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Lawrence S, Elliott C, Huisman W, Dean M, van Ruth S. Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities. NPJ Sci Food 2024; 8:30. [PMID: 38802407 PMCID: PMC11130318 DOI: 10.1038/s41538-024-00272-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Accepted: 05/07/2024] [Indexed: 05/29/2024] Open
Abstract
Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the economy, health and marine conservation. Food fraud assessments are a widely accepted fraud mitigation and prevention activity undertaken to identify possible points of deception within a supply chain. This study aims to understand the food fraud vulnerability of post-harvest seafood supply chains in the UK and determine if there are differences according to commodity, supply chain node, business size and certification status. The SSAFE food fraud vulnerability assessment tool was used to assess 48 fraud factors relating to opportunities, motivations and controls. The analysis found seafood supply chains to have a medium vulnerability to food fraud, with the highest perceived vulnerability in technical opportunities. Certification status was a stronger determinant of vulnerability than any other factor, particularly in the level of controls, a factor that also indicated a higher perceived level of vulnerability in smaller companies and the food service industry. This paper also reviews historic food fraud trends in the sector to provide additional insights and the analysis indicates that certain areas of the supply chain, including uncertified prawn supply chains, salmon supply chains and food service companies, may be at higher risk of food fraud. This study conducts an in-depth examination of food fraud vulnerability relating to the UK and for seafood supply chains and contributes to a growing body of literature identifying areas of vulnerability and resilience to food related criminality within the global food system.
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Affiliation(s)
- Sophie Lawrence
- Institute for Global Food Security, School of Biological Sciences, 19 Chlorine Gardens, Queens University Belfast, Belfast, BT9 5DL, Northern Ireland, UK.
| | - Christopher Elliott
- Institute for Global Food Security, School of Biological Sciences, 19 Chlorine Gardens, Queens University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Wim Huisman
- Faculty of Law, VU University Amsterdam, De Boelelaan 1105, Amsterdam, 1081 HV, The Netherlands
| | - Moira Dean
- Institute for Global Food Security, School of Biological Sciences, 19 Chlorine Gardens, Queens University Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - Saskia van Ruth
- School of Agriculture and Food Science, University College Dublin, Dublin, 4, Ireland
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2
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Djekic I, Smigic N. Consumer Perception of Food Fraud in Serbia and Montenegro. Foods 2023; 13:53. [PMID: 38201081 PMCID: PMC10778550 DOI: 10.3390/foods13010053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/06/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The main objective of this study was to investigate how food fraud is perceived among consumers in Serbia and Montenegro. A total of 1264 consumers from the two countries participated in an online survey during the second half of 2022, using Google forms®. In the Serbian population, older or highly educated respondents are aware of different types of fraudulent activities such as substitution, mislabeling, concealment, and counterfeiting. Dilution is mostly recognized by women, the younger population, and students. Consumers believe that trust is the most important factor when purchasing food. The highest level of agreement regarding food fraud is that such activities may pose serious health risks to consumers, and that food inspection services are the most responsible actors in the food chain continuum. When it comes to purchasing food, open green markets are most trustworthy, followed by hypermarkets. Concerning the types of food, fish is most susceptible to fraud, followed by olive oil. This study builds upon existing knowledge of food consumers about food fraud in Europe.
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Affiliation(s)
- Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
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3
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Qu R, Chen J, Li W, Jin S, Jones GD, Frewer LJ. Consumers' Preferences for Apple Production Attributes: Results of a Choice Experiment. Foods 2023; 12:foods12091917. [PMID: 37174454 PMCID: PMC10178373 DOI: 10.3390/foods12091917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/15/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Various food safety and environmental problems in China have raised consumer awareness of food safety issues and negative environmental impacts in various supply chains. This research assessed consumer preferences and willingness to pay (WTP) for food safety and ecosystem delivery attributes associated with apples, demonstrated through the application of different traceability systems. Research participants were recruited in Beijing (N = 384) and Shanghai (N = 320). Choice experiment methodology was applied. The data were analyzed using conditional logit, random parameter logit, and latent class models; the results indicated significant consumer preferences for traceability information, including in relation to lower pesticide usage and application of organic fertilizer during primary production. The results also indicated that participants in this research had a significant willingness-to-pay premium for apple products that had production information traceability, had reduced pesticide use, and were grown with organic fertilizers. The models demonstrated heterogeneous preferences among participants such that consumers could be divided into three classes: non-price-sensitive (53.5%), pesticide-sensitive (21.7%), and price-sensitive (24.8%).
