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This study (IAFP membership or purchase required) investigated whether there are environmental (i.e. non-adulterations) explanations for foreign tuna DNA in canned tuna.  It was prompted by reports that DNA of undeclared tuna species had been found in cans labeled as skipjack. Only one species of tuna is allowed in a can sold in the European Union if the muscle structure of the tuna is visible.

Previous reports had identified environmental DNA (eDNA) from various Thunnus and other species in the ocean and on the tuna catcher vessels and further tracked to the first stage of raw tuna processing in tuna canning (thawing).

The authors built on this work to further investigate if eDNA can be found in other parts of the cannery supply chain during tuna processing in the stages after thawing.

They collected 99 samples from raw/frozen and unfrozen tuna, precooked tuna, and retorted (heat preserved) tuna.  A total of 225 DNA analyses were performed on these samples using Polymerase Chain Reaction (PCR) methods and Sanger sequencing, real-time PCR and NGS-SBS.

They report that DNA fragments from other tuna species are present during tuna harvesting and processing operations. They suggest that eDNA from various Thunnus and other species could be found at multiple levels of the cannery processing chain.

They conclude that their results highlights the drawbacks of using traditional DNA barcoding for the purpose of detecting fraud or mislabeling with retorted canned tuna. They present  mitigation measures for solving the problem of multiple species of muscle meat in tuna products during the canning process.

Photo by Dillon Lobo on Unsplash

The Association of Food and Drug Officials (AFDO) is calling for the urgent modernizing of US food recall processes and the need to enhance data-sharing among federal, state, and local food safety and public health agencies to better protect consumers and ensure swift, effective responses to contamination events.

The recent lead chromate contamination incident in cinnamon applesauce pouches, in which it has been determined that toxic lead chromate was added to cinnamon for economic gain and sickened over 500 children in the US, AFDO say illustrates continued critical gaps in the US national food recall system.

This incident is a good example of where food fraud is also a food safety issue.

Read the full article here: Feature-Cover Story | August/September 2024 | Food Safety Magazine (food-safety.com)

Whilst deliberate adulteration of herbs and spices is understood to be a common phenomenon, this study highlights a potential food safety issue:

Between 2008 and 2017, the New York City Department of Health and Mental Hygiene tested more than 3000 samples of consumer products during lead poisoning case investigations and surveys of local stores, and of these, spices were the most frequently tested (almost 40% of the samples).

A total of 1496 samples of more than 50 spices from 41 countries were collected during investigations of lead poisoning cases among New York City children and adults and local store surveys.

More than 50% of the spice samples had detectable lead, and more than 30% had lead concentrations greater than 2 parts per million (ppm). Average lead content in the spices was significantly higher for spices purchased abroad than in the United States. The highest concentrations of lead were found in spices purchased in the countries Georgia, Bangladesh, Pakistan, Nepal, and Morocco.

Read paper.