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Review of Recent DNA-Based Methods for Main Food-Authentication Topics
- Böhme, Karola, Calo-Mata, Pilar, Barros-Velázquez, Jorge, Ortea, Ignacio
- Journal of agricultural and food chemistry 2019 v.67 no.14 pp. 3854-3864
- adulterated products, analytical methods, food composition, food fraud, food production, ingredients, laws and regulations, product authenticity, stakeholders
- Adulteration and mislabeling of food products and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers but also to all stakeholders involved in food production and distribution. Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the food products all along the distribution chain, thereby avoiding food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput, and relatively low-cost give them a game-changing role in food-authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of food components and products.