News

Yellow fruit varieties of tomatoes attract a premium price in many Mediterranean countries, particularly the landrace of Pomodorino giallo del Vesuvio  (“GiaGiù” or E40).

The aim of this work was to phenotypically and genotypically distinguish the GiaGiù landrace through morphological descriptors and molecular markers, in order to provide an effective tool to authenticate this product as fresh and processed tomatoes.

The distinctive traits of GiaGiù were the potato leaf morphology and the pyriform shape with a pointed apex of the yellow fruits. The genotypic distinction of E40 was performed by using two Cleaved Amplified Polymorphic Sequence (CAPS) markers designed on a Single Nucleotide Polymorphism (SNP) of the Phytoene synthase 1 (psy1) gene that confers the yellow color to tomato fruit and already known as specific of GiaGiù genotype. Additional CAPS markers were designed on two private mutations of E40 genes derived from data retrieved from a Genotyping-By-Sequencing (GBS) dataset, already available.

These findings were confirmed by comparing E40 private mutations with the 360 accessions of the BGI tomato 360 genomes resequencing project. The designed markers allowed the researchers to distinguish GiaGiù in all fresh and processed fruit tomato matrices tested, providing a molecular tool to authenticate GiaGiù products.

Read abstract.

Authorities in the Khyber Pakhtunkhwa province of Pakistan are using a mobile testing laboratory to check the authenticity of milk sold in local shops. 

They have recently identified and destroyed more than 2,000 litres of milk diluted with water or adulterated with other chemicals and have closed a number of dairy shops.

Read full article.

In this study, the Thermo Scientific™ NGS Food Authenticity Workflow was used to analyse spices and herbs.  

Reference samples were analysed to verify the specificity, and spikings down to 1% (w/w) allowed verification of its sensitivity including in complex mixtures of five different spices and/or herbs. 

272 commercial samples were collected in Asian and European markets.  78% of the commercial samples were compliant with the declared content, whereas the rest were shown to contain undeclared species that were in a few cases allergenic or potentially toxic. 

The researchers conclude that the overall workflow is user-friendly and straightforward, which makes it simple to use and facilitates data interpretation.

Access abstract.

 Photo by Ratul Ghosh on Unsplash

Photo by Alice Pasqual on Unsplash

According to the current food legislation in Bulgaria, dried herbs are classified under the large group of food supplements and their trade is allowed in pharmacies, drugstores and grocery stores.

Researchers sampled 103 dried herb food supplements on sale in Bulgaria and analyses them using macro- and microscopic tests. 

They found that the majority of samples failed to meet specification and that there was widespread adulteration and foreign body contamination.  17.5% of samples contained species which are prohibited for consumption due to their pyrrolizidine alkaloid content.

This work implies the need for strengthening control of herbs and spices.

Read the full paper.

Shellfish harvesting is highly regulated in most countries, including the UK.  Harvest areas are opened or closed by regulatory authorities depending on water quality and potentially toxic algal blooms.  Illegal harvesting from closed areas puts consumers at risk as they can carry E coli, norovirus or be contaminated with high levels of toxic chemicals..  It is a perennial problem and previous incidents have involved large-scale organised crime.

A recent crackdown by authorities (the council, Sussex Police, Food Standards Agency, National Food Crime Unit, Inshore Fisheries and Conservation Authority and Gangmaster Labour Abuse Authority) on the English South Coast led to the seizure of illegally harvested shellfish.

This case was part of Operation Pearl and involved months of covert investigations had taken place to understand how the illegally harvested shellfish were reaching food businesses and consumers.

 A three-dimensional paper-based microfluidic device has been designed and fabricated to simultaneously detect multiple chemical adulterants in milk using a visual colourimetric indicator. 

It is intended as a quick and cheap screening test for use in developing countries.  

The authors propose that it could be used by consumers to check milk before consumption.

It was shown to detect urea, detergents, soap, starch, hydrogen peroxide, sodium-hydrogen-carbonate, and salt which had been added to milk at concentrations between 0.05% and 0.2% v/v.

Access paper. 

