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Food Authenticity and Traceability
Woodhead Publishing Ltd, Oct 2003, Pages: 400
Part 1: Methods for authentication and traceability
Part 2: Authenticating and tracing particular foods
Part 3: Traceability
Introduction
Part 1: Methods for authentication and traceability
Advanced PCR techniques in identifying food components
N Marmiroli, University of Parma, Italy
- Introduction
- Qualitative and quantitative PCR techniques
- Method validation
- Advanced PCR techniques
- Applying PCR techniques: identifying genetically-modified organisms in food
- Applying PCR techniques: molecular markers and identification of cultivar or breed
- Future trends: PCR and identity preservation of foods
- References
DNA methods for identifying plant and animal species in food
J Lenstra, University of Utrecht, The Netherlands
- Introduction
- Meat species identification
- Identifying species in dairy products, feedstuffs and fish
- Identifying plant species, cell lines and animal breeds
- Comparison and validation of methods
- Future trends
- References
Enzyme immunoassays for identifying animal species in food
E Maertlebauer, University of Munich, Germany
- Introduction
- Principles of enzyme immunoassays
- Applications: identifying animal species in meat, dairy and other foods
- Advantages and disadvantages
- Sources of further information and advice
- References
Proteome and metabolome analyses for food authentication
S Vaidyanathan and R Goodacre, University of Manchester Institute of Science and Technology (UMIST), UK
- Introduction
- The importance of proteomics and metabolomics
- Proteome analysis
- Metabolome analysis
- Fingerprinting techniques
- Applications: rapid authentication of food components
- Future trends
- Sources of further information and advice
- References
Near infra-red absorption technology for analysing food composition
I Benson, NDC Infrared Engineering, UK
- Introduction
- Principles of measurement
- Instrumentation
- Multi-component analysis of food products
- Advantages and disadvantages
- On-line applications
- Future trends
- References
NMR spectroscopy in food authentication
G Le Gall and I Colquhoun, Institute of Food Research, UK
- Introduction
- Using NMR spectroscopy: sample preparation
- Data recording and processing
- Signal assignment and chemometrics
- Advantages and disadvantages of the NMR technique
- Applications: authenticating oils, beverages, animal and other foods
- Future trends
- Sources of further information and advice
- References
Using stable isotope ration mass spectrometry (IRMS) in food authentication and traceability
S Kelly, University of East Anglia, UK
- Introduction: stable isotopes
- Principles of operation of IRMS
- Current applications: adulteration of fruit juice, honey and wine
- New applications: determining the geographical origin of foods
- Future trends: position-specific isotope analysis
- Conclusion
- References and further reading
Spectrophotometric techniques
M Meurens, Universite Catholique de Louvain, Belgium
- Introduction
- Ultraviolet spectroscopy: detecting fruit and vegetable oil adulteration
- Infrared spectroscopy for food authentication
- Fluorescence spectroscopy for food authentication
- Raman spectroscopy for food authentication
- Conclusion
- References
Gas chromatography
E Forgacs and T Cserhati, Hungarian Academy of Sciences
- Introduction
- Principles and technologies
- Sample preparation
- Applications: identifying flavour compounds
- Advantages and disadvantages of gas chromatography
- References
High pressure liquid chromatography (HPLC) in food authentication
L Nollet, Hogeschool Gent, Belgium
- Introduction: principles and technologies
- Authenticating fruit products
- Authenticating oils
- Authenticating other foods
- Future trends
- References
Enzymatic techniques for authenticating food components
G Henninger, University of Applied Sciences – Lemgo, Germany
- Introduction
- Analysing enzymes in sugars, acids, salts, alcohols and other compounds
- Sample materials and equipment
- Sample preparation
- Performing an assay
- Routine enzymatic methods for food analysis and authentication
- Advantages and disadvantages
- Future trends
- Acronyms
- References and further reading
In-line sensors for food analysis
P Patel and C Beveridge, Leatherhead Food International Ltd, UK
- Introduction
- Requirements for in-line sensors
- Current commercial sensor systems
- In-line sampling
- Future trends
- Sources of further information and advice
- References
Chemometrics in data analysis
R Leardi, University of Genoa, Italy
- Introduction
- Data collection and display
- Classification
