Current methods for seafood authenticity testing in Europe: Is there a need for harmonisation?

• Published in: Food control 2014-11, Vol.45, p.95-100
• Main Authors: Griffiths, Andrew M., Sotelo, Carmen G., Mendes, Rogério, Pérez-Martín, Ricardo I., Schröder, Ute, Shorten, Marc, Silva, Helena A., Verrez-Bagnis, Véronique, Mariani, Stefano
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; DNA barcoding; Fisheries; Food industries; Food testing; Forensically informative nucleotide sequencing; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; Life Sciences; Species identification
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2014.04.020

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 focussing 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. •The first international survey of accredited food authenticity laboratories.•Significant differences in the methods used in authenticating seafood.•Significant differences in the main products monitored.•Lack of harmonisation and standardisation across the EU (despite common regulation).•Widespread uptake of DNA-based methods, particularly sequencing.