Food Traceability and Authenticity

Analytical Techniques

Didier Montet, Ramesh C. Ray, Didier Montet, Ramesh C. Ray

• Publisher: CRC Press
• Year: 2017
• ISBN:
  9781351230902
• Edition: 1
• Topic: Ciencias físicas
• Subtopic: Química analítica

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.

Contents

Preface to the Series

Preface

1. History of Food Traceability

Didier Montet and Gargi Dey

2. Actuality on Food Traceability

Pierre Chartouny

3. Traceability in French and European Law

Henri Temple

4. Emerging Trends in Traceability Techniques in Food Systems

Anil Kumar Anal, Muhammad Bilal Sadiq and Manisha Singh

5. Chemical and Biological ‘Barcodes’ or Markers in Food Traceability A Case Study on Wines

Gargi Dey and Didier Montet

6. Traceability and Authentication of Organic Foodstuffs

Céline BIGOT, Romain Métivier, Jean-Christophe Meile

7. Geographical Origin Traceability of Foodstuffs Using a Molecular Technique PCR-DGGE

Didier Montet, Amenan Clémentine Kouakou, Yasmine Hamdouche Corinne Teyssier Thomas Rychlik, Léopold N. Tatsadjieu and Edna Froeder Arcuri

8. Capillary Electrophoresis- Single Strand Conformation Polymorphism (CE-SSCP) as a Tool for Water Traceability

Jean Jacques Godon

9. Next Generation Sequencing in Food Authenticity and Safety

Cristina Barbosa, Sofia Nogueira, Ricardo Saraiva and Sandra Chaves

10. Detection of Biomolecules Using Surface Plasmon Resonance (SPR) Technology for Food Quality and Traceability

Christian Jay-Allemand, Nathalie Rugani, Ruba Nasri, Luc P.R. Bidel

11. Advances in Authentication Methods for Seafood Species Identification in Food Products

Véronique Verrez-Bagnis

12. Food Traceability and Authenticity Based on Volatile Compound Analysis

Dufossé Laurent

13. Analytical Tools in Authenticity and Traceability of Olive Oil

Noelia Tena,, Ramón Aparicio-Ruiz, Anastasios Koidis and Diego L. García-González

14. Analytic Aspects of Mycotoxin Traceability

Nolwenn Hymery

15. Animal Diet Authentication from Food Analysis

Erwan ENGEL, Jérémy Ratel

16. Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy

Philippe Vermeulen, J.A. Fernandez Pierna, O. Abbas, H. Rogez, F. Davrieux and V. Baeten

17. Biocaptors and Barcodes New Devices for the Traceability and Authenticity

Didier Tousch and Benoit Charlot

Index

Preface to the Series

Food is the essential source of nutrients (such as carbohydrates, proteins, fats, vitamins, and minerals) for all living organisms to sustain life. A large part of daily human efforts is concentrated on food production, processing, packaging and marketing, product development, preservation, storage, and ensuring food safety and quality. It is obvious therefore, our food supply chain can contain microorganisms that interact with the food, thereby interfering in the ecology of food substrates. The microbe-food interaction can be mostly beneficial (as in the case of many fermented foods such as cheese, butter, sausage, etc.) or in some cases, it is detrimental (spoilage of food, mycotoxin, etc.). The Food Biology series aims at bringing all these aspects of microbe-food interactions in form of topical volumes, covering food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, new food product developments with microbial interventions, food nutrification with nutraceuticals, food authenticity, food origin traceability, and food science and technology. Special emphasis is laid on new molecular techniques relevant to food biology research or to monitoring and assessing food safety and quality, multiple hurdle food preservation techniques, as well as new interventions in biotechnological applications in food processing and development.

The series is broadly broken up into food fermentation, food safety and hygiene, food authenticity and traceability, microbial interventions in food bio-processing and food additive development, sensory science, molecular diagnostic methods in detecting food borne pathogens and food policy, etc. Leading international authorities with background in academia, research, industry and government have been drawn into the series either as authors or as editors. The series will be a useful reference resource base in food microbiology, biochemistry, biotechnology, food science and technology for researchers, teachers, students and food science and technology practitioners.

Ramesh C. Ray

Series Editor

Preface

The word ‘Traceability’ is formed etymologically from the verb ‘trace’ which is derived from the Latin: tractiare (to drag) and tractus, past participle of trahere (to pull). It refers to track or trail, to follow or study in detail or step by step (Merriam Webster Dictionary 2003).

Historically, traceability was used to get a better flow of the matters inside enterprises with the objectives to save time and money. Traceability became a legal tool in 2005 in Europe that is applied to all food stuffs that are tradable with the objective to assure their food safety (Article 18, UE regulation 178/2002) and giving food safety responsibility to all business operators (Article 19).