- Modelling
- Calibration
- Variable selection
- Future trends
- Conclusion: the advantages and disadvantages of chemometrics
- Sources of further information and advice
- References
Part 2: Authenticating and tracing particular foods
Species identification in processed seafoods
C Sotelo and R Perez-Martin, Instituto de Investigaciones Marinas, Spain
- Introduction: the importance of species identification
- The problem of species identification in seafood products
- The use of biomolecules as species markers
- The use of DNA for species identification
- Polymerase chain reaction (PCR) techniques
- Methods not requiring a previous knowledge of the sequence
- Methods using sequence information
- Future trends
- Sources of further information and advice
- References
Meat and meat products
M Lees, Eurofins Scientific, France
- Introduction: key authenticity issues
- Species identification
- Adulteration issues
- References
Milk and dairy products
F Ulberth, University of Agricultural Sciences, Austria
- Introduction: authenticity issues for milk and dairy products
- Detection and quantification of foreign fats
- Identifying milk of different species
- Other authenticity and traceability indices
- Conclusions
- References
Cereals
G Downey, TEAGASC – The National Food Centre, Ireland
- Introduction
- Wheat
- Pasta
- Rice
- References
Herbs and spices
R Singhal and P Kulkarni, Institute of Chemical Technology – Mumbai, India
- Introduction: quality and adulteration issues
- Whole spices and spice powders
- Essential oils
- Oleoresins
- Testing for sensory quality and geographical origin
- Sources of further information and advice
- References
Identifying genetically-modified organisms (GMOs)
B Popping, Eurofins Scientific, France
- Introduction
- Characteristics of transgenic crops
- Labelling requirements
- Detection methods and traceability systems for GMOs
- Future trends
- References
Wine authenticity
I Arvanitoyannis, University of Thessaly, Greece
- Introduction: traditional and novel methods for testing wine authenticity
- Analysis of minerals and trans-resveratol
- Analysis of phenols, volatiles and amino acids
- The use of NMR, FT-IR and sensory techniques
- Data analysis
- Conclusions
- References
Part 3: Traceability
Traceability in food processing: an introduction
C Morrison, Youngs Bluecrest Seafoods Ltd, UK
- Introduction: the key objectives of traceability
- Traceability coding
- Components of traceability systems
- Using traceability systems when problems arise
- Summary
- References
Developing traceability systems across the supply chain
A Furness and K Osman, Centre for Automatic Identification and Intelligent Systems – Birmingham, UK
- Introduction
- Accommodating multi-functional traceability requirements
- Item-specific data capture
- The EANUCC coding system
- Data carrier technologies
- Linking item-attendant data and database information
- The FOODTRACE project
- Conclusions
Developing and implementing an effective traceability and product recall system
M Dillon and M Thomson, Grimsby Institute of Food and Fisheries, UK
- Introduction Building traceability in the supply chain: an example
- Building traceability in the supply chain: an example
- Key elements in a traceability system
- Verifying control
- Conclusions
- Sources of further information and advice
- References and further reading
Traceability in fish processing
E Larsen, Danish Institute of Fisheries Research
- Introduction: the fish processing industry
- Traceability requirements
- Current traceability systems
- Improving traceability systems
- Traceability issues in aquaculture
- Attitudes to traceability
- References
Safety and traceability of animal feed
S Notermans and H Beumer, TNO Nutrition and Food Research, The Netherlands
- Introduction
- Requirements for safe feed production
- Risks from animal feed
- Control systems to manage risks: GMP and HACCP
- The role and requirements of traceability systems
- Future trends: hazard early warning systems
- References
- Abbreviations
Geographical traceability of cheese
L Pillonel and J Bosset, Federal Dairy Research Station of Liebefeld, Switzerland
- Introduction
- Approaches to identifying geographical origin
- Analytical methods: primary indicators
- Analytical methods: secondary indicators
- Conclusion
- References
Advanced DNA-based detection techniques for genetically-modified food
A Holst-Jensen, National Veterinary Institute, Norway
- Introduction
- Issues in detecting genetically-modified organisms (GMOs)
- Developing improved GMO detection methods
- Future trends in detecting GMOs in food
- References
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