FISH-FIT: A web-based tool to improve European seafood authenticity control

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-04-04 DOI:10.1016/j.foodcont.2025.111335

Ute Schröder , Carmen G. Sotelo , Regina Klapper

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引用次数: 0

Abstract

Seafood is one of foods most prone to substitution and fraud potentially leading to negative implications on consumer trust and health. Additionally, seafood adulteration might be accompanied by overfishing of particular species. Therefore, the European Union issued several regulations on the declaration of seafood and its control. In support of the implementation of these regulations as well as research on seafood authenticity, the user-friendly database called FISH-FIT has been established. FISH-FIT provides users with valid DNA sequences of authentic tissue samples, a sequence alignment tool and a collection of methods relevant to this field. Furthermore, authentic tissue materials are physically stored for all entries in the database and aliquots can be requested directly via the website. The FISH-FIT resource allows users to compare their samples with verified materials and aids in the development of new DNA-based methods for authentication. Overall, FISH-FIT contributes to the harmonisation of seafood authentication methods in Europe in the long term.

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FISH-FIT：一个基于网络的工具，用于改善欧洲海鲜的真实性控制

海产品是最容易被替代和欺诈的食品之一，可能对消费者的信任和健康产生负面影响。此外，海鲜掺假可能伴随着对特定物种的过度捕捞。因此，欧盟颁布了几项关于海产品申报及其控制的规定。为了支持这些法规的实施以及对海鲜真实性的研究，已经建立了一个名为FISH-FIT的用户友好数据库。FISH-FIT为用户提供真实组织样本的有效DNA序列，序列比对工具和与该领域相关的方法集合。此外，真实的组织材料被物理存储在数据库中的所有条目中，并且可以直接通过网站请求配额。FISH-FIT资源允许用户将他们的样品与经过验证的材料进行比较，并有助于开发新的基于dna的认证方法。总的来说，从长远来看，FISH-FIT有助于欧洲海产品认证方法的统一。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.