Actually, the word ‘traceability’ is employed to describe a system that permits to document the history of a product along its entire production chain from primary raw materials to the final consumable products (MacDaniel and Sheridan 2001). It has to be noticed that the sentence “ability to trace” is used in ISO standard, “ability to follow” in Codex standard, while “ability to trace and follow” is used by the EU. In USA, they use “the creation and maintenance of records”.

Food traceability also became a growing consumers’ concern worldwide. Traceability is undertaken primarily at the administrative level, and the use of advanced analytical tools is emerging. Currently, there is no analytical method available that permits the efficient determination of foodstuff origin or that allows to trace food during international trade. Nevertheless, the determination of geographical origin is a demand of the traceability system for the import and export of foodstuffs (UE regulation 178/2002).

The book highlights all aspects of food traceability through many angles: the history of traceability, legislations and rules, the actual traceability techniques, and the potential analytical techniques for food traceability; these topics are hotspots of contemporary food science research. Analytical techniques for food traceability include molecular methods (e.g., DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques that are used for discrimination of organic food, fish, oils and meats. The chromatographic techniques help in the use of volatile compounds analysis. Ambient mass spectrometry is used for studying mycotoxins 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. States of art of the actual and future techniques including metabolomic techniques and probes are discussed.

Didier Montet

Ramesh C. Ray

1

History of Food Traceability

Didier Montet¹ and Gargi Dey ²

Abstract

Food scares were associated with microorganisms, new technology, environmental pollution or changes in co-product management. Recently, there have been several notable incidences that are explained in this chapter. The term Traceability has appeared recently in international regulations but traceability was already used by industries to optimize their process and finance. The mad cow crisis, in 1996, showed the deficiencies in monitoring food and feed in the EU. Traceability is a tool that enables industrial flow management effectively in two ways (tracing and tracking). It permits to remove the food as quickly as possible from the market in case of incidents that can be detrimental for the health of the consumers. The mad cow crisis, dioxin, rejection of GMOs, avian influenza had developed a sense of mistrust of consumers in respect to the quality and food safety. It became mandatory to establish a robust traceability system to minimize the production and distribution of unsafe or bad quality food. This article gives information on the means that can be used to trace food and the operators, history of traceability, preventive policy to avoid crisis, GMOs, precautionary principle, European regulation on chemicals.

1. Introduction

In the past the food industry has had its fair share of scandals, accidents, and incidents. It must be pointed out that reported food scares were not always associated with microorganisms; many of them were connected to new technology, environmental pollution or changes in co-product management. For example the food colorant (tartrazine and amaranth) incident reported in mid-1980 in UK; mercury poisoning in oranges reported in 1979; mercury poisoning in fish reported in 1970; radioactivity in lamb reported in 1986; glass, pin and caustic soda found in baby food product reported in UK in 1989 which resulted in the recall of 100 million jars off the shelves and repackaging of another 60 million. These incidents are very much in the memories of the general public (Gregory 2000). In recent times there have been several more notable incidences that have been reported: for instance the pork scare reported in Dec 2008 where pork products sold and exported from Northern Ireland were recalled from supermarkets across Europe since they contained dioxins that were 80 to 200 times more than acceptable limit; similarly the egg scare reported in Dec 2008, where seven shipping containers of chicken eggs produced by China’s Dalian Hanwei Enterprise Group that reached Hong Kong were recalled, while two others that were already on the island were sealed off. It was reported that the chickens that laid the eggs were given feeds that contained melamine; the coffee and tea scare where seven instant coffee and milk tea products from China believed to contain melamine were recalled in the US. Food giant Unilever also recalled four batches of its Lipton Milk Tea sold in Hong Kong and Macau after the company found traces of melamine in the products; one of the biggest food scandal, which the World Health Organization had to deal with as it affected countries worldwide was related to milk. In July 2008, it was reported that 53,000 children got sick from consuming the infant formulas and milk products, and at least four infants died due to kidney stone and other kidney problems. These products that were exported by China were found to contain melamine; in August 2007, the California Department of Public Health found aldicarb sulfoxide in fresh ginger imported from China. Aldicarb sulfoxide is a pesticide that can cause headache, nausea, and blurred vision; in July 2007 the report of Chinese-made products White Rabbit Creamy Candy, Milk Candy, Bairong Grape Biscuits and Yong Kang Food Grape Biscuits were ordered recalled in Philippines since they were believed to contain formaldehyde; similarly in March 2007, contaminated products caused renal and kidney failure among pets that reportedly led to the death of 8,500 animals. These cat and dog foods that contained Chinese- made wheat gluten were ordered recalled in the US, since they were found contaminated with melamine used for making plastic and leather; earlier in 2005 there was report of contamination of noodles with ...