DNA barcoding for detecting market substitution in salted cod fillets and battered cod chunks

Pinto, Angela Di; Pinto, Pierfrancesco; Terio, Valentina; Bozzo, Giancarlo; Bonerba, Elisabetta; Ceci, Edmondo; Tantillo, Giuseppina

doi:10.1016/j.foodchem.2013.05.093

Cited by 90 publications

(71 citation statements)

References 17 publications

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“…The global incidence of food misdescription and adulteration is increasing, and the international food trade is frequently disrupted by disputes over food safety and quality requirements (Di Pinto et al 2013;Doosti et al 2014). The recent controversies surrounding the horse meat scandal have forced the authorities to enforce stringent regulations on food adulterations (Premanandh 2013).…”

Section: Discussionmentioning

confidence: 99%

Occurrence of mislabeling in meat products using DNA-based assay

et al. 2014

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Considering that the authentication of food contents is one of the most important issues for the food quality sector, and given the increasing demand for transparency in the meat industry followed the horsemeat scandal in Europe, this study investigates processed-meat products from Italian markets and supermarkets using the mitochondrial cytochrome b gene qualitative PCR identification system in order to verify any species substitution or mislabeling. The results revealed a high substitution rate among the meat products, highlighting a mislabeling rate of 57 %, and consequently, considerable discordance with the indications on the labels, which raises significant food-safety and consumer-protection concerns.

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Section: Discussionmentioning

confidence: 99%

Occurrence of mislabeling in meat products using DNA-based assay

et al. 2014

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“…Fish and fishery products are particularly susceptible to substitution, and highly valuable species may be substituted, partially or entirely, by similar but cheaper ones (Di Pinto et al, 2013). The increasing demand for fishery products in general may lead to deliberate adulteration along the food chain, due to the substitution of high-quality species with lower quality counterparts.…”

Section: Introductionmentioning

confidence: 99%

Species identification in fish fillet products using DNA barcoding

et al. 2015

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“…More recently, a study based on the use of pyrosequencing as a rapid fish tool for species identification has been published [101]. DNA barcoding has also been widely used but especially for species identification [17][18][19]. A recent study based on the DNA barcoding approach was applied to reveal the incorrect labeling of imported fish products in China, amplifying the mitochondrial cytochrome C oxidase 1 (COI) gene of the target fish to demonstrate the correspondence to the morphological identification [20].…”

Section: Biological Methodsmentioning

confidence: 99%

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

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Arlorio

et al. 2018

Journal of Food Quality

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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of "fingerprinting signals" referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

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DNA barcoding for detecting market substitution in salted cod fillets and battered cod chunks

Cited by 90 publications

References 17 publications

Occurrence of mislabeling in meat products using DNA-based assay

Occurrence of mislabeling in meat products using DNA-based assay

Species identification in fish fillet products using DNA barcoding

Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

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