SEAFOOD TRACEABILITY AND QUALITY AUTHENTICATION USING NUCLEAR TECHNIQUES

Karthik Gopi*, Debashish Mazumder, Jesmond Sammut, Neil Saintilan, Patricia Gadd, and Attila Stopic.
 
School of Biological, Earth & Environmental Sciences
The University of New South Wales
Sydney NSW 2052
Australia
k.gopi@student.unsw.edu.au

Seafood provides an essential source of omega-3 polyunsaturated fatty acids, proteins and other micronutrients. Seafood is increasingly recognised as a healthier source of protein than red meat because of its role in cardiac health and mitigating against vascular diseases. Currently, the global seafood trade is valued at over US $94.11 billion. The amount of seafood being consumed is increasing and placing pressure on capture fisheries to meet demand. Consequently, aquaculture has boomed and has become one of the fastest growing food production industries. Although aquaculture has been scrutinised over environmental impacts, largely based on its uncontrolled expansion decades ago, it can nonetheless, when well-managed, provide a sustainable source of food. In many countries, where access to land is highly competitive, wild and farmed seafood has become essential for food and income security.

Australia exports a large percentage of its seafood products because overseas markets are more lucrative.  To meet local demand, seafood products (up to 72%) are imported, and are often packaged or filleted.  Whilst this export/import market is beneficial for the Australian economy, imported products could be contaminated and processed seafood (eg fish fillets) might be fraudulently relabelled. Recently, imported seafood has come under scrutiny due to quality authentication issues.  Consumers are mindful of health risks and overpaying for products that are possibly re-labelled and of questionable quality. More accurate and reliable methods to trace and authenticate seafood products are needed for regulatory authorities, Australian seafood traders and consumers.

The Australian Nuclear Science and Technology Organisation (ANSTO) is leading a collaborative research program in partnership with the University of New South Wales (UNSW), Macquarie University and multiple industries, to determine the effectiveness of isotopic and nuclear techniques in food traceability and authenticity research. We have analysed seafood obtained from aquaculture and the wild, and from across different geographical locations in Australia and Asia, and found that isotopic and elemental compositions of samples are distinct across geographical and environmental origins. The results provide insight into the effectiveness of nuclear techniques to trace the geographical origin of seafood, w hitch is important for quality certification, to prevent 'food fraud' and ensure retailers and consumers are not impacted by contaminated or incorrectly labelled seafood products.