Photo by Eiliv-Sonas Aceron on Unsplash

This paper reviews recently published Chinese research to highlight the recent advances of isotope ratio mass spectrometry (IRMS) as a regulatory and verification tool for Chinese food products.  It covers more than 100 IRMS research papers that use up to 5 light stable isotopes (³C/¹²C, ²H/¹H, ¹⁵N/¹⁴N, ¹⁸O/¹⁶O, ³⁴S/³²S) as authenticity markers, combined with chemometric models. 

The range of food products include organic foods, honey, beverages, tea, animal products, fruits, oils, cereals, spices and condiments that are frequently unique to a specific region of China.

The authors conclude that - compared to other food authenticity and traceability techniques - IRMS has been successfully used to characterize, classify and identify many Chinese food products, reducing fraud and food safety problems and improving consumer trust and confidence.  

Access article.

A volatile organic compound (VOC) analysis method has been developed to distinguish human remains from animal species in forensic cases and to identify the species of remains after disaster accidents. 

Seven animal species, plus human, were investigated.  Some VOCs had high species specificity, demonstrating that all tested muscle tissue samples could be distinguished based on different VOCs.  HS-GC-IMS proved to be a rapid, high-throughput, high-sensitivity and specific species identification method.  The authors propose that the technique could also be applied to food authenticity testing to verify meat species.

Access article.

Photo by Jez Timms on Unsplash

JRC has published its monthly summary on articles covering food fraud and adulteration. In this July issue, there are articles on frauds involving:

• alcoholic beverages
• seafood
• milk
• fruits and vegetables
• cereals
• soybean
• meat
• live animals
• herbs and spices
• olive oil
• tea
• ice creams
• non-alcoholic beverages
• sugar
• honey
• wine
• seeds.

Read the full summary at: July 2022 JRC Food Fraud Summary

The Government Chemist plays a crucial role in the UK’s food and feed system in both its statutory and advisory capacities.

The data we get is vital for the Department for Business, Energy and Industrial Strategy (BEIS) to demonstrate the social, economic and industrial impact of the Government Chemist.

So if you have used the services of the Government Chemist (anything from Referee Analysis (food safety, food authenticity,advice etc.), Advice, Training materials, Publications, Events, Attendance at meetings etc.), please complete a short (10 mins max) impact evaluation survey: https://tinyurl.com/4737nv42

Thank you to all those people who have already completed the survey and thanks in advance to anyone that will complete the survey now. We really appreciate you taking the time to provide feedback.

An e-seminar covering issues surrounding the use of CBD in food supplements and difficulties likely to be encountered in their analytical testing has been published.

It aims to help manufacturers, suppliers and laboratories understand the issues surrounding the use of cannabidiol, more commonly known as CBD, in food supplements and the difficulties likely to be encountered in testing food supplements containing CBD. The manufacture and supply of food supplements are strictly controlled under food laws, it is therefore important to understand what CBD is and how it is regulated in food products. This presentation focuses on CBD, its chemistry in relation to food supplements and regulatory legislation, as well as considering the analytical aspects of measuring CBD in food supplements.

The e-seminar is intended for individuals working in official control laboratories, the food industry and those involved with the UK official control system.

The production of this e-seminar was co-funded by the UK Department for Environment, Food and Rural Affairs, Defra, the Food Standards Agency, Food Standards Scotland and the Department for Business, Energy and Industrial Strategy, BEIS via the Government Chemist, under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.

This e-seminar has also been added to the Food Authenticity Network's Training Section, where 12 other authenticity related e-seminars are available.

An article published in the I online newspaper reports on the ongoing risk of herbs and spices adulteration.  

Investigators and analysts have told i that the $20bn (£17bn) global herbs and spices industry is being increasingly targeted by organised crime gangs and fraudsters determined to use disruptions to global supply chains, caused by factors from Brexit to Covid-19 to the war in Ukraine, to cash in with fake, adulterated or contaminated products.

This article reviews recent surveillance findings, common adulterants, detection methods and includes comments from the National Food Crime Unit and the Scottish Food Crime and Incidents Unit.

