DNA Techniques to Verify Food Authenticity

Applications in Food Fraud

Malcolm Burns, Lucy Foster, Michael Walker, Malcolm Burns, Lucy Foster, Michael Walker, Gary Williamson, Alejandro G Marangoni, Juliet A. Gerrard

• Publisher: Royal Society of Chemistry
• Year: 2019
• Edition: 1
• eBook ISBN:
  9781788016025
• Topic: Technology & Engineering
• Subtopic: Analytic Chemistry
• Index: Technology & Engineering

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence.
This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity. Addressing the new field of analytical molecular biology as it combines the quality assurance rigour of analytical chemistry with DNA techniques, it introduces the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime. Making the link with traditional forensic DNA profiling and describing emerging and cutting-edge techniques such as next generation sequencing, this book presents real-world case studies from a wide perspective including from analytical service providers, industry, enforcement agencies and academics. It will appeal to food testing laboratories worldwide, who are just starting to use these techniques and students of molecular biology, food science and food integrity. Food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation will find the text invaluable. Those in the food industry in regulatory and technical roles will want to have this book on their desks.

Table of contents

• Cover
• DNA Techniques to Verify Food Authenticity: Applications in Food Fraud
• Foreword
• Preface
• Introduction
• Contents
• Chapter 1 - The Role of DNA Analysis in the Determination of Food Authenticity
• Chapter 2 - Forensic DNA – Criminal and Paternity Methods and Applications – How Can This Help in Verifying Food Authenticity†
• Chapter 3 - DNA Extraction from Food Matrices†
• Chapter 4 - “DNA Techniques” Case Study: Isothermal Approaches
• Chapter 5 - Digital Polymerase Chain Reaction (dPCR) – General Aspects and Applications
• Chapter 6 - UK Food Authenticity Programme – The Analytical Tool Box
• Chapter 7 - Fitness for Purpose of DNA-based Analytical Methods
• Chapter 8 - GMO Detection and Identification Using Next-generation Sequencing
• Chapter 9 - A Perspective on Quantitative DNA Approaches
• Chapter 10 - DNA in Food and Feed Law
• Case Studies
• Chapter 11 - Harmonising DNA Methods – The GMO Story
• Chapter 12 - Metrology of DNA Approaches
• Chapter 13 - The Almond and Mahaleb Allergen Story – PCR Resolution of Live Incident Investigations
• Chapter 14 - Food Fraud Prevention – Selecting the Right Test, Method, and Sampling Plan
• Chapter 15 - Meat Speciation
• Chapter 16 - The Horse Meat Scandal – The European Analytical Response
• Chapter 17 - Horse Meat: Technical Appeals and Court Action
• Chapter 18 - Durum Wheat and Pasta Authenticity
• Chapter 19 - The Authenticity of Basmati Rice – A Case Study
• Chapter 20 - Horse Meat: The International Collaborative Trial of the Real-time PCR Method for the Quantitation of Horse DNA
• Chapter 21 - Standardization of DNA-based Methods for Food Authenticity Testing†
• Chapter 22 - Authentication of Chinese Traditional Medicine by DNA Analysis†,‡
• Chapter 23 - DNA Point of Use Applications†
• Chapter 24 - Commercial DNA Testing
• Chapter 25 - EU Food Integrity and Joining up the Landscape (EU Perspective)
• Chapter 26 - The Food Authenticity Network
• Chapter 27 - A Vision for the Future
• Subject Index