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Affiliation(s)
- Ruopin Qu
- Institute of Agricultural Economics and Development, Chinese Academy of Agricultural Science, Beijing 100081, China
| | - Jing Chen
- Institute of Agricultural Economics and Development, Chinese Academy of Agricultural Science, Beijing 100081, China
| | - Wenjing Li
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- FERA Sciences Ltd., National Agri-Food Innovation Campus, Sand Hutton YO41 1LZ, UK
- School of Economics and Management, Huazhong Agricultural University, Wuhan 430070, China
| | - Shan Jin
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Glyn D Jones
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
- FERA Sciences Ltd., National Agri-Food Innovation Campus, Sand Hutton YO41 1LZ, UK
| | - Lynn J Frewer
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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4
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Wang WC, Zheng YF, Wang SC, Kuo CY, Chien HJ, Hong XG, Hsu YM, Lai CC. The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Food Chem 2023; 404:134638. [DOI: 10.1016/j.foodchem.2022.134638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/06/2022]
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5
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Brigante FI, Lucini Mas A, Erban A, Fehrle I, Martinez-Seidel F, Kopka J, Wunderlin DA, Baroni MV. Authenticity assessment of commercial bakery products with chia, flax and sesame seeds: Application of targeted and untargeted metabolomics results from seeds and lab-scale cookies. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Liu M, Li Y. Study on the effect of income perception on cleaner-production fraud. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:44638-44652. [PMID: 35137314 DOI: 10.1007/s11356-022-18776-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
We investigated a single-cycle product supply chain in a game model, where a supplier is the leader. By innovatively introducing cleaner production fraudulent income perception factor into a game model, we studied the mechanism of the effect of enterprise social responsibility and environmental awareness on cleaner production fraud. The results showed that the income of retailers and suppliers changes under different perceptions of fraudulent income. That is, the value of cleaner production fraudulent income perception factor will affect the enterprise's choice of differentiation strategy. When the enterprise's sense of social responsibility is weak, it is more likely to choose cleaner production fraud. Conversely, under the constraints of high social responsibility, it more likely avoids production fraud. Regarding government supervision, the income of suppliers and retailers changes under different government penalties. Furthermore, a reasonable punishment for cleaner production fraud can reduce such violations. However, after the punishment reaches a level, the efficiency of supervision begins to decline. In views of that, improving enterprise social responsibility through institutional reform is a more effective way to reduce cleaner production fraud. To contribute to a healthy competitive market environment, government supervision should establish a feedback mechanism, and make timely adjustments.
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Affiliation(s)
- Ming Liu
- The Center for Economic Research, Shandong University, Jinan, 250000, Shandong, China
| | - Yemei Li
- The Center for Economic Research, Shandong University, Jinan, 250000, Shandong, China.
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Consumer responses to genetically modified food in China: The influence of existing general attitudes, affect and perceptions of risks and benefits. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Consumer Trust in Food and the Food System: A Critical Review. Foods 2021; 10:foods10102490. [PMID: 34681539 PMCID: PMC8536093 DOI: 10.3390/foods10102490] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/12/2021] [Accepted: 10/14/2021] [Indexed: 11/17/2022] Open
Abstract
Increased focus towards food safety and quality is reshaping food purchasing decisions around the world. Although some food attributes are visible, many of the attributes that consumers seek and are willing to pay a price premium for are not. Consequently, consumers rely on trusted cues and information to help them verify the food quality and credence attributes they seek. In this study, we synthesise the findings from previous research to generate a framework illustrating the key trust influencing factors that are beyond visual and brand-related cues. Our framework identifies that consumer trust in food and the food system is established through the assurances related to individual food products and the actors of the food system. Specifically, product assurance builds consumer trust through food packaging labels communicating food attribute claims, certifications, country or region of origin, and food traceability information. In addition, producers, processors, and retailers provide consumers with food safety and quality assurances, while government agencies, third-party institutions, advocacy groups, and the mass media may modify how labelling information and food operators are perceived by consumers. We hope our framework will guide future research efforts to test these trust factors in various consumer and market settings.
