δ¹⁵N has been used to distinguish organic from conventionally grown tomatoes for some time, but is not consistent. This paper describes an improvement on the δ¹⁵N SIRA method to authenticate organic tomatoes by undertaking the¹⁵N/¹⁴N analysis on the extracted amino acids. A gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) based method was developed, and analysis of C and N isotope ratios of amino acids taken along the passata production derived from tomatoes grown in two Italian regions over two years. δ¹⁵N was the most significant parameter for discriminating organic from conventional products, but the classification power was improved significantly by compound-specific (amino acids) isotope analysis regardless of the production years and regions. 

Read the abstract

Although the process for application to become a Centre of Expertise is open throughout the year, the UK Government has taken a decision to announce a formal call for new applications once a year.

If you think your laboratory can fulfil the AMWG criteria for a Centre of Expertise then please complete a self-assessment evidence proforma, providing evidence of your capabilities, and return to CoE@foodauthenticity.uk by 31 March 2020.

Your application will be processed and discussed with the Department for Environment, Food and Rural Affairs (Defra), and you will be notified of the outcome by the end of May 2020.

Benefits of being a Food Authenticity Centre of Expertise

• Recognition of your organisation’s food authenticity testing expertise
• Posters of Centres of Expertise are placed on the Food Authenticity Network website
• Centres of Expertise are featured in Food Authenticity Network newsletters
• Centres of Expertise have the opportunity to:
  • Potentially contribute to the resolution of future incidents of national / international importance
  • Support UK food authenticity testing capability by offering analysts advice
  • Work with the Food Authenticity Network & its members (>1,500 members from 67 different countries / territories and in 2019, >12,000 users accessed the website)
  • Work with other Food Authenticity Centres of Expertise.

Background

Following the Elliott review in 2013-14, the UK Government set up the Food Authenticity Network to help bring those involved in food authenticity testing together in a more coordinated way. The Network raises awareness of the range of methods / techniques used to check for mislabelling and food fraud and to ensure that the UK has access to a resilient network of laboratories providing fit for purpose testing to check for food authenticity so that ultimately, consumers can have greater confidence in the food they buy.

Recognising that no one organisation will be equipped with all the necessary expertise in all methods / techniques used in food authenticity testing, and across all of the food commodities, Professor Elliot’s review also proposed the creation of “Centres of Excellence” to cover the different disciplines and techniques involved.

The UK Government’s Authenticity Methods Working Group (AMWG) produced a number of criteria which outlined the type of qualities an organisation offering a particular expertise might be expected to demonstrate to become a ‘Centre of Expertise’. There is an expectation that such organisations should be prepared to engage with and offer support to others in their areas of expertise both within the Network and more widely if required.

In 2015, the UK Government invited organisations working in the food authenticity testing field to consider if they had the expertise, capability and experience expected of a Centre of Expertise and through this process, acknowledged fourteen organisations as Food Authenticity Centres of Expertise.

The Food Authenticity Network Newsletter for March 2020 is now available on the website. It has three interesting articles: 

• Professor Elliott describes a large EU/China Ministry of Science and Technology project EU-China Safe.
• How Australia has approached maintaining the authenticity of Extra Virgin Olive Oil.
• A new system of detecting fraud in the supply chain ‘Check Integrity’ using mass balancing.

Also, there is an update on the activities of the Network, and the changes in the organisation of the Network as we move from a UK based to a global network, and a call for new Centres of Expertise to register on the website.

Turmeric is a spice highly valued for its colouring properties, but increasingly for its medicinal properties. India is the largest producer, and the review details the artificial colourants and bulking agents that have been used to adulterate turmeric, and the methods used to identify and measure them. The review also details the DNA methods for identifying other plant adulterants and authenticating tumeric.

