Detection of food fraud of meat products from the different brands by application of histological methods

2021 ◽  
Author(s):  
Hanan H. Abd‐Elhafeez ◽  
Abeera Mohamoud El‐Sayed ◽  
Ali Meawad Ahmed ◽  
Soha A. Soliman
Keyword(s):  
Meat Products ◽  
Food Fraud

scholarly journals Consumer Knowledge about Food Labeling and Fraud

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1095
Author(s):  
Maria João Moreira ◽  
Juan García-Díez ◽  
José M. M. M. de Almeida ◽  
Cristina Saraiva
Keyword(s):  
Public Health ◽  
Meat Products ◽  
Principal Component ◽  
Food Composition ◽  
Food Labeling ◽  
Consumer Knowledge ◽  
Food Labels ◽  
Food Label ◽  
Food Fraud ◽  
Different Types

Food fraud is a growing problem and happens in many ways including mislabelling. Since lack of consumers’ knowledge about mandatory food labeling information and different types of food fraud may impact public health, the present work assesses consumers’ knowledge about these issues. Principal component analysis was performed to obtain a smaller number of uncorrelated factors regarding the usefulness and confidence of information displayed in food labels and the perception of food fraud. Results indicated that information displayed in food labels is useful, however the way it is presented may decrease consumer interest and understanding. Regarding respondents’ confidence in foodstuffs, over half of them stated that information provided in food labels is reliable. However, a lack of confidence about food composition is observed in those processed foodstuffs such as meat products. Food fraud is recognized by more than half of respondents with a higher perception of those practices that imply a risk to public health than those related to economic motivation. Age and education of consumers influenced the perception of the information displayed in the food labels, their confidence and knowledge about food fraud. Implementation of education programs to increase consumer knowledge about food labelling and fraud is essential. Respondents’ perception results could be use as guidelines by the food industry to improve food label design in order to enhance consumer understanding.

scholarly journals A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 947
Author(s):  
Johannes Spörl ◽  
Karl Speer ◽  
Wolfgang Jira
Keyword(s):  
Protein Extraction ◽  
Broad Bean ◽  
Multiple Reaction Monitoring ◽  
Lupinus Albus ◽  
Simultaneous Detection ◽  
Meat Products ◽  
Legume Species ◽  
Food Fraud ◽  
Control Food ◽  
Positive Results

Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of alfalfa (Medicago sativa), broad bean (Vicia faba), chickpea (Cicer arietinum), lentil (Lens culinaris), lupine (Lupinus albus and Lupinus angustifolius), pea (Pisum sativum), peanut (Arachis hypogaea), and soy (Glycine max) proteins in meat products was developed. After protein extraction and tryptic digestion, three marker peptides for each legume species were measured by multiple reaction monitoring (MRM) using an optimized extraction protocol. To the best of our knowledge, the marker peptides for alfalfa, broad bean, chickpea, and lentil have not been reported previously. Emulsion-type sausages with 0.1, 0.4, 0.7, 1.0, 1.3, 1.6, 1.9, 2.2, and 2.5% meat substitution by each legume species, representing the concentration range between inadvertently transferred cross-contaminations and the conscious use for meat substitution, were produced for matrix calibration. No false-positive results were recorded in blank samples. In the quantification of alfalfa, broad bean, chickpea, lentil, pea, peanut, and soy, 673 of 756 measuring data of the recovery rate in unknown sausages were in the accepted range of 80–120%.

scholarly journals Exploring the Potential of Fluorescence Spectroscopy for the Discrimination between Fresh and Frozen-Thawed Muscle Foods

Photochem ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 247-263
Author(s):  
Abdo Hassoun
Keyword(s):  
Data Analysis ◽  
Fluorescence Spectroscopy ◽  
Interdisciplinary Collaboration ◽  
Three Dimensional ◽  
Meat Products ◽  
Spectroscopic Technique ◽  
Front Face ◽  
Great Promise ◽  
Fluorescence Signal ◽  
Food Fraud

