|Author(s)||Griffiths Andrew M.1, Sotelo Carmen G.2, Mendes Rogerio3, Perez-Martin Ricardo I.2, Schroeder Ute4, Shorten Marc5, Silva Helena A.3, Verrez-Bagnis Veronique6, Mariani Stefano1|
|Affiliation(s)||1 : Univ Salford, Sch Environm & Life Sci, Manchester, England.
2 : CSIC, Inst Invest Marinas, Vigo, Spain.
3 : Portuguese Inst Sea & Atmosphere IPMA, Dept Sea & Marine Resources, P-1449006 Lisbon, Portugal.
4 : Max Rubner Inst, Dept Safety & Qual Milk & Fish Prod, Karlsruhe, Germany.
5 : Indigo Rock Marine Res Stn, Bantry, Cork, Ireland.
6 : IFREMER, F-44311 Nantes 03, France.
|Source||Food Control (0956-7135) (Elsevier Sci Ltd), 2014-11 , Vol. 45 , P. 95-100|
|WOS© Times Cited||54|
|Keyword(s)||Food testing, Forensically informative nucleotide sequencing, Species identification, DNA barcoding, Fisheries|
|Abstract||Mislabelling of food products has recently received a great deal of public scrutiny, but it remains unclear exactly what methods are being utilised in laboratories testing the authenticity of foods. In order to gain insight into the specific area of the analysis of seafood, a questionnaire focusing on the taxonomic groups typically analysed and the techniques utilised was sent to over one hundred accredited laboratories across the UK, Ireland, Spain, Portugal, France and Germany. Forty-five responded positively, demonstrating significant differences in both the species analysed and methods utilised among the countries included in the survey. Indeed, a diversity of methods was employed across laboratories and efforts to harmonise and/or standardise testing were evident only at national scale. This contrasts with the EU wide scale of regulation on seafood labelling, and may lead to inconsistencies in the results produced in countries.|
Griffiths Andrew M., Sotelo Carmen G., Mendes Rogerio, Perez-Martin Ricardo I., Schroeder Ute, Shorten Marc, Silva Helena A., Verrez-Bagnis Veronique, Mariani Stefano (2014). Current Methods for Seafood Authenticity Testing in Europe: is there a Need for Harmonisation? Food Control, 45, 95-100. Publisher's official version : https://doi.org/10.1016/j.foodcont.2014.04.020 , Open Access version : https://archimer.ifremer.fr/doc/00188/29918/