Mark Woolfe's Posts (277)

Researchers at the University of Nebraska carried out an interesting robust study to examine how information about food fraud incidents affects consumers’ valuation of products. Specifically, the study examined:

- changes in consumers’ valuation of extra virgin olive oil (EVOO) after they received information about food fraud,

- how information about food fraud attributable to one country affects valuation for products from other countries, and

- how information about food fraud affects the valuation of olive oils in different price segments.

   Read the article at: consumer EVOO study

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Rapid DNA Meat Species Test Developed

Chinese researchers have  developed a very rapid (30 mins) DNA test that can detect multiple meat species including duck, chicken, cow, sheep and pig, which is easier, and requires less equipment than other techniques.  The method is based on recombinase polymerase amplification (RPA) – a rapid alternative to PCR developed by UK biotech TwistDx Ltd  combined with the nucleic acid stain SYBR green I produced by Life Technologies’ Molecular Probes subsidiary to visualise the results, and is carried out in a water bath at 37 degrees C. The method was able to detect 1 per cent pork adulteration in mutton or beef, and could also differentiate species in boiled, microwaved, pressure-cooked or fried meat samples.

  Read the article at: rapid DNA test for meat species                                                                                                                                          

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A new early warning system for fraud has been developed by Fera as part of the EU FoodIntegrity project. Vahid Mojtahed, Fera, gave a presentation on the new system at the ASSET 2018 Summit of Global Food Integrity, in Belfast, 28-31 May. The system takes data from the JRC European Media Monitoring system, which collects information on food fraud in 60 different languages from media and medical sources. The data is fed through a Bayesian network to compute the probabilities of food fraud developing in the supply chain. Mojtahed said that " with respect to adulteration and substitution of the main food categories, the system can detect anomalies 92% of the time in the active food supply chain 3-6 months before a fraud incident".

Read the article at: fraud early warning system

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Manuka honey is high value food because of its anti-bacterial properties, and hence it is often open to adulteration. New Zealand researchers have developed a new method based on using 4 chemical and 2 DNA markers that can authenticate monofloral and multifloral NZ Manuka honey and distinguish then from non-Manuka honey, Australian Manuka honey and honey from Leptospermum spp

Read the full paper here

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As part of the EU Project FoodIntegrity, Newcastle University carried out an in-depth consumer study with Chinese consumers on their attitude to food fraud and food safety following some high profile incidents. The results show that these incidents, which involved fatalities, have resulted in a lack of trust in the authenticity and safety of food produced in China. Many Chinese consumers now have an increased trust in imported foods from Europe and regard them as better quality and safer than their Chinese counterparts, although there are regional variations. However, it gives European food exporters the opportunity to capitalise on these concerns, and also know that Chinese consumers are willing to pay more for those products with indications and safeguards of authenticity. 

Read the article summarising the results and the full journal paper.

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The US Center for Science in the Public Interest (CSPI) is urging consumers to avoid supplements made with ginkgo biloba, which are often adulterated and have largely been shown to be ineffective in preventing dementia and improving circulation. The CSPI sent 10 samples for analysis, and 6 of these had far less ginkgo than advertised or showed evidence of having been adulterated with cheaper plant material. CSPI have written to the FDA to take action on gingo supplements. There is also other evidence, that up to 70% of gingo supplements on the US market are adulterated because the leaves of the ginkgo tree are expensive, and a large quantity of leaves is needed to produce ginkgo extracts.. The adulteration is quite sophisticated consisting of using flavonol rich plant materials such as the Japanese pagoda tree and buckwheat extracts to arrive at the pharmacopeial standard of 24% flavonol glycosides and 6% diterpene lactones. 

    Read CSPI's Press Release and associated article

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Fruit content and fruit authenticity are crucial to informing the consumer about the quality and authenticity of jam. However, jam is one of the most difficult products to extract undegraded DNA that can be amplified from the fruit ingredients being an acid high sugar product. Czech researchers have tested three extraction methods - two commercial kits and the CTAB method on 14 different jams to find which one produced the most well-amplifiable DNA. 