Substitution of frozen-thawed food products for fresh ones is a significant authenticity issue being extensively investigated over the past few years by various conventional methods, but little success has been achieved. Fluorescence spectroscopy is a sensitive and selective spectroscopic technique that has been widely applied recently to deal with various food quality and authenticity issues. The technique is based on the excitation of certain photosensitive components (known as fluorophores) to fluoresce in the UV and visible spectral ranges. Fluorescence spectroscopy can be performed to obtain simple classical two-dimensional fluorescence spectra (excitation/emission), synchronous or three-dimensional excitation–emission matrices (excitation/emission/fluorescence signal). The technique can be used in front-face or right-angle configurations and can be even combined with hyperspectral imaging, requiring the use of multivariate data analysis to extract useful information. In this review, we summarize the recent progress in applications of fluorescence spectroscopy to differentiate truly fresh foods from frozen-thawed products. The basics of the technique will be briefly presented and some relevant examples, focusing especially on fish and meat products, will be given. It is believed that interdisciplinary collaboration between researchers working with data analysis and spectroscopy, as well as industry and regulatory authorities would help to overcome the current shortcomings, holding the great promise of fluorescence spectroscopy for fighting food fraud in the food industry.

scholarly journals Detection of pork in processed meat products by species-specific PCR for halal verification: food fraud cases in Hat Yai, Thailand

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 244-249 ◽  
Author(s):  
Mohd Hafidz M.M. ◽  
Makatar W.-H. ◽  
H. Adilan ◽  
T. Nawawee
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Conventional Polymerase Chain Reaction ◽  
Processed Meat ◽  
Rrna Gene ◽  
Food Fraud ◽  
Street Food ◽  
Specific Pcr ◽  
Halal Food ◽  
Species Specific

Consumer confidence in halal integrity of the unique and various food products provides Hat Yai, Thailand a great potential for a global destination of Muslim-friendly tourism. Islam prohibits the consumption of pork and its derivatives in any food products. The issue of food adulteration and contamination, particularly in the processed halal meat products with pork and its derivatives, greatly concern Muslim consumers. The aim of this study was to detect the presence of pork DNA from processed meat products collected from self-proclaimed “halal” Muslim street food stalls at Hat Yai, Thailand. Thirty-six samples of various processed meat products were randomly collected from seven Muslim street food stalls including patties, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats. The detection of the presence of pork and its derivatives was performed by a conventional polymerase chain reaction (PCR) technique based on the pork-specific primers for a conserved region in the mitochondrial (mt) 12S ribosomal RNA (rRNA) gene. The results revealed that three out of the thirty-six samples (8.3%) were positively identified to contain porcine DNA by the detection of the expected single band of size 387 bp. The DNA method conveniently provides reliable results for routine food analysis for halal requirement. Overall, the study highlights the importance of halal integrity between the producers, suppliers, and street food business owners to provide halal food products particularly to Muslim consumers.

Food safety and species adulteration diagnostic based on real-time PCR

2020 ◽  
pp. 16-21
Author(s):  
G.K. Abitayeva ◽  
N.A. Kushcheva ◽  
A.B. Abeyev
Keyword(s):  
Food Safety ◽  
Health Risks ◽  
Correct Diagnosis ◽  
Health And Safety ◽  
Meat Products ◽  
Food Allergies ◽  
Food Fraud ◽  
Food Ingredients ◽  
The World ◽  
And Control

Adulteration of meat products is becoming a more serious problem around the world, including substitution, illegal addition, tampering or misrepresentation of food or food ingredients. The consequences of such manipulations can be various health risks for consumers including food allergies, poisoning. Correct diagnosis of meat products food fraud is essential to preventative control and ensure timely identification of products that have a risk for the health and safety of consumers. In this article, we discuss the cases of detection and control of species adulteration of meat products in Kazakhstan and worldwide, achievements and system solutions in the field of food analytics, and also compare the advantages, disadvantages and prospects of methods for detecting food fraudulent.

scholarly journals Comparison of Real-Time PCR Quantification Methods in the Identification of Poultry Species in Meat Products

