Newsletter June 2016 / ISSUE 3

WELCOME TO THE THIRD NETWORKNEWSLETTER

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News about the NetworkYour Project Officer Selvarani Elahi has been busy promoting the Network at various events.Selvarani presented a poster at the EU Project FoodIntegrity Conference on Assuring the Integrity of the Food Chain: Fighting Food Fraud in Prague on 6-7 April.She is also presenting a poster at the Government Chemist Conference at the Royal Society, London on 21-22 June.In addition, she has given talks on the Network to the British Sandwich Association’s Joint Technical Forum and at the e-Seminar on Advances in Food Safety Analysis: Fraud and Authenticity on 18 May.

There are three articles in this edition of the Newsletter, which I hope you will find of interest. Each Newsletter will profile one of the Centres of Expertise (www.foodauthenticity.uk/about-centres-of-expertise), and the first profile is of RSSL. One of our members, Phil Goodwin of Bio-Check describes improvement in the immunoassay detection of meat species. Another member, Simon Kelly, who has recently moved to the IAEA in Vienna, describes an interesting IAEA project on traceability and origin.

Membership of the website (www.foodauthenticity.uk) continues to grow and more than 425 members have signed up to the website.

Over 100 news blog have been added. One of the aims of the website is to develop a food authenticity community, and so it would be good to see more questions on food fraud and authenticity

methodology being asked, and assistance being given from the considerable level of expertise residing in the membership of the network.

It is important that the website is serving its membership and meeting expectations. A short on-line survey is being prepared to find out your views on the content and layout of the website, so that, if necessary, improvements can be made.

I hope you will find time to complete it.Mark Woolfe Network Secretary Secretary@foodauthenticity.uk

RSSL - Taking a Multidisciplinary Approach to Authenticity

Supporting customers in the food industry for nearly thirty years, RSSL offers a broad range of analytical services focused on ensuring safety, quality and authenticity.

PAs one of the first laboratories in the UK to recognise the potential of using DNA techniques in testing for authenticity, RSSL has been at the forefront of this technology for many years. RSSL played a key role in guiding the industry, and the media, through the horsemeat scandal of 2013. Whilst horsemeat grabbed all the headlines, authenticity challenges extend way beyond this one major issue. RSSL’s DNA testing now covers more

than 20 species of meat, more than 50 species of fish, and other areas like GMOs and cattle genotyping. Its DNA lab applies a range of technologies, e.g. targeting nuclear DNA to test against the levels of 0.1 and 1% published by the FSA and targeting mitochondrial DNA for optimum specificity. In May 2016, the company received a UKAS flexible scope of accreditation for meat speciation.

RSSL has long been using more traditional chemistry techniques to address other concerns. An obvious example is the multi-screening procedures used in assessing the authenticity of olive oil, and other high value oils. Whilst these tests are not always definitive in the way that a DNA test might be, nonetheless, an experienced analyst can often draw a conclusion about oil authenticity taking into account the results of multi-variate analyses.

Similarly, RSSL offers a screen of sugars by chromatography to assess the authenticity of soluble coffee against the specification given in ISO 24114. This assesses

free and total carbohydrate, and gives an indication of any adulteration with chicory, husk and sugars. Chromatographic techniques are also commonly used to determine active constituents and adulterants in herbs and medicinal products. RSSL offers a microscopy service, from optical to high powered scanning electron microscopy, to determine the authenticity of certain plant ingredients. Provided the ingredient exhibits distinct cellular structure or surface features, it may be possible to detect adulteration or substitution of ingredients. Where surface morphology is lost, then RSSL’s chemistry laboratories may be able to detect chemical markers that are indicative of one plant species or another, and use these analyses to highlight potential mixing of ingredients.

Most of the above is routine, but RSSL has also played a key role for customers in addressing unexpected challenges, such as developing methods to detect the addition of melamine to milk and the use of unlicensed dyes to boost the apparent quality of spices. If recent history tells us anything, it is that the supply chain is complex and the ingenuity of the fraudsters knows no bounds, so the industry must be on its guard to face the next issue that comes along. Challenges to authenticity can come from unexpected sources and addressing these problems may require a multi-disciplinary analytical approach. It also requires experience and expertise, and RSSL is proud to add its weight to its partners in the Virtual Food Authenticity Network (VFAN), sharing the aim of improving the quality and provenance of ingredients throughout the global supply chain. Barbara Hirst at RSSL is on the Network’s Management Committee. Enquiries to RSSL: Tel. +44 118 918 4076 or email enquiries@rssl.com or visit www.rssl.com

