Post on 14-Jun-2020
Criminaliteit in de keten, fraude met voedsel,
het product- en detectieperspectief
Saskia van Ruth (saskia.vanruth@wur.nl)
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Food fraud report Esther de Lange
(Europarlement 2013)
*From Spink et al, 2011, J. Food Science, 75, 57-63
Trust but verify: from transparency to
competitive advantage
Only adulterers know the extent of food adulteration
None of us knows, unless....
Replacement: species, production system; processing
Mixing product-own material of lower quality
Mixing product-foreign material
Removal/substitution/addition consitutuents
Solid
Solid particles
Liquid
Food authenticity issues till recently
Ingredients:
● Fat: Milk fat replaced in butter; high value oils
● Watered wine, juices, and milk
● Honey with sugar
● Coffee
● Tea
● Spices
● Etc.
Food fraud vulnerabilities
Composition: one, some or all constituents (water, protein, fats, carbohydrates, micro-constituents)
Product history
● Geographical origin (linking geology, climate to products composition)
● Farming management system: organic, animal welfare considering, sustainable, halal
● Processing (fresh, frozen, stored)
Food authentication/characterization
Useful: reinforcement of track and trace methods by intrinsic analytical marker verification
These markers may also substantiate the product quality
Multiple markers: looking for patterns
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•Spectroscopy techniques: FTIR, NIR, MIR, UV etc. •GC-MS, LC-MS, IR-MS, ICP-MS, PTR-MS, SELDI-TOFMS, NMR, DART-MS, etc.
General approach
Selection of interesting marker groups
Selection of analytical techniques
Selection/optimation of statistical models
Compositional adulteration: honey
Honey
Floral origin
Sugar addition
Corn syrup addition
Cheaper honey
addition
Functional components
Corn syrup addition: carbon isotope ratio
analysis
-25 100% honey
-17.5 δ13C
-10
100% corn syrup
δ13C in C3 plants are 23.5‰, for C4 plants this is around 10‰ Adulterated honey will end up somewhere in between
Floral origin: Manuka honey
What is Manuka honey?
Made from the nectar of Leptospermum spp or Manuka bush, a shrub native to New Zealand and southern Australia.
It has been reported to have potent biocidal activity.
Activity is rated by the Unique Manuka Factor (UMF).
Price up to 60 euro/jar
Honey study: floral origin differentiation
Samples: ca. 230 samples, ~25% Manuka honey
● Commercial, certified honey
● Honey obtained directly from beekeepers, confirmed by pollen analysis
Analytical approach
● Active components: single marker analysis
● Floral origin: pollen and instrumental analysis
Microscopy: pollen analysis
Pollen for sale
Methylglyoxal: the functional component
MGO
Manuka honey
Natural clustering without further
optimization
non manuka
manuka
Classification statistics
Production history adulteration
Geographical origin of sustainable palm oil
● Fingerprint techniques, Fatty acids
Palm Oil
introduction
• Palm Oil is one of the
worlds oldest and
largest food in the
edible oils market. It
makes up for 60% of
the oil market.
• It is naturally red in
colour and two oils
are obtained from the
fruit. From the
mesocarp is palm oil
and from the kernel,
kernel oil.
Geographical provenancing of palm oil
Palm oil sampling:
44 crude samples from 8 countries
Palm oil analysis:
δ2H, δ18O and δ13C by “classical” EA-IRMS
Geographical provenancing of palm oil
Relation between δ2H and δ18O in palm oil and in global precipitation?
.0 http://update.maritech.is/tracetool/publish.htm
■ Retrieve predicted range of isotope values for a certain production area:
Mineral water
d2H = -65.8 to -28.7 d18O = -9.0 to -4.6 87Sr/86Sr = 0.708 to 0.715
Zooming in to mill Locations
Developments
More diversity in kinds of adulteration
More advanced adulteration, unconventional adulterants
More attention for red/green light anomaly testing in the field
Need for single compound analysis and pattern recognition
Novel technology combining analytical chemistry and statistics to decipher ‘history’ characteristics of products
Limited transfer from knowledge in the academic world to practice
Thank you
for your
attention