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1049
Author(s):  
Kerstin Dolch ◽  
Sabine Andrée ◽  
Fredi Schwägele
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Meat Products ◽  
Meleagris Gallopavo ◽  
Poultry Meat ◽  
Reference Sequence ◽  
Food Fraud ◽  
Recovery Rates ◽  
Relative Standard ◽  
Species Specific

Poultry meat is consumed worldwide and is prone to food fraud because of large price differences among meat from different poultry species. Precise and sensitive analytical methods are necessary to control poultry meat products. We chose species–specific sequences of the cytochrome b gene to develop two multiplex real-time polymerase chain reaction (real-time PCR) systems: one for chicken (Gallus gallus), guinea fowl (Numida meleagris), and pheasant (Phasianus colchicus), and one for quail (Coturnix japonica) and turkey (Meleagris gallopavo). For each species, added meat could be detected down to 0.5 % w/w. No cross reactions were seen. For these two real-time PCR systems, we applied three different quantification methods: (A) with relative standard curves, (B) with matrix-specific multiplication factors, and (C) with an internal DNA reference sequence to normalize and to control inhibition. All three quantification methods had reasonable recovery rates from 43% to 173%. Method B had more accepted recovery rates, i.e., in the range 70–130%, namely 83% compared to 75% for method A or C.

scholarly journals Incidence of horse meat in processed food on B&H market

2018 ◽  
Vol 2 (2) ◽  
pp. 57
Author(s):  
Anesa Ahatović ◽  
Ivona Brkić ◽  
Lejla Cokoja ◽  
Azra Muhovic ◽  
Adaleta Durmić-Pašić
Keyword(s):  
European Union ◽  
Lower Incidence ◽  
Meat Products ◽  
Processed Food ◽  
Food Fraud ◽  
Horse Meat ◽  
Market Surveillance ◽  
Official Control ◽  
European Union Countries ◽  
Official Information

Following the “horse meat scandal” in 2013, European Union countries have conducted official control of EU market and unraveled food fraud which implicated a number of processed food products and food businesses. Five years after the breakout of the scandal, no official information on market surveillance in Bosnia and Herzegovina is available. Therefore, 73 randomly selected meat products from retail were collected and analyzed for the presence of horse DNA. Horse DNA was detected in 21 products (28.77%). Particularly disturbing for B&H consumers is high proportion of sujuk samples positive for horse DNA (46.15%) with lower incidence among the products of small manufactures. Also disturbing is the finding that 71.43% of the products that contain horse DNA were produced in B&H. According to our data there is a requirement for stricter surveillance of both import and internal market.

scholarly journals Rapid Analysis and Authentication of Meat Products using the MasSpec Pen Technology

2021 ◽  
Author(s):  
Abigail N. Gatmaitan ◽  
John Q. Lin ◽  
Jialing Zhang ◽  
Livia Schiavinato Eberlin
Keyword(s):  
Sockeye Salmon ◽  
Meat Products ◽  
Steelhead Trout ◽  
Food Fraud ◽  
Promising Alternative ◽  
Handheld Device ◽  
Fish Model ◽  
Total Analysis ◽  
Test Sets ◽  
Lasso Method

<p>Food authenticity and safety are major public concerns due to the increasing number of food fraud cases. Meat fraud is an economically motivated practice of covertly replacing one type of meat with a cheaper alternative, raising health, safety, and ethical concerns for consumers. In this study, we implement the MasSpec Pen technology for rapid and direct meat analysis and authentication. The MasSpec Pen is an easy-to-use handheld device connected to a mass spectrometer that employs a solvent droplet for gentle chemical analysis of samples. Here, MasSpec Pen analysis was performed directly on several meat types including grain-fed beef, grass-fed beef, venison, cod, halibut, Atlantic salmon, sockeye salmon, and steelhead trout, with a total analysis time of 15 seconds per sample. Statistical models developed with the Lasso method using a training set of samples yielded per-sample accuracies of 95% for the beef model, 100% for the beef versus venison model, and 84% for the multiclass fish model. Metabolic predictors of meat type selected included several metabolites previously described reported in the skeletal muscles of animals, including carnosine, anserine, succinic acid, xanthine and taurine. When testing the models on independent test sets of samples, per-sample accuracies of 100% were achieved for all models, demonstrating the robustness of our method for unadulterated meat authentication. MasSpec Pen feasibility testing for classifying venison and grass-fed beef samples adulterated with grain-fed beef achieved per-sample prediction accuracies of 100% for both classifiers using test sets of samples. Altogether, the results obtained in this study provide compelling evidence that the MasSpec Pen technology is as a promising alternative analytical method for the investigation of meat fraud.</p>

