detection of food fraud: the analytical challenge
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Detection of food fraud: the analytical challenge
Franz Ulberth EC-JRC-IRMM
2 25 June 2014
Auction price beef: 3.71 €/kg
Auction price horse: 0.80 €/kg
• Numerous possible routes for introduction and trans-mission of foodborne hazard
• Each link in the chain is responsible for the quality and safety of its products
• Coordination of intervention and control strategies
•Communication between many stakeholders
Food supply chain
4
Source: Ercsey-Ravasz M, Toroczkai Z, Lakner Z, Baranyi J (2012) Complexity of the International Agro-Food Trade Network and Its Impact on Food Safety. PLoS ONE 7(5): e37810. doi:10.1371/journal.pone.0037810, p.2.
Traceability systems
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Key characteristics of food fraud:
1. non-compliance with food law and/or misleading the consumer
2. which is done intentionally
3. for reasons of financial gain.
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Chemistry of crime
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Opportunity for Fraud
Fraudster
© J. Spinks
Main types of food fraud
• sale of food which is unfit for consumption and potentially harmful,
• knowingly selling goods which are past their 'use by' date, • deliberate misdescription of food, such as: products substituted
with a cheaper alternative, for example, farmed salmon sold as wild, and Basmati rice adulterated with cheaper varieties
• making false statements about the source of ingredients, i.e. their geographic, plant or animal origin
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Recent examples
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Adulterant Analytical solution Sudan dyes in spices Chromatography Melamine in milk powder Chromatography Horsemeat in beef PCR Gelatine in chicken breast Proteomics Misdescription of fish species PCR, DNA bar coding Conventional food/organic food HPLC, stable isotopes, etc Seed oils in olive oil Chromatography Cow's milk added to sheep's milk Electrophoresis Adulteration of fruit juices Chromatography, stable
isotopes, SNIF-NMR Adulteration of wine NMR, stable isotopes
Strategies to detect fraud
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Fundamental difference
Empirical difference
Targeted – untargeted analysis
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09010120
Time0.50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00 5.50 6.00 6.50 7.00 7.50 8.00 8.50 9.00 9.50 10.00
%
0
100
samples-1-53 1: TOF MS ES+ BPI
5.79e38.99
0.32
1.03
0.38
0.61
6.28
1.73
6.07
2.26
2.09
4.76
3.072.34 4.525.074.97
5.71
8.796.568.64
7.30
8.43
7.95
9.06
9.09
9.23
09010120
m/z50 100 150 200 250 300 350 400 450 500 550 600 650 700 750 800 850 900 950 1000
%
0
100
%
0
100
%
0
100samples-1-53 126 (1.033) 1: TOF MS ES+
2.61e3120.0807
103.0531
166.0859
121.0845167.0902
508.1958331.1635217.1613 310.1174 391.2854 462.1919 670.2462537.2233 877.0961690.1569 724.2760 900.0454 933.3073
samples-1-53 765 (6.297) 1: TOF MS ES+ 1.60e3520.3400
478.2933279.6462
149.9538105.963884.9606240.1008171.1488
280.1488441.2636337.2737 359.2395
479.2965
521.3455
522.3493570.2706
658.3416 808.9154699.3536 723.3315 827.8885
samples-1-53 1093 (8.994) 1: TOF MS ES+ 5.54e3782.5651
740.5238
502.3300410.7596149.953584.9605 319.1944301.1414171.1489 256.1551 389.7336 478.2814 599.5039575.4930 702.5064673.4350
741.5272
783.5795
784.5793
785.5859878.5724 938.8194
782.5651
520.3400
120.0807
m/z
genuine
adulterated
What we need Chemistry Suitable, validated analytical method(s) Reference materials/substances/data Forensics Criminological characteristics of food fraud Horizon-scans and intelligence gathering Whistle blowing Management Vulnerability analysis Risk management
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