Food authenticity and traceability:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Cambridge [u.a.]
Woodhead Publ.
2003
Boca Raton [u.a.] CRC Pr. |
| Edition: | 1. publ. |
| Series: | Woodhead Publishing in food science and technology
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XVII, 612 S. ill., graph. Darst. |
| ISBN: | 1855735261 0849317630 |
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Titel: Food authenticity and traceability
Autor: Lees, Michèle
Jahr: 2003
Contents
Contributor contact details . xiii
The Humber Institute of Fisheries Food . xviii
Part I Methods for authentication and traceability . 1
1 Advanced PCR techniques in identifying food components _ 3
N. Marmiroli, C. Peano and E. Maestri. University of Parma, Italy
1.1 Introduction . 3
1.2 Qualitative and quantitative PCR techniques . 6
1.3 Method validation . 14
1.4 Advanced PCR techniques . 15
1.5 Applying PCR techniques: identifying genetically-modified
organisms in food . 18
1.6 Applying PCR techniques: molecular markers and
identification of cultivar or breed . 22
1.7 Future trends: PCR and identity preservation of foods . 29
1.8 References . 30
1.9 Acknowledgements . 33
2 DNA methods for identifying plant and animal species in food 34
J. A. Lenstra, Utrecht University, The Netherlands
2.1 Introduction . 34
2.2 Meat species identification . 35
2.3 Identifying species in dairy products, feedstuffs and fish _ 41
vi Contents
2.4 Identifying plant species, cell lines and animal breeds . 44
2.5 Comparison and validation of methods . 45
2.6 Future trends . 46
2.7 References . 46
3 Enzyme immunoassays for identifying animal species in food . 54
E. Mdrtlebauer, University of Munich, Germany
3.1 Introduction . 54
3.2 Principles of enzyme immunoassays . 55
3.3 Applications: identifying animal species in meat, dairy and
other foods . 60
3.4 Advantages and disadvantages . 64
3.5 Sources of further information and advice . 65
3.6 References . 66
4 Proteome and metabolome analyses for food authentication . 71
S. Vaidyanathan and R. Goodacre, University of Manchester Institute
of Science and Technology (UMIST), UK
4.1 Introduction . 71
4.2 The importance of proteomics and metabolomics . 72
4.3 Proteome analysis . 74
4.4 Metabolome analysis . 80
4.5 Fingerprinting techniques . 83
4.6 Applications: rapid authentication of food components . 90
4.7 Future trends . 92
4.8 Sources of further information and advice . 93
4.9 References . 94
5 Near infra-red absorption technology for analysing food
composition . 101
/. B. Benson, NDC Infrared Engineering, UK
5.1 Introduction . 101
5.2 Principles of measurement . 103
5.3 Instrumentation . 110
5.4 Multi-component analysis of food products . 118
5.5 Advantages and disadvantages . 120
5.6 On-line applications . 124
5.7 Future trends . 127
5.8 References . 129
6 NMR spectroscopv in food authentication . 131
G. Le Gall and I. J. Colquhoun, Institute of Food Research, UK
6.1 Introduction . 131
6.2 Using NMR spectroscopy: sample preparation . 132
6.3 Data recording and processing . 133
Contents vii
6.4 Signal assignment and chemometrics . 137
6.5 Advantages and disadvantages of the NMR technique . 138
6.6 Applications: authenticating oils, beverages, animal and
other foods . 140
6.7 Future trends . 149
6.8 Sources of further information and advice . 149
6.9 References . 150
7 Using stable isotope ratio mass spectrometry (IRMS) in food
authentication and traceability . 156
S. D. Kelly, Institute of Food Research, UK
7.1 Introduction: stable isotopes . 156
7.2 Principles of operation of IRMS . 162
7.3 Current applications: adulteration of fruit juice, honey
and wine . 169
7.4 New applications: determining the geographical origin of foods 174
7.5 Future trends: position-specific isotope analysis (PSIA) . 178
7.6 Conclusion . 180
7.7 References . 181
8 Spectrophotometric techniques . 184
M. Meurens, Universite Catholique de Louvain, Belgium
8.1 Introduction . 184
8.2 Ultraviolet spectroscopy: detecting fruit and vegetable oil
adulteration . 185
8.3 Infra-red spectroscopy for food authentication . 187
8.4 Fluorescence spectroscopy for food authentication . 190
8.5 Raman spectroscopy for food authentication . 191
8.6 Conclusion . 194
8.7 References . 194
9 Gas chromatography . 197
E. Forgoes and T. Cserhdti, Hungarian Academy of Sciences
9.1 Introduction . 197
9.2 Principles and technologies . 198
9.3 Sample preparation . 202
9.4 Applications: identifying flavour compounds . 204
9.5 Advantages and disadvantages of gas chromatography . 212
9.6 References . 215
10 High pressure liquid chromatography (HPLC) in food
authentication . 218
