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Elliott Review: How Science Can Help to Prevent Food Adulteration

SelectScience
3 Sept 2014
David Perrett
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Editorial article

Thursday September 4th saw the publication of the Elliott Review, by Professor Chris Elliott of Queen’s University Belfast, UK.


Among the recommendations in the report, commissioned by the UK Government as a result of the Europe-wide horsemeat scandal, is a call for improved laboratory testing capacity and a standardized approach to testing a food's authenticity.

Science plays a fundamental role in protecting the public from food adulteration, and in our exclusive video interviews with leading food scientists around the world, we spoke to Junshi Chen, of the China National Center for Food Safety Risk Assessment, about the melamine in milk scandal in China, and Hamad A Alkanhal, of the Saudi Food and Drug Authority, about food fraud in the Middle East.

Mass Spectrometry
We also explore how mass spectrometry is used to identify food adulteration, with Paul Young, PhD, of Waters, while Professor Elliott, the author of this wide-ranging review, discusses why food fraud is such a serious global issue, how time-of-flight mass spectrometry can be used to identify fish species, how molecular fingerprinting can establish the geographical origin of cheese, and the future of mass spectrometry in food science.

For more exclusive videos, articles and interviews on the subject of food fraud and adulteration, don’t miss our special feature on Global Food Fraud and Safety.

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Mass SpectrometryMass spectrometry (MS) is a powerful analytical technique used to identify and quantify molecules based on the mass-to-charge ratio of gas-phase ions. It provides detailed information about the structure, composition, and properties of compounds and is widely used across fields such as environmental monitoring, materials science, drug discovery and development, food and beverage testing, and wider chemical research. Key MS techniques include tandem mass spectrometry (MS/MS), liquid chromatography–mass spectrometry (LS-MS) and inductively coupled plasma (ICP-MS). Choosing from these wide range of techniques and technologies can be a daunting task, so keep up to date with scientific applications, performance expectations, and customer reviews here all in one place. Visit our product directory to receive quotes direct from the manufacturer. Next Generation SequencingNext-generation sequencing (NGS), also known as whole-genome sequencing, high-throughput sequencing and massive parallel sequencing, produces and analyses thousands to millions of nucleotide sequences at once. Sequencing systems operate via varying technologies depending on the manufacturer, including sequencing by synthesis, ligation, pyrosequencing, ion semiconductor and single-molecule real-time sequencing. For NGS, library preparation is paramount to successful sequencing. In this section, explore a range of library preparation kits, from targeted, amplicon-based or hybridization-based kits including epigenomic, transcriptomic and genomic workflows to fragmentation kits. Find the best next-generation sequencing products in our peer-reviewed product directory: compare products, check customer reviews and receive pricing direct from manufacturers.Food SafetyFood safety describes the prevention of food-borne illnesses. Contamination with a variety of pathogens can be prevented with adequate temperature control, hygiene and labeling. Food samples can be tested using GC/MS, HPLC, SPE, and qPCR to ensure their adherence to regulations.Food AuthenticationFood authentication ensures that food products are accurately labeled and free from adulteration or misrepresentation. This is important for consumer safety, quality control, and regulatory compliance. Explore food authentication tools in our peer-reviewed product directory; compare products, check reviews, and get pricing directly from manufacturers.Food TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.Food ContaminationFood contamination refers to the presence of harmful substances or pathogens in food, posing risks to human health. Contaminants can be biological, chemical, or physical, and their detection is crucial for ensuring food safety. Advanced testing methods like PCR, chromatography, and spectroscopy are used to identify contaminants in food products. Browse our peer-reviewed product directory to find the best solutions for food contamination detection, compare products, check reviews, and get pricing directly from manufacturers.Food FraudFood adulteration refers to food when it has been has been altered unlawfully with the addition of another lower commodity food product to increase quantity. The 2013 European horsemeat scandal saw the adulteration of beef products with the addition of horse meat.

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