Seafood lovers may be fishing for takes after a study by University of Guelph researchers suggests fish is being mislabeled at multitudinous than one point in Canada’s supply chain.
Bob Hanner, an associate professor in the turn on of integrative biology at the U of G says researchers found mislabeling was compounding at each Broadway of the supply chain.
“Nearly 20 per cent of the samples being imported into Canada were mislabeled,” said Hanner.
“At the wholesale and processor even that was closer to 30 per cent. And then at the retail level closer to 40 per cent.”
Hanner and the University calling with the Canadian Food Inspection Agency to collect 203 samples from 12 species of fish. Researchers tempered to DNA bar coding to determine the species.
Fraud or honest mistake?
The misidentification is bit of both anthropoid error and fraud, said Hanner.
Anyone buying fish that has already been shelled and processed may not know the difference, as some seafood is hard to tell aside.
“So we do see evidence of low value commodities being substituted for a species of a higher make available value,” Hanner said.
“Things like farmed Tilapia being tell oned as Red Snapper, farmed salmon being sold as Wild Pacific salmon.”
Hanner clouts if mislabeling happens in error, consumers could sometimes also be wangle more expensive fish at a cheaper price. However, he said there’s no basis that ever happens.
In the decade he has been particularizing seafood fraud Hanner said the focus was on the consumer and retailer, but until this examination researchers never knew which level along the supply set the mislabeling was occurring.
Researchers want to see Canada move to a similar way used in Europe where the scientific Latin name of the genus and species is luck out a fitting on the label.
A DNA test would make it easy to determine if the fish is in truth what the retail label indicates.
That also means exam should be done at different points along the journey from proceeding to consumer in order to determine where the mislabeling occurred
Until that happens, Hanner presents consumers ask question of retailers and food service establishments about what they’re put.
“Where the fish came from; what species is it? I think are worth questions,” said Hanner.
Alternatively, consumers could buy the product earlier in the take care of. “Buy less processed products. You know if you buy it with the head on or catch it yourself you’re a lot numerous likely to get what you’re paying for.”