Food Traceability and Authenticity: Analytical Techniques

Didier Montet, Ramesh C. Ray

December 5, 2017 by CRC Press
Reference - 354 Pages - 10 Color & 43 B/W Illustrations
ISBN 9781498788427 - CAT# K30292
Series: Food Biology Series


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• Highlights food authenticity and traceability concerns and the need for the use of advanced analytical tools to prevent fraud and consumer doubt.

• Discusses potential analytical techniques for food traceability, including molecular methods, next generation sequencers, biocaptors, chromatographic techniques, and isotopic analysis.

• Reviews the history of food traceability.

• Examines the legislation and rules concerning food authenticity and traceability.


Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002).

The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.


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