L. M. L. Nollet, Hogeschool Gent, Belgium
10.1 Introduction: principles and technologies . 218
10.2 Authenticating fruit products . 221
viii Contents
10.3 Authenticating oils . 225
10.4 Authenticating other foods . 228
10.5 Future trends . 233
10.6 References . 233
11 Enzymatic techniques for authenticating food components . 239
G. Henniger, University of Applied Sciences — Lemgo, Germany
11.1 Introduction . 239
11.2 Analysing enzymes in sugars, acids, salts, alcohols and
other compounds . 241
11.3 Sample materials and equipment . 243
11.4 Sample preparation . 246
11.5 Performing an assay . 250
11.6 Routine enzymatic methods for food analysis and
authentication . 256
11.7 Advantages and disadvantages . 268
11.8 Future trends . 272
11.9 Abbreviations . 273
11.10 References and further reading . 273
12 In-line sensors for food analysis . 275
P. D. Patel and C. Beveridge, Leatherhead Food International Ltd, UK
12.1 Introduction . 275
12.2 Requirements for in-line sensors . 276
12.3 Current commercial sensor systems . 278
12.4 In-line sampling . 284
12.5 Future trends . 295
12.6 Sources of further information and advice . 296
12.7 References . 297
13 Chemometrics in data analysis . 299
R. Leardi, University of Genoa, Italy
13.1 Introduction . 299
13.2 Data collection and display . 300
13.3 Classification . 310
13.4 Modelling . 312
13.5 Calibration . 313
13.6 Variable selection . 315
13.7 Future trends . 317
13.8 Conclusion: the advantages and disadvantages of
chemometrics . 318
13.9 Sources of further information and advice . 319
13.10 References . 320
Contents ix
Part II Authenticating and tracing particular foods . 321
14 Species identification in processed seafoods . 323
C. G. Sotelo and R. I. Perez-Martin, Instituto de Investigations
Marinas, Spain
14.1 Introduction: the importance of species identification . 323
14.2 The problem of species identification in seafood products . 324
14.3 The use of biomolecules as species markers . 325
14.4 The use of DNA for species identification . 329
14.5 Polymerase chain reaction (PCR) techniques . 329
14.6 Methods not requiring a previous knowledge of the sequence 331
14.7 Methods using sequence information . 333
14.8 Future trends . 338
14.9 Sources of further information and advice . 340
14.10 References . 341
15 Meat and meat products . 347
M. Lees and B. Popping, Euro/ins Scientific Analytics, France
15.1 Introduction . 347
15.2 Species identification . 347
15.3 Meat content and adulteration . 351
15.4 References . 352
16 Milk and dairy products . 357
F. Ulberth, European Commission, Belgium
16.1 Introduction: authenticity issues for milk and dairy products 357
16.2 Detection and quantification of foreign fats . 360
16.3 Identifying milk of different species . 363
16.4 Other authenticity and traceability indices . 367
16.5 Conclusions . 371
16.6 References . 372
17 Cereals . 378
G. Downey, TEAGASC - The National Food Centre, Ireland
17.1 Introduction . 378
17.2 Wheat . 378
17.3 Pasta . 381
17.4 Rice . 382
17.5 References . 383
18 Herbs and spices . 386
R. S. Singhal and P. R. Kulkarni, Institute of Chemical Technology,
Mumbai, India
18.1 Introduction: quality and adulteration issues . 386
18.2 Whole spices and spice powders . 392
x Contents
18.3 Essential oils . 397
18.4 Oleoresins . 406
18.5 Testing for sensory quality and geographical origin . 408
18.6 Future trends . 411
18.7 References . 411
19 Identifying genetically modified organisms (GMOs) . 415
B. Popping, Euro/ins Scientific Analytics, France
19.1 Introduction . 415
19.2 Characteristics of transgenic crops . 417
19.3 Labelling requirements . 419
19.4 Detection methods and traceability systems for GMOs . 421
19.5 Future trends . 424
19.6 References . 425
20 Wine authenticity . 426
/. S. Arvanitoyannis, University of Thessaly, Greece
20.1 Introduction: traditional and novel methods for testing wine
authenticity . 426
20.2 Analysis of minerals and trans-resveratol . 427
20.3 Analysis of phenols, volatiles and amino acids . 431
20.4 The use of NMR, FT-IR and sensory techniques . 438
20.5 Data analysis . 443
20.6 Conclusions . 450
20.7 References . 451
Part III Traceability . 457
21 Traceability in food processing: an introduction . 459
C. Morrison, Youngs Bluecrest Seafoods Ltd, UK
21.1 Introduction: the key objectives of traceability . 459
21.2 Traceability coding . 460
21.3 Components of traceability systems . 462
21.4 Using traceability systems when problems arise . 467
21.5 Summary . 471
21.6 References . 471
22 Developing traceability systems across the supply chain . 473
A. Furness and K. A. Osman, Centre for Automatic Identification and
Intelligent Systems, Technology Innovation Centre, UK
22.1 Introduction . 473
22.2 Accommodating multi-functional traceability requirements . 476
22.3 Item-specific data capture . 480
22.4 The EAN.UCC coding system . 482
22.5 Data carrier technologies . 485
Contents xi
22.6 Linking item-attendant data and database information . 490
22.7 The FOODTRACE project . 491
22.8 Conclusions . 494
23 Developing and implementing an effective traceability and
product recall system 496
M. Dillon andM. Thompson, Humber Institute of Food and Fisheries, UK
23.1 Introduction . 496
23.2 Building traceability in the supply chain: an example . 498
23.3 Key elements in a traceability system . 498
23.4 Verifying control . 502
23.5 Conclusions . 504
23.6 Sources of further information and advice . 505
23.7 References . 505
24 Traceability in fish processing. 507
E. Larsen, Danish Institute of Fisheries Research
24.1 Introduction: the fish sector . 507
24.2 Recent legislation in Europe and the rest of the world
regarding traceability . 510
24.3 Traceability systems in use today . 511
24.4 External traceability systems: how to generate data and inform
other links in the chain . 513
24.5 Farmed fish - the difference between conventional and
organic production . 514
24.6 Attitudes to traceability in the fish sector . 515
24.7 References . 516
25 Safety and traceability of animal feed . 518
S. Notermans and H. Beumer, TNO Nutrition and Food Research,
The Netherlands
25.1 Introduction . 518
25.2 Requirements for safe feed production . 519
25.3 Risks from animal feed . 523
25.4 Control systems to manage risks: GMP and HACCP . 536
25.5 The role and requirements of traceability systems . 542
25.6 Future trends: hazard early warning systems . 547
25.7 Abbreviations . 549
25.8 References . 550
26 Geographic traceability of cheese . 554
L Pillonel and J. O. Bosset, Federal Dairy Research Station,
Switzerland
26.1 Introduction . 554
26.2 Approaches to identifying geographical origin . 555
\ii Contents
26.3 Analytical methods: primary indicators . 55''
26.4 Analytical methods: secondary indicators . 5 - 2
26.5 Conclusion . 5~1
26.6 References . ~2
27 Advanced DNA-based detection techniques for genetically
modified food . 5~5
A. Htilsi-Jensen. Satumal i elcrirum Institute. \i rwa\
27.1 Introduction . 5~*
27 2 Issues in detecting genetically-modified organisms (d\1()s) 5
2"T.3 Developing improved (iMf) detection methods 5S1
2".4 Future trends in detecting (iMOs in food 5*6
2".5 References . . 5^2
lmU'\. ^l^ |
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| spelling | Food authenticity and traceability ed. by Michèle Lees 1. publ. Cambridge [u.a.] Woodhead Publ. 2003 Boca Raton [u.a.] CRC Pr. XVII, 612 S. ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food adulteration and inspection Food contamination Analysis Ursprungsnachweis (DE-588)4231957-2 gnd rswk-swf Quantitative Analyse (DE-588)4125311-5 gnd rswk-swf Authentizität (DE-588)4193985-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Authentizität (DE-588)4193985-2 s DE-604 Ursprungsnachweis (DE-588)4231957-2 s Quantitative Analyse (DE-588)4125311-5 s Lees, Michèle Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010644792&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food authenticity and traceability Food adulteration and inspection Food contamination Analysis Ursprungsnachweis (DE-588)4231957-2 gnd Quantitative Analyse (DE-588)4125311-5 gnd Authentizität (DE-588)4193985-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
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| title | Food authenticity and traceability |
| title_auth | Food authenticity and traceability |
| title_exact_search | Food authenticity and traceability |
| title_full | Food authenticity and traceability ed. by Michèle Lees |
| title_fullStr | Food authenticity and traceability ed. by Michèle Lees |
| title_full_unstemmed | Food authenticity and traceability ed. by Michèle Lees |
| title_short | Food authenticity and traceability |
| title_sort | food authenticity and traceability |
| topic | Food adulteration and inspection Food contamination Analysis Ursprungsnachweis (DE-588)4231957-2 gnd Quantitative Analyse (DE-588)4125311-5 gnd Authentizität (DE-588)4193985-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food adulteration and inspection Food contamination Analysis Ursprungsnachweis Quantitative Analyse Authentizität Lebensmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010644792&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT leesmichele foodauthenticityandtraceability |