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Safety vs. Sustainability Concerns of Infant Food Users: French Results and European Perspectives. SUSTAINABILITY 2021. [DOI: 10.3390/su131810074] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Context. In line with Sustainable Development Goals 3 “Good health and well-being” and 12 “Responsible Consumption and Production”, this paper is concerned with the fragile population of the less-than-3-years-old children. More specifically, it investigates how infant food safety is perceived at the household level and at the level of childhood and health professionals directly in contact with them. Objective. The paper aims to analyze consumer priorities and perceptions of hazards in infant foods qualitatively and quantitatively. Methodology. To do so, a survey was carried out in France on 1750 people representative of the general population. A hybrid method is proposed to analyze the results of the survey, mixing artificial intelligence and statistics. Main insights. Within the declared priorities when choosing infant food, health comes first, with a top ranking for the absence of harmful substances, followed closely by nutritional balance—far ahead of environment, ease of use and price. The results show that the rankings of the hazards that cause the most worry are globally homogeneous throughout the populations (families, professionals, etc.) and higher for chemical contaminants from agricultural practices and packaging. For health professionals, concerns are higher than in the general population for all categories of contaminants, and specific concerns such as risk related to environmental and unknown contaminants are much more prevalent. The perception of risk varies with the food considered. For infant formula in particular, users seem puzzled by somehow contradictory messages. Perspectives. The study is intended to be generalized to Europe.
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Przybylska A, Chrustek A, Olszewska‐Słonina D, Koba M, Kruszewski S. Determination of patulin in products containing dried fruits by Enzyme-Linked Immunosorbent Assay technique Patulin in dried fruits. Food Sci Nutr 2021; 9:4211-4220. [PMID: 34401072 PMCID: PMC8358369 DOI: 10.1002/fsn3.2386] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
The era of globalization causes that the export and import of food from different continents of the world are becoming more and more common, which may directly contribute to the increase in pollution in them. The presence of mycotoxin in food is an ubiquitous problem. There is very limited information on the possible influence of the composition of herbal mixtures on the presence of mycotoxins in them, which is an area where research can be expanded. The aim of this study was to determine patulin (PAT) in commercial products containing dried elderberry, rose, blueberry, rowan, hawthorn, and chokeberry fruits by enzyme-linked immunosorbent assay technique. Research using this technique allowed for considering the possible influence of the composition of herbal mixtures on the concentration of patulin in them. Patulin was detected in all analyzed samples with wide range of
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Affiliation(s)
- Anna Przybylska
- Department of Toxicology and BromatologyFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
| | - Agnieszka Chrustek
- Department of Pathobiochemistry and Clinical ChemistryFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
| | - Dorota Olszewska‐Słonina
- Department of Pathobiochemistry and Clinical ChemistryFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
| | - Marcin Koba
- Department of Toxicology and BromatologyFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
| | - Stefan Kruszewski
- Medical Physics DivisionBiophysics DepartmentFaculty of PharmacyL. Rydygier Collegium Medicum in BydgoszczNicolaus Copernicus University in TorunBydgoszczPoland
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11
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Abstract
The consumer survey reported in this research paper aims to understand how Chinese mothers learn about and confirm the origin of powdered infant formulas (henceforward formulas), their knowledge level and preferences between formulas from different origins. With globalization, dairy companies can source ingredients for domestic production and manufacture finished products across the world. Chinese consumers are now facing a variety of formulas with different brand origin, main ingredient origin ('nai yuan'), manufacturing origin, and country-of-purchase. Drawing on a large representative sample of Chinese mothers who have purchased formulas, we found that most of them had intensively engaged in learning about and confirming formulas' origin through different strategies. However, they may not interpret related cues correctly: a majority of Chinese mothers incorrectly considered the 'main ingredient origin' as the 'manufacturing place' and could not necessarily recognize between 'foreign' and 'domestic' brands. Among formulas from different origins, authentic foreign branded, produced and packaged formulas showed a high popularity in Tier 1 & 2 cities and among more knowledgeable consumers. In low-tier cities, these products were equally popular as domestically branded and produced formulas using imported milk powders and other ingredients. Formulas directly acquired from overseas markets through unofficial channels were least favoured by consumers. The study shows that Chinese consumers' previous one-sided endorsement towards foreign formulas appears to have weakened. Decisions made by formula companies on the origin of the main ingredient and the place of manufacture would influence product attractiveness, and the segments of Chinese consumers to target.
