Unmasking Seafood Mislabeling in U.S. Markets: DNA Barcoding as a Unique Technology for Food Authentication and Quality Control

Introduction: Seafood mislabeling has been practiced both to meet market demand, as well as for economic gain, whereby cheaper species are substituted for high-value seafood items. Proper classification and identification of seafood is key in mitigating this mislabeling problem. Traditional methods of identifying species based on fish morphological characteristics are not always practical to unambiguously identify seafood products available for purchase.

Purpose: This study shows the usefulness of targeting the mitochondrial cytochrome oxidase I (COI) region to uniquely identify fish and seafood samples from across the United States.

Methods: The use of DNA sequencing for species identification is a reliable alternative to traditional methods like morphological determination, especially when food items have been subject to various forms of processing. We have used DNA extraction, PCR, and next generation sequencing to identify our samples and approximate the mislabeling frequency.

Results: Results show a rate of mislabeling among restaurants of 16.3% (28 out of 172 samples) in three regions of the United States. The rate of false labeling is essentially equivalent between these different regions.

Significance: The consequences of mislabeling include a variety of health hazards, such as allergic reactions, and these issues extend to social, religious, and economic realms as well. Studies such as this will ensure the quality of food and labels in the industry while informing people of the sorts of problems associated with different categories of food.