudsters. Some substances added to food as consequence of fraudulent activities can also occur in natural or accidental circumstances, as it verifies with methanol in wine, melamine in food of vegetal or animal origin, or the androgenic steroid boldenone of endogenous origin in meat, but also the unintended allergen presence in non-allergenic food due to cross-contamination. The different analytical methods described in literature for their detection are also presented. This review focuses on several types of food frauds in contrast with their involuntary occurrence, and it shows a picture of the most important notifications reported by the Rapid Alert System for Food and Feed during the years 2015–2020. ![]() In the last century, many scandals involved the food supply chains, causing to consumers economic losses or scarce food quality purchase, and resulting, on the worst situation, in hospitalization and even human death. They are characterized by some key elements, such as intentionality and economic profit for fraudsters, deception and damage for customers, and non-compliances or violations of food law for official control authorities. ![]() The food frauds exist since food trade has been introduced in the human life. Where methanol limits are still deemed to be necessary to achieve policy objectives, authorities are encouraged to establish them in the light of the levels of methanol typically found in grape wines produced by the full array of internationally permitted winemaking practices, and to consider harmonising their limits with those that have already been established by other governments or recommended by appropriate intergovernmental organisations. It is concluded that such limits are not driven by public health considerations and thus authorities are requested to consider the need for methanol analyses to be performed and reported on certificates of analysis as a condition of market entry for wine. The toxicology of methanol and the associated regulatory limits established by competent authorities in various parts of the world are also considered. This paper examines the origins of methanol in grape wine and the quantities typically found in it, as well as in other foods such as unpasteurised fruit juices.
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