[release]CANBERRA, Australia—Restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered, rather than inferior substitutes, an expert in genetic identification says.
In October, the U.S. Food and Drug Administration officially approved so-called DNA barcoding -- [b]a standardized fingerprint that can identify a species like a supermarket scanner reads a barcode -- to prevent the mislabeling of both locally produced and imported seafood in the United States. Other national regulators around the world are also considering adopting DNA barcoding as a fast, reliable and cost-effective tool for identifying organic matter.[/b]
David Schindel, a Smithsonian Institution paleontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, said he has started discussions with the restaurant industry and seafood suppliers about utilizing the technology as a means of certifying the authenticity of delicacies.
"When they sell something that's really expensive, they want the consumer to believe that they're getting what they're paying for," Schindel told The Associated Press.
"We're going to start seeing a self-regulating movement by the high-end trade embracing barcoding as a mark of quality," he said.
While it would never be economically viable to DNA test every fish, it would be possible to test a sample of several fish from a trawler load, he said.
Schindel is organizer of the biennial International Barcode of Life Conference, which is being held Monday in the southern Australian city of Adelaide. The fourth in the conference series brings together 450 experts in the field to discuss new and increasingly diverse applications for the science.
[b]Applications range from discovering what Australia's herd of 1 million feral camels feeds on in the Outback to uncovering fraud in Malaysia's herbal drug industry.[/b]
[b]Schindel leads a consortium of scientists from almost 50 nations in overseeing the compilation of a global reference library for the Earth's 1.8 million known species.
The Barcode of Life Database so far includes more than 167,000 species.[/b]
Mislabeling is widespread in the seafood industry and usually involves cheaper types of fish being sold as more expensive varieties. A pair of New York high school students using DNA barcoding of food stocked in their own kitchens found in a 2009 study that caviar labeled as sturgeon was actually Mississippi paddlefish.
[b]In a published study a year earlier, another pair of students from the high school found that one-fourth of fish samples they had collected around New York were incorrectly labeled as higher-priced fish.[/b]
Mislabeling of fish -- which account for almost half the world's vertebrate species -- also poses risks to human health and the environment.
In 2007, several people became seriously ill from eating illegally imported toxic pufferfish from China that had been mislabeled as monkfish to circumvent U.S. import restrictions. [b]Endangered species are also sold as more common fish varieties.[/b][/release]
[url]http://www.boston.com/business/articles/2011/11/27/restaurants_plan_dna_certified_premium_seafood/[/url]
Finally we have something like this. Fishing is way too indiscriminate and most the time we have no idea whats really on our plate. I've heard reports of Great White ending up as Mexican fish tacos. Hopefully we will develop this technology and make it useable by the entire industry.
After working in some restaurants, I can tell you that your grouper probably isn't grouper.
The consumer almost always benefits when there is a new way to ensure authenticity and honesty in a certain goods or service market.
wonder what McDonalds meat would come out as
[QUOTE=J!NX;33472022]wonder what McDonalds meat would come out as[/QUOTE]
100 percent seasoned formed ground beef patties
[QUOTE=J!NX;33472022]wonder what McDonalds meat would come out as[/QUOTE]
Not meat
[QUOTE=J!NX;33472022]wonder what McDonalds meat would come out as[/QUOTE]
100% authentic you don't want to know
[QUOTE=J!NX;33472022]wonder what McDonalds meat would come out as[/QUOTE]
Exactly what they advertise it as because unlike small corner restaurants, McDonalds is an international corporation that couldn't get away with any fraud or false advertising without being hit with massive lawsuits
The good thing about eating hot dogs is you can rest assured that while you're eating weeners you are really eating weeners.
[QUOTE=cecilbdemodded;33472349]The good thing about eating hot dogs is you can rest assured that while you're eating weeners you are really eating weeners.[/QUOTE]
Hot dogs are basically ground up scrap meat...
What part of the animal is the scrap?
[QUOTE=Jawalt;33472376]Hot dogs are basically ground up scrap meat...[/QUOTE]
I think they'er more scrap than meat.
[media]http://www.youtube.com/watch?v=cLefs6TE80M[/media]
McDonalds chicken nuggets are litterally grinded-up chickens FYI
:v:
What a waste of time, technology and effort.
All so some ponce can be sure the fish eggs they're sticking on a cracker is legit? Piss off.
[QUOTE=Clunj;33474582]What a waste of time, technology and effort.
All so some ponce can be sure the fish eggs they're sticking on a cracker is legit? Piss off.[/QUOTE]
You don't seem to acknowledge that a step forward in any field of applied sciences and technology is a step forward. This is a development, no matter what you think of it.
[QUOTE=Frogz;33474525]McDonalds chicken nuggets are litterally grinded-up chickens FYI
:v:[/QUOTE]
So?
The burger patties are made out of grinded-up beef, and some funky seasoning.
"What can we do to get even more money"
[QUOTE=Frogz;33474525]McDonalds chicken nuggets are litterally grinded-up chickens FYI
:v:[/QUOTE]
Sausages are ground up pig mixed with bread.
Chicken is pumped with water to make it look bigger.
Local science for me.
A giant chunk of the research was done at the University of Guelph starting in 2003.
[QUOTE=Jetblack357;33476115]"What can we do to get even more money"[/QUOTE]
More like "how do we assure that endangered species stay off the plate." Trawlers and seiners are indiscriminate hunters and have a high bicatch of endangered or threatened species. Testing the loads would give us a better idea of what's really being caught.
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