Food fraud detection by Czech Agricultural and Food Inspection Authority in retail market

2018 ◽  
Vol 120 (4) ◽  
pp. 930-938 ◽  
Author(s):  
Jana Koubová ◽  
Eva Samková ◽  
Lucie Hasonová
Keyword(s):  
Laboratory Testing ◽  
Design Methodology ◽  
Meat Products ◽  
Fraud Detection ◽  
Food Group ◽  
Retail Market ◽  
Food Fraud ◽  
Content Type ◽  
Food Inspection ◽  
Administrative Proceedings

Purpose The purpose of this paper is to evaluate food fraud detection in the Czech food retail market based on the findings of the Czech Agricultural and Food Inspection Authority (CAFIA). Design/methodology/approach The outcomes of administrative proceedings from 2009 and 2013 were used. Data were collected from e-databases of the CAFIA and sorted by the current valid qualification for food fraud following Article 16, Regulation (EC) No. 178/2002 of the European Parliament and of the Council. Findings Food fraud was detected, almost to the same extent, in both selected years by laboratory testing as well as on the basis of “on the spot” controls in retail establishments. The meat products were a food group with the most fraudulent tendency in both selected years. Originality/value This paper contributes to the overview of food fraud and could help to detect ways of food deception for the competent authorities and consumers.

scholarly journals Rapid Analysis and Authentication of Meat Products using the MasSpec Pen Technology

2021 ◽  
Author(s):  
Abigail N. Gatmaitan ◽  
John Q. Lin ◽  
Jialing Zhang ◽  
Livia Schiavinato Eberlin
Keyword(s):  
Sockeye Salmon ◽  
Meat Products ◽  
Steelhead Trout ◽  
Food Fraud ◽  
Promising Alternative ◽  
Handheld Device ◽  
Fish Model ◽  
Total Analysis ◽  
Test Sets ◽  
Lasso Method

<p>Food authenticity and safety are major public concerns due to the increasing number of food fraud cases. Meat fraud is an economically motivated practice of covertly replacing one type of meat with a cheaper alternative, raising health, safety, and ethical concerns for consumers. In this study, we implement the MasSpec Pen technology for rapid and direct meat analysis and authentication. The MasSpec Pen is an easy-to-use handheld device connected to a mass spectrometer that employs a solvent droplet for gentle chemical analysis of samples. Here, MasSpec Pen analysis was performed directly on several meat types including grain-fed beef, grass-fed beef, venison, cod, halibut, Atlantic salmon, sockeye salmon, and steelhead trout, with a total analysis time of 15 seconds per sample. Statistical models developed with the Lasso method using a training set of samples yielded per-sample accuracies of 95% for the beef model, 100% for the beef versus venison model, and 84% for the multiclass fish model. Metabolic predictors of meat type selected included several metabolites previously described reported in the skeletal muscles of animals, including carnosine, anserine, succinic acid, xanthine and taurine. When testing the models on independent test sets of samples, per-sample accuracies of 100% were achieved for all models, demonstrating the robustness of our method for unadulterated meat authentication. MasSpec Pen feasibility testing for classifying venison and grass-fed beef samples adulterated with grain-fed beef achieved per-sample prediction accuracies of 100% for both classifiers using test sets of samples. Altogether, the results obtained in this study provide compelling evidence that the MasSpec Pen technology is as a promising alternative analytical method for the investigation of meat fraud.</p>

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