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Seafood mislabeling occurs when a market label is inaccurate, primarily in terms of species identity, but also regarding weight, geographic origin, or other characteristics. This widespread problem allows cheaper or illegally-caught species to be marketed as species desirable to consumers. Previous studies have identified red snapper (Lutjanus campechanus) as one of the most frequently mislabeled seafood species in the United States. To quantify how common mislabeling of red snapper is across North Carolina, the Seafood Forensics class at the University of North Carolina at Chapel Hill used DNA barcoding to analyze samples sold as “red snapper” from restaurants, seafood markets, and grocery stores purchased in ten counties. Of 43 samples successfully sequenced and identified, 90.7% were mislabeled. Only one grocery store chain (of four chains tested) accurately labeled red snapper. The mislabeling rate for restaurants and seafood markets was 100%. Vermilion snapper (Rhomboplites aurorubens) and tilapia (Oreochromis aureusandO. niloticus) were the species most frequently substituted for red snapper (13 of 39 mislabeled samples for both taxa, or 26 of 39 mislabeled total). This study builds on previous mislabeling research by collecting samples of a specific species in a confined geographic region, allowing local vendors and policy makers to better understand the scope of red snapper mislabeling in North Carolina. This methodology is also a model for other academic institutions to engage undergraduate researchers in mislabeling data collection, sample processing, and analysis.
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Short-weighting, species authentication, and labeling compliance of prepackaged frozen shrimp sold in grocery stores in Southern California
Shrimp is the most-consumed seafood product in the United States; however, there is a lack of research into the extent of short-weighting and mislabeling of shrimp in the commercial marketplace. The objective of this study was to investigate frozen shrimp for Country of Origin Labeling (COOL) compliance, species authentication, acceptable market names, net weights, and percent glaze. A total of 106 frozen shrimp packages were purchased from grocery stores in Southern California. Samples were considered COOL compliant if both the procurement method and country of origin were reported at the point of sale. Species authentication and acceptable market names were determined by comparing the species identification based on DNA barcoding to the acceptable market names on the FDA Seafood List. Net weights and percent glaze were determined by recording the weight of each sample before and after deglazing according to AOAC methods. The measured net weight of each product was compared to the declared net weight to determine if samples had been short-weighted, taking into account the maximum allowable variation (MAV) by the National Institute of Standards and Technology (NIST). Overall, 94% of samples were compliant with COOL. The average percent glaze was 16.6%, with 26% of samples having >20% glaze. Short-weighting was detected in 37% of samples, with the greatest proportion of incidents recorded for the super/extra colossal shrimp category (57.1%). Species labeling errors were observed in 37% of samples due to conflicting market names, species substitution, and/or use of unacceptable market names. The results of this study indicate a high level of COOL compliance but suggest a need for increased scrutiny of species mislabeling and short-weighting of frozen shrimp.
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- Award ID(s):
- 2150540
- PAR ID:
- 10513354
- Editor(s):
- Greiner, Ralf
- Publisher / Repository:
- Elsevier
- Date Published:
- Journal Name:
- Food Control
- Edition / Version:
- 1
- Volume:
- 155
- Issue:
- C
- ISSN:
- 0956-7135
- Page Range / eLocation ID:
- 110101
- Subject(s) / Keyword(s):
- COOL compliance DNA barcoding Overglazing Short-weighting Shrimp Species mislabeling
- Format(s):
- Medium: X Size: 1.8MB Other: pdf
- Size(s):
- 1.8MB
- Sponsoring Org:
- National Science Foundation
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- Free Publicly Accessible Full Text
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Accepted Manuscript1.0
- Journal Article:
- https://doi.org/10.1016/j.foodcont.2023.110101