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12
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Théolier J, Barrere V, Charlebois S, Benrejeb Godefroy S. Risk analysis approach applied to consumers’ behaviour toward fraud in food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Ross A, Brunius C, Chevallier O, Dervilly G, Elliott C, Guitton Y, Prenni JE, Savolainen O, Hemeryck L, Vidkjær NH, Scollan N, Stead SL, Zhang R, Vanhaecke L. Making complex measurements of meat composition fast: Application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud. Meat Sci 2020; 181:108333. [PMID: 33067082 DOI: 10.1016/j.meatsci.2020.108333] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 09/01/2020] [Accepted: 10/05/2020] [Indexed: 12/31/2022]
Abstract
Increasing demands are being placed on meat producers to verify more about their product with regards to safety, quality and authenticity. There are many methods that can detect aspects of these parameters in meat, yet most are too slow to keep up with the demands of modern meat processing plants and supply chains. A new technology, Rapid Evaporative Ionisation Mass Spectrometry (REIMS), has the potential to bridge the gap between advanced laboratory measurements and technology that can screen for quality, safety and authenticity parameters in a single measurement. Analysis with REIMS generates a detailed mass spectral fingerprint representative of a meat sample without the need for sample processing. REIMS has successfully been used to detect species fraud, detect use of hormones in meat animals, monitor meat processing and to detect off flavours such as boar taint. The aim of this review is to summarize these and other applications to highlight the potential of REIMS for meat analysis. Sampling methods and important considerations for data analysis are discussed as well as limitations of the technology and remaining challenges for practical adoption.
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Affiliation(s)
- Alastair Ross
- Food and Biobased Products Group, AgResearch, Lincoln, New Zealand.
| | - Carl Brunius
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Sweden.
| | | | | | | | | | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, USA.
| | - Otto Savolainen
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science and Chalmers Mass Spectrometry Infrastructure, Chalmers University of Technology, Sweden.
| | | | - Nanna Hjort Vidkjær
- Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Sweden.
| | - Nigel Scollan
- Queen's University Belfast, Belfast, United Kingdom.
| | - Sara L Stead
- Scientific Operations, Waters Corporation, Wilmslow, UK.
| | - Renyu Zhang
- Food & Bio-based Products, AgResearch, Palmerston North, New Zealand.
| | - Lynn Vanhaecke
- Ghent University, Laboratory of Chemical Analysis, Belgium.
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15
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16
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Li S, Tian Y, Jiang P, Lin Y, Liu X, Yang H. Recent advances in the application of metabolomics for food safety control and food quality analyses. Crit Rev Food Sci Nutr 2020; 61:1448-1469. [PMID: 32441547 DOI: 10.1080/10408398.2020.1761287] [Citation(s) in RCA: 153] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
As one of the omics fields, metabolomics has unique advantages in facilitating the understanding of physiological and pathological activities in biology, physiology, pathology, and food science. In this review, based on developments in analytical chemistry tools, cheminformatics, and bioinformatics methods, we highlight the current applications of metabolomics in food safety, food authenticity and quality, and food traceability. Additionally, the combined use of metabolomics with other omics techniques for "foodomics" is comprehensively described. Finally, the latest developments and advances, practical challenges and limitations, and requirements related to the application of metabolomics are critically discussed, providing new insight into the application of metabolomics in food analysis.
