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Release of the first edition of "Advances in Food Authenticity Testing"

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The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. Particularly during the last decades science and technology developed with an unprecedented speed and numerous new methods had been developed for authenticity testing.

The editor Gerard Downey, professor at the renowned Teagasc Food Research Center in Cork, the Irish authority for development of agriculture and food, motivated experts from industry and academia, who have developed innovative methods in authenticity testing and are applying these in practice, to contribute their know-how and experience to fill the 29 chapters. The first part of the book deals with new methods derived from DNA technology, mass spectrometry, nuclear magnetic resonance and chromatography, whereas the second part describes their application for foods, which are particularly susceptible for adulteration, e.g. meat, fish, dairy, fruit juices, honey, cereals etc..

Also Eurofins could contribute its special know-how and experience in the field of DNA technology. Dr. Werner Nader, general manager of Eurofins Global Control GmbH and Dr. Rainer Schubbert and Dr. Torsten Brendel from Eurofins Medigenomix GmbH in Ebersberg report in chapter 3 about the applications of the genetic fingerprint for the control of food authenticity and traceability [1]. This method revolutionized forensics and allows the identification of criminals based on traces of DNA left at the crime scene. Now the method is used increasingly in food testing. The authors describe in the first part of their chapter the scientific and technological background of DNA fingerprinting and in then 2 examples for its application: authenticity testing of high value rice varieties, in particular the fragrant Basmati and Jasmin rice from South and Southeast Asia and the traceability of meat products with the example of high quality pork labelled as a Berkshire or Gloucester Old Spot sired breed to the particular boars. For further information please contact Dr. Nader, who will also provide further literature on authenticity testing of rice [2] and food authenticity testing by DNA technology [3].