Food Traceability and Authenticity Analytical Techniques

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

History of Food Traceability Didier Montet, and Gargi Dey Actuality on Food Traceability Pierre Chartouny Traceability in French and European law Henri Temple Emerging Trends in Traceability Techniques in Food Systems Anil Kumar Anal, Muhammad Bilal Sadiq and Manisha Singh Chemical and Biological ‘Barcodes’ or Markers in Food Traceability-a Case Study on Wines Gargi Deya and Didier Montet Traceability and Authentication of Organic Foodstuffs Céline Bigot, Romain Métivier, Didier Montet, Jean-Christophe Meile Geographical Origin Traceability of Foodstuffs Using a Molecular Technique PCR-DGGE D. Montet, Amenan C. Kouakou, Y. Hamdouche, C. Teyssie, T. Rychlik, L.N. Tatsadjieu, E. Froeder Arcuri Capillary Electrophoresis-Single Strand Conformation Polymorphism (CE-SSCP) as a Tool for Water Traceability Jean Jacques Godon Next Generation Sequencing in Food Authenticity and Safety Cristina Barbosa, Sofia Nogueira, Ricardo Saraiva, Sandra Chaves Detection of Biomolecules Using Surface Plasmon Resonance (SPR) Technology for Food Quality and Traceability Christian Jay-Allemand, Nathalie Rugani, Ruba Nasri and Luc P.R. Bidel Advances in Authentication Methods for Seafood Species Identification in Food Products Véronique Verrez-Bagnis Food Traceability and Authenticity Based on Volatile Compound Analysis DUFOSSÉ Laurent Analytical Tools in Authenticity and Traceability of Olive Oil Noelia Tena, Ramón Aparicio-Ruiz, Anastasios Koidis, Diego García-González Analytic Aspects of Mycotoxin traceability Nolwenn Hymery Authentication of Farmed Animal Diet Erwan Engel and Jérémy Ratel Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy Ph. Vermeulen, J.A. Fernandez Pierna, O. Abbas, H. Rogez, F. Davrieux and V. Baeten Biocaptors and barcodes: new devices for the traceability and authenticity Didier Tousch and Benoit Charlot

Didier Montet is employed on the Food Safety Team at CIRAD, France. Ramesh C. Ray is employed at ICAR - Central Tuber Crops Research Institute, India.