honey adulteration (15)

 

10971338498?profile=RESIZE_400xHoney is one of the foods susceptible to extension and adulteration with exogenous sugars. Whereas there is a well established test for C4 sugar (cane or corn based sysrups) adulteration using EA-IRMS (elemental analyser -isotope ratio mass spectrometry), detection of C3 sugar syrups (rice and beet sugar) is more difficult. In this study, an approach combining Fourier-transform infrared spectroscopy (FTIR) and chemometrics was developed for a rapid screening tool to detect potential adulteration of honey with either rice or corn syrup. A set of 46 authentic and 39 commercial honey samples were collected and adulterated samples of between 1-16% with rice syrup and 3-15% corn syrup were prepared, and their FTIR spectra determined. A single class soft independent modeling of class analogy (SIMCA) model was developed on the spectra of the set of commercial and authentic honey samples. The SIMCA model was externally validated with a set of calibration-independent authentic and commercial honey control samples, and those spiked with rice and corn syrups in the 1-16% concentration range. The authentic and commercial honey test samples were correctly predicted with a 88.3% classification rate. High accuracy was also found in predicting the rice and corn syrup spiked samples above 7% concentration range, yielding 97.6% and 94.8% correct classification rates, respectively.  

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This review covers the myriad of analytical techniques that can be used for honey authenticity testing. It includes various detection methods like ISCIRA, NMR, AT-FTIR, Sensors, PCR based assay united with an appropriate multivariate approach. The botanical origin authentication of honey can be determined with the application of δ13C-EA-IRMS and δ13C-LC-IRMS coupled SVM, which discriminate samples based on specific markers. LIBS, NMR, HPTLC, UHPLC, GC, and real-time PCR, can generate data that is then processed with LDA, OPLS, PCA, ANN, CNN or other chemometric tequniques. The generated data discriminate adulterated honey from pure, and it is reported that NMR coupled with PCA can detect 1% of adulterants in honey. The review concludes that there is a long way to go in this field to develop a universal technology for honey authentication and adulteration detection.

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Assurance that honey has not been adulterated with sugars of C4 origin (e.g. high fructose corn syrup or invert cane sugar) is carried out by the internationally recognised AOAC 998.12 C4 sugar adulteration test. In the past decade, there have been concerns around the applicability of this test to mānuka honey due to honey with a high concentration of methylglyoxal (MGO, >250 mg/kg) often failing the test.  It is this same high MGO content that makes manuka honey such a premium product. This paper reviews the literature to determine possible causes for this failure and identifies more suitable methods of analysis that can be applied to detect syrup addition to manuka honey.

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10846787662?profile=RESIZE_400xThe authenticity and origin of animal-derived foods are important for consumer information and prevention of food fraud. This review examines the current research techniques for verifying the authenticity and origin of animal-derived foods, in particular using stable isotope ratio analysis and spectroscopic techniques coupled with chemometrics. It covers meat, dairy, and seafood products, as well as honey. It also includes the new trend of analysing the inedible parts of animals to verify their origin.

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10537269496?profile=RESIZE_400x A research project by the Department of Science and Technology-Philippine Nuclear Research Institute (DOST-PNRI) using the AOAC mass spectrometry method for C4 sugar addition found that 75 to 86.5% of local honey brands on the Philippine market are adulterated with sugar syrups from either sugar cane or maize. The study's findings have been passed the the Philippine government for further investigation and hopefuly resolution to assist legitimate honey producers, who are losing considerable sales due to the widespread distribution of adulterated honey in the market, and consumers who are deceived into buying them.

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The Canadian Food Inspection Agency (CFIA) conducted targeted surveillance between 2019 and 2020 as part of ongoing efforts to detect honey adulteration with exogenous sugars in both domestic and imported honey sold in Canada. A total of 275 samples were collected across Canada and analysed using Stable Isotope Ratio Analysis (SIRA) and Nuclear Magnetic Resonance (NMR). Two types of honey samples were collected. One group of 127 samples, consisted of single-ingredient honey products such as bulk and honey for further processing from importers and a small proportion from domestic establishments. These were collected from suppliers where the chance of non-compliance was higher, based on risk-factors such as a history of non-compliance, gaps in preventive controls, or unusual trading patterns. The other 148 samples of honey were collected by an independent third party at retailers in various cities across Canada as part of CFIA's compliance monitoring of the marketplace, to gauge overall compliance. Of the targeted samples 17(13%) were considered unsatisfactory from the analytical results of which only 1 was Canadian honey. Of the retail samples, only 3 were considered unsatisfactory, and all of these were imported. As a result of CFIA's actions, an estimated 83,461 kg of adulterated honey was prevented from being sold in the Canadian marketplace between April 1, 2019 and March 31, 2020.

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This open access paper provides a comprehensive review of the definition and composition of honey, the different types of adulteration, common sugar adulterants, and detection methods of honey adulteration. It also discusses some of adverse health aspects of honey adulteration. 

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7130353280?profile=RESIZE_400x The US demand for honey is roughly four times the amount produced by US beekeepers. Price differential between most imported honey and US produced honey indicates a vulnerability to adulteration, and beekeepers are working with Congress to appropriate more funds for U.S. Customs to test imported honey. To ensure consumers have confidence in US produced honey, a new certification scheme has been formed - GenuHoney.  To receive GenuHoney certification, beekeepers undergo a three-part authentication process: an unannounced, forensic audit of either the beekeeper or packer; random sample authenticity testing and brand authentication.