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Centre of Expertise Profile

The immediate benefit to Member State (MS) Laboratories was the application of state-of-the-art nuclear measurement and complementary techniques to determine the geographical and production origin of foods. This strengthened capacity in food traceability will contribute to the effective implementation of systems for food safety and control and facilitates international trade. The Figure below gives some examples of the food commodities investigated by MS contract holders and characterised by nuclear and complimentary techniques. These commodities were chosen because of their regional character and premium value in both domestic and international markets. Agreement holders gave advice and support in sampling strategies, analytical methodology, analyses and statistical interpretation. The project has culminated in extensive collections of authentic food samples from Member States gathered by project partners and trusted national representatives.

These have formed the basis of Corresponding databanks of isotopic, elemental, spectroscopic, genetic and chemical measurements. Some of these measurements have laid the basis for preliminary GIS maps containing the spatial variability of the isotope signature of food commodities e.g. Moroccan Argan oil. A significant number of Standard Operating Procedures (including QA and QC) and harmonized protocols for the determination of the provenance of food have been prepared. The project has also generated a significant number of academic outputs with associated studentships (7 Masters and 5 PhDs) and 10 publications in peer reviewed scientific food journals and 15 oral & poster communications in national & international food science and related symposia. During the project collaboration with both national food industry and food association partners and international academic and public sector research partners have been established.

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More information about IONTIFT at: www.naweb.iaea.org/ nafa/fep/crp/fep-improve-traceability.html

Implementation of Nuclear Techniques to Improve Food Traceability (IONTIFT) – An FAO/IAEA Coordinated Research Project Simon Kelly (IAEA) Developing countries face a challenge to implement effective food traceability systems. To address this challenge, the International Atomic Energy Agency (IAEA), through its Joint FAO/IAEA Division on Nuclear Techniques in Food and Agriculture, initiated a 5-year Coordinated Research Project

(CRP) involving 15 institutes in developing and developed countries in 2011. The main objective of the CRP was to establish robust analytical techniques to determine the provenance of food through Stable Isotope and Trace Element (SITE) analysis of foodstuffs.

No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or any retrieval system, without the written permission of the copyright holder. © LGC Limited, 2016. All rights reserved. 4856/CF/0616.

Ultra-Low Level Detection of Raw Meat Species

In response to the 2013 horse meat issue, Bio-Check (UK) has developed ELISA-based methods for the detection of ultra-low levels of raw meats in uncooked food products. ELISAs for beef, horse, pork, poultry & sheep/goat are capable of detecting and accurately determining meat contents in mixtures containing less than 0.1% of lean meats, fatty tissues or mixtures of both.

A very high degree of specificity has been conferred by carefully affinity purifying the (polyclonal anti-serum albumin) detection antibodies used in the assays. Following a simple, one step sample extraction process, the ELISAs take only about an hour to complete and do not require complex equipment/facilities or high levels of technical ability.

A rigorous in-house validation exercise was undertaken.

Robustness was demonstrated by changing eight assay parameters in a series of assays performed by two different operators; in the pork assay, different cuts of pork – including bacon and fat – and LGC7242 (Pork 1% in Beef) QC Material - were still detected when diluted to an equivalent of <0.02% pork.

A dried (chorizo) sausage appeared to show heightened reactivity, it is assumed because serum albumin protein had been concentrated during the drying process yet remained highly reactive. No cross reactivity/ interference was found with a panel of over 80 common food ingredients, including 15 different meat types.

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Improvement of Immunoassays to Determine Ultra Low Levels of Meat SpeciesPhil Goodwin (Bio-Check)Bio-Check (UK) is a new company that develops and offers novel food testing kits (ISO 9001:2008 approved system), specialist analytical services and training.

Its main activities are the detection of additives and contaminants in food and feed samples, which serves an increasing global need for objective evidence to support food safety and quality systems.

Bio-Check develops laboratory ELISA kits and rapid testing methods for its own product ranges and for its clients.

Its product ranges include tests for food allergens and gluten (to support brand reputation and “free from” labels), animal speciation (to identify food adulteration) and mycotoxins.

Figure shows a dilution curve of a pork immunoassay. The signal remains positive (signal:noise ratio greater than 3.0) even at a dilution of 1/64, equivalent to 0.015% raw pork.

Further information about the immunoassay or Bio-Check from info@biocheck.uk.com or www.biocheck.uk.com

If you’re not already a member of the Food Authenticity Network then please visit www.foodauthenticity.uk/ and sign up today.