Read full article

Photo by Andrea Leon on Unsplash

Here, a biomarker-free detection assay was developed using an optical nanosensor array to aid in the food safety of citrus juices.

Researchers have coupled machine learning capability of their computational process named algorithmically guided optical nanosensor selector (AGONS) with the fluorescence data collected using their nanosensor array, in a biomarker-free detection assay, to construct a predictive model for citrus juice authenticity. 

Over 707 measurements of pure and adulterated citrus juices were collected for prediction. Overall, the approach achieved above 90% accuracy on three data sets in discriminating three pure citrus fruit juices, artificially sweetened tangerine juice with various concentrations of corn syrup, and juice-to-juice dilution of orange juice using apple juice. 

Read abstract

Photo by ABHISHEK HAJARE on Unsplash

 

Telemeres are genetic book-ends that cap the ends of coding sequences within chromosomes.  Their length is chipped away every time DNA replicates.  Telemeric length is an indicator of an animals age but can also be suggestive of stress or environmental conditions. 

An interesting review article has been published that examines telomeric length as potential verification for fish authenticity descriptions such as organic vs conventional rearing or wild-caught vs aquaculture.

Read abstract  

Photo by Florencia Viadana on Unsplash

Europol investigation involving law enforcement authorities from 31 countries (Operation Silver Axe VII) found widespread evidence of counterfeit pesticides on sale in the EU. 

A number of modus operandi were discovered:

1. The import of almost finalised products in containers resembling well-known brands. Once imported, they need only to be labelled before going on the black market.
2. The import of illegal ingredients for the production of pesticides. To lower the chances of detection, the chemicals are only used at the final production stage at the locations where the packaging is also being counterfeited. 
3. The misuse of the parallel trading system, which eases the approval procedures of pesticides sold within the EU. As part of this system, a plant protection product that is authorised in one Member State (Member State of origin) may, subject to granting a parallel trade permit, be introduced, placed on the market or used in another Member State. Some criminals abuse this system by introducing illegally produced plant protection products to a Member State, fraudulently claiming that they have already been approved in a different Member State and thereby removing the need for further approvals.

Counterfeit and substandard formulations not only risk environmental damage and pesticide resistance but can also lead to unexpected chemical residues in food. This is an example of where food fraud impacts food safety.

Read full article

A4I is a programme that gives UK businesses of any size access to cutting-edge R&D expertise and facilities to help solve problems that they have been unable to tackle using standard technologies and techniques. It might be around product reliability, cost or product lifetime.

The National Measurement Laboratory (NML) at LGC is a founding partner of the A4I Programme and is the UK’s designated institute for chemical and bio-measurement, supporting the work of the Government Chemist.

Through A4I, we provide companies with access to our state-of-the-art measurement and analytical capabilities, helping them address problems and challenges in innovative ways, boosting their competitiveness and productivity. Other partners include, National Physical Laboratory (NPL), the National Engineering Laboratory (NEL), the Science and Technology Facilities Council (STFC), Advanced Sustainable Manufacturing Technologies, Henry Royce Institute, National Gear Metrology Lab, National Institute for Biological Standards and Control, Newton Gateway to Mathematics

Through improved chemical and bio-measurements we support manufacture and trade, protect consumers, enhance skills, and improve quality of life. 

Read our A4I cases studies to find out how the NML helped companies with their measurement challenges in other sectors such as environmental monitoring or food.

Air Quality Research – AQR optimises clean water treatment technology

Puraffinity - tackling global water scarcity with game-changing innovation.

Coconut Collaborative Ltd - Rapid and robust screening approaches to support food quality control.

APPLICATIONS FOR ROUND 8, STAGE 1 ARE NOW OPEN UNTIL AUGUST 31, 2022

For more information about the Programme and how to apply, please visit the  A4I website

Do you have a question for the NML? email us here

Research published by the Food Standards Agency indicates that the top three food-related concerns amongst consumers in England, Wales and Northern Ireland are food waste, the amount of sugar in food, and animal welfare, with over half of respondents reporting that they are concerned about each of these issues.

