Substitution of high-priced fish with low-priced species: Adulteration of common sole in German restaurants

Kappel, K. van; Schröder, Ute

doi:10.1016/j.foodcont.2015.06.024

Cited by 71 publications

(44 citation statements)

References 28 publications

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“…restaurants and takeaways, have been associated with species substitution (Filonzi et al 2010;Hanner et al 2011;Miller et al 2012;Lamendin et al 2014;Stamatis et al 2015;Jennings et al 2016;. In these outlets, the act can go undetected as the prepared dishes lack morphological characters, there is less stringent labelling and the inspections by food control authorities typically focus on samples taken from storage rather than the prepared dishes (Hurst et al 2014;Kappel and Schroder 2015). Similarly, the availability of processed fish products such as fillets, fish fingers, and other processed foods eliminate the diagnostic traits creating additional opportunities (Mohanty et al 2013).…”

Section: Food Management System Product Veracity Processormentioning

confidence: 99%

The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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Food fraud is an intentional act for economic gain. It poses a risk to food integrity, the economy, public health and consumers' ethics. Seafood is one commodity which has endured extensive fraudulent activity owing to its increasing consumer demand, resource limitations, high value and complex supply chains. It is essential that these fraudulent opportunities are revealed, the risk is evaluated and countermeasures for mitigation are assigned. This can be achieved through mapping of the seafood supply chains and identifying the vulnerability analysis critical control points (VACCP), which can be exposed, infiltrated and exploited for fraudulent activity. This research systematically maps the seafood supply chain for three key commodities: finfish, shellfish and crustaceans in the United Kingdom. Each chain is comprised of multiple stakeholders across numerous countries producing a diverse range of products distributed globally. For each supply chain the prospect of fraud, with reference to species substitution, fishery substitution, illegal, unreported and unregulated substitution, species adulteration, chain of custody abuse, catch method fraud, undeclared product extension, modern day slavery and animal welfare, has been identified and evaluated. This mapping of the fraudulent opportunities within the supply chains provides a foundation to rank known and emerging risks and to develop a proactive mitigation plan which assigns control measures and responsibility where vulnerabilities exist. Further intelligence gathering and management of VACCPs of the seafood supply chains may deter currently unknown or unexposed fraudulent opportunities.

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Section: Food Management System Product Veracity Processormentioning

confidence: 99%

The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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“…Due to the increasing number of food frauds afflicting the European market with constantly increasing illicit profits [95], a big effort has been made in the European Union to limit falsification and adulteration of food commodities and seafood products are certainly among the latter. The fishery and aquaculture products were identified by the European Commission and Member States' experts as a highrisk commodity in terms of frauds, the most common fraud being fish species substitution [96].…”

Section: Frauds In the Seafood Market: General Aspects And Legislativmentioning

confidence: 99%

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

Fiorino

Garino

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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“…Medidas de precaução são necessárias, levando em consideração que a substituição de espécies de pescado ocorre com frequência, principalmente para produtos importados que não são identificados visualmente e são indistinguíveis morfologicamente após processamento e congelamento, sendo um grande risco para a saúde dos consumidores, uma vez que podem ser oriundos de áreas contaminadas (Ulrich et al, 2015, Kappel andSchröder, 2016).…”

Section: Qual Espécie Estamos Comprando?unclassified

“…Segundo Kappel and Schröder (2016), a maioria das pesquisas baseadas em técnicas que utilizam o DNA para a identificação de fraudes por substituição de espécies ou erro de rotulagem é realizada em grandes redes de supermercados. Entretanto, os autores relatam que a maior incidência de práticas fraudulentas ocorre dentro das cozinhas de restaurantes, pois, nestes estabelecimentos a fiscalização é menor quando comparada com grandes redes varejistas.…”

Section: Qual Espécie Estamos Comprando?unclassified

Fraud in the seafood processing

Rebouças

Gomes

2017

Pubvet

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RESUMO. Fonte de proteína de alta qualidade, o pescado é um dos principais alvos de fraude na indústria alimentícia. A prática feita pela indústria do pescado visando lucro ocorre quando há modificações nas características do produto sem concordância oficial, a exemplo de troca de espécies, glaciamento não compensado, erro na rotulagem e adição de aditivos. Este trabalho apresenta uma revisão literária com dados dos principais artigos relacionados às principais fraudes praticadas na indústria do pescado.Palavras chave: Troca de espécies, glaciamento, erro de rotulagem Fraud in the seafood processingABSTRACT. High quality protein source, seafood is one of the main targets of fraud in the food industry. The practice made by the seafood for profit industry, occurs when there are changes in the characteristics of the product without official agreement, such exchange of species, glazing not offset error in labeling and addition of additives. This paper presents a literature review with data of the main articles related to major frauds committed in the seafood industry. Keywords: Misdescription, glazing, mislabelingFraudes en el procesamiento de pescado RESUMO. Fuete de proteína de alta calidad, el pescado es uno de los principales albos de fraude en la industria alimentaria. La práctica realizada por la industria de la pesca visando lucro ocurre cuando hay modificaciones en las características del producto sin concordancia oficial, por ejemplo, el cambio de especies, glaciamiento no compensado, errores en el etiquetado e incorporación de aditivos. Este trabajo presenta una revisión literaria con datos de los importantes artículos relacionados a los principales fraudes practicados en la industria del pescado. Palabras clave: Cambio de especies, glaciamiento, error de etiquetado IntroduçãoO pescado é uma das principais fontes de proteína na alimentação humana, sendo reconhecido como um alimento de alto valor nutricional (Gonçalves, 2011). A conscientização das necessidades humanas, do culto ao bem estar, à saúde e à segurança alimentar fez elevar o consumo mundial de pescado nas últimas décadas (Barbosa, 2016). Pelo fato do pescado ser um alimento que está em alta, possuindo um alto valor comercial e da grande diversidade de espécies semelhantes, é alvo fácil para práticas fraudulentas, na qual podem acontecer em toda cadeia produtiva, desde o processamento à comercialização (Gonçalves, 2011).Segundo Riedel (1992), fraude é tudo aquilo que se desvia das características normais de determinado alimento. No entanto, o termo "características normais" é um tanto vago e discutível do ponto de vista comercial e industrial.

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Substitution of high-priced fish with low-priced species: Adulteration of common sole in German restaurants

Cited by 71 publications

References 28 publications

The seafood supply chain from a fraudulent perspective

The seafood supply chain from a fraudulent perspective

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

Fraud in the seafood processing

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