The Science of Spotting Fake Foods – Speaking of Chemistry

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18 Aug 201604:31
EducationalLearning
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TLDRThe video script discusses the issue of food adulteration, specifically focusing on parmesan cheese and olive oil. It reveals that some products labeled as 100% grated parmesan may contain cheaper cheeses or cellulose, leading to legal consequences for dishonest sellers. The FDA has found that many parmesan imposters do not meet the strict criteria of authentic parmigiano reggiano, which must be made from unpasteurized milk from cows in specific Italian provinces and not fed silage. Scientists at the University of Parma have developed a method to identify counterfeit cheeses using gas chromatography/mass spectrometry to detect specific fatty acids. The video also addresses olive oil fraud, where the valuable oil is often diluted with cheaper alternatives, and the lack of regulation in the U.S. compared to the E.U. The script highlights the importance of food authentication to prevent bacterial contamination and undeclared allergens. It mentions the use of mass spectrometry and PCR for detecting unwanted substances and tracing the geographic origin of food products. The video concludes by emphasizing the global impact of food mislabeling and the ongoing efforts to ensure food safety and authenticity.

Takeaways
  • 🍝 Many parmesan cheeses labeled '100% grated parmesan' are not genuine and may contain lower-cost cheeses or cellulose (wood pulp).
  • 🧀 The FDA has found fraudulent practices by some U.S. sellers, leading to significant fines and potential prison time for the CEO of a Pennsylvania cheese company.
  • 🇮🇹 Authentic parmesan, or parmigiano reggiano, must be made from unpasteurized milk from cows in specific Italian provinces and cannot be fed silage, which can affect the cheese's quality.
  • 🔍 Chemists at the University of Parma discovered a method to identify counterfeit parmesan by detecting two unusual cyclopropane fatty acids (CPFAs) in milk and cheese from cows fed silage.
  • 🧪 Gas chromatography/mass spectrometry was used to analyze over 300 cheese samples to detect the presence of CPFAs, helping to verify the authenticity of parmesan.
  • 🍾 Olive oil fraud is prevalent due to its high value and the ease with which it can be diluted with cheaper oils, leading to a lack of FDA checks in the U.S. despite strict E.U. regulations.
  • 🌍 Food mislabeling has caused international disputes, impacting global trade treaties and prompting protests from European cheese makers and other groups.
  • 🧬 Mass spectrometry and polymerase chain reaction (PCR) are testing methods used to detect contaminants, allergens, and verify the geographic origin of food products.
  • 🚫 Challenges in using PCR for food authentication include the effects of food processing on DNA and the inhibition of necessary enzymes by certain ingredients.
  • 🔬 Researchers are developing new techniques to detect counterfeit or contaminated food, while regulatory debates continue over the labeling of products like cheese and olive oil.
  • 🍾 The naming of certain products, such as Champagne, is regulated by geographic origin, with the European Union stipulating it can only be called Champagne if made from grapes grown in the Champagne region of France.
Q & A

  • What was the recent discovery by the FDA regarding some parmesan cheese products in the U.S.?

    -The FDA found that several sellers in the U.S. were adulterating their parmesan cheese with lower-cost cheeses and cellulose, also known as wood pulp, which adds fiber and prevents clumping.

  • What is the consequence for the CEO of a Pennsylvania cheese company who admitted to adulterating cheese?

    -The CEO faces up to six-figure fines or even prison time for the offense.

  • According to Italian regulators, what are the specific requirements for a cheese to be considered real parmesan or parmigiano reggiano?

    -Real parmesan or parmigiano reggiano must be made from unpasteurized milk from cows in specific Italian provinces and the cows cannot be fed fermented grasses called silage.

  • What is the concern with feeding cows silage, as per the Parmigiano-Reggiano Cheese Consortium?

    -Silage can contain Clostridium bacteria, which produce unwanted gas and therefore, defects during the cheese-ripening stage.

  • How did chemists at the University of Parma determine if a cheese sample was legitimate?

    -They used gas chromatography/mass spectrometry to look for two specific cyclopropane fatty acids (CPFAs) in cheese samples. Cheeses from cows not fed silage did not contain these CPFAs.

  • What is the issue with olive oil fraud and how does it affect the global market?

    -Olive oil fraud is rampant due to its high value compared to other vegetable oils and the ease with which it can be faked. This has caused an international uproar, leading to a delay in a global trade treaty.

  • What is the role of the polymerase chain reaction (PCR) in food authentication?

