Food authentication by PCR-based methods

• Published in: European food research & technology Vol. 227; no. 3; pp. 649 - 665
• Main Authors: Mafra, Isabel, Ferreira, Isabel M. P. L. V. O, Oliveira, M. Beatriz P. P
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.07.2008; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Agriculture; Allergens; Allergies; Analytical Chemistry; analytical methods; Authenticity; Beef; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Consumers; Cytochrome; Dairy products; Descriptive labeling; Food; Food analysis; Food industries; Food labeling; Food processing industry; Food Science; Forestry; Fraud; Fundamental and applied biological sciences. Psychology; General aspects; genetically modified foods; Genetically modified organisms; ingredients; Meat; Meat and meat product industries; Meat products; Methods of analysis, processing and quality control, regulation, standards; misinformation; Mitochondrial DNA; percentage ingredient labeling; Polymerase chain reaction; product authenticity; Proteins; rapid methods; Review; Studies; Allergens; Dairy products; Seafood; GMO; Food authenticity; PCR; Meat products; Meat product; Dairy product; Method; Polymerase chain reaction; Authentication; Quality control; Molecular biology; Genetically modified organism; Adulteration; Food; Allergen

Food authenticity is presently a subject of great concern to food authorities, as the incorrect labelling of foodstuffs can represent a commercial fraud. The implication of misleading labelling can be much more important concerning the presence of potentially allergenic foods. The need to support fo...