Number 55 February 1995
MAFF UK - DRIED DURUM WHEAT PASTA SURVEILLANCE EXERCISE
Index to MAFF UK Food Surveillance Information
Sheets, 1995
Background
Durum wheat (Triticum durum) is traditionally used in the
manufacture of dried pasta because it produces a better quality product than
cheaper common wheat (Triticum aestivum). The price difference between
the two wheat species could provide some with the incentive to substitute durum
wheat with common wheat whilst claiming or describing the pasta to be made
wholly from durum wheat.
The Working Party on Food Authenticity decided that a surveillance exercise
should be carried out to investigate whether dried pasta, which claimed to be
made from 100 percent durum wheat or which bore an ingredients list indicating
that the product contained no wheat other than durum wheat, was being
adulterated with common wheat. The WPFA recommended that samples be analysed
using two analytical techniques which determine the presence of two different
common wheat marker proteins (omega-gliadin and gamma-gliadin).
Samples
A total of 249 samples of dried pasta were collected by Trading Standards
and Environmental Health Departments from: Belfast, Edinburgh, Norfolk, Essex,
Buckinghamshire, Cambridgeshire, Shropshire, Liverpool, Suffolk, Bedfordshire,
Hertfordshire, West Yorkshire and Mid-Glamorgan during August and September
1994. Samples were collected from retailers (including wholesalers and cash and
carries), manufacturers, distributors and canteens. Around 95 percent (236) of
the samples were sold as retail packs. The remaining 5 percent (13) were
destined for catering use. The samples included major and lesser known brands,
as well as retailer own-label products, and were manufactured in the UK as well
as a number of other European and non-European countries.
Analytical Approach
The samples were analysed in three stages using two analytical techniques.
All the samples were screened using an electrophoretic method based on the one
developed by Autran 1 which measured
the omega-gliadin content of the pasta. Samples which appeared to contain at
least 5 percent common wheat were re-analysed using this technique so that the
level of common wheat present in the sample could be more accurately quantified.
Those samples which on repeat electrophoretic analysis were found to contain at
least 2 percent common wheat were then analysed using a high performance liquid
chromatography (HPLC) method based on the one developed by Barnwell et al2 which measured the gamma-gliadin content of the pasta.
Authenticity Limits Applied
It is generally accepted that durum wheat pasta may contain up to 3 percent
common wheat from unavoidable adventitious contamination during grain harvesting
and handling.3 However, in order to take
account of the limitations associated with the analytical methods and the
possible effect of wheat variability on the results, only samples which were
found by both analytical techniques to contain at least 8 percent common wheat
were considered to have been misdescribed for the purpose of the study.
Results
Only one of the 249 samples surveyed was found to contain more than 8
percent common wheat by both analytical techniques. This sample was considered
to have been misdescribed.
Conclusion
The survey results show that at the time the survey was carried out, in
general, dried durum wheat pasta sold on the UK market was not being
misdescribed.
Follow-up Action
Individual Trading Standards and Environmental Health Departments which
participated in the study are being informed of the results for the samples they
collected.
References
- Autran J.C., Bonicel J. unpublished protocol of
determination of common wheat in durum wheat pasta submitted to high temperature
drying by polyacrylamide gel elctrophoresis of gamma gliadins
- Barnwell P., McCarthy P.K., Lumley I.D., Griffin M. The
use of reversed-phase high performance liquid chromatography to detect common
wheat (Triticum aestivum) adulteration of durum wheat (Triticum durum) pasta
products dried at low and high temperatures, J. of Cereal Science (1994)
20 245-252
- EC Commission Regulation 1222 of 1994 (Annex C),
Commission Regulation 1222 laying down detailed rules for the application of the
system of granting export refunds on certain agricultural products exported in
the form of goods not covered by Annex II to the Treaty and the criteria for
fixing the amount for such refunds Official Journal of the European
Community L136 31 May 1994, pg. 5
Contact Point
Further information can be obtained from:
Miss Claire Boville,
MAFF, Food Safety and Science Group,
Food Labelling and Standards Division,
Room 320 Ergon House c/o Nobel
House,
17 Smith Square,
London SW1P 3JR
Tel: +44 (0) 171 238 6181
Fax: +44 (0)171 238 6763
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