New analytical approaches for verifying the origin of food

263 Pages·2013·8.13 MB·English

by  Paul Brereton

New analytical approaches for verifying
the origin of food
© Woodhead Publishing Limited, 2013
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© Woodhead Publishing Limited, 2013
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 245
New analytical approaches
for verifying the origin
of food
Edited by
Paul Brereton
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2013
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
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First published 2013, Woodhead Publishing Limited
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ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2013
Contents
Contributor contact details ..................................................................... ix
Woodhead Publishing Series in Food Science,
Technology and Nutrition ........................................................................ xi
Part I Introduction ............................................................................... 1
1 Verifying the origin of food: an introduction .................................... 3
P. Brereton, The Food and Environment Research Agency, UK
1.1 Introduction: the importance of food origin ........................ 3
1.2 Historical context ................................................................. 3
1.3 The impact of the Common Agricultural Policy .................. 4
1.4 Food assurance .................................................................... 6
1.5 Analytical procedures for verifying authenticity ................... 6
1.6 Future trends ....................................................................... 8
1.7 Conclusion ........................................................................... 9
1.8 References ............................................................................ 9
2 Food origin labelling legislation and standards ................................ 12
M. Woolfe, Thames Ditton (Food Standards Agency-retired), UK
2.1 Introduction ......................................................................... 12
2.2 International legislation and standards ................................ 13
2.3 European Union (Community) legislation and standards .... 17
2.4 European Community (EC) agricultural marketing
standards .............................................................................. 25
2.5 Organic standards and protected descriptions of
geographic origin ................................................................. 29
2.6 Legislation and standards in other parts of the world .......... 32
2.7 Conclusion and future trends ............................................... 34
2.8 Sources of further information and advice ........................... 34
2.9 References ............................................................................ 35
© Woodhead Publishing Limited, 2013
vi Contents
Part II Analytical methods ................................................................... 39
3 New approaches for verifying the geographical origin of foods ......... 41
A. Ro ß mann, Isolab GmbH Laboratory for Stable Isotopes,
Germany
3.1 Introduction: the commercial importance of the
geographical origin of foods ................................................ 41
3.2 Stable isotope approaches for verifying the origin
of foods ................................................................................ 43
3.3 Stable isotope analysis of heavy (‘geo’) elements .................. 52
3.4 Trace element approaches for verifying the origin
of foods ................................................................................ 53
3.5 Alternative new methods for verifying the origin
of foods ................................................................................ 54
3.6 Conclusion and future trends ............................................... 55
3.7 Sources of further information and advice ........................... 56
3.8 References ............................................................................ 57
4 Development and application of geospatial models for verifying the
geographical origin of food ............................................................. 60
G. van der Veer, RIKILT, Wageningen University and Research
Centre, The Netherlands
4.1 Introduction ......................................................................... 60
4.2 Conceptual framework and requirements ............................. 64
4.3 Geospatial modelling ........................................................... 67
4.4 Inference on geospatial models ............................................ 72
4.5 Conclusion and future trends ............................................... 78
4.6 References ............................................................................ 79
5 New approaches for verifying food species and variety ..................... 81
H. Broll, Federal Institute for Risk Assessment, Germany
5.1 Introduction: the commercial importance of food
species and varieties ............................................................. 81
5.2 DNA-based methods for verifying food species
and variety ........................................................................... 84
5.3 DNA extraction from food samples ..................................... 87
5.4 Developments in DNA-based methods ................................ 88
5.5 Conclusion ........................................................................... 91
5.6 References ............................................................................ 91
6 Vibrational spectroscopy in studies of food origin ............................ 94
G. Downey, Teagasc, Ireland
