Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization

Panebianco, Felice; Giusti, Alice; Giarratana, Filippo

doi:10.1016/j.foodcont.2019.05.031

Cited by 13 publications

(10 citation statements)

References 46 publications

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“…Initially, a total of 18 samples were purchased from international supermarkets in Silver Spring, MD, USA. Despite an effort to purchase a wide variety of products, labeling on 9 of these 18 products identified a narrow range of species (wakame) with the others being kombu (7) or unidentified (2). Therefore, to acquire a better representation of likely seaweeds in US commerce, another 28 samples were purchased online, which were labeled as containing additional species of marine algae (Table 3).…”

Section: ■ Resultsmentioning

confidence: 99%

“…Marine macroalgae, better known as seaweeds or edible algae, are consumed by billions of people around the world. , Roughly 45 species are eaten worldwide (Table ), from across the three algal lineages: brown (Phaeophyceae), red (Rhodophyceae), and green (Chloroplastida). Consumers in the US already have access to a wide variety of seaweed-based foods, 52 million dollars’ worth of seaweed intended for consumption in the United States was imported during 2019 (HTS code: 1212.21.000, ), and US-based seaweed industry is growing on both coasts .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Suitability of DNA Sequencing Tools for Identifying Edible Seaweeds Sold in the United States

Handy

Ott

Hunter

et al. 2020

J. Agric. Food Chem.

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Seaweeds have been consumed by billions of people around the world and are increasingly popular in United States (US) diets. Some seaweed species have been associated with adverse health effectssuch as heavy metal toxicityand higher priced seaweeds may be more prone to adulteration. Knowing which species of seaweeds are being marketed in the US is important for protecting human health and preventing economic adulteration. Therefore, the United States Food and Drug Administration is developing new DNA-based species identification tools to complement established chemical methods for verifying the accurate labeling of products. Here, seaweed products available in the United States were surveyed using a tiered approach to evaluate a variety of DNA extraction techniques followed by traditional DNA barcoding via Sanger sequencing; if needed, genome skimming of total extracted nuclear DNA via next-generation sequencing was performed. This two-tiered approach of DNA barcoding and genome skimming could identify most seaweed samples (41/46), even those in blends (2/2, 1 out of 3 labeled species in each). Only two commercial samples appeared to be mislabeled or to contain unintended algal species. Five samples, labeled as "hijiki" or "arame", could not be confirmed by these DNA-based identification methods.

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Section: ■ Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Suitability of DNA Sequencing Tools for Identifying Edible Seaweeds Sold in the United States

Handy

Ott

Hunter

et al. 2020

J. Agric. Food Chem.

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“…Probably, by consuming algae in the raw, softer form, this type of accident could be avoided. Severe controls and tools (as X-ray or metal detector) used during the manufacturing process could avoid consumers' health problems determined by the presence of foreign bodies [49].…”

Section: Discussionmentioning

confidence: 99%

“…Kusaba et al [48] presented the case of a Japanese adult man in whom a foreign body was revealed in the digestive tract by video endoscopy, after dried Kombu consumption. Panebianco et al [49] detected, with X-ray analysis, the presence of a triangular structure, probably from material used during seaweed processing.…”

Section: Panebianco Et Al 2019 Italymentioning

confidence: 99%

“…The results showed a high exposition to inorganic arsenic in children due to the Hijiki ingestion. Panebianco et al [49], among seventy-seven commercial products, examined four types of algae from various eastern countries and from Germany to analyze heavy metal contamination from human pollution. All four seaweeds contained toxic elements.…”

Section: Uchida Et Al 2016 Japanmentioning

confidence: 99%

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Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

et al. 2021

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Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.

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Advancing Aquatic Food Safety Detection Using Highly Sensitive Graphene Oxide and Reduced Graphene Oxide (GO/r-GO) Fluorescent Sensors

Chen,

Cheng,

et al. 2024

Food Eng Rev

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With the increasing demand for aquatic products, the requirement for the safety detection of aquatic products is also increasing. In the past decade, graphene oxide (GO) and reduced graphene oxide (r-GO) have become hot topics in many fields due to their special physical and chemical properties. With their excellent conductivity, a variety of electrochemical sensors have been developed in the fields of biology, food and chemistry. However, the unique optical properties of GO/r-GO have not yet been widely utilized. With the deepening of research, the fluorescence quenching performance of GO/r-GO has been proven to have excellent potential for building fluorescent sensors, and GO/r-GO fluorescent sensors have thus become an inevitable trend in sensor development. This review summarizes the main preparation methods of GO/r-GO and the principles of GO/r-GO fluorescent sensors comprehensively. Additionally, recent advances in utilizing GO/r-GO fluorescent sensors to detect aquatic food are discussed, including the application for the detection of harmful chemicals, microorganisms, and endogenous substances in aquatic products, such as pesticides, antibiotics and heavy metals. It is hoped that this review will help accelerate the progress in the field of analysis, and promote the establishment of an aquatic food supervision system.

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Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization

Cited by 13 publications

References 46 publications

Suitability of DNA Sequencing Tools for Identifying Edible Seaweeds Sold in the United States

Suitability of DNA Sequencing Tools for Identifying Edible Seaweeds Sold in the United States

Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety

Advancing Aquatic Food Safety Detection Using Highly Sensitive Graphene Oxide and Reduced Graphene Oxide (GO/r-GO) Fluorescent Sensors

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