Detection of Salmonidae ingredient using mini-DNA barcoding in conjunction with a rapid visual inspection method

Article Food Science & Technology

Rapid identification of escolar (Lepidocybium flavobrunneum) and oilfish (Ruvettus pretiosus) species based on recombinase polymerase amplification

Ruibin Xie et al.

Summary: This study established a simple and rapid real-time recombinase polymerase amplification (RPA) assay for oilfish and escolar detection. The assay is specific and sensitive, and can help control adulteration and ensure consumer health.

FOOD CONTROL (2023)

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Article Food Science & Technology

DNA barcoding as an approach for species traceability and labeling accuracy of fish fillet products in Thailand

Dutrudi Panprommin et al.

Summary: The lack of regulations and enforcement in the traceability of fishery products, particularly species substitution, is a cause of food fraud in some countries. Thailand is one of these countries where regulations are not fully enforced. This study investigated the labeling situation of fish fillet products by assessing the molecular identity of 54 samples using a DNA barcoding technique. Results showed that 18 samples (33.33%) were mislabeled, mainly because the scientific names did not match the product labels.

FOOD CONTROL (2022)

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Article Chemistry, Applied

Dual-color blending based visual LAMP for food allergen detection: A strategy with enlarged color variation range and contrast

Fang Zhang et al.

Summary: Food allergy is a serious global public health problem, and effective prevention relies on avoiding contaminated food and accurate detection. This study proposed a strategy based on color evolution to expand the color variation range and contrast of LAMP, enhancing its suitability for naked-eye observation. Testing three important allergens demonstrated the comparable sensitivity of this strategy in real-time LAMP.

FOOD CHEMISTRY-X (2022)

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Article Biotechnology & Applied Microbiology

Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork

A. Arun Prince Milton et al.

Summary: The developed polymerase spiral reaction-based technique showed efficient amplification of the ceuE gene of C. coli and had high sensitivity compared to other PCR methods. It also performed well in detecting naturally contaminated samples.

FOOD MICROBIOLOGY (2022)

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Review Food Science & Technology

DNA barcode markers applied to seafood authentication: an updated review

Telmo J. R. Fernandes et al.

Summary: This review presents the current status of DNA barcodes in seafood species authentication, covering barcode regions, reference databases, related methodologies, and various applications. COI gene is the preferred target in animal species identification, and Sanger sequencing-based DNA barcoding is the most widely used approach in seafood authentication. However, significant advances have been made in recent years towards DNA barcoding strategies, including the use of next generation sequencing.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Fisheries

Using mini-barcodes coupled with high resolution melting (minibar-HRM) method for species discrimination across Pangasianodon gigas, Pangasianodon hypophthalmus and Pangasius larnaudii

Kittisak Buddhachat et al.

Summary: A method using mini-barcodes or microsatellites combined with high resolution melting analysis was established to differentiate between Pangasianodon gigas, Pangasianodon hypophthalmus, and Pangasius larnaudii. This approach showed optimal performance for species discrimination and can be utilized for determining adulteration and hybrid detection in aquaculture research and commercial quality control.

AQUACULTURE (2021)

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Article Food Science & Technology

A fast HRMA tool to authenticate eight salmonid species in commercial food products

Carolina Sousa Monteiro et al.

Summary: The study utilized High-Resolution Melting Analysis (HRMA) to quickly identify eight salmonid species, finding that food processing does not affect its reliability, with experimental results showing a low substitution rate.

FOOD AND CHEMICAL TOXICOLOGY (2021)

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Review Food Science & Technology

The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration

Konstantinos V. Kotsanopoulos et al.

Summary: Verification of food authenticity and detection of mislabeling are crucial elements for consumers and industries. Fish and seafood are easily adulterated due to changes in morphological characteristics during processing, leading to development of novel molecular techniques for identification and differentiation, making them routine methods.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Review Biotechnology & Applied Microbiology

DNA barcoding: a modern age tool for detection of adulteration in food

Nazish Nehal et al.

Summary: Globalization of the food trade requires precise information on food origin and authentication standards, with various technologies like DNA barcoding being employed to address challenges in the food supply chain. Collaboration between research laboratories and industries on a global scale is essential in setting up quality assurance, quality control, and food safety standards for different food products.

CRITICAL REVIEWS IN BIOTECHNOLOGY (2021)

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Article Food Science & Technology

Consumers of mislabeled tropical fish exhibit increased risks of ciguatera intoxication: A report on substitution patterns in fish imported at Frankfurt Airport, Germany

Henrik Kusche et al.

Summary: The international fish trade faces a major challenge in reliably distinguishing between fish species and potentially harmful substitutes. Mislabeling of tropical fish imports, particularly snappers and groupers, poses an underestimated health risk for seafood consumers in Europe, with a significant number of species substitutions going undetected.

FOOD CONTROL (2021)

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Article Chemistry, Applied

Application of DNA barcoding and metabarcoding for species identification in salmon products

Nan Wang et al.

Summary: This study tested the feasibility of next-generation sequencing in identifying mixed salmon products and found that 50% of the commercial salmon food products surveyed were mislabelled. DNA barcoding and metabarcoding methods are useful for the identification of salmon species in food and can be used for quality control of various types of salmon products.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2021)

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Article Food Science & Technology