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KMID : 0881720210360040331
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Journal of Food Hygiene and Safety
2021 Volume.36 No. 4 p.331 ~ p.341
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Food Fraud Monitoring of Raw Materials for Commercial Seafood Products Using DNA Barcode Information
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Park Eun-Ji
Kang Ju-Yeong
Lee Han-Cheol
Park Min-Ji
Yang Ji-Young
Shin Ji-Young
Kim Gun-Do
Kim Jong-Oh
Seo Yong-Bae
Kim Jung-Beom
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Abstract
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DNA barcode sequences of commercial seafood products, which are difficult to morphologically discriminate, were analyzed to determine cases of food fraud. The gene sequences were analyzed by amplifying the COX I (cytochrome C oxidase subunit I) gene region of mitochondrial DNA, which is mainly used for species identification. The DNA barcode sequences were compared with the gene sequence of each fish registered in the US National Center for Biotechnology. A total of 46 processed seafood products (12 Pagrus majo, 4 Oplegnathus fasciatus, 7 Dentex tumifrons, 2 Acanthopagrus schlegelii, 7 Oreochromis niloticus, 6 Branchiostegus japonicus, 8 Branchiostegus albus) were investigated. Having DNA sequence identity of more than 97% was judged as the same species. As a result of this study, no cases of forgery and alteration were detected. However, some disparities in the commercial names used in local markets and the standard names given in the Korea Food Code were found, which may cause confusion for consumers. It is therefore suggested that the standard name or scientific name be displayed on seafood product labels.
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KEYWORD
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Sea Bream, Malacanthidae, DNA barcode, Food fraud, Species identification
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