Read the full review

Greek researchers have evaluated using DNA markers SNPs (single nucleotide polymorphism) and SSRs (simple sequence repeats) combined with high resolution melting (HRM) to authenticate monvarietal olive oils and the quantitative determination of adulteration with other plant oils (maize and sunflower oils). The SSR-HRM was more efficient in distinguishing monovarietal olive oils, while the SNP-HRM assay was more reliable in discriminating olive oil blends. HRM was also used for the detection of adulteration of olive oil with oils of different plant origin by using plastid trnL indels and SNPs. The trnL-indels-HRM showed higher discrimination power than the trnL-SNP-HRM in determining adulteration in olive oil. 

Read the full paper here

The IFIC (International Food Information Council) carried out a survey to understand better consumer perceptions related to food fraud. US consumer awareness of fraud was not high. Nearly half (48%) of consumers taking part had not heard of any of the provided terms used to describe food fraud. “Food fraud,” “food authenticity,” “counterfeit food,” and “economically motivated adulterants” (EMAs) were all given as options in this survey, and fewer than one in ten consumers (9%) had heard of all these terms.  

However, survey respondents were able to recall hearing about a specific case of food fraud in the news. When given a list of recent incidents, the most recognised included contaminated pet food (39% had heard about this), Salmonella in peanut butter (30%) and infant formula contamination in China (25%). One in ten had heard of all the incidents, while 28% had never seen or heard of any of the incidents in the news.  

Read the article and the report here

In response to many recent problems of adulteration and safety concerns in the infant food sector, Danone is applying blockchain, serialisation and aggregation technology to its infant formula brands, where all information will be incorporated into two QR codes on its branded products. An outer QR code can be scanned at any time throughout the supply chain to provide batch and unit numbers and other logistical information to enable the product to be traced back to all production information. An inner QR code is placed behind a tamper-proof seal, and can only be scanned once after purchase by the consumer. to provide after sales support and services. Danone will be launching its 'Track & Connect' service first in China, followed by Germany, Australia and New Zealand later this year.

Read the article here

Scientists at Nestle Research, Switzerland have assessed the application of the Laser Direct Infrared (LDIR) imaging system as a rapid screening technology for detection, identification, and semi-quantitation of adulterants in food ingredients. Samples of skimmed milk powder (45), soy protein isolate (31), chicken meat powder (35), pea protein isolate (32), and wheat flour (6) were dry blended with nitrogen-rich adulterants and bulking agents at concentrations of 1.0–15.0% (w/w). In addition,10 samples of skimmed milk powder were wet blended with the same food adulterants at 5.0% and 10.0% (w/w). All the samples were used to check the LDIR performance. In most samples, the technology accurately identified all nitrogen-rich compounds and bulking agents present in the dry blended samples with a sensitivity of 82% for samples adulterated at 1%, and sensitivity from 92% to 100% for samples adulterated at ≥ 5% adulteration. However, the detection and identification of food adulterants in samples prepared by wet blending process was more challenging because mid-infrared technology may not be sensitive enough to detect adulterants if they are dissolved or if hidden within the particles.

Read the abstract here

The assessment of durum wheat geographical origin is an important and emerging challenge, due to the added value that a claim of origin could provide to the raw material itself, and subsequently to the final products (i.e. pasta). As an alternative to the use of stable isotopes and trace elements to determine geographic origin, Italian researchers used non-targeted high resolution mass spectrometry (LC-HRMS) to select chemical markers related to the geographical origin of durum wheat. Durum wheat samples from the 2016 wheat harvest were used to set up the model and to select the markers, while samples from the 2018 harvest were used for model and metabolomic markers validation. Different geographies across different continents were used in the sample set, so that it is now possible to discriminate between Italian, European and Non-European durum wheat samples.