Food and You 2, the FSA’s flagship consumer survey, also shows that two in five of us say we’ve eaten less processed food in the past year, and are trying to cut down on food waste.

The survey is an official statistic and measures self-reported knowledge, attitudes and behaviours related to food safety and other food issues amongst adults in England, Wales, and Northern Ireland twice a year.

This latest survey was conducted between October 2021 and January 2022 and provides rich and high quality data on what people think, feel and do when it comes to food.

Key findings 

Confidence in food safety, authenticity and the food supply chain  

• Most respondents (92%) reported that they were confident that the food they buy is safe to eat and more than 8 in 10 (86%) respondents were confident that the information on food labels is accurate 
• Around three quarters of respondents (76%) reported that they had confidence in the food supply chain 
• Respondents were more likely to report confidence in farmers (88%) and shops and supermarkets (85%) than in takeaways (61%), and food delivery services (45%) 

Concerns about food  

• Most respondents (86%) had no concerns about the food they eat 
• When prompted, the most common concerns amongst all respondents were food waste (63%), the amount of sugar in food (59%) and animal welfare (56%)

Food security  

• Across England, Wales, and Northern Ireland, 82% of respondents were classified as food secure (70% high, 12% marginal) and 18% of respondents were classified as food insecure (10% low, 7% very low) 

Eating out and takeaways 

• Around half of respondents had eaten food in a restaurant (53%), from a café, coffee shop or sandwich shop (either to eat in or to take out) (52%) or ordered a takeaway directly from a takeaway shop or restaurant (50%) in the previous 4 weeks 
• Over a third of respondents had eaten food from a fast-food outlet (either to eat in or take out) (38%) or ordered a takeaway from an online food delivery company (for example, Just Eat, Deliveroo, Uber Eats) (35%) in the previous 4 weeks  
• Most respondents (89%) had heard of the FHRS and around 4 in 10 (41%) respondents reported checking the food hygiene rating of a business in the previous 12 months  

Food allergies, intolerances and other hypersensitivities  

• Just over 1 in 10 (12%) respondents reported that they had a food intolerance, 4% reported having a food allergy, and 1% reported having coeliac disease 
• Of the respondents who reported having a food allergy, the most common foods reported as causing a reaction were peanuts (26%) and fruit (24%) 
• Of the respondents who reported having a food intolerance, the most common foods reported as causing a reaction were cow’s milk and products made with cow’s milk (41%) and cereals containing gluten (19%) 

Eating at home 

• Over two thirds (69%) of respondents identified the use-by date as the information which shows that food is no longer safe to eat 
• Around two-thirds (67%) of respondents reported that they always check use-by dates before they cook or prepare food 
• Over half of respondents (56%) reported that they never wash raw chicken, whilst 40% of respondents wash raw chicken at least occasionally 

Food shopping: sustainability and environmental impact  

• Half (50%) of respondents thought that eating less processed food and 47% thought that minimising food waste contributed most to someone having a sustainable diet  
• Most (59%) respondents thought that buying locally produced food or food that is in season contributed most to someone making sustainable food shopping choices  

Sustainable diets, meat alternatives and genetic technologies  

• The most common changes respondents reported making in the previous 12 months were eating less processed food (40%) and starting to minimise food waste (40%)
• Around a third (32%) of respondents reported that they currently eat meat alternatives, 21% of respondents reported that they used to eat meat alternatives but no longer do and 39% of respondents reported that they had never eaten meat alternatives 
• Respondents reported greater awareness and knowledge of genetically modified (GM) food (9% had never heard of GM food) than gene-edited or genome-edited food (GE) (42% had never heard of GE food) 

Awareness, trust and confidence in the FSA 

• Around three quarters (77%) of respondents who had at least some knowledge of the FSA reported that they trusted the FSA to make sure ‘food is safe and what it says it is’ 

Read full report.

UKAS with Food Standards Agency (FSA) and Department for Environment, Food and Rural Affairs (Defra) would like to invite laboratories to express an interest to join a pilot programme to become accredited by UKAS to perform non-targeted food /feed authenticity testing against the conformity assessment requirements of ISO/IEC 17025:2017 and UKAS document Lab 13 for expressing opinions and interpretations.

