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A high-quality genetic reference database for European commercial fishes reveals substitution fraud of processed Atlantic cod (Gadus morhua) and common sole (Solea solea) at different steps in the Belgian supply chain. / Deconinck, Dumas; Volckaert, Filip; Hostens, Kris; Panicz, Remigiusz; Eljasik, Piotr; Faria, Miguel; Monteiro, Carolina Sousa; Robbens, Johan; Derycke, Sofie.

In: Food and Chemical Toxicology, Vol. 141, Nr. May, 31.05.2020.

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@article{41ab54494e874dd5a9aae37674de1738,
title = "A high-quality genetic reference database for European commercial fishes reveals substitution fraud of processed Atlantic cod (Gadus morhua) and common sole (Solea solea) at different steps in the Belgian supply chain",
abstract = "Seafood is an important component of the human diet. With depleting fish stocks and increasing prices, seafood is prone to fraudulent substitution. DNA barcoding has illustrated fraudulent substitution of fishes in retail and restaurants. Whether substitution also occurs in other steps of the supply chain remains largely unknown. DNA barcoding relies on public reference databases for species identification, but these can contain incorrect identifications. The creation of a high quality genetic reference database for 42 European commercially important fishes was initiated containing 145 Cytochrome c oxidase subunit I (COI) and 152 Cytochrome b (cytB) sequences. This database was used to identify substitution rates of Atlantic cod (Gadus morhua) and common sole (Solea solea) along the fish supply chain in Belgium using DNA barcoding. Three out of 132 cod samples were substituted, in catering (6{\%}), import (5{\%}) and fishmongers (3{\%}). Seven out of the 41 processed sole samples were substituted, in wholesale (100{\%}), food services (50{\%}), retailers (20{\%}) and catering (8{\%}). Results show thatsubstitution of G. morhua and S. solea is not restricted to restaurants, but occurs in other parts of the supply chain, warranting for more stringent controls along the supply chain to increase transparency and trust among consumers.",
keywords = "B110-bioinformatics, B320-taxonomy, DNA barcoding, COI and cytb, EU fish, Substitution fraud, Belgian supply chain, Atlantic cod, Common sole",
author = "Dumas Deconinck and Filip Volckaert and Kris Hostens and Remigiusz Panicz and Piotr Eljasik and Miguel Faria and Monteiro, {Carolina Sousa} and Johan Robbens and Sofie Derycke",
year = "2020",
month = "5",
day = "31",
doi = "https://doi.org/10.1016/j.fct.2020.111417",
language = "English",
volume = "141",
journal = "Food and Chemical Toxicology",
issn = "0278-6915",
number = "May",

}

RIS

TY - JOUR

T1 - A high-quality genetic reference database for European commercial fishes reveals substitution fraud of processed Atlantic cod (Gadus morhua) and common sole (Solea solea) at different steps in the Belgian supply chain

AU - Deconinck, Dumas

AU - Volckaert, Filip

AU - Hostens, Kris

AU - Panicz, Remigiusz

AU - Eljasik, Piotr

AU - Faria, Miguel

AU - Monteiro, Carolina Sousa

AU - Robbens, Johan

AU - Derycke, Sofie

PY - 2020/5/31

Y1 - 2020/5/31

N2 - Seafood is an important component of the human diet. With depleting fish stocks and increasing prices, seafood is prone to fraudulent substitution. DNA barcoding has illustrated fraudulent substitution of fishes in retail and restaurants. Whether substitution also occurs in other steps of the supply chain remains largely unknown. DNA barcoding relies on public reference databases for species identification, but these can contain incorrect identifications. The creation of a high quality genetic reference database for 42 European commercially important fishes was initiated containing 145 Cytochrome c oxidase subunit I (COI) and 152 Cytochrome b (cytB) sequences. This database was used to identify substitution rates of Atlantic cod (Gadus morhua) and common sole (Solea solea) along the fish supply chain in Belgium using DNA barcoding. Three out of 132 cod samples were substituted, in catering (6%), import (5%) and fishmongers (3%). Seven out of the 41 processed sole samples were substituted, in wholesale (100%), food services (50%), retailers (20%) and catering (8%). Results show thatsubstitution of G. morhua and S. solea is not restricted to restaurants, but occurs in other parts of the supply chain, warranting for more stringent controls along the supply chain to increase transparency and trust among consumers.

AB - Seafood is an important component of the human diet. With depleting fish stocks and increasing prices, seafood is prone to fraudulent substitution. DNA barcoding has illustrated fraudulent substitution of fishes in retail and restaurants. Whether substitution also occurs in other steps of the supply chain remains largely unknown. DNA barcoding relies on public reference databases for species identification, but these can contain incorrect identifications. The creation of a high quality genetic reference database for 42 European commercially important fishes was initiated containing 145 Cytochrome c oxidase subunit I (COI) and 152 Cytochrome b (cytB) sequences. This database was used to identify substitution rates of Atlantic cod (Gadus morhua) and common sole (Solea solea) along the fish supply chain in Belgium using DNA barcoding. Three out of 132 cod samples were substituted, in catering (6%), import (5%) and fishmongers (3%). Seven out of the 41 processed sole samples were substituted, in wholesale (100%), food services (50%), retailers (20%) and catering (8%). Results show thatsubstitution of G. morhua and S. solea is not restricted to restaurants, but occurs in other parts of the supply chain, warranting for more stringent controls along the supply chain to increase transparency and trust among consumers.

KW - B110-bioinformatics

KW - B320-taxonomy

KW - DNA barcoding

KW - COI and cytb

KW - EU fish

KW - Substitution fraud

KW - Belgian supply chain

KW - Atlantic cod

KW - Common sole

UR - https://zenodo.org/record/3865408#.XuntR0UzZPY

U2 - https://doi.org/10.1016/j.fct.2020.111417

DO - https://doi.org/10.1016/j.fct.2020.111417

M3 - A1: Web of Science-article

VL - 141

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

SN - 0278-6915

IS - May

ER -