What do we think we eat? Single tracing method across foodstuff of animal origin found in Greek market

Stamatis, Costas; Sarri, Constantina A.; Moutou, Katerina A.; Argyrakoulis, Nikos; Galara, Ioanna; Godosopoulos, Vassilis; Kolovos, Mathaios; Liakou, Constantina; Stasinou, Vasiliki; Mamuris, Zissis

doi:10.1016/j.foodres.2014.12.033

Cited by 28 publications

(25 citation statements)

References 19 publications

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“…BSeafood^is used to indicate edible aquatic life forms, such as fish, molluscs and crustaceans (Stamatis et al 2015). BFinfish^is used to describe any animal with a backbone, gills and limbs in the shape of fins.…”

Section: Seafood Supply Chainmentioning

confidence: 99%

“…In the food industry, food fraud creates economic and sustainability concerns, evident in food businesses which are hit with the cost of recalling products and the subsequent impact on brand reputation (Jacquet and Pauly 2008), and places pressure on smallto-medium sized enterprises to purchase cheaper ingredients in order to compete and sustain their business. Although the intention is for profit and not to cause harm, the availability of potential contaminants and allergens introduces the unknown into the supply chain and can lead to severe illness or death depending on the potency of the materials used and the susceptibility of the consumer (Pascual et al 2008;Sheth et al 2010;Triantafyllidis et al 2010;Spink and Moyer 2011;Chen et al 2012;Dennis and Kelly 2013;Paiva 2013;Stamatis et al 2015;Tähkäpää et al 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The US Pharmacopeial (USP) Food Fraud Database (USP 2014), reports by Oceana and Consumer Unions (Oceana 2016;Warner et al 2013;) and scientific publications on food fraud have revealed that fraud is highly prevalent in the seafood supply chain (Hellberg and Morrissey 2011;Moore et al 2012;Everstine et al 2013a, b;Galimberti et al 2013;Hurst et al 2014;Johnson 2014;Mueller et al 2015;Stamatis et al 2015). This has been attributed to the increasing demand and recognition of seafood as a healthy alternative to red meat, the similarity and diversity of seafood species available, the stock limitations and price pressures in the food market (Martinez and Friis 2004;Jacquet and Pauly 2008;Mazzeo et al 2008;Barbuto et al 2010;Miller and Mariani 2010;Heyden et al 2010;Mohanty et al 2013;Leal et al 2015;Mueller et al 2015;Stamatis et al 2015;Jennings et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…This has been attributed to the increasing demand and recognition of seafood as a healthy alternative to red meat, the similarity and diversity of seafood species available, the stock limitations and price pressures in the food market (Martinez and Friis 2004;Jacquet and Pauly 2008;Mazzeo et al 2008;Barbuto et al 2010;Miller and Mariani 2010;Heyden et al 2010;Mohanty et al 2013;Leal et al 2015;Mueller et al 2015;Stamatis et al 2015;Jennings et al 2016). As consumer demand rises towards the estimated seven-fold increase in seafood production required to meet the predicted global population growth of over 9.8 billion by 2050 (Delgado et al 2003;United Nations 2015;Jennings et al 2016), the number of cases of food adulteration and intervention of opportunistic elements in the seafood industry increases (Mohanty et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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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: Seafood Supply Chainmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The seafood supply chain from a fraudulent perspective

Mitchell²,

et al. 2018

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“…Tais técnicas apresentam várias vantagens, como, alta estabilidade e facilidade relativa no isolamento, mesmo em alimentos processados. A técnica mais utilizada é a de sequenciamento de DNA pelo PCR, com alta confiabilidade nos resultados (Pardo et al, 2016, Changizi et al, 2013, Stamatis et al, 2015.…”

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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