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Affiliation(s)
- Shubo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yufeng Tian
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Pingyingzi Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore, Singapore
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Manning L. Moving from a compliance‐based to an integrity‐based organizational climate in the food supply chain. Compr Rev Food Sci Food Saf 2020; 19:995-1017. [DOI: 10.1111/1541-4337.12548] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Revised: 12/24/2019] [Accepted: 02/03/2020] [Indexed: 12/28/2022]
Affiliation(s)
- Louise Manning
- School of Agriculture, Food and EnvironmentRoyal Agricultural University Cirencester Gloucestershire GL7 6JS UK
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18
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Benson T, Lavelle F, Spence M, Elliott CT, Dean M. The development and validation of a toolkit to measure consumer trust in food. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106988] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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A systematic review of consumer perceptions of food fraud and authenticity: A European perspective. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.10.005] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Valand R, Tanna S, Lawson G, Bengtström L. A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:19-38. [PMID: 31613710 DOI: 10.1080/19440049.2019.1675909] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The increasing demand for food and the globalisation of the supply chain have resulted in a rise in food fraud, and recent high profile cases, such as the Chinese milk scandal in 2008 and the EU horsemeat scandal in 2013 have emphasised the vulnerability of the food supply system to adulteration and authenticity frauds. Fourier Transform Infrared (FTIR) spectroscopy is routinely used in cases of suspected food fraud as it offers a rapid, easy and reliable detection method for these investigations. In this review, we first present a brief summary of the concepts of food adulteration and authenticity as well as a discussion of the current legislation regarding these crimes. Thereafter, we give an extensive overview of FTIR as an analytical technique and the different foods where FTIR analysis has been employed for food fraud investigations as well as the subsequent multivariate data analyses that have been applied successfully to investigate the case of adulteration or authenticity. Finally, we give a critical discussion of the applications and limitations of FTIR, either as a standalone technique or incorporated in a test battery, in the fight against food fraud.
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Affiliation(s)
- Reema Valand
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
| | - Sangeeta Tanna
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
| | - Graham Lawson
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
| | - Linda Bengtström
- School of Pharmacy, Faculty of Health and Life Sciences. De Montfort University, Leicester, UK
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Discovery of food identity markers by metabolomics and machine learning technology. Sci Rep 2019; 9:9697. [PMID: 31273246 PMCID: PMC6609671 DOI: 10.1038/s41598-019-46113-y] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Accepted: 06/21/2019] [Indexed: 12/17/2022] Open
Abstract
Verification of food authenticity establishes consumer trust in food ingredients and components of processed food. Next to genetic or protein markers, chemicals are unique identifiers of food components. Non-targeted metabolomics is ideally suited to screen food markers when coupled to efficient data analysis. This study explored feasibility of random forest (RF) machine learning, specifically its inherent feature extraction for non-targeted metabolic marker discovery. The distinction of chia, linseed, and sesame that have gained attention as “superfoods” served as test case. Chemical fractions of non-processed seeds and of wheat cookies with seed ingredients were profiled. RF technology classified original seeds unambiguously but appeared overdesigned for material with unique secondary metabolites, like sesamol or rosmarinic acid in the Lamiaceae, chia. Most unique metabolites were diluted or lost during cookie production but RF technology classified the presence of the seed ingredients in cookies with 6.7% overall error and revealed food processing markers, like 4-hydroxybenzaldehyde for chia and succinic acid monomethylester for linseed additions. RF based feature extraction was adequate for difficult classifications but marker selection should not be without human supervision. Combination with alternative data analysis technologies is advised and further testing of a wide range of seeds and food processing methods.
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Soon J, Krzyzaniak S, Shuttlewood Z, Smith M, Jack L. Food fraud vulnerability assessment tools used in food industry. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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El Benni N, Stolz H, Home R, Kendall H, Kuznesof S, Clark B, Dean M, Brereton P, Frewer L, Chan MY, Zhong Q, Stolze M. Product attributes and consumer attitudes affecting the preferences for infant milk formula in China – A latent class approach. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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