Food misrepresentation: testing and assessment

CFIA scientists are working to detect food misrepresentation. Learn more about how we detect food misrepresentation at our laboratories.

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Testing and assessment

We conduct laboratory testing for several reasons, including to verify that food is accurately represented. This page summarizes some of the types of sampling we conduct, a description of the analytes tested and the associated assessment criteria we use to detect food misrepresentation.

This information highlights a selection of the sampling and testing we conduct but is not an exhaustive list. We may also conduct inspections and/or use additional methodologies and information to:

  • assess compliance
  • respond to emerging issues
  • apply new techniques

Food misrepresentation-related analyses are conducted at a number of our accredited laboratories across Canada. The scopes of accreditation for these laboratories are available from the Standards Council of Canada (SCC). For more information about the specific methods used to test for the analytes described in the content below:

  • select the link for the laboratory in the "Laboratory Details" line
  • under the Quality management section, continue to the SCC website via the link
  • select "Scope of Accreditation" (a PDF will open)

For information on how we assess compliance of nutrient values and nutrient content claims, refer to the nutrition labelling compliance test.

Cheese (hard, grated or shredded)

Type of surveillance: Adulteration with anticaking agents beyond the permitted levels

Laboratory details: Longueuil laboratory

Tested for: Detection of cellulose as insoluble fibre in shredded hard cheese

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • the insoluble fibre result is greater than 2.2%
    • this value includes a lab recovery correction and accounts for low levels of natural insoluble fibre in grated and finely shredded hard cheeses, and the maximum levels of use for cellulose (item C.5) and microcrystalline cellulose (item M.5) set out in the List of Permitted Anti-caking Agents
  • they do not comply with their applicable standard of identity found in (Naming the variety) Cheese [Canadian Food Compositional Standards, Volume 7: Dairy Products]

Fish (raw, fresh, frozen, dried and/or salted), single species fish

Type of surveillance: Species substitution

Laboratory details: Dartmouth laboratory

Tested for: Fish species identified by DNA barcoding

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • the analytical result for the species identified from the DNA testing does not match the common name and/or scientific name declared on the label, according to the CFIA Fish List

Fruit juices

Type of surveillance: Authenticity, substitution or dilution of premium fruit juices with lower value juices, water or foreign sugars

Laboratory details: Ottawa laboratory (Carling)

Tested for:

  • delta 13 Carbon
  • sugars
  • soluble solids
  • minerals
  • organic acids
  • preservatives

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • they do not comply with their applicable standard of identity or grade found in:
  • indicators of adulteration or dilution are found:
    • results from all analyses are examined together to determine if there are indicators of adulteration present including dilution, substitution with another juice or addition of sugars or acids
    • to assist in this determination, additional references to the above that outline criteria for the evaluation of identity and authenticity characteristics for fruit juices may also be considered, such as the European Fruit Juice Association's (AIJN) Code of Practice

Type of surveillance: Misrepresentation with undeclared or non-permitted colour

Laboratory details: Longueuil laboratory

Tested for: Food colours

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • colour is detected but not declared on the product label, or
  • colour is detected but not permitted in the product, or
  • colour is detected above the maximum level of use in the List of Permitted Colouring Agents for that colour and product combination

Honey

Type of surveillance: Authenticity, adulteration with foreign sugars

Lab details: Ottawa laboratory (Carling). Nuclear Magnetic Resonance (NMR) testing is conducted by a third-party laboratory.

Tested for:

  • C4 sugars
  • C3/C4 sugars
  • delta 13Carbon
  • sugars

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • testing detects the presence of C4 sugars at levels exceeding 7%, or
  • results show the presence of added C3 or C4 sugars

Related standards

Note: Manuka Honey from New Zealand and certain other sources of honey, are assessed according to their unique profiles.

Maple syrup

Type of surveillance: Authenticity, adulteration with foreign sugars

Laboratory details: Ottawa laboratory (Carling)

Tested for:

  • delta 13Carbon
  • sugars

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • the presence of added C4 sugars are detected

Acceptable limits include ratio values of:

  • sucrose: between 42 and 76%
  • glucose: less than or equal to 9.6%
  • fructose: less than or equal to 6.8%

Related standards

Meat (raw, ready-to-heat or heat-treated products that are ground or cut up to a degree that the species cannot be determined by visual examination)

Type of surveillance: Species substitution

Laboratory details: Calgary laboratory

Tested for: Meat species identification, using enzyme-linked immunosorbent assay (ELISA) to detect species specific antibodies of:

  • beef/bison
  • pork
  • horse
  • sheep/goat
  • poultry (chicken, turkey, duck)

How compliance is assessed: Samples are assessed as unsatisfactory when meat species are:

  • detected but not declared on the label
  • declared on the label but not detected

Olive oil (including extra virgin olive oil (EVOO), virgin olive oil (VOO), and olive oil (OO) composed of refined olive oil and virgin olive oils, etc.)

