Academic literature on the topic 'Food safety, traceability, certification and authenticity'

This article describes the challenges of regulating and monitoring traceability and certification systems, and of ensuring the safety and authenticity of foodstuffs imported into Europe, particularly focusing on palm oils. Several measures have been implemented within palm oil supply chains to ensure that traceability can be monitored. However, these supply chains can be highly complex and, more often than not, full traceability is not achievable for stakeholders who only have access to existing systems. In Europe, measures for authenticity of palm oils are not presently as robust as those for other vegetable oils, which means that sometimes unsafe and inauthentic palm oils, often already incorporated into other products, can make their way onto supermarket shelves for unsuspecting consumers. Such instances are usually rare and are normally detected before products are purchased by consumers. Nevertheless, it is still the case that the addition of illegal and potentially harmful additives to palm oils destined for export to Europe is a regular occurrence, alerts for which can be found on the Rapid Alert System for Food and Feed (RASFF) portal. As the European Union has committed to only accept authenticated “sustainably sourced” palm oils, it is even more important to ensure that such imported oils are really from the declared source, preferably via proven analytical methods. This makes it more important that accurate and robust techniques are developed and implemented for verifying the provenance and authenticity of palm oils and their downstream products. Here, we review the underlying regulatory framework relating to traceability and authentication and assess some new and emerging chemically-based technologies that should contribute to improving the monitoring of palm oil and other vegetable oil supply chains in Europe and elsewhere.

Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

Sustainability standards have not yet been commonly adopted by the whole wine chain, and indicator assessments are not widely spread. A deep understanding of how embedding sustainability into business while controlling costs related to the adoption of sustainability certification standards such as data collection and management practices could allow one to overcome most barriers relevant to sustainability compliance. Blockchain technology (BCT) may answer these needs. In order to verify BCT potential to be used as a sustainability management tool in the wine industry, with a qualitative triple bottom line research approach, this article explores the connections among BCT adoption in agri-food, issues posed by wine sustainability certification, and whether wine companies that already own a wine sustainability certification are prepared to adopt it. Results show that (1) the blockchain allows collecting data and information that are relevant for monitoring and improving sustainability: Soil and water features, climate conditions, treatment with pesticides and fertilizers, production process, traceability, transparency, labor and human rights, quality and safety, waste reduction, authenticity, relationship with stakeholders; (2) wine companies that already own a sustainability certification have little familiarity with blockchain applications (57.1%, n.21) and only 14% of the respondents support their intention to invest in BCT in the coming years; (3) the case study shows improvements in traceability and transparency along the supply chain and an increase in consumers’ trust that was reflected in sales growth, and the main costs are linked to complexity in data management.

Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under globalization, but Food Business Operators (FBOs) have a legal obligation to implement and maintain food traceability and quality at all stages of food production, processing, and distribution. Incidents of food fraud have a strong negative impact on consumer confidence in the food industry. Therefore, local and international regulatory mechanisms are established to prevent or mitigate food fraud. This review brings new perspectives linking EU and US legislation, as well as new definitions and descriptions of the criminal aspect of food fraud incidents. It also describes certain new insights into the application of state-of-the-art methods and techniques that provide valuable tools for geographic, botanical, or other chemical markers of food authenticity. The review also provides an overview of the most common cases of food fraud worldwide from 2010 to 2020. Further research is needed to support the development of predictive models for innovative approaches to adulteration, especially when some valuable nutrients are replaced by toxic ingredients. A possible solution to minimize food fraud incidents is to increase the level of risk-based inspections, establish more productive monitoring and implementation of food protection systems in the supply chain, and implement better ingredient control and certification. National and international (e.g., regional) police offices for food fraud should be introduced, possessing knowledge and skills in food, food safety, food processing, and food products, as initial positive results have emerged in some countries.

