Determining the provenance and authenticity of seafood: a review of current methodologies

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dc.contributor.authorGopi, Ken_AU
dc.contributor.authorMazumder, Den_AU
dc.contributor.authorSammut, Jen_AU
dc.contributor.authorSaintilan, Nen_AU
dc.date.accessioned2021-08-23T02:41:47Zen_AU
dc.date.available2021-08-23T02:41:47Zen_AU
dc.date.issued2019-09en_AU
dc.date.statistics2021-08-18en_AU
dc.description.abstractBackground: Globally, food provenance has become a concern for government authorities, the seafood industry and consumers due to increasing food safety and authenticity requirements. Wild-catch fisheries and aquaculture are both important industries; aquaculture is seen as an opportunity to strengthen food security for the growing global population. However, unregulated aquaculture can expose consumers to health risks from pathogens, antibiotics and banned chemicals. Consumers and retailers, and the reputation of the global seafood industry, is affected by food fraud through species substitution and the exchange of aquaculture produce with wild-caught product and vice versa. To ensure consumer confidence and to allow authorities to effectively enforce regulations and contain risks, methods to determine the species, production methods and geographic origin of seafood need to be readily available. Scope and approach This review summarises the currently available and emerging methodologies to determine the provenance and authenticity of seafood. The main focus of this review is to give an overview of the methods that could potentially be used by authorities to enforce regulations and to contain risks, and for the seafood industry to self-regulate and protect itself from food fraud. Key findings and conclusions The most common methods used are DNA profiling, fatty acid profiling, different methods of inductively coupled plasma spectrometry and stable isotope analysis. Additionally, methods such as blockchain, radio frequency identification and x-ray fluorescence through Itrax are currently being tested for their effectiveness in determining seafood provenance. However, these methods have drawbacks and it is likely that a combination of methods would be best suited to determine the provenance of seafood considering its complex supply chain. Crown Copyright © 2019 Published by Elsevier Ltd.en_AU
dc.identifier.citationGopi, K., Mazumder, D., Sammut, J., & Saintilan, N. (2019). Determining the provenance and authenticity of seafood: a review of current methodologies. Trends in Food Science & Technology, 91, 294-304. doi:10.1016/j.tifs.2019.07.010en_AU
dc.identifier.issn0924-2244en_AU
dc.identifier.journaltitleTrends in Food Science & Technologyen_AU
dc.identifier.pagination294-304en_AU
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2019.07.010en_AU
dc.identifier.urihttps://apo.ansto.gov.au/dspace/handle/10238/11412en_AU
dc.identifier.volume9en_AU
dc.language.isoenen_AU
dc.publisherElsevier B. V.en_AU
dc.subjectSeafooden_AU
dc.subjectIdentification systemsen_AU
dc.subjectTracer techniquesen_AU
dc.subjectAquacultureen_AU
dc.subjectEarth planeten_AU
dc.subjectFooden_AU
dc.subjectFisheriesen_AU
dc.subjectFishing industryen_AU
dc.subjectDNAen_AU
dc.subjectFrauden_AU
dc.subjectX-ray fluorescence analysisen_AU
dc.titleDetermining the provenance and authenticity of seafood: a review of current methodologiesen_AU
dc.typeJournal Articleen_AU
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