Type of surveillance:

  • authenticity, adulteration or dilution with lower value oil(s)
  • misrepresentation of claims

Laboratory details: Ottawa laboratory (Carling)

Tested for:

  • free fatty acids (FFA)
  • fatty acid profile
  • sterol profile
  • waxes
  • UV tests (delta K, K232 and K268)
  • fatty acid methyl esters (FAME)
  • fatty acid ethyl esters (FAEE)
  • stigmastadienes

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • there are indications that the oil is not authentic (that is, the presence of other types of oils is detected based on results of the fatty acid profile, sterol profile, waxes, UV test, etc.), or
  • the EVOO or VOO do not meet the limits for these designations in the standard (for example, may exceed the free fatty acid limits or other parameters, may have indication of addition of lower quality virgin oils, or addition of refined olive oils), and
  • "Cold pressed" or "unrefined" claims are declared, but refined olive oil is detected

Individual analysis

Olive oils are expected to meet international standards and definitions, including those of the Codex Standard for Olive Oils and Olive Pomace Oils (CXS 33-1981 (PDF) under revision) and the International Olive Council (IOC).

Each test result is compared against the current limits set out by the IOC Trade Standard for Olive Oil (COI/T.15/NC No 3 (PDF)). The Canadian Food Compositional Standards, Volume 8: Fats and Oils [8.1.2 Olive Oil] states that the oil shall be obtained from the fruit of the olive tree (Olea europaea L). The presence of other types of oils is prohibited.

Overall assessment

A final overall assessment is done by looking at the results as a whole. Samples are typically assessed as unsatisfactory when:

  • an atypical profile for sterols and/or atypical profile for FAME is found, and/or
  • test results for FFA and/or FAEE and/or Stigmasta-3,5-diene, and/or
  • other parameters such as waxes and UV exceed the set limits for the specific grade of oil

Notes:

  • if only 1 of the results is outside of the limits and additional analysis has not confirmed the result, the sample is assessed as satisfactory
  • if there is an atypical profile assessment for sterols or FAME profiles, and results are outside the limit for waxes and UV, additional testing is needed to confirm the result
  • these 2 points do not apply to FFA, Stigmasta-3,5-diene and FAEE results

Other expensive oils (including sesame oil, avocado oil, flaxseed oil, various nut oils, etc)

Type of surveillance:

  • authenticity (adulteration or dilution with lower value oil(s))
  • misrepresentation of claims such as "virgin", "cold pressed" or "unrefined"

Laboratory details: Ottawa laboratory (Carling)

Tested for:

  • sterol profile
  • fatty acid profile
  • stigmastadienes

How compliance is assessed: Samples are assessed as unsatisfactory if:

  • there are indications that the oil is not authentic (that is, the presence of other oil is detected), or
  • refined oil (of the same type) is detected where claims of "virgin", "cold pressed" or "unrefined" are made

Individual analysis

Each test result is compared against the current limits set by Codex Standard for Named Vegetable Oils (CXS 210-1999 (PDF)) for the specific variety of oil.

Sterol and fatty acid methyl ester profiles are reported as normal or atypical.

Overall assessment

A final overall assessment is done by looking at the results as a whole. Samples are assessed as unsatisfactory when:

  • an atypical sterol profile is found, and/or
  • an atypical fatty acid methyl esters profile is found

When relevant, additional fatty acid profiles and sterol profiles reported in the literature may be used to assess compliance, such as:

  • Woolf et al. 2010. Physical and Chemical Characteristics of Oils, Fats, and Waxes, 3rd edition. AOCS
  • United States Pharmacopeia (USP) monograph or the Food Chemicals Codex (FCC)

For claims, samples are assessed as unsatisfactory if the stigmasta-3,5-diene result is above the analytical threshold of 1.0 ppm, indicating the presence of refined oil.

Scallops (fresh or frozen)

Type of surveillance: Excess moisture

Laboratory details: Longueuil laboratory

Tested for: Moisture

How compliance is assessed: Samples are considered to have excess moisture, and are assessed as unsatisfactory, if moisture content exceeds 81%. Excess moisture is considered to be misleading with respect to the net quantity of the food.

Related standards

Spices (ground)

Type of surveillance:

  • authenticity, adulteration
  • substitution with bulking agents (for example, wheat, nutshells) or other unpermitted ingredients (for example, undeclared allergens, unpermitted chemicals, colours or dyes)

Laboratory details: Longueuil laboratory

Tested for:

  • food colours and dyes
  • lead and chromate
  • allergens used as a bulking agent

How compliance is assessed: Samples are assessed as unsatisfactory if the presence of an adulterant is detected. If this is the case, the sample is considered to be represented in a manner that is false and misleading.

Note: A Lead to Chromium concentration ratio approaching 4, in addition to the presence of Chromates detected by colorimetry, may indicate adulteration with Lead Chromate.

Related standards

Know the legal standards and guidelines

Paragraph 89(1)(b) of the Safe Food for Canadians Regulations (SCFR) requires that controls be in place to adhere to subsection 6(1) of the Safe Food for Canadians Act (SFCA), which prohibits false or misleading labelling. Subsection 5(1) of the Food and Drugs Act (FDA) also prohibits false or misleading labelling.

In regards to the presence of non-permitted food additives, or food additives present beyond permitted levels, samples that are assessed as unsatisfactory do not comply with the provisions in Division 16 of the Food and Drugs Regulations (FDR) and are considered adulterated [B.16.002, B.16.003, FDR]. Additionally, results can be used to assess compliance with the applicable standards of identity for food. Unsatisfactory sample results are used by inspectors, along with other inspection findings, to determine compliance with these and any other applicable regulations.

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