The national infrastructure FoodOmicsGR_RI coordinates research efforts from eight Greek Universities and Research Centers in a network aiming to support research and development (R&D) in the agri-food sector. The goals of FoodOmicsGR_RI are the comprehensive in-depth characterization of foods using cutting-edge omics technologies and the support of dietary/nutrition studies. The network combines strong omics expertise with expert field/application scientists (food/nutrition sciences, plant protection/plant growth, animal husbandry, apiculture and 10 other fields). Human resources involve more than 60 staff scientists and more than 30 recruits. State-of-the-art technologies and instrumentation is available for the comprehensive mapping of the food composition and available genetic resources, the assessment of the distinct value of foods, and the effect of nutritional intervention on the metabolic profile of biological samples of consumers and animal models. The consortium has the know-how and expertise that covers the breadth of the Greek agri-food sector. Metabolomics teams have developed and implemented a variety of methods for profiling and quantitative analysis. The implementation plan includes the following research axes: development of a detailed database of Greek food constituents; exploitation of “omics” technologies to assess domestic agricultural biodiversity aiding authenticity-traceability control/certification of geographical/genetic origin; highlighting unique characteristics of Greek products with an emphasis on quality, sustainability and food safety; assessment of diet’s effect on health and well-being; creating added value from agri-food waste. FoodOmicsGR_RI develops new tools to evaluate the nutritional value of Greek foods, study the role of traditional foods and Greek functional foods in the prevention of chronic diseases and support health claims of Greek traditional products. FoodOmicsGR_RI provides access to state-of-the-art facilities, unique, well-characterised sample sets, obtained from precision/experimental farming/breeding (milk, honey, meat, olive oil and so forth) along with more than 20 complementary scientific disciplines. FoodOmicsGR_RI is open for collaboration with national and international stakeholders.

With increasing concern of the food safety issue, consumer’s demand for certified food have induced the adoption of organic farming or traceability certification. There is, however, relatively limited research devoted to examining the determinants and economic outcomes of the two food safety assurance certifications. The major intents of this study are to analyse the determinants of the farm household’s adoption decisions of the organic and/or traceability certifications, and to investigate the economic consequences of different modes of adoption. It is found that while the log-odds of rice farmers’ choice of organic certification over the choice of none of the certifications decreases significantly with age, the educational level is positively associated with the adoption of traceability certification. The results suggest the significance of the “Straybird Program”, “One Hundred Young Farmers Counselling Program” and “The Farmers’ Academy” in promoting the adoption of food safety assurance certification. Estimated average treatment effect after correcting for the self-selection problem indicates that the adoption of the traceability certifications leads to a better economic outcome for the Fuli rice farmers, compared with the adoption of organic or both certifications. This result thereby suggests that higher food safety assurance does not necessarily bring higher returns.

Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.

Purpose The purpose of this paper with pork as a case is to analyze Chinese consumer preference and demand for traceable food attributes, in order to provide a useful reference for Chinese Government in developing the safe food market and preventing food safety risks. Design/methodology/approach This research surveyed 1,380 consumers in seven pilot cities that designated by the Chinese Ministry of Commerce for the construction of a meat and vegetable circulation traceability system. A choice-based conjoint analysis and multinomial logit model were used to study consumer preferences and demand for traceable pork attributes. Findings The results demonstrated that certification of traceable information was the most important characteristic, followed by appearance and traceable information. Significant heterogeneity was obtained in consumer preferences for the attributes of traceable pork. Also, consumers’ preferences for traceable attributes were memorably influenced by age, education level, and income level. Social implications Based on these results, the government should encourage and support the production of traceable food with different certification types and different traceability levels. Meanwhile, the development of food traceability systems should be combined with a quality certification labeling system. Originality/value This study extends the applicability of the setting of traceable food attributes and levels in China, and it will improve Chinese food traceability systems through multilateral cooperation.