6.1 Introduction ......................................................................... 94
6.2 Types of vibrational spectroscopy ........................................ 96
6.3 Use of infrared (IR) spectroscopy in food authentication .... 101
© Woodhead Publishing Limited, 2013
Contents vii
6.4 Applications ......................................................................... 104
6.5 Future trends ....................................................................... 109
6.6 Conclusions ......................................................................... 110
6.7 References ............................................................................ 110
7 Chemometrics in studies of food origin ............................................ 117
B. Vandeginste, VICIM, The Netherlands
7.1 Introduction ......................................................................... 117
7.2 Samples and data ................................................................. 118
7.3 The modeling step ................................................................ 120
7.4 Conversion of verifi cation and classifi cation models
into specifi cations ................................................................. 127
7.5 Recent and future trends ...................................................... 132
7.6 Conclusion ........................................................................... 138
7.7 Further reading .................................................................... 141
7.8 Acknowledgement ................................................................ 142
7.9 References ............................................................................ 142
Part III Applications to food commodities ............................................ 147
8 Using new analytical approaches to verify the origin of wine ............ 149
B. M é dina, M. H. Salago ï ty, F.Guyon and J. Gaye, Service
Commun des Laboratoires (SCL), France, P. Hubert, Centre
Etudes Nucl é aires de Bordeaux Gradignan, Université de Bordeaux,
France and F. Guillaume, Institut des Sciences Molé culaires
(ISM), Université de Bordeaux, France
8.1 Introduction ......................................................................... 149
8.2 Wine authentication using wine tasting and standard
analytical methods ............................................................... 150
8.3 Determining the geographical origin of wine ....................... 158
8.4 Verifying compliance with specifi c regulations ..................... 166
8.5 Contaminants ...................................................................... 170
8.6 Wine dating .......................................................................... 170
8.7 Analysis of packaging to identify counterfeit wines ............. 173
8.8 Future trends ....................................................................... 179
8.9 Conclusion ........................................................................... 183
8.10 References ............................................................................ 184
9 Using new analytical approaches to verify the origin of fi sh ............. 189
J. Martinsohn, European Commission Joint Research Centre, Italy
9.1 Introduction: the commercial importance of fi sh
and fi sh product origin ......................................................... 189
9.2 Legal standards for fi sh origin and problems
of counterfeiting .................................................................. 190
© Woodhead Publishing Limited, 2013
viii Contents
9.3 Applications of new analytical approaches to verify
fi sh origin ............................................................................. 193
9.4 The need for capacity building ............................................. 204
9.5 Conclusion and future trends ............................................... 207
9.6 Acknowledgements .............................................................. 209
9.7 Sources of further information and advice ........................... 209
9.8 References ............................................................................ 209
10 Using new analytical approaches to verify the origin of honey .......... 216
K. McComb, University of Otago, New Zealand and R. Frew,
University of Otago, New Zealand and FAO/IAEA Division of
Nuclear Techniques in Food and Agriculture, Austria
10.1 Introduction ......................................................................... 216
10.2 Chemical authentication of honey ....................................... 221
10.3 Adulteration of honey .......................................................... 235
10.4 Conclusion and future trends ............................................... 237
10.5 References ............................................................................ 239
Index ................................................................................................... 243
© Woodhead Publishing Limited, 2013
Contributor contact details
(* = main contact) Woelkestrasse 9/I
85301 Schweitenkirchen
Germany
Editor and Chapter 1
Paul Brereton E-mail: [email protected]
Food and Environment Research
Agency
Sand Hutton Chapter 4
York Grishja van der Veer
YO41 1LZ RIKILT
UK Wageningen University and
Research Centre
E-mail: [email protected] Akkermaalsbos 2
Building 123
P.O. Box 230
Chapter 2 6700 AE Wageningen
Mark Woolfe The Netherlands
(Food Standards Agency – retired,
Head of the Food Authenticity E-mail: [email protected]
Programme)
Thames Ditton
KT7 0UJ Chapter 5
UK Hermann Broll
Federal Institute for Risk
E-mail: [email protected]
Assessment, BfR
Max-Dohrn-Str. 8–10
10589 Berlin
Chapter 3
Germany
Andreas Roß mann
Isolab GmbH Laboratory for Stable
E-mail: [email protected]
Isotopes
© Woodhead Publishing Limited, 2013