Determining the Authenticity of Shark Meat Products by DNA Sequencing

Marchetti, Patrizia; Mottola, Anna; Piredda, Roberta; Ciccarese, Giuseppina; Pinto, Angela Di

doi:10.3390/foods9091194

Cited by 29 publications

(18 citation statements)

References 70 publications

(92 reference statements)

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“…This list includes species not necessarily threatened with extinction, but in which trade must be controlled in order to avoid utilization incompatible with their survival (CITES, 1994). Unfortunately, work from around the globe regularly shows that fins from CITES-listed sharks are traded within, and throughout many countries [ 7 , 9 , 10 ]. This trade is made possible and is extremely difficult to prevent because once a fin is removed from a carcass and processed for sale, the majority of the diagnostic features that can be used in visual identification are lost, then becoming nearly impossible to identify the species of shark to which a fin belonged without molecular methods [ 9 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

What Is in Your Shark Fin Soup? Probably an Endangered Shark Species and a Bit of Mercury

Choy¹,

Wainwright

2022

Animals

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Shark fin soup, consumed by Asian communities throughout the world, is one of the principal drivers of the demand of shark fins. This near USD 1 billion global industry has contributed to a shark population declines of up to 70%. In an effort to arrest these declines, the trade in several species of sharks is regulated under the auspices of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES). Despite this legal framework, the dried fins of trade-regulated sharks are frequently sold in markets and consumed in shark fin soup. Shark fins found in soups break down into a fibrous mass of ceratotrichia, meaning that identifying the species of sharks in the soup becomes impossible by visual methods. In this paper, we use DNA barcoding to identify the species of sharks found in bowls of shark fin soup collected in Singapore. The most common species identified in our samples was the blue shark (Prionace glauca), a species listed as Near Threatened on the International Union for Conservation of Nature (IUCN) Red List with a decreasing population, on which scientific data suggests catch limits should be imposed. We identified four other shark species that are listed on CITES Appendix II, and in total ten species that are assessed as Critically Endangered, Endangered or Vulnerable under the IUCN Red List of Threatened Species. Globally, the blue shark has been shown to contain levels of mercury that frequently exceed safe dose limits. Given the prevalence of this species in the examined soups and the global nature of the fin trade, it is extremely likely that consumers of shark fin soup will be exposed to unsafe levels of this neurotoxin.

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Section: Introductionmentioning

confidence: 99%

What Is in Your Shark Fin Soup? Probably an Endangered Shark Species and a Bit of Mercury

Choy¹,

Wainwright

2022

Animals

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“…Lower query cover sequence which is 80-100% identical to species level in data base should not be disregarded since it can provide unspeci cally acceptable levels such as generic name of unknown sample. Screening of species composition via COI gene is generally acceptable and applicable worldwide (Ward et al 2005 Marchetti et al 2020). Nonetheless, our protocol is another option for fast and low-cost analysis when many genes analysis is quite impossible.…”

Section: Discussionmentioning

confidence: 99%

DNA-Based Species Identification of Shark Fins Traded in Thai Markets.

Klangnurak

Arunrugstichai²,

Manopawitr³

et al. 2022

Preprint

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Shark fins are among the most highly prized seafood products in the world with massive consumption in Asia over the past several decades. The demand for shark fins is a major driver of the enormous population declines of elasmobranchs that are generally vulnerable to overexploitation. This study aims to better understand the species composition of shark fin products in Thailand and their conservation statuses by using DNA-based species identification. Various types and sizes of shark fins were collected from 4 locations in Thailand. DNA barcoding method based on a fragment of the cytochrome c oxidase subunit I (COI) gene was applied to species identification. The optional pathway to report any amplified samples to the possible lowest taxonomy level are presented. Fins from at least 13 shark species were found among the samples we collected from Thailand’s markets. The spottail shark (Carcharhinus sorrah) and the night shark (Carcharhinus signatus) were the two dominant species presented in this study. The conservation status listed in the IUCN Red List and Thailand Red Data were reported for identifiable species. Size-species specification was also discussed. Species composition reported in shark fin products potentially helps indicate the appropriate conservation action and increases awareness from monitoring the trade in elasmobranch products.

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“…The meat species of commercial food and feed jerky products and could identify the meat species in commercial jerky products were successful. Finally, in a recent research, Marchetti, and coworkers a high percentage of seafood was mislabeled within the Italian markets [ 112 ]. A multi-marker DNA barcoding approach provided reliable and accurate discrimination of shark samples.…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

“…Using two mitochondrial regions, COI and NADH2, the authors were able to uncover food fraud. This is an essential effort in species conservation and regulating illegal, unreported, and unregulated fishing [ 112 ].…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Artavia

Cortés-Herrera

Granados-Chinchilla³

2021

Foods

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This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

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Determining the Authenticity of Shark Meat Products by DNA Sequencing

Cited by 29 publications

References 70 publications

What Is in Your Shark Fin Soup? Probably an Endangered Shark Species and a Bit of Mercury

What Is in Your Shark Fin Soup? Probably an Endangered Shark Species and a Bit of Mercury

DNA-Based Species Identification of Shark Fins Traded in Thai Markets.

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

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