Be careful buying seafood at the restaurant. Understandably, one study in New York, United States, found that a quarter of the fish tested were not the kind of menu that was heralded by ads.
Fish that are clearly not genuine harm consumers. To that end, would be applied to DNA analysis technology that ensures consumers eating fish fillet or caviar original, not a cheaper substitute.
The move has already begun the U.S. Food and Drug Administration, which last month approved the application of DNA barcoding. this is like a fingerprint impressions that identify a species.
Fish that are clearly not genuine harm consumers. To that end, would be applied to DNA analysis technology that ensures consumers eating fish fillet or caviar original, not a cheaper substitute.
The move has already begun the U.S. Food and Drug Administration, which last month approved the application of DNA barcoding. this is like a fingerprint impressions that identify a species.
This device is like a supermarket scanner that can read the barcode of the product. The goal is to prevent the mislabeling of seafood from domestic and imported.
Food and drug regulatory agency in other countries are also considering adopting DNA barcoding. They assess these devices quickly, reliably, and effectively identify the organic ingredients.
Mislabeling the seafood industry typically involve the type of fish being sold cheap as the more expensive varieties. Two high school students in New York using DNA barcoding to examine the fish stocks in the kitchen. Apparently the label on the product's actual caviar is to fish the Mississippi River.
They then conducted a study of the fish sold in New York. The result, a quarter of the studied sample mislabeling fish at a great price.
Mislabeling of fish, which accounts for nearly half the world's vertebrate species, also pose risks to human health and the environment.
In 2007, some people seriously ill after eating puffer fish poison imported illegally from China. To avoid restrictions on entry, the importer called puffer fish as monkfish.
Another form of mislabeling is selling the endangered fish species, calling it a common fish varieties.
David Schindel, paleontologists from the Smithsonian Institution, invites suppliers of seafood restaurants and take advantage of DNA technology as a means of certification of the authenticity of its products.
"When selling something expensive, they want consumers to believe what you get paid," said Schindel told The Associated Press. He convinced the owners of restaurants and food suppliers will sell quality products memutei movement.
A spokesman for the British Food Standards Agency admitted about mislabeling fish products. They will work closely with the Department of Environment, Food and Rural Affairs. "To ensure this type of technology available to trade officials." *** [DAILYMAIL | KORAN TEMPO 3721]
Food and drug regulatory agency in other countries are also considering adopting DNA barcoding. They assess these devices quickly, reliably, and effectively identify the organic ingredients.
Mislabeling the seafood industry typically involve the type of fish being sold cheap as the more expensive varieties. Two high school students in New York using DNA barcoding to examine the fish stocks in the kitchen. Apparently the label on the product's actual caviar is to fish the Mississippi River.
They then conducted a study of the fish sold in New York. The result, a quarter of the studied sample mislabeling fish at a great price.
Mislabeling of fish, which accounts for nearly half the world's vertebrate species, also pose risks to human health and the environment.
In 2007, some people seriously ill after eating puffer fish poison imported illegally from China. To avoid restrictions on entry, the importer called puffer fish as monkfish.
Another form of mislabeling is selling the endangered fish species, calling it a common fish varieties.
David Schindel, paleontologists from the Smithsonian Institution, invites suppliers of seafood restaurants and take advantage of DNA technology as a means of certification of the authenticity of its products.
"When selling something expensive, they want consumers to believe what you get paid," said Schindel told The Associated Press. He convinced the owners of restaurants and food suppliers will sell quality products memutei movement.
A spokesman for the British Food Standards Agency admitted about mislabeling fish products. They will work closely with the Department of Environment, Food and Rural Affairs. "To ensure this type of technology available to trade officials." *** [DAILYMAIL | KORAN TEMPO 3721]
