Food Authenticity — Species Identification / Isotope Analysis / NMR

What Is Authenticity?

Authenticity analysis is the verification of whether the product is what it is declared to be. The methods used vary depending on the question: species determination in meat and fish is investigated by PCR, sugar addition in honey and fruit juice is investigated by stable isotope ratio analysis, purity in olive oil is investigated by chromatographic parameters, and geographical origin is investigated by isotope and element profile.

Purpose of Authenticity

The aim is to detect adulteration for economic purposes and to demonstrate the accuracy of product declarations (type, origin, production method). In addition to consumer deception, adulteration also poses allergen and halal/kosher compliance risks.

Which Products Is Authenticity Applied To?

Meat and meat products (species determination)
Fish and seafood
Honey and juices
Olive oil and vegetable oils
Spices, coffee and dairy products

In Which Sectors Is Authenticity Used?

FoodAgricultureRetailAgriculture

Standards Related to Authenticity

ISO/TS 20224 series (animal species determination — real-time PCR)
TS EN ISO 21571 (nucleic acid extraction)
AOAC 998.12 (C4 sugar in honey — isotope ratio)
TS EN 12140 (carbon isotope ratio in fruit juice)
(EC) 2568/91 (olive oil properties and analysis methods)

Authenticity Conditions

Method selection: According to the question asked; There is no single method of authenticity
Referans veri: Isotope and profile methods require reference database for comparison
Species determination: Qualitative determination and quantitative ratio are separate questions.

Equipment for Authenticity

Real-time PCR system
IRMS (isotope ratio mass spectrometry)
NMR spektrometre
GC-MS and HPLC
ICP-MS (element profili)

Sample Requirements for Authenticity

Representative sample and reference sample if possible
Declared species, origin and production method must be declared
More samples may be required for processed products
Suspected adulteration scenario must be specified — determines method selection

Duration of Authenticity

Time varies significantly depending on the method: species determination by PCR takes several working days, whereas isotope and NMR-based origin studies are longer and require reference data evaluation.

Authenticity Procedure

1The statement to be verified and the possible adulteration scenario are defined.
2The analytical method appropriate to the question is selected.
3The sample is prepared according to the method.
4DNA extraction and PCR are used to determine the species.
5Isotope, NMR or chromatographic profile measurements are made.
6The results are compared with reference data or regulatory parameters.

Authenticity Acceptance Criteria

The acceptance criterion depends on the verified statement. It defines numerical parameters for (EC) 2568/91 quality categories in products such as olive oil. In species determination, the presence of an undeclared species means label non-compliance and misleading the consumer within the scope of (EU) 1169/2011.

Evaluation of Results

Authenticity results are often based on a set of parameters, not a single parameter. In isotope and profile-based provenance studies, the result is limited by the quality of the reference database with which it is compared; This limit is clearly stated in the report.

Authenticity Report

Sample description and verified declaration
Methods applied and their reasons
Measurement results and parameter sets
Compared reference data or regulatory parameter
Result evaluation and limitations

Accreditation

EUROLAB holds internationally recognised accreditation obtained from accreditation bodies party to the IAF and ILAC multilateral recognition arrangements, under ISO/IEC 17025 for laboratory testing, ISO/IEC 17020 for inspection and surveillance, and ISO/IEC 17021-1 and ISO/IEC 17065 for system and product certification. This chain ensures the reports and certificates issued are accepted worldwide.

Whether this test can be offered within accredited scope depends on your product and the standard applied; since accreditation is method-based, the scope is confirmed in writing at the quotation stage.

Scope and authorisations

Related Regulations

Regulation (EU) 1169/2011 on Food Information to Consumers
(EC) 178/2002 General Food Law
(EC) 2568/91 Olive Oil Analysis Methods Regulation

Food Testing — What Does This Testing Field Cover?

The section below describes the field that the Authenticity test belongs to; the conditions and acceptance criteria of this particular test are given in the sections above. The scope specific to your product is confirmed in writing at the quotation stage.

Food testing shows that a product is safe for consumption and contains what its label states. The family works along three axes: microbiological safety, chemical safety and nutritional composition. All three require different laboratory infrastructure, a different body of methods and a different turnaround time.