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3861016247?profile=RESIZE_710xHoney is one of the most adulterated foods by addition of sugar syrups. Most if not all commercial honeys derive from the nectar of C3 plants. Sugar syrups derived from cane sugar or maize, which are C4 plants. The accepted standard method to check C4 sugar adulteration, is to determine the δ¹³C (C13/C12 ratio) by SIRA mass spectrometry.  Honeys that are tested with a δ¹³C value of -23.5 and lower are deemed to be pure. Honeys that have a δ¹³C value between -23.5 and -21.5, fall into a grey area. Honeys that have a δ¹³C of -21.5 or higher are deemed to be adulterated. However, false positives of syrup adulteration may occur if the bees have been collecting nectar from C4 plants, and hence low level adulteration is difficult to detect. This review discusses the background to testing honey by SIRA, and the limitations of this method.

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Tesco's withdrawal of its own-label honey comes after an investigation by Richmond Council  Trading Standards. Honey was sent for analysis by NMR,which gave results that it was adulterated with exogenous sugar syrups. Tesco has temporarily taken the honey off the shelves for further examination, but insists the product is "100% pure, natural and can be directly traced back to the beekeeper".

3742110317?profile=RESIZE_710x Read the BBC article

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Targetted surveillance testing by CFIA in 2018 found that 78% of the 240 honey samples collected from across Canada, were authentic, including 100% of Canadian honey sampled. The remaining samples found the presence of added sugars. Normally CFIA analyse honeys for the presence of sugar cane and corn syrup, while this surveillance testing also included looking for rice syrup and beet sugar in honey using a new scientific testing method. 

1682313636?profile=RESIZE_710x Read the article and the CFIA summary report

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The study was commissioned by the Honey Integrity Task Force, an organisation made up of representatives from the entire honey industry including importers, packers, producers, marketing cooperative members and an organisation that specialises in the honey supply chain. Two sample each of 30 honeys were collected from the top selling brands, accounting for approximately 40% of the honey sold in the U.S. retail market. The labels were masked and one set each were sent to two laboratories in Germany that specialise in honey testing, QSI and Intertek. Each lab conducted two adulteration tests, the AOAC-approved 998.12, 13C-Isotope Mass Spectrometry and 13C-IRMS (EA IRMS)/ +LC-IRMS method for C4/C3 adulteration.  Both tests are well recognised methods designed to determine if any sugars were added to the honey.The results on 28 of the samples confirmed that they were not adulterated. Two of samples tested as being "adulterated". One was an imitation honey made with maltitol syrup, and the other was a blended product with both corn syrup and honey, neither were labelled as pure honey.

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The Australian Competition and Consumer Commission(AACC) has concluded its investigation into the honey company Capilano, and declared that the testing method used which claimed that the company's honey had been adulterated is not yet reliable to make such a claim. Tests carried out in Germany by Quality Services International found that half the samples collected from supermarkets had been adulterated. The tests claimed that Capilano's Allowrie honey, labelled as "pure" and "100% honey" were adulterated with sugar syrup. Capilano denied there are such issues with its honey and criticised the methodology behind the tests. This criticism has now been upheld by the ACCC, which said that the ACCC is advised that NMR testing is not yet reliable enough to determine whether honey is adulterated, and therefore should not be used as a basis to support legal action. This is consistent with the approach of regulators in the UK, US and the EU. Also, the ACCC's investigation found that Capilano had taken steps to provide assurance, and did not uncover any other evidence that supported the allegation Capilano's Allowrie honey was adulterated with sugar syrup.

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Spanish researchers have carried out a preliminary study using an electronic tongue based on potential multistep pulse voltammetry, in combination with multivariate statistical techniques to detect and quantify sugar syrup in honey. Pure monofloral honey (heather, orange blossom and sunflower), sugar syrup (derived from rice, barley and maize), and samples simulating adulterated honey with different percentages of syrup (2.5, 5, 10, 20 and 40) were evaluated. An automatic, electrochemical system for cleaning and polishing the electronic tongue sensors (Ir, Rh, Pt, Au) significantly improved the repeatability and accuracy of the measurements. PCA analysis showed that the proposed methodology is able to distinguish between types of pure honey and syrup, and their different levels of adulterants. A subsequent PLS analysis successfully predicted the level of the adulterants in each honey, achieving good correlations considering the adjusting parameters. The measurement system here proposed has the potential to be a quick and effective option for the honey packaging sector. However, much further work is needed to see how effective this technique is with a wider range of monofloral honey, blended honey and commercial sugar syrups.

Read the abstract at: electronic tongue and honey adulteration

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JRC Publishes Report on Honey Study

In 2015, the European Commission organised a major study on honey in all 28 Member States plus Norway and Switzerland as part of the EU Coordinated Control Plan. Samples regarded as non-compliant with the EU Honey Directive or suspicious were sent to JRC for further analyses by liquid chromatography- isotope ratio mass spectrometry. 893 samples were analysed by JRC and 14% found to contain added sugar. The final report of this study has just been published. The Commission will discuss with the relevant stakeholders an appropriate follow-up to this control plan.

Read the report at: JRC Report on honey

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