DNA-based methods for food authentication

DNA-based methods for food authentication A variety of methods exist whereby the residual DNA content of food material can be used to unequivocally identify the nature of the product. Various techniques are described and discussed, mainly with reference to meat and fish. An attempt has been made to collate the species identified, comprehensively but not exhaustively. Emerging technologies have the potential to simplify the protocols involved with food authentication testing in the future, although the uptake of these by the food industry is liable to be limited by factors such as cost. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Trends in Food Science & Technology Elsevier

DNA-based methods for food authentication

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Publisher
Elsevier
Copyright
Copyright © 2000 Elsevier Science Ltd
ISSN
0924-2244
DOI
10.1016/S0924-2244(00)00049-2
Publisher site
See Article on Publisher Site

Abstract

A variety of methods exist whereby the residual DNA content of food material can be used to unequivocally identify the nature of the product. Various techniques are described and discussed, mainly with reference to meat and fish. An attempt has been made to collate the species identified, comprehensively but not exhaustively. Emerging technologies have the potential to simplify the protocols involved with food authentication testing in the future, although the uptake of these by the food industry is liable to be limited by factors such as cost.

Journal

Trends in Food Science & TechnologyElsevier

Published: Feb 1, 2000

References

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