The most distinctive feature of the field is TIME PRESSURE. A steel specimen can wait on a shelf; a raw milk or fresh meat sample cannot. The time the sample was taken, the transport temperature and how long it takes to reach the laboratory directly determine the validity of the result. In food microbiology the cold chain record is therefore an inseparable part of the test report.

On the microbiological side there are two different questions and they must not be confused. DETECTION of a pathogen is a qualitative question: is Salmonella present in the sample or not? ENUMERATION of indicator organisms is a quantitative question and an indicator of production hygiene. The absence of a pathogen in a product does not show that hygiene is good; if the total mesophilic aerobic count is high, there is a problem in the process.

On the chemical side, pesticide residues, mycotoxins, heavy metals, additives, veterinary drug residues and process contaminants (acrylamide, furan, PAH) are measured. Multi-residue methods in this area (QuEChERS-based LC-MS/MS and GC-MS/MS) can screen hundreds of active substances in a single analysis; limits are defined separately for each product–substance pair.

On the composition side, protein, fat, moisture, ash, fibre, sugar profile, fatty acid composition, vitamin and mineral content are determined. These values are the basis of the nutrition declaration on the label and the tolerance ranges are defined in legislation — the difference between the declared value and the measured value must stay within that tolerance.

There is NO CE marking on food, and this shapes how the field works. Conformity is demonstrated through operating a HACCP-based food safety system, complying with labelling rules and not exceeding contaminant, residue and microbiological limits. A test result produces evidence not for a certificate but for a functioning system.

Allergen management carries particular weight. The presence of an undeclared allergen in a product is one of the most frequent causes of food recalls. Analysis here runs together with cleaning validation: it is shown that the line has been cleaned adequately after a production run containing an allergen and that the risk of cross-contamination is under control.

Voluntary schemes have become effectively mandatory in this field. Retail chains require their suppliers to hold a certificate under a GFSI-recognised scheme (BRCGS, IFS, FSSC 22000); without it, getting onto the shelf is practically impossible.

Method groups in this field

Pathogen detection
Detection of Salmonella, Listeria monocytogenes, Campylobacter, Cronobacter and Shiga toxin-producing E. coli; culture-based and molecular methods.
Indicator counts
Total mesophilic aerobic count, Enterobacteriaceae, coliforms and E. coli, coagulase-positive staphylococci, yeasts and moulds, lactic acid bacteria, sulphite-reducing Clostridia.
Pesticide and veterinary residues
Multi-residue screening by LC-MS/MS and GC-MS/MS with QuEChERS extraction.
Mycotoxins and contaminants
Aflatoxins, ochratoxin A, deoxynivalenol, patulin; heavy metals (ICP-MS), acrylamide and PAH compounds.
Nutritional composition
Kjeldahl protein, fat and fatty acid profile, moisture, ash, dietary fibre, sugar profile, vitamin and mineral analyses.
Allergens and authenticity
Gluten, milk, egg, nut and soy allergen analyses; molecular methods for species identification and adulteration detection.

Commonly confused in this field

Sampling is half the result. A sample transported at the wrong temperature or delayed gives an invalid result even if it is analysed correctly in the laboratory.
The absence of a pathogen does not show that hygiene is good; indicator counts give separate information and the two are read together.
A result from a sample taken from a lot can be generalised to the whole lot only if the sampling plan was set up statistically.
Limits are defined in separate regulations by product group and are updated regularly; a conformity decision based on an outdated limit table may be wrong.
For exports, the limits of the destination country may differ from EU limits; the same product may be compliant in one market and non-compliant in another.

Which decisions these results support

Verification of the HACCP plan and process monitoring
The basis for the nutrition declaration and allergen information on the label
Health certificates before export and compliance with destination market limits
Supplier and lot-based acceptance control
Shelf-life studies and determining storage conditions
Producing evidence for audits under GFSI-recognised schemes

Related Tests

Frequently Asked Questions About Authenticity

Can you tell for sure what kind of meat it is?

The presence of declared and undeclared species is reliably determined by PCR. The quantitative ratio is more difficult: the amount of DNA varies by tissue type and processing, so the estimation of the ratio is uncertain and is stated in the report.

Can geographical origin be proven by analysis?

Isotope and elemental profiles provide strong indicators, but the result is dependent on the reference database to be compared. If there is no database, the analysis cannot verify the statement; In this case, traceability records are essential.