Read the abstract here

This proficiency trial was carried out in 19 European National Reference Laboratories (NRLs), which undertake poultrymeat moisture and nitrogen/protein determinations to enforce the Poultrymeat Marketing Regulation (Commission Regulation 243/2008). This Regulation set limts for the uptake of technically unavoidable water content during the preparation and processing of poultrymeat by determining the water/protein ratio. In the proficiency trial, three different pre-homogenised chicken samples (fillets, drumsticks and carcasses) were distributed and analysed. Only one NRL produced unsatisfactory results. In the homogenisation study, NRLs were supplied with uniform fillet, drumstick and carcass materials, and homogenisation was performed according to the NRLs in-house methods. In this case, 5 NRLs did not return satisfactory results, and the scattering of individual results was higher for drumsticks compared to fillets and carcasses. Whereas these 5 NRLs had produced satisfactory results in the pre-homogenised trial, the problem was down to their homogenisation practices, and standardisation is therefore advisable. 

Read the abstract here

There is a need for accurate methods to quantify meat species in meat products to check QUID (quantitive ingredient delarations). Chinese researchers have evaluated a real-time PCR method based on species-specific primers and probes from the mitochondrial cytb (cytochrome b) gene fragment for the identification and quantification of beef ingredient in commercial meat products. The method was developed and calibrated using three mixed matrices (pork, donkey and sheep with known proportions of beef, respectively). Results showed that the primers and probes were highly specific for beef in meat products, and the absolute detection limit of the real-time PCR method was 0.025 ng DNA, and the relative detection limit was 0.002% (w/w) of beef.  The assay was validated with 22 commercial beef products, of which 11 were salted, 10 were jerkies (dried) and one meatball, which were collected from local supermarkets. The results indicated the assay had a good stability in detecting and quantifying beef in the commercial samples.  

Read the full paper here.

The US Food and Drug Administration (FDA) has issued for consultation its third draft guidance to help the food industry defend against intentional adulteration, including by acts of terrorism as required under the Food Safety Modernization Act (FSMA). This supplemental draft guidance document, when finalised, will help the food sector that manufacture, process, pack, or hold food,to comply with the requirements of the subsidiary Regulation “Mitigation Strategies to Protect Food Against Intentional Adulteration.” The latest draft guidance has chapters covering “food defence corrective actions, food defence verification, re-analysis, and recordkeeping.” The first four chapters of the guidance were published in June 2018 and addressed how to set up a food defence plan and carry out vulnerability assessments, with preliminary guidance on mitigation. A second document published in March 2019 extended the information on vulnerability assessment and other topics including staff training. The consultation ends in June 2020.

Read the article or download the FDA Draft Guidance.

 Olive oil, especially extra virgin olive oil (EVOO), has been the subject of many recent scandals of adulteration and fraud. Spanish researchers have proposed a new analytical platform by coupling electrospray ionisation (ESI) with differential mobility analysis (DMA), and mass spectrometry (MS) for the analysis of olive oils based on the information obtained from the chemical fingerprint (non-targeted analyses). Two approaches for preparing the olive oil samples were proposed: (i) sample dilution and (ii) liquid–liquid extraction (LLE). In order to test the feasibility of the method, 30 olive oil samples in 3 different categories (extra vigin -EVOO, virgin -VOO, lampante - LOO) were analysed, using 21 of them to elaborate the classification model and the remaining 9 to test it (blind samples). After applying chemometrics, the overall success rate of the classification to differentiate between the EVOO, VOO), and LOO was 89% for the LLE samples and 67% for the diluted samples. However, combining both methods, the ability to differentiate EVOO from lower-quality oils (VOO and LOO), and the edible oils (EVOO and VOO) from nonedible oil (LOO) was 100%. The results show that ESI-DMA-MS has potential to become an effective tool for the olive oil sector.

