Report

The EU Joint Research Center (JRC) has developed cutting-edge methods to identify adulteration in six widely used herbs and spices. Additionally, they have introduced new reference materials to help trace fraudulent fish products in the market. These advancements aim to address the growing demand for efficient, reliable adulteration detection techniques.

Responding to Food Fraud with Advanced Methods

Following a 2021 EU-wide survey that revealed widespread adulteration in common food items, the JRC designed laboratory methods to improve detection accuracy. In 2021, JRC conducted nearly 10,000 tests on 1,885 samples of six key herbs and spices: black pepper, oregano, cumin, saffron, turmeric, and paprika. Their findings showed that adulteration rates varied significantly:

• Paprika: 6% of samples identified as potentially adulterated
• Saffron: 11%
• Turmeric (curcuma): 11%
• Cumin: 14%
• Black Pepper: 17%
• Oregano: 48% (primarily contaminated with olive leaves)

These findings highlighted the need for efficient detection methods, as traditional techniques had been insufficient in combating food fraud.

The Role of qPCR in Adulteration Detection

To address these gaps, JRC developed quantitative real-time polymerase chain reaction (qPCR) techniques. These techniques identify the five main adulterants for each of the six prevalent herbs and spices. The new methods were validated and proved accurate for detecting targeted adulterants within the original plant species, such as detecting wheat in turmeric samples.

The qPCR techniques are highly sensitive, allowing laboratories to distinguish between intentional adulteration and accidental contamination. These methods employ DNA analysis and chemical biomarkers, such as the detection of olive DNA in oregano, to ensure accuracy. Currently, thirteen different methods are being tested to confirm they are reliable, harmonized, and suitable for use by regulators and industry stakeholders.

Addressing Fraudulent Fish Substitutes in Processed Foods

In addition to combating adulteration in herbs and spices, the JRC developed two Certified Reference Materials (CRMs) to support the identification of fish substitutes in processed food products. These CRMs focus on pollack and saithe fish, enabling authorities to detect fraudulent substitutions using DNA barcoding.

These CRMs are powdered materials made from freeze-dried and cryogenically ground fish fillets sourced from single fish specimens. To ensure the accuracy of these reference materials, JRC validated their authenticity by sequencing the unique DNA barcodes of these fish and comparing them to established DNA databases. This allows authorities to match DNA sequences from processed fish products with the genuine fish species’ genetic profiles.

These innovations—ranging from advanced qPCR detection methods for herbs and spices to certified fish DNA references—offer powerful tools to combat food fraud and ensure food safety. They will support governments, regulators, and industries in maintaining the authenticity and quality of food across Europe and beyond.

Source: Food Safety Magazine