Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years
Abdo Hassoun,
Ingrid Måge,
Walter F. Schmidt,
Havva Tümay Temiz,
Li Li,
Hae-Yeong Kim,
Heidi Nilsen,
Alessandra Biancolillo,
Abderrahmane Aït-Kaddour,
Marek Sikorski,
Ewa Sikorska,
Silvia Grassi,
Daniel Cozzolino
Affiliations
Abdo Hassoun
Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway
Ingrid Måge
Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway
Walter F. Schmidt
United States Department of Agriculture, Agricultural Research Service, 10300 Baltimore Avenue, Beltsville, MD 20705-2325, USA
Havva Tümay Temiz
Department of Food Engineering, Bingol University, 12000 Bingol, Turkey
Li Li
Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao 266003, China
Hae-Yeong Kim
Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Korea
Heidi Nilsen
Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, Muninbakken 9-13, 9291 Tromsø, Norway
Alessandra Biancolillo
Department of Physical and Chemical Sciences, University of L’Aquila, 67100 Via Vetoio, Coppito, L’Aquila, Italy
Abderrahmane Aït-Kaddour
Université Clermont-Auvergne, INRAE, VetAgro Sup, UMR F, 63370 Lempdes, France
Marek Sikorski
Faculty of Chemistry, Adam Mickiewicz University in Poznan, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland
Ewa Sikorska
Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
Silvia Grassi
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via Celoria, 2, 20133 Milano, Italy
Daniel Cozzolino
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Rd, Coopers Plains, QLD 4108, Australia
Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.
