Short communication Packaged frozen fishery products: species identification, mislabeling occurrence and legislative implications Angela Di Pinto ⇑ , Anna Mottola, Patrizia Marchetti, Marilisa Bottaro, Valentina Terio, Giancarlo Bozzo, Elisabetta Bonerba, Edmondo Ceci, Giuseppina Tantillo Department of Veterinary Medicine, University of Bari Aldo Moro, Prov. le Casamassima, km 3, 70010 Valenzano (Bari), Italy article info Article history: Received 18 April 2015 Received in revised form 3 July 2015 Accepted 28 July 2015 Available online 29 July 2015 Keywords: Packaged frozen fishery products Mislabeling DNA barcoding Legislative implications abstract Given the increase in the international trade of packaged frozen fishery products, this study used DNA barcoding to investigate the breaded hake and plaice species, sold in Italian markets. The results of this study generally matched the ingredient list on the food label. Only 6 of the 120 samples were non-compliant. Specifically, breaded merluccius samples match the species shown in the list of ingredients on the label. Of the ‘‘breaded plaice’’ samples, 4/14 contained Lepidopsetta polyxystra and 2/14 Merluccius gayi, thus failing to match the ingredient list on the label. Considering the European legislation indicates that the label must not mislead consumers, but international trade and the use of similar terms for different products makes it complicated when a product from one country is introduced into another in which the niche already exists, clear labeling is strongly recommended in order to ensure that consumers can make conscious choices. Ó 2015 Published by Elsevier Ltd. 1. Introduction The fraudulent misdescription – with various undeclared spe- cies in ready-to-cook fish products – and commonplace adulter- ation of fish products with an unindicated mixture of fish, is an increasing and ever more widespread problem (Di Pinto et al., 2013; Di Pinto et al., 2015; Garcia-Vazquez et al., 2011; Premanandh, Sabbagh, & Maruthamuthu, 2013). Additionally, deep-frozen fish fillets and easy-to-prepare or ready-to-eat prod- ucts have become the leading product, gradually outstripping the traditional salt fish and dried salt fish production. Indeed recent trends show an increase in the demand for and consumption of fro- zen fish, fillets and sashimi (thinly-sliced ready-to-cook seafood) purchased at supermarkets, at fish stores, and through home deliv- ery services, while the consumption of fresh fish is decreasing (FAO, 2012; ISMEA, 2008). The worldwide trade and processing of seafood have however increased the potential for species substitution on the commercial market (Hellberg and Morrissey, 2011). The effects of species sub- stitution include economic fraud, health hazards, and the illegal trade in protected species (Carvalho, Neto, Brasil, & Oliveira, 2011). European regulations on the traceability and labeling of food products require the food chain to be truly traceable, so as to inform consumers via obligatory product labeling and in order to create a ‘‘safety net’’ based on the traceability of these products at all stages of production and distribution to the marketplace. Given the increase in the international trade of packaged frozen fishery products, the authentication of fish products is one of the most important areas concerning fish quality and safety and given the importance of the trade in processed fishery products, this study used DNA barcoding to investigate the hake and plaice spe- cies, labeled as breaded sticks, fillets, cutlets and croquettes sold in Italian markets. 2. Materials and methods 2.1. Sampling A total of 120 packaged frozen fishery products were analyzed. Specifically, 120 samples of breaded fish, including 30 hake cutlets, 16 hake croquettes, 60 hake sticks and 14 breaded plaice fillets were from various frozen processed food market, supermarket and hypermarket chains located in Apulia (SE Italy), collected between September and November 2014 and stored at À20 °C until processed. Pursuant to European Union framework Regulation EC No 1169/2011, consumer labeling presentation and advertising of daily food requirements were considered. http://dx.doi.org/10.1016/j.foodchem.2015.07.135 0308-8146/Ó 2015 Published by Elsevier Ltd. ⇑ Corresponding author. E-mail address: angela.dipinto@uniba.it (A. Di Pinto). Food Chemistry 194 (2016) 279–283 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem