Food Authenticity and Traceability 1st Edition by Michele Lees ISBN 978-1855735262 1855735261
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ISBN 10: 1855735261
ISBN 13: 978-1855735262
Author: Michele Lees
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.
Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.
Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality.
Outlines methods and issues in food authentication and traceability
Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling
Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products
Table of contents:
Part I Methods for authentication and traceability
1 Advanced PCR techniques in identifying food components
N. Marmiroli, C. Peano and E. Maestri, University of Parma, Italy
1.1 Introduction
1.2 Qualitative and quantitative PCR techniques
1.3 Method validation
1.4 Advanced PCR techniques
1.5 Applying PCR techniques: identifying genetically-modified organisms in food
1.6 Applying PCR techniques: molecular markers and identification of cultivar or breed
1.7 Future trends: PCR and identity preservation of foods
1.8 References
1.9 Acknowledgements
2 DNA methods for identifying plant and animal species in food
J. A. Lenstra, Utrecht University, The Netherlands
2.1 Introduction
2.2 Meat species identification
2.3 Identifying species in dairy products, feedstuffs and fish
2.4 Identifying plant species, cell lines and animal breeds
2.5 Comparison and validation of methods
2.6 Future trends
2.7 References
3 Enzyme immunoassays for identifying animal species in food
E. Märtlebauer, University of Munich, Germany
3.1 Introduction
3.2 Principles of enzyme immunoassays
3.3 Applications: identifying animal species in meat, dairy and other foods
3.4 Advantages and disadvantages
3.5 Sources of further information and advice
3.6 References
4 Proteome and metabolome analyses for food authentication
S. Vaidyanathan and R. Goodacre, University of Manchester Institute of Science and Technology (UMIST), UK
4.1 Introduction
4.2 The importance of proteomics and metabolomics
4.3 Proteome analysis
4.4 Metabolome analysis
4.5 Fingerprinting techniques
4.6 Applications: rapid authentication of food components
4.7 Future trends
4.8 Sources of further information and advice
4.9 References
5 Near infra-red absorption technology for analysing food composition
I. B. Benson, NDC Infrared Engineering, UK
5.1 Introduction
5.2 Principles of measurement
5.3 Instrumentation
5.4 Multi-component analysis of food products
5.5 Advantages and disadvantages
5.6 On-line applications
5.7 Future trends
5.8 References
6 NMR spectroscopy in food authentication
G. Le Gall and I. J. Colquhoun, Institute of Food Research, UK
6.1 Introduction
6.2 Using NMR spectroscopy: sample preparation
6.3 Data recording and processing
6.4 Signal assignment and chemometrics
6.5 Advantages and disadvantages of the NMR technique
6.6 Applications: authenticating oils, beverages, animal and other foods
6.7 Future trends
6.8 Sources of further information and advice
6.9 References
7 Using stable isotope ratio mass spectrometry (IRMS) in food authentication and traceability
S. D. Kelly, Institute of Food Research, UK
7.1 Introduction: stable isotopes
7.2 Principles of operation of IRMS
7.3 Current applications: adulteration of fruit juice, honey and wine
7.4
New applications: determining the geographical origin of foods
7.5 Future trends: position-specific isotope analysis (PSIA)
7.6 Conclusion
7.7 References
8 Spectrophotometric techniques
Mr. Meurens, Catholic University of Louvain, Belgium
8.1 Introduction
8.2 Ultraviolet spectroscopy: detecting fruit and vegetable oil adulteration
8.3 Infra-red spectroscopy for food authentication
8.4 Fluorescence spectroscopy for food authentication
8.5 Raman spectroscopy for food authentication
8.6 Conclusion
8.7 References
9 Gas chromatography
E. Forgács and T. Cserháti, Hungarian Academy of Sciences
9.1 Introduction
9.2 Principles and technologies
9.3 Sample preparation
9.4 Applications: identifying flavour compounds
9.5 Advantages and disadvantages of gas chromatography
9.6 References
10 High pressure liquid chromatography (HPLC) in food authentication
L. M. L. Nollet, Ghent University College, Belgium
10.1 Introduction: principles and technologies
10.2 Authenticating fruit products
10.3 Authenticating oils
10.4 Authenticating other foods
10.5 Future trends
10.6
References
11 Enzymatic techniques for authenticating food components
G. Henniger, University of Applied Sciences – Lemgo, Germany
11.1
Introduction
11.2 Analysing enzymes in sugars, acids, salts, alcohols and other compounds
11.3 Sample materials and equipment
11.4 Sample preparation
11.5 Performing an assay
11.6 Routine enzymatic methods for food analysis and authentication
11.7 Advantages and disadvantages
11.8 Future trends
11.9
Abbreviations
11.10 References and further reading
12 In-line sensors for food analysis
P. D. Patel and C. Beveridge, Leatherhead Food International Ltd, UK
12.1 Introduction
12.2 Requirements for in-line sensors
12.3 Current commercial sensor systems
12.4 In-line sampling
12.5 Future trends
12.6 Sources of further information and advice
12.7
References
13 Chemometrics in data analysis
R. Leardi, University of Genoa, Italy
