Food Traceability and Authenticity: Analytical Techniques

ISBN-13: 9781498788427 / Angielski / Twarda / 2017 / 354 str.

Didier Montet; Ramesh C. Ray

Opis

Food traceability is a growing consumers' concern worldwide. Traceability is undertaken primarily at the administrative level, and the use of advanced analytical tools does not exist yet. Nevertheless, the determination of geographical origin is a demand of the traceability system for the import and export of foodstuffs (UE regulation 178/2002). This book highlights all aspects of food traceability through many axes: the history of traceability, legislations and rules, the actual traceability techniques, and the potential analytical techniques for food traceability; these topics are hotspots of research. Analytical techniques for food traceability include 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 discrimination of chicken meat, 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. States of art of the actual and future techniques including metabolomic techniques are discussed.

Spis treści

History of Food Traceability. Actuality on Food Traceability. Traceability in French and European law. Emerging Trends in Traceability Techniques in Food Systems. Chemical and Biological ‘Barcodes’ or Markers in Food Traceability-a Case Study on Wines. Traceability and Authentication of Organic Foodstuffs. Geographical Origin Traceability of Foodstuffs Using a Molecular Technique PCR-DGGE. Capillary Electrophoresis-Single Strand Conformation Polymorphism (CE-SSCP) as a Tool for Water Traceability. Next Generation Sequencing in Food Authenticity and Safety. Detection of Biomolecules Using Surface Plasmon Resonance (SPR) Technology for Food Quality and Traceability. Advances in Authentication Methods for Seafood Species Identification in Food Products. Food Traceability and Authenticity Based on Volatile Compound Analysis. Analytical Tools in Authenticity and Traceability of Olive Oil. Analytic Aspects of Mycotoxin traceability. Authentication of Farmed Animal Diet. Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy. Biocaptors and barcodes: new devices for the traceability and authenticity.

O autorze

Didier Montet is employed on the Food Safety Team at CIRAD, France. Ramesh C. Ray is employed at ICAR - Central Tuber Crops Research Institute, India.