This programme presents an excellent opportunity for laboratories to demonstrate their testing capabilities together with opinions and interpretations under ISO/IEC 17025:2017 accreditation, in the ever evolving authenticity testing food market place.

Successful applicants will be accredited to undertake non-targeted authenticity testing using specific techniques/methodologies and as part of this pilot, are expected to include an opinion on the authenticity of the food product on the accredited test report.

The number of laboratories participating the pilot programme is limited. Official laboratories undertaking this pilot study will be supported in funding and funding will be considered for other eligible laboratories. On-going accreditation costs would be the responsibility of the laboratory.

UKAS is currently gauging the potential level of interest in this area so would also like to hear from technical experts that may wish to support UKAS as a stakeholder to provide expertise and support to the development of accreditation criteria and process.

To express an interest, organisations will need to respond by email to developmentenquiries@ukas.com by 30 Sept 2022

Read full article.

This report describes the key changes in food standards from 2019 to 2021, a period when the UK’s food system was affected by our departure from the EU and the impact of the COVID-19 pandemic.

Food standards, of course, mean different things to different people. For the purposes of this report, The Food Standards Agency and Food Standards Scotland looked at standards in two ways:
1. Food and feed safety (including allergen management) – that is, ensuring the product is safe to consume, or, in the case of feed, safe for introduction into the food chain. A number of factors are taken into account when proposing safety standards, including advice from the FSA and FSS risk assessors and wider experts as well as other aspects such as the principles that may determine consumer
acceptability of risk. 
2. Other standards that support consumers and provide assurance – this includes provenance and authenticity, production standards (for example, animal welfare and sustainability), composition and nutritional content, labelling and advertising of food, and other information that enables consumers to make informed choices based on the values that are important to them.

Key Findings
The evidence set out in this report suggests that overall food safety standards have largely been maintained during 2021. However, this is a cautious conclusion. The pandemic disrupted regular inspections, sampling and audits across the food system, reducing the amount of data we can draw upon in assessing business compliance against food law requirements. It also changed patterns of consumer behaviour. While food safety standards have largely been maintained, both organisations recognise there are significant risks ahead.

The report highlights two particular areas of concern:

1. Firstly there has been a fall in the level of local authority inspections of food businesses. The situation is in the process of being repaired – in particular in food hygiene inspections of cafés and restaurants – but progress is being constrained by resource and the availability of qualified professionals.
2. The second is in relation to the import of food from the EU. To enhance levels of assurance on higher-risk EU food like meat, dairy and eggs, and food and feed that has come to the UK via the EU, it is essential that improved controls are put in place to the timescale that the UK Government has set out (by the end of 2023). The longer the UK operates without assurance from the exporting country that products meet the UK’s high food and feed safety standards, the less confident we can be that we can effectively identify potential safety incidents. It is vital that the UK has the ability to prevent entry of unsafe food and identify and respond to changing risks. Although we have considered these challenges carefully and put other arrangements within our control in place, they are not, in our view, sufficient. We are therefore committed to working with government departments to ensure that the introduction of these improved import controls provides high levels of protection for UK consumers.

Read full report. 

To better understand our current position and capability within this exciting new space, a cross-sector workshop was held in February to
identify opportunities and challenges to establishing a competitive UK industry over the short, medium and long term. The workshop was taken forward by UKRI’s Transforming Food Production (TFP) programme and the Growing Kent & Medway Strength in Places Strategic Priorities Fund.                                                                               
A series of roadmaps have been developed as an output from the workshop which identify key priorities for the sector towards 2030. The TFP programme is already supporting a number of projects developing novel technologies and innovations to establish new industries across this sector, from insect and algal proteins, to advanced fermentations for single-cell proteins, and lab-cultured meat.

This report provides an initial blueprint for how the sector can come together and work collaboratively for mutual benefit, helping to unlock the global market opportunities that are emerging across the alternative protein sector.

Read report.