    -PCR is used to detect bacteria like E. Coli or Salmonella by multiplying DNA segments to look for genetic signatures of contamination. It can also be used to test for the geographic origin of food by comparing DNA.

  • What are some challenges in using PCR for food authentication?

    -PCR can be difficult to run on food because the food processing methods can affect its DNA. Ingredients like calcium can also inhibit the enzymes needed for PCR to function.

  • What is the significance of food authentication in terms of public health?

    -Food authentication is crucial for ensuring products do not have bacterial contaminants or unwanted allergens, which can pose serious health risks to consumers.

  • What is the current stance of the U.S. FDA regarding the testing of olive oil authenticity?

    -The U.S. FDA does not currently check for the authenticity of olive oil, leaving this responsibility to other regulatory bodies like the E.U. anti-fraud office.

  • Why is it important to differentiate between different types of cheeses and their origins?

    -Differentiating between cheeses and their origins ensures that consumers are getting the authentic product they expect, which is important for quality, safety, and cultural preservation.

  • What is the significance of the term 'Champagne' in the context of food regulation?

    -The term 'Champagne' is regulated by the EU to refer only to sparkling wine made from grapes grown in the Champagne region of France, highlighting the importance of geographical origin in food labeling.

Outlines
00:00
🧀 Parmesan Cheese Authenticity: The Fight Against Fakes

The video begins by highlighting the popularity of spaghetti and meatballs topped with parmesan cheese, but raises concerns about the authenticity of the cheese. It reveals that not all cheese labeled as 100% grated parmesan is genuine, with some sellers in the U.S. found to be adulterating their products with lower-cost cheeses or cellulose (wood pulp). The FDA has taken action against such practices, with one CEO facing significant fines or even imprisonment. The video then shifts to discuss the regulatory standards in Italy for real parmesan, known as parmigiano reggiano, which must be made from unpasteurized milk from cows in specific Italian provinces and not fed silage, which can introduce defects during cheese ripening. A team of chemists at the University of Parma has developed a method to detect adulterated cheese by identifying two specific cyclopropane fatty acids (CPFAs) found in cheese from cows fed silage. This discovery aids in distinguishing real parmesan from imposters. The video also touches on the broader issue of food fraud, including olive oil, and the international impact of food mislabeling on trade treaties.