Qualità e sicurezza degli alimenti, inclusa la loro tracciabilità ed autenticità, è diventato ngli ultimi anni obiettivo primario per la salute e il benessere dei consumatori. Il progetto è diretto allo sviluppo e applicazione di metodiche DNA-based per la tracciabilità di specie vegetali, varietà di frumento duro e microorganismi a difesa della qualita’, salubrita’ ed autenticità della filiera grano e prodotti processati. Le attività progettuali dello studio sono finanziate da industria (Barilla S.P.A.) con il coinvolgimento di enti pubblici di ricerca (Università Cattolica Del Sacro Cuore Di Piacenza, CREA-GB di Fiorenzuola D’arda). Il progetto si articola in tre argomenti principali: WP1.Tracciabilità di specie vegetali nella filiera pasta. Tracciabilità di varietà di frumento duro nella filiera pasta A questo scopo sono state intraprese nel secondo anno di attività due azioni dirette allo sviluppo e validazione di due diverse metodiche di fingerprinting varietale. Partendo dalle direttive UPOV in materia di impiego di marcatori molecolari per la caratterizzazione varietale è stata applicata e validata su di un pool di 26 varietà di interesse per l’industria un’ analisi basata su di una combinazione di marcatori SSR (Simple Sequence Repeats) che ha consentito di identificare in maniera univoca ciascuna delle varietà in esame. Il saggio è stato trasferito ai laboratori dell’industria che lo applica attualmente nella routine per il controllo di partite di granella. A fronte della robustezza dell’analisi SSR si pongono però i lunghi tempi analitici. Per ottimizzare questo aspetto si è completata un’attività di sequenziamento parziale del genoma di 28 varietà presenti in due repliche biologiche (52 campioni) e 12 mix di DNA di due varietà (4 differenti percentuali per ogni coppia di varietà miscelate). I dati ottenuti hanno fornito circa 15.000 marcatori molecolari DArT-seq (Diversity Array Technology ) e SNP (Simple Nucleotide Polimorphisms). Dall’intero set di marcatori è stato quindi individuato, attraverso una procedura bioinformatica, un set ridotto di marcatori ad alta informatività in grado di identificare univocamente le singole varietà e di predire la presenza di altre varietà in miscela e la percentuale di contaminazione. WP2.Tracciabilità Di Microrganismi Fungini Nella Filiera Pasta Questo studio è volto al controllo e identificazione di specie microbiche patogene che possono svilupparsi lungo la filiera grano con conseguente impatto negativo sulla salubrità di granella, di semole e dei prodotti finiti. A questo scopo sono stati prodotti campioni di granella a contaminazione controllata. Si è costituita attraverso l’analisi delle sequenze Barcode una ceppoteca che comprende i maggiori patogeni fungini che possono contaminare la granella durante la crescita della pianta in campo o durante lo stoccaggio della granella. Dopo l’inoculo artificiale dei singoli ceppi in due varietà di frumento duro, sono stati raccolti, a tempi crescenti, campioni di spighe e granella. La metodica è risultata rapida e sensibile nell’identificazione di DNA fungino fin dalle prime fasi dell’infezione, quando i sintomi della malattia risultavano ancora non ancora visibili. Le informazioni di sequenza Barcoding, in prospettiva, potranno essere utilizzate per sviluppare nuovi metodi di identificazione fungina più sensibili e rapidi. WP3. Identificazione molecolare di microrganismi vivi o morti in pesto L’obiettivo di questo lavoro è stato quello di sviluppare metodiche di V-qPCR (Viability-PCR), per permettere l’identificazione, quantificazione e discriminazione cellule microbiche vive o morte in alimentiprocessati, come il pesto. Per lo studio è stato scelto il batterio patogeno B.cereus, microrganismo ubiquitario, patogeno e sporigeno di difficile identificazione soprattutto in matrici complesse. Durante questo lavoro è stato sviluppato un protocollo analitico che prevede l’estrazione del DNA batterico da pesto, matrice interferente e complessa. Parte del lavoro è stata svolta presso l’Istituto di Microbiologia dell’Università Cattolica e l’Istituto IATA CSIC Institut d’Agroquímica i Tecnologia dels Aliments in Valencia.
Food quality and safety, including food traceability and authenticity, have become crucial in the last decades. Today, molecular and genetic progress can support the agri-food industry, due to the improvement of new analytical tools. Among the available applications, DNA-based methods can detect the presence of a particular species or variety along the food supply chain, verify the genetic identity of food and feed ingredients and detecting the presence of contaminating organisms, thus becoming an essential tool to study patterns, causes, and risk factors of diseases and outbreaks. As a consequence, genetic analysis has become increasingly popular even among non-specialists and highly beneficial for consumers, agricultural farmers, governments, and the private sector (Reid, O’Donnell, and Downey 2006). In this framework, the research developed in this thesis arises by active collaboration between the private company Barilla G. & R. Fratelli S.p.A., the public research institute CREA-GB (Consiglio per la Ricerca in agricoltura e l'analisi dell Economia Agraria) and Università Cattolica del Sacro Cuore, to develop a set of DNA-based methods to improve the traceability and authenticity of plant and microbial species and durum wheat varieties applicable from farm to fork. Following these aims, the research developed in this thesis includes: 1. The optimization and validation of qPCR assay for the discrimination of plant species along the pasta production chain through the organization of a ring test involving nine Italian public and private laboratories. The results obtained in this study were published in the Journal of Cereal Science (Chapter 2); 2. The discrimination of durum wheat varieties by selecting SSRs and DarT molecular markers as reliable methods for variety fingerprinting (Chapter 3). The results confirm the sensitivity of the method and the feasibility to 7 protect the food industry from fraud and ensure the consumer a certified pasta quality; 3. The application of the Barcoding technique and the development of qPCR assay for the identification and quantification of field fungi (Fusarium, Alternaria, Michrodochium, Cochliobolus spp.) and saprophytic fungi (Aspergillus, Penicillium, Rhizopus spp) along the wheat chain (Chapter 3). The sensitivity of the method was investigated by inoculating potted durum wheat plants at full anthesis and wheat kernels (pre and postharvest trials). The DNA-based methods demonstrate a key role in pathogen detection and the application in several points of the wheat chain (e.g., for control of both locally and imported grains, for storage lots, to evaluate the environmental risk associated with grain powder for farmers and workers); 4. The optimization of Viability q-PCR (V-qPCR) for the discrimination of dead and alive Bacillus cereus, a spore-forming bacteria (Chapter 4). The results of PMAxx, combined with qPCR, have demonstrated the selective discrimination of B.cereus viable cells, with no false-positive signals determined by dead cells, a peculiar aspect of thermally treated food; 5. The comparison of two DNA extraction kits (FastDNA® SPIN Kit for Soil – MB and NucleoSpin Tissue - Macherey Nagel) by detecting B.cereus spores in basil pesto sauce, selected as a model food matrix. Despite the limit of detection (LOD) achieved (respectively 1.8x102 spores/gr by using Fast DNA TM SPIN and 2.7 x 105 spores/gr by using NucleoSpin®), the principal challenge remains the spores' DNA extraction from the complex matrix. Lastly, the results obtained during the doctoral research project were globally discussed (Chapter 5).

