An expert says restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered.
In October, the U.S. Food and Drug Administration officially approved so-called DNA barcoding to prevent the mislabeling of seafood. Other regulators around the world are also considering adopting DNA barcoding.
David Schindel, a Smithsonian Institution paleontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, says he has started discussions with the restaurant industry and seafood suppliers about utilizing the technology.
Schindel is organizer of the International Barcode of Life Conference which is being held Monday in the Australian city of Adelaide.