Food authentication by PCR-based methods

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2008

Autores

Isabel Mafra (Autor) REIT; Isabel M P L V O Ferreira (Autor) FFUP; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: European Food Research and Technology

Vol. 227 Nº 3

Páginas: 649-665

ISSN: 1438-2377

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 214 Citações

ISI Web of Science

Scopus - 284 Citações

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-Y06

DOI: 10.1007/s00217-007-0782-x

Resumo (PT): Food authenticity is presently a subject of great concern to food authorities, as the incorrect labelling of foodstuffs can represent a commercial fraud. The implication of misleading labelling can be much more important concerning the presence of potentially allergenic foods. The need to support food labelling has provided the development of analytical techniques for the analysis of food ingredients. In the last years, several methods based on polymerase chain reaction (PCR) have been proposed as useful means for identifying species of origin in foods, as well as food allergens and genetically modified organisms (GMO), due to their high specificity and sensitivity, as well as rapid processing time and low cost. This work intends to provide an updated and extensive overview on the PCR-based methods for food authentication, including also methods for allergens and GMO the detection in foods. <br> <br> Keywords Food authenticity - PCR - Meat products - Seafood - Dairy products - Allergens - GMO <br> <a target="_blank" href="http://www.springerlink.com/content/827t8652200j5318/?p=925bd0f5fb1849928ac630207750a053&pi=0"> Texto integral</a> <br> <br>

Abstract (EN): Food authenticity is presently a subject of great concern to food authorities, as the incorrect labelling of foodstuffs can represent a commercial fraud. The implication of misleading labelling can be much more important concerning the presence of potentially allergenic foods. The need to support food labelling has provided the development of analytical techniques for the analysis of food ingredients. In the last years, several methods based on polymerase chain reaction (PCR) have been proposed as useful means for identifying species of origin in foods, as well as food allergens and genetically modified organisms (GMO), due to their high specificity and sensitivity, as well as rapid processing time and low cost. This work intends to provide an updated and extensive overview on the PCR-based methods for food authentication, including also methods for allergens and GMO the detection in foods.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 17