13.1
Introduction
13.2 Data collection and display
13.3 Classification
13.4 Modelling
13.5
Calibration
13.6 Variable selection
13.7 Future trends
13.8 Conclusion: the advantages and disadvantages of chemometrics
13.9 Sources of further information and advice
13.10 References
Part II Authenticating and tracing particular foods
14 Species identification in processed seafoods
C. G. Sotelo and R. I. Pérez-Martin, Institute of Marine Research, Spain
14.1 Introduction: the importance of species identification
14.2 The problem of species identification in seafood products
14.3 The use of biomolecules as species markers
14.4 The use of DNA for species identification
14.5 Polymerase chain reaction (PCR) techniques
14.6 Methods not requiring a previous knowledge of the sequence
14.7 Methods using sequence information
14.8 Future trends
14.9 Sources of further information and advice
14.10 References
15 Meat and meat products
M. Lees and B. Popping, Eurofins Scientific Analytics, France
15.1 Introduction
15.2 Species identification
15.3 Meat content and adulteration
15.4 References
16 Milk and dairy products
F. Ulberth, European Commission, Belgium
16.1 Introduction: authenticity issues for milk and dairy products
16.2 Detection and quantification of foreign fats
16.3 Identifying milk of different species
16.4 Other authenticity and traceability indices
16.5 Conclusions
16.6 References
17 Cereals
G. Downey, TEAGASC – The National Food Centre, Ireland
17.1 Introduction
17.2 Wheat
17.3 Pasta
17.4 Rice
17.5 References
18 Herbs and spices
R. S. Singhal and P. R. Kulkarni, Institute of Chemical Technology, Mumbai, India
18.1 Introduction: quality and adulteration issues
18.2 Whole spices and spice powders
18.3 Essential oils
18.4 Oleoresins
18.5 Testing for sensory quality and geographical origin
18.6 Future trends
18.7 References
19 Identifying genetically modified organisms (GMOs)
B. Popping, Eurofins Scientific Analytics, France
19.1 Introduction
19.2 Characteristics of transgenic crops
19.3 Labelling requirements
19.4 Detection methods and traceability systems for GMOs
19.5 Future trends
19.6 References
20 Wine authenticity
I. S. Arvanitoyannis, University of Thessaly, Greece
20.1 Introduction: traditional and novel methods for testing wine authenticity
20.2 Analysis of minerals and trans-resveratol
20.3 Analysis of phenols, volatiles and amino acids
20.4 The use of NMR, FT-IR and sensory techniques
20.5 Data analysis
20.6 Conclusions
20.7 References
Part III Traceability
21 Traceability in food processing: an introduction
C. Morrison, Youngs Bluecrest Seafoods Ltd, UK 21.1 Introduction: the key objectives of traceability
21.2 Traceability coding
21.3 Components of traceability systems
21.4 Using traceability systems when problems arise
21.5 Summary
21.6 References
22 Developing traceability systems across the supply chain
A. Furness and K. A. Osman, Centre for Automatic Identification and Intelligent Systems, Technology Innovation Centre, UK
22.1 Introduction
22.2 Accommodating multi-functional traceability requirements
22.3 Item-specific data capture
22.4 The EAN.UCC coding system
22.5 Data carrier technologies
22.6 Linking item-attendant data and database information
22.7 The FOODTRACE project
22.8 Conclusions
23 Developing and implementing an effective traceability and product recall system
M. Dillon and M. Thompson, Humber Institute of Food and Fisheries, UK
23.1 Introduction
23.2 Building traceability in the supply chain: an example
23.3 Key elements in a traceability system
23.4 Verifying control
23.5 Conclusions
23.6 Sources of further information and advice
23.7
References
24 Traceability in fish processing
E. Larsen, Danish Institute of Fisheries Research
24.1
Introduction: the fish sector
24.2 Recent legislation in Europe and the rest of the world regarding traceability
24.3 Traceability systems in use today
24.4 External traceability systems: how to generate data and inform other links in the chain
24.5 Farmed fish the difference between conventional and organic production
24.6 Attitudes to traceability in the fish sector
24.7 References
25 Safety and traceability of animal feed
S. Notermans and H. Beumer, TNO Nutrition and Food Research, The Netherlands
25.1 Introduction
25.2 Requirements for safe feed production
25.3 Risks from animal feed
25.4 Control systems to manage risks: GMP and HACCP
25.5 The role and requirements of traceability systems
25.6 Future trends: hazard early warning systems
25.7 Abbreviations
25.8 References
26 Geographic traceability of cheese
L. Pillonel and J. O. Bosset, Federal Dairy Research Station, Switzerland
26.1 Introduction
26.2 Approaches to identifying geographical origin
26.3 Analytical methods: primary indicators
26.4 Analytical methods: secondary indicators
26.5 Conclusion
26.6 References
27 Advanced DNA-based detection techniques for genetically modified food
A. Holst-Jensen, National Veterinary Institute, Norway
27.1 Introduction
27.2 Issues in detecting genetically-modified organisms (GMOs)
27.3 Developing improved GMO detection methods
27.4 Future trends in detecting GMOs in food
27.5 References
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Tags: Michele Lees, Food Authenticity