Read the abstract here

The rise in volumes and prices of grapes and wine has encouraged fraud and adulteration in the oenological field. One of the most common forms of adulteration, is the addition of sugar to grape must using cane, beet sugar, or syrups coming from vegetable sources like cereals or fruits. The OIV (International Organisation of Vine and Wine) has issued specific official isotopic methods to determine sugar adulteration, but they are not always effective. In this study by Italian researchers, they compared the δ13C value of sugars extracted from grape must analysed by EA-IRMS (elemental analysis - IRMS) with the δ13C value of proline analysed by GC-c-IRMS, after extraction and derivatization. δ13C and δ15N of proline have also been used as potential geographical markers. Also, the δ13C values of two characteristic grapes must sugars (myo and scyllo – inositol) was measured by GC-c-IRMS after derivatization. The results indicated that the compound specific isotope analysis represents a novel analytical tool to support and improve certification and control procedures of wine making.

Read the abstract here

Honey 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.

Read the full review

The European Council has adopted conclusions on further steps to improve ways of tackling and deterring fraudulent practices in the agro-food chain.

In its conclusions the Council recalls that a high level of protection is an overall objective of EU policies concerning health, safety, environmental protection and consumer protection, and recognises that the current EU legal framework on tackling food fraud is adequate.

The Council nonetheless emphasises the need for continuous and improved cross-sectorial cooperation to fight against food fraud. This cooperation should include not only food and feed control authorities, but also authorities involved in the fight against financial crime and tax, customs, police, prosecution and other law enforcement authorities. In relation to this, the Council calls upon the Commission and member states to allocate adequate resources to ensure effective implementation of existing EU legislation by improving the shared understanding of the criteria determining food fraud.

The Council also stresses the need to promote awareness-raising among consumers and to continue to broaden training on countering food-fraud.

Read text of conclusions.text of conclusions

Prof. Ellen Billett has posted the results of two small 'snapshot' studies in 2014 and 2019 on undeclared offal in mincemeat and burgers/kebabs etc. under the General Discussion tab on the website. These studies arose from the methods developed to detect lung, heart, kidney and liver in meat products under the Food Authenticity Programme, and one of which is reported in the Methods (SOPs - FA0122) section of the website.

The UK Code of Practic for Basmati Rice was revised in 2017 to include 26 new varieties of Basmati developed by Indian and Pakistani plant breeders. This study by Eurofins reports the analysis of the DNA fingerprints of these cultivars using authentic samples from official sources to enable the authentication the new Basmati varieties. Results not only allow the enforcement of the revised CoP, but provide further insights into the genetic relationships between the varieties and their descended relationship with landrace and other hybrid varieties. The study also examined the genotype fgr, which is regarded as important for producing Basmati aroma, and this was found missing in 6 of the new varieties. It is not the only functional polymorphism associated with fragrance of rice and the content of aroma in these new varieties, so the study concludes that  these 6 varieties should be studied and further requirements should be defined, including the organoleptic characteristics of Basmati.

Read the full study here

FIIN was established in 2015, in response to the Elliott Review on the horsemeat incident, with the aim of ensuring the integrity of food supply chains through the collection, analysis and sharing of intelligence. It has more than doubled its membership from the original 21 members when it was established. Since reporting first commenced, FIIN has collated over 250,000 product authenticity test results, which have been analysed and disseminated between members to provide valuable insight and intelligence. 25% of the current membership represents companies with a turnover of £100 million or less, who greatly benefit from this pooling of combined resources and data. The Network has also signed agreements with Food Standards Scotland (FSS), the Food Standards Agency's (FSA) National Food Crime Unit, and Food Safety Authority of Ireland (FSAI) to establish two-way pipelines of information exchange. Prof. Chris Elliott (photo) is a FIIN board member and independent advisor, and states that “food crime is an ongoing and rising threat, but in my opinion the UK is now the best-placed country in the world to fight back".  

Read the article here

Tunisian company CHO, which is one of the largest olive oil producers in the southern Mediterranean has introduced blockchain technology to assure the integrity of its brand Terra Delyssa extra virgin olive oil. CHO is the latest major food company to join IBM’S Food Trust Network. The blockchain will track Terra Delyssa across eight quality assurance checkpoints, including the orchard where the olives were grown, the mill where olives were crushed, and the production facilities where the oil was filtered, bottled and distributed.

Read the article here