       Read the full article at: DNA extraction of jam

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JRC (the European Commission's Joint Research Centre) has published its latest April 2018 summary of articles about food fraud and adulteration from around the world. In this month's summary, there are 13 articles including 2 major incidents of fraud. One was by wine producers in Medoc region adding sugar to the grape must to boost alcohol content in 2016. The other was the use of Danish Duroc boars to produce the pigs to make the PDO Prosciutto di Parma and San Daniele, where only Italian breeds are allowed. Production of these two products has been suspended for 6 months. 

Read the April summary here

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Blockchain technology has the potential to transform the food industry and provide a new way of dealing with food safety and food fraud. This article by Sterling Crew is taken from his article in March edition of Food Science and Technology (free on line for IFST members). It examines its application to enhance transparency, tracking and traceability in the food supply chain, and considers how it could help to build consumer confidence and  give a more secure food supply system.

Read the article here

 

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Small amounts of low cost carob flour do not change the colour, aroma or taste characteristics of cocoa powder. Therefore, Spanish researchers have developed a NIR (near infra-red) method combined with chemometrics to determine that adulteration with carob flour has  taken place, and the amount of carob flour that has been used. Data sets using cocoa powders with different alkalisation levels, carob flours with three different roasting degrees, and adulterated samples prepared by blending cocoa powders with carob flour at several proportions, were obtained. For qualitative results, a principal component analysis (PCA) and a partial least squares discriminant analysis (PLS-DA) were used, giving a 100% classification accuracy to distinguish pure cocoa powders from adulterated samples. For quantitative analysis, a partial least squares (PLS) regression analysis was performed giving a root mean square error of prediction of 3.2%, thus making the method fit for purpose for determining the amount of carob flour in cocoa powder within this error.

              Read the abstract at: cocoa powder adulteration with carob flour

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The number of cases of food fraud has increased in Sweden in recent years. Last year, the Swedish Food Administration reported about 100 cases of  food fraud just in Sweden, and the number is rising. Violation of food law only imposes fines and is low priority. The risk of getting caught is therefore minimal, and the profits are greater than any fines. The Swedish government is proposing a change in the law so that serious crimes with food, feed and animal by-products should be punished with imprisonment for up to two years. In the case of minor administrative crimes, fines of up to 100,000 Swedish kronor may be imposed. 

   Read the article at: Increase in Penalties in Sweden

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Despite some technical issues with the link, the 8th April 2018 Newsletter is now available to read. There is a discussion about the future of the Network and three interesting articles:

  • There is an article on the EC’s JRC Knowledge Centre for Food Fraud and Quality. 
  • Our Centre of Expertise Profile is Food Forensics, which offers the latest DNA and Stable Isotope Ratio Analyses (SIRA). 
  • Merieux Nutriscience is one of the partners in the EU Project FoodIntegrity specialising in non-targeted screening analyses.

The Newsletter can be downloaded at: April 2018 Newsletter

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The annual operation coordinated by Europol and INTERPOL is supported by customs, police and national food regulatory bodies in addition to partners from the private sector. Since its first edition in 2011, the number of countries taking part in OPSON has grown every year, reflecting the growing commitment to tackle this issue. Figures from the latest haul in the joint Europol-INTERPOL investigation into counterfeit and substandard food has revealed how prevalent crime remains within the worldwide food system. Run over the course of four months (December 2017 – March 2018) across 67 countries, OPSON VII resulted in the total seizure of more than 3,620 tonnes and 9.7 million litres of either counterfeit or substandard food and beverages as a result of over 41 000 checks carried out at shops, markets, airports, seaports and industrial estates. In total, some 749 people were arrested or detained with investigations continuing in many countries.

In Europe, the close cooperation established between Europol and the EU Commission coordinating the EU Food Fraud Network led to the implementation of a specific project targeting the fraudulent trade of tuna. A comprehensive approach involving all stakeholders allowed the phenomenon to be tackled in an innovative and more effective manner via the simultaneous use of administrative and criminal enforcement tools. Europol will continue to support this multiagency approach in the upcoming editions of OPSON.

Other case studies investigated were: the sale of rotten meat in Belgium, fake baby milk powder in Spain, smuggling of perishable goods in France.

