Houston, Texas, USA

September 26-30, 1999

Symposium Title: Food Authenticity



The agri-food industry is developing to meet regional and international competition due to free trade, globalization and changing technology. With the resulting increasing demands and as the squeeze on margins requires companies to operate in a leaner fashion, they are more susceptible to making mistakes. Also, for some, margins can be improved by unethical operating and or marketing practices. Not only does a level playing field need to be maintained but the consumer must be protected. The ramifications of adulteration of food for financial gain cannot be ignored since interference with foodstuffs may lead to the production of food which is harmful and have implications for safety, nutrition, and allergic reactions.

The AOAC symposium on food authenticity will be an opportunity to learn and to exchange ideas on analytical developments in the detection of food adulteration. The topics for the first day symposium will include the legal aspects of authenticity and falsification, food safety concerns of mustard oil contamination, the detection of food irradiation and genetically modified organisms and the use of PCR for the detection of adulteration.

To celebrate the tenth anniversary of the Technical Committee for Juice and Juice Products the second day of the symposium will focus on juice authenticity. The Technical Committee for Juice and Juice Products was formed to develop, test, and recommend precise, accurate and standardized methods for the analysis of fruit products and to further communications among government, academic, industrial and private laboratory scientists working the area of fruit product analysis. The symposium will provide the opportuntity to meet world renowned scientists in the field. Topics will not only include the analysis of oligosaccharides, polyphenolic acids but also techniques used for detection of adulteration or misrepresentation of juices with either sugars or other juices using methods of HPLC, gas chromatography, capillary electrophoresis, and DNA analysis and their synergies.

Wednesday Afternoon, Sept 29, 1999

I. Symposium title: Food Authenticity

Symposium Chair: Carla Barry, Canadian Food Inspection Agency, Ottawa, Canada

Symposium Co-Chair: Gilles Martin, Eurofins

8:30 Introduction, Carla Barry

9:00 Legal Aspects of Authenticity and Falsification. Maire Walsh, State Laboratory, Dublin, Ireland

9:30 Genetically Modified Organisms, Michael Müller, Hanse Analytik GmbH, Bremen, Germany.

10:00 break

10:30 Mustard Oil Adulteration, Stan Bacler, Canadian Food Inspection Agency, Ottawa, Canada

11:00 Use of PCR for detection of Adulteration, Rolf Meyer, Nestle Research Centre, Lausanne, Switzerland

11:30 Food Irradiation, Eileen Stewart, Dept. Of Agriculture, Belfast, Northern Ireland

Thursday, September 30, 1999

I. Symposium title: Food Authenticity-Focus on Juice

Symposium Chairman: Carla Barry, Canadian Food Inspection Agency, Ottawa, Canada

Symposium Co-Chairman: Lynn Hageman, Nestle USA INC, Dublin, Ohio

8:30 Analysis and Quality control in the Service of the Fruit Juice Industry, Past, Present, and Future, Frank Hesford, Swiss Federal Research Station, Badenswill, Switzerland

9:00 A statistical and graphical look at the TCJJP normative database, Eric Wilhelmsen, Wilhelmsen Consulting, Milipitas, California

9:30 Latest advances in Detection of retrograde sugars using Capillary Electrophoresis and Equilibrium gas chromatography methods, Nicholas Low, University of Saskatchewan, Saskatoon, Saskatchewan

10:00 Break

10:30 Report on the polyphenolic acids collaborative study. Roy Lyon, National Food Processors Assn, Washington, DC

11:00 The synergies of pulsed amperometric and capillary gas chromatographic methods for detection of juice adulteration. David Hammond, Reading Scientific Services Limited, Reading, United Kingdom.

11:30 The determination of % juice in fruit juice drinks Allan Brause, Analytical Chemical Services of Columbia Inc., Columbia, Maryland