Food forensics: methods for determining the authenticity of foodstuffs

Primrose, Sandy B.; Woolfe, Mark; Rollinson, S.

doi:10.1016/j.tifs.2010.09.006

Cited by 141 publications

(84 citation statements)

References 23 publications

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“…Discriminating seafood derived either from fisheries or aquaculture can be achieved by identifying and measuring a specific tracer (Moretti et al 2003). The relatively new science of food forensics (Primrose et al 2010) is employing a range of developing isotopic techniques that have allowed detecting adulterated and counterfeit food and pharmaceutical products (Kropf et al 2010;Felton et al 2011). In food authenticity studies, carbon, nitrogen, oxygen, and (or) hydrogen are the elements more frequently analyzed in a specific sample to determine their isotopic proportions (e.g., 13 C/ 12 C).…”

Section: Introductionmentioning

confidence: 99%

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Gamboa‐Delgado

Molina-PovedaCésar²,

Godínez-Siordia

et al. 2014

Can. J. Fish. Aquat. Sci.

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Carbon and nitrogen stable isotope values were determined in Pacific white shrimp (Litopenaeus vannamei) with the objective of discriminating animals produced through aquaculture practices from those extracted from the wild. Farmed animals were collected at semi-intensive shrimp farms in Mexico and Ecuador. Fisheries-derived shrimps were caught in different fishing areas representing two estuarine systems and four open sea locations in Mexico and Ecuador. Carbon and nitrogen stable isotope values (␦ 13 C VPDB and ␦ 15 N AIR ) allowed clear differentiation of wild from farmed animals. ␦ 13 C VPDB and ␦ 15 N AIR values in shrimps collected in the open sea were isotopically enriched (−16.99‰ and 11.57‰), indicating that these organisms belong to higher trophic levels than farmed animals. ␦ 13 C VPDB and ␦ 15 N AIR values of farmed animals (−19.72‰ and 7.85‰, respectively) partially overlapped with values measured in animals collected in estuaries (−18.46‰ and 5.38‰, respectively). Canonical discriminant analysis showed that when used separately and in conjunction, ␦ 13 C VPDB and ␦ 15 N AIR values were powerful discriminatory variables and demonstrate the viability of isotopic evaluations to distinguish wild-caught shrimps from aquaculture shrimps. Methodological improvements will define a verification tool to support shrimp traceability protocols.

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Section: Introductionmentioning

confidence: 99%

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Gamboa‐Delgado

Molina-PovedaCésar²,

Godínez-Siordia

et al. 2014

Can. J. Fish. Aquat. Sci.

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“…Verifying the description of food in terms of origin and composition is challenging and determining if a foodstuff is exactly as described is not an easy task (Primrose, Woolfe and Rollison 2010). In most high profile food fraud cases, criminality is profit oriented (Cheng 2012).…”

Section: Considering the Scientific Literaturementioning

confidence: 99%

Critiquing the Inter-Disciplinary Literature on Food Fraud

Smith¹,

Manning²,

McElwee³

2017

International Journal of Rural Criminology

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The European Horsemeat Scandal of 2013 is a recent manifestation of the problem of 'Food fraud'. It is important from a criminological perspective because it exists at the nexus between organized crime and bad business practice and is a contemporary example of criminalentrepreneurship. From a practical perspective it is a pernicious criminal activity perpetuated by diverse organized-crime-groups, rogue-entrepreneurs and food-industry-insiders. It is a whitecollar-crime committed in the commercial arena, across an extended international food-chain. Geographic and policy boundaries make it difficult to police. Although a high level of awareness of the fraud exists globally, there is a dearth of critical academic research into the phenomenon. The extant literature is spread thinly across various disciplinary silos. This essay by two Business School Scholars and a Food Scientist, discusses the need to develop a more critical, interdisciplinary approach to developing appropriate theoretical frameworks.

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“…The third one is the need for authentic samples available for the development and evaluation of the method (Primrose et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Identification of Meat Species by Using Molecular and Spectroscopic Techniques

Altuntaş

Deniz

Ayhan

et al. 2017

Turkish JAF Sci.Tech.

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Meat is one of the main nutrition source in the human diet with its excellent protein, vitamin and mineral contents. Despite its advantages, being high-priced makes meat products open to adulteration. Meat products are mixed food types which can contain different species of meat. However, mixing two or more types of meats is not always allowed by laws. On the other hand, replacement high quality meats with cheaper meat types are a cost lowering way for the producers. The commonly consumed meat types differ from country to country, but generally economical, ethnic and religion concerns are in the foreground. In this case, species identification techniques are gaining importance. Although some techniques depending on DNA or spectroscopy have been developed for many years, choosing the best method for species identification is still among the controversial issues today. Thus, the currently used methods and promising techniques in this area were discussed in this review.

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Food forensics: methods for determining the authenticity of foodstuffs

Cited by 141 publications

References 23 publications

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Application of stable isotope analysis to differentiate shrimp extracted by industrial fishing or produced through aquaculture practices

Critiquing the Inter-Disciplinary Literature on Food Fraud

Identification of Meat Species by Using Molecular and Spectroscopic Techniques

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