Protecting olive oil from counterfeiters

Who guarantees that expensive olive oil isn’t counterfeit or adulterated? An invisible label could perform this task. The tag consists of tiny magnetic DNA particles encapsulated in a silica casing and mixed with the oil. The worldwide need for anti-counterfeiting labels for food is substantial. In December 2013 and January 2014, Interpol and Europol confiscated more than 1,200 tonnes of counterfeit or substandard food and beverages. The confiscated goods also included more than 131,000 litres of oil and vinegar.(10.1021/nn4063853)


Author: Robert Slinn

Robert Slinn is ChemSpy's guest columnist. You can read his chemical news updates under the banner "Slinn Pickings". Robert is a Chartered Chemist (CChem), Member of the Royal Society of Chemistry (MRSC) and is a Visiting Researcher in the Department of Chemistry at the University of Liverpool. He has extensive experience in R&D: synthesis, analysis and analytical methods development; troubleshooting, consultancy, and teaching/training methods in industry and in academia. Robert is also 'Physical Methods' author for the Specialist Periodical Report series 'Organophosphorus Chemistry', published by Royal Society of Chemistry, Cambridge, UK. Robert has worked alongside David on the Bedside Book of Chemistry and a major Thomson-Reuters report on the state of the pharmaceutical industry for the 2011 International Year of Chemistry