Agri-food supply and value chain markets have become increasingly complex due to the changes in consumers demands, the development of complex food standards associated with food safety and quality, advances in technology (e.g. big data, machine learning), and changes in the food industry structure. However, recent issues related to food authenticity, adulteration, fraud, mislabelling, traceability and provenance have added a new dimension to consumers’ concerns, and food industry and regulatory bodies worldwide. The incorporation of sensing technologies combined with data analytics, are determining a paradigm shift in the way food ingredients and foods are both evaluated and monitored. This chapter discusses the utilisation of data analytics and sensing technologies to address issues related with food authenticity, adulteration, fraud, traceability and provenance in the food supply and value chains. In particular, this chapter will focus on the use of rapid analytical methods based in vibrational spectroscopy in combination with data analytics.

Today, the globalization of the supply chain in the food industry has surged remarkably; hence, food safety and quality certification have become critical. Blockchain is recognized as a promising technology in the agri-foods industry where it can act as a systematic and robust mechanism for increasing the food traceability and provide a transparent and efficient way to assure quality, safety, and sustainability of agri-foods. By lowering the cost and increasing value, this digital technology has the potential to increase profitability of agricultural produce along the value chain. This chapter aims to investigate the potential utilization of blockchain technology in the agri-food industry, where it can be used to address issues of trust and transparency and to facilitate sharing of information sharing among stakeholders. The technology is still in a preliminary stage; thus, this chapter is written to examine its implication in the agri-food supply chain, existing initiatives, challenges, and potential.

Near-infrared spectroscopy (NIRS) has undergone a significant evolution in the last years due to the numerous scientific studies that revealed its potential for industrial applications, attracting a growing interest in the food sector. Furthermore, new advances have allowed the reduction in size and cost of the NIR devices, making them appropriate for on-site determinations. The complex structure of the fish value chain, combined to its high market value, makes this sector particularly vulnerable to fraud and adulteration practices. Also, the perishable nature of fish and fish products, as well as the lack of traceability, arises the urgent need for a fast, reliable and portable tool capable of precisely characterizing the quality and authenticity of the product while also ensuring its safety. In this chapter, the capabilities of NIRS combined to several chemometric techniques for quality, authenticity and safety applications are presented through an extensive review of the most recent research works.

Abstract With the modern age of using genetically engineered products and growing concerns about food recalls and outbreaks, businesses are looking for ways to secure their brand names and assuring consumers about food safety and quality. Recently, Blockchain has been introduced as a promising approach for increasing the visibility of the supply chain and reducing the sale of contaminated and counterfeit products. Along this line, this study discusses the capabilities of Blockchain for the collection and monitoring of product lifecycle information ranging from production, wholesale, and logistics to standards, business reputation, and certification. The particular focus of the study is to discuss the use of videogrammetry as a data collection mechanism for bringing the product lifecycle data on digital Blockchain platforms and solving the “last mile” problem and data verification issue on Blockchain platforms. A conceptual example of organic meat processing is discussed to describe the proposed procedure and show how videogrammetry in combination with RFID and fingerprints can be used to solve the data verification issue on Blockchain platforms.