Methods for Seafood Authenticity Testing in Europe

  • Véronique Verrez-BagnisEmail author
  • Carmen G. Sotelo
  • Rogério Mendes
  • Helena Silva
  • Kristina Kappel
  • Ute Schröder
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Seafood authenticity is a key parameter for seafood quality, particularly in Europe where regulations provide a strict framework for seafood labeling. A wide variety of methods are commonly used in control laboratories (private or public) to identify seafood species, but emergent approaches for the development of new and fast DNA- and protein-based methods for species differentiation are also considered. To address the challenges in controlling further labeling requirements in the latest European legislation on seafood product traceability and labeling (Regulation (EU) 1379/2013), a review of the development of methods to identify fishing areas and to distinguish between wild and farmed fish, as well as an overview of the advanced methods that could be used for differentiation of fresh and frozen-thawed fish, is given. These methods will become increasingly important in the near future as the risk-based control of food authenticity is prescribed by the new EU control regulation (Regulation (EU) 2017/625).


Seafood identification Traceability Seafood geographical discrimination Seafood authentication 


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Véronique Verrez-Bagnis
    • 1
    Email author
  • Carmen G. Sotelo
    • 2
  • Rogério Mendes
    • 3
  • Helena Silva
    • 3
  • Kristina Kappel
    • 4
  • Ute Schröder
    • 4
  1. 1.IfremerNantesFrance
  2. 2.Instituto de Investigaciones Marinas (CSIC)VigoSpain
  3. 3.Portuguese Institute for the Sea and AtmosphereLisbonPortugal
  4. 4.Department of Safety and Quality of Milk and Fish ProductsMax Rubner-InstitutKielGermany

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