               Read the Europol Press Release at: Opson VII April Results

                Read the European Commission's Note on the Tuna Investigation

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In this scientific opinion, many aspects relating to the role of non-targeted spectroscopy based methods for food fraud detection are considered: (i) a review of the current non-targeted spectroscopic methods to include the general differences with targeted techniques; (ii) overview of in-house validation procedures including samples, data processing and chemometric techniques with a view to recommending a harmonised procedure; (iii) quality assessments including QC samples, ring trials and reference materials; (iv) use of “big data” including recording, validation, sharing and joint usage of databases. The spectroscopic methods considered are traditional vibrational spectroscopy, hyperspectral imaging and NMR. Conclusions of this opinion indicate that the key challenges faced by the research and routine testing communities include: a lack of guidelines and legislation governing both the development and validation of non-targeted methodologies, no common definition of terms, difficulty in obtaining authentic samples with full traceability for model building; the lack of a single chemometric modelling software that offers all the algorithms required by developers.

Read the full paper at: scientific opinion on non-targeted methods

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This paper presents an overview of the state of the art regarding the employment of IR spectroscopy in conjunction with chemometric techniques for the discrimination of different foodstuffs (such as fruits, nuts, vegetables, edible plants, grains, cereals, and vegetable oils) and beverages (such as wines, juices, and other alcoholic drinks) according to their cultivar.

Read the abstract at: IR varietal discrimination

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The Caribbean Red Snapper (Pargo) Lutjanus purpureus is the most economically important snapper in Brazil, which is sold, among other forms, as frozen fillets. 142 samples were collected between March 2013 to October 2014 from supermarkets in the State of Pará, North Brazil, which were processed by a single supplier. These were analysed using a DNA method, which sequenced a 600-bp fragment corresponding to the barcode portion of COI gene  to identify the fillets, with the aid of sequences from the public and control databases. Only L. purpureus and L. campechanus can be denominated “Pargo” in Brazil, but the results found that 22% of the samples were Rhomboplites aurorubens, a snapper with low commercial value in the country, revealing commercial fraud.

  Read the full paper at: Caribbean red snapper substitution

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Spanish researchers have carried out a preliminary study using an electronic tongue based on potential multistep pulse voltammetry, in combination with multivariate statistical techniques to detect and quantify sugar syrup in honey. Pure monofloral honey (heather, orange blossom and sunflower), sugar syrup (derived from rice, barley and maize), and samples simulating adulterated honey with different percentages of syrup (2.5, 5, 10, 20 and 40) were evaluated. An automatic, electrochemical system for cleaning and polishing the electronic tongue sensors (Ir, Rh, Pt, Au) significantly improved the repeatability and accuracy of the measurements. PCA analysis showed that the proposed methodology is able to distinguish between types of pure honey and syrup, and their different levels of adulterants. A subsequent PLS analysis successfully predicted the level of the adulterants in each honey, achieving good correlations considering the adjusting parameters. The measurement system here proposed has the potential to be a quick and effective option for the honey packaging sector. However, much further work is needed to see how effective this technique is with a wider range of monofloral honey, blended honey and commercial sugar syrups.

Read the abstract at: electronic tongue and honey adulteration

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In this study, NGS (next generation sequencing) using the Ion Torrent semiconductor platform was applied to identify meat species in several highly processed and complex meat products and meat derived broths (a döner kebab, a beef/pork paté, a meat based filling of tortellini, one instant granular preparation of broth stock made from meat, and two ready-to-use meat broths from different producers). Sequence analysis of reads from 6 libraries detected expected and unexpected meat species in the products. A measure of poor hygienic practice during production of the analysed products could be inferred using the number of human reads. In conclusion, NGS data is useful for authentication of highly processed products.

Read the abstract at: NGS of meat products

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Nuclear magnetic resonance (NMR) spectroscopy has increasingly been applied in the field of food authenticitation. Its instrumental variability is very low so that it is possible to compile large databases of authentic spectra. This review discusses the application of NMR for authenticating honey, beer and spices. For honey, it is possible to verify the botanical origin and exclude adulteration with sugars. In beer analysis, it is possible to distinguish between major beer types and to detect the geographical origin of beer. In spice analysis, NMR allows to detect crude adulterations (e.g. of saffron) or quantify marker ingredients such as essential oils.

                 Read the full review at: NMR authentication

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