Mindmap
Keywords
💡Parmesan cheese
Parmesan cheese, specifically Parmigiano-Reggiano, is a hard, granular cheese that originated in the regions of Emilia-Romagna, Italy. It is defined by strict production guidelines, including the use of unpasteurized milk from cows that are not fed silage. In the video, it is mentioned that some products labeled as 100% grated Parmesan are adulterated with lower-cost cheeses or additives like cellulose. The theme of authenticity and food fraud is central to the video, with Parmesan cheese being a prime example of a product subject to mislabeling and adulteration.
💡Food adulteration
Food adulteration refers to the fraudulent practice of substituting inferior or cheaper ingredients into a product while maintaining the label of a higher quality or more expensive item. The video discusses how this practice is prevalent in the cheese industry, particularly with Parmesan cheese, and also extends to olive oil. Adulteration not only misleads consumers but can also have legal and health implications, as highlighted by the case of a Pennsylvania cheese company CEO facing fines and potential prison time.
💡Cellulose
Cellulose, also known as wood pulp, is a common additive in the food industry used to add fiber and prevent clumping. However, its use in adulterating cheese products, as mentioned in the video, is a form of deception. The FDA's discovery of cellulose in products labeled as 100% grated Parmesan cheese is an example of how additives can be misused to defraud consumers seeking authentic ingredients.
💡Gas chromatography/mass spectrometry (GC/MS)
Gas chromatography/mass spectrometry is an analytical technique used to separate and identify volatile compounds in a sample. In the context of the video, chemists at the University of Parma used GC/MS to detect specific cyclopropane fatty acids (CPFAs) in cheese samples. This method helped them distinguish between authentic Parmesan cheese and adulterated products, thus playing a crucial role in the fight against food fraud.
💡Cyclopropane fatty acids (CPFAs)
Cyclopropane fatty acids are unique markers that can indicate the diet of the cows from which the milk is sourced. The video explains that milk and cheese from cows fed silage contain small amounts of two unusual CPFAs. The presence of these CPFAs in cheese samples can flag the product as counterfeit or not 100% real Parmesan, as authentic Parmigiano-Reggiano should not contain these markers due to the specific diet restrictions of the cows.
💡Olive oil fraud
Olive oil fraud involves the misrepresentation of olive oil's quality, often by diluting it with cheaper oils. The video points out that extra-virgin olive oil must meet 32 chemical requirements according to E.U. law, but fraudsters may still adulterate it with oils like hazelnut, soybean, or seed oils. This fraud is rampant due to the high value of olive oil compared to other vegetable oils, and it contributes to the broader issue of food authenticity discussed in the video.
💡Food mislabeling
Food mislabeling is the act of providing incorrect or misleading information about a food product, such as its ingredients, origin, or quality. The video discusses how mislabeling can lead to international disputes and trade treaty delays, as seen with European cheese makers protesting against the misrepresentation of their products. Mislabeling is a significant issue because it can affect consumer trust, economic fairness, and food safety.
💡Polymerase chain reaction (PCR)
Polymerase chain reaction, or PCR, is a molecular biology technique used to amplify specific DNA segments, allowing for the detection of genetic signatures. In the context of the video, PCR can be used to detect bacterial contamination like E. Coli or Salmonella, as well as to verify the geographic origin of food products by comparing DNA profiles. However, PCR can be challenging to apply to processed foods due to potential DNA damage and interference from certain ingredients.
💡Food authentication
Food authentication involves the verification of a food product's claimed characteristics, such as its ingredients, origin, and quality. The video emphasizes the importance of food authentication to ensure that products are not only genuine but also safe for consumption. Authenticity is crucial for maintaining consumer trust, upholding fair trade practices, and preventing health risks associated with adulterated or contaminated food.
💡Allergens
Allergens are substances that can cause an allergic reaction in some individuals. The video highlights the importance of accurately labeling allergens in food products to protect consumers with allergies. Undeclared allergens can pose serious health risks, making the accurate identification and labeling of these substances a critical aspect of food safety and authenticity.
💡Champagne
Champagne is a type of sparkling wine that, according to E.U. regulations, can only be labeled as such if it is produced from grapes grown in the Champagne region of France. The video uses Champagne as an example of how geographical indicators are used to protect the authenticity and reputation of certain food products. The strict labeling requirements for Champagne are part of a broader effort to combat food fraud and ensure consumers receive the high-quality products they expect.
Highlights

Many parmesan cheeses labeled as 100% grated are adulterated with lower-cost cheeses or cellulose.

FDA discovered fraudulent practices by several U.S. sellers in the cheese industry.

A Pennsylvania cheese company CEO pled guilty to adulterating cheese and faces significant fines or prison time.

Authentic Parmigiano-Reggiano must be made from unpasteurized milk and specific Italian provinces' cows that are not fed silage.

Silage-fed cows' milk contains two unusual CPFAs that can be detected by chemists to verify the authenticity of cheese.

Gas chromatography/mass spectrometry is used to detect adulteration in cheese samples.

Cheeses like Parmigiano-Reggiano, Fontina, and Gruyère that come from cows not fed silage do not contain the specific CPFAs.

Grana Padano, often mixed with Parmesan, contains the specific CPFAs when cows eat silage.

Presence of CPFAs in Parmesan can flag it as counterfeit or not 100% real.

Olive oil fraud is prevalent due to its value and ease of dilution with cheaper oils.

Extra-virgin olive oil must meet 32 chemical requirements as per E.U. law.

The U.S. FDA does not check for olive oil fraud, unlike the E.U. anti-fraud office which has a dedicated task force.

Food mislabeling has led to international disputes and delays in global trade treaties.

Food authentication is crucial to ensure products are free from bacterial contaminants and unlabeled allergens.

Mass spectrometry is used to detect pesticides, antibiotics, and specific unwanted chemical compounds in food.

Polymerase chain reaction (PCR) is utilized to detect bacteria and verify the geographic origin of food products.

PCR faces challenges in food testing due to processing methods and the presence of certain ingredients that can inhibit enzyme function.

Researchers are developing new techniques to detect counterfeit or contaminated food.

There is ongoing debate about labeling standards for cheese and olive oil, with geographical indicators playing a key role.

Ensuring food safety from harmful bacteria and undeclared allergens is a shared priority.

Champagne can only be called as such when made from grapes grown in the Champagne region of France, as per EU regulators.

Transcripts

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Food FraudAuthentic ParmesanCheese ContaminationOlive Oil FraudChemical AnalysisGlobal TradeFood SafetyCheese RegulationsFood AllergensDNA TestingFood Industry