Sushi barcoding in the UK: another kettle of fish

PeerJ

article

Sara G. Vandamme¹  Andrew M. Griffiths²  Sasha-Ann Taylor¹  Cristina Di Muri¹  Elizabeth A. Hankard¹  Jessica A. Towne²  Mhairi Watson²  Stefano Mariani¹ 

[1] School of Environment & Life Sciences, University of Salford;School of Biological Sciences, University of Bristol;Biosciences, College of Environment & Life sciences, University of Exeter

关键词: Sushi restaurants;    UK;    COI barcoding;    Traceability;    Fish;    Species substitution;    Mislabelling;   

DOI  :  10.7717/peerj.1891

学科分类：社会科学、人文和艺术（综合）

来源: Inra

【 摘 要 】

70%) of fish species substitution. Based on indications that the European seafood retail sector may currently be under better control than its North American counterpart, here we investigated levels of seafood labelling accuracy in sushi bars and restaurants across England. We used the COI barcoding gene to screen samples of tuna, eel, and a variety of other products characterised by less visually distinctive ‘white flesh’. Moderate levels of substitution were found (10%), significantly lower than observed in North America, which lends support to the argument that public awareness, policy and governance of seafood labels is more effective in the European Union. Nevertheless, the results highlight that current labelling practice in UK restaurants lags behind the level of detail implemented in the retail sector, which hinders consumer choice, with potentially damaging economic, health and environmental consequences. Specifically, critically endangered species of tuna and eel continue to be sold without adequate information to consumers.

【 授权许可】

CC BY