dna methods (6)


The use of pork and porcine ingredients is banned in halal and kosher foods. This review by Indonesian researchers examines the various methods from DNA analysis, FTIR spectroscopic analysis, chromatography to electronic nose, that have been used to detect porcine DNA, pork, pork gelatine, and lard in meat products.

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This interesting overview of methods to detect adulteration of different spices is presented in an easy understable way. There is an interview with a Belgian spice trader outlining the scale of the problem. The various authenticity methods used to detect spice adulteration are described by scientists at the European Commission's Joint  Research Centre - Fraud Detection and Prevention Unit in Geel, Belgium.

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3674633424?profile=RESIZE_710xThe Royal Society of Chemistry has published a book on 'DNA Techniques to Verify Food Authenticity'                       (https://doi.org/10.1039/9781788016025), which includes a chapter (number 26) on the Food Authenticity Network.

 About the book:

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.


Author information:

The editors possess unrivalled expertise and are keen to describe and foster advances in the key area of DNA techniques applied to food authenticity. Dr Lucy Foster is an experienced food scientist, and head of food research including authenticity research at Defra, for many years commissioning studies of global reach. Dr Malcolm Burns is an internationally recognised molecular biologist and expert in DNA quantitation. Dr Michael Walker was a founder board member of the Food Standards Agency, a subject matter expert to the Elliott Review, is Head of the Office of the Government Chemist, and, with a thriving consulting practice, is an experienced expert witness.


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Danish researchers have published a review of the wide range of analytical methods, which aim to quantify meat species in meat products and their limits of detection (LOD). The review attempts to address in particular, the problems associated with a correlation from quantitative DNA based results to meat content (w/w). The aim is to make researchers aware of the problems of expressing DNA results as meat content (w/w) in order to find better alternatives. 

1337352593?profile=RESIZE_710x Read the full paper

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In this article, untargeted methods capable determining the authenticity of foods are reviewed. The article also reviews and discusses a more specific focus on methods for detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic and spectroscopic measurements, combined with chemometric tools.
                      Read the full review at: untargeted methods for fish

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Sylvain Charlebois (Food Institute, University of Guelph) discusses some of the fraud and counterfeit problems occurring in the Canadian Food Market, and the methodology that the University of Guelph and others may develop to control them.

Read the full article at: http://www.theglobeandmail.com/report-on-business/rob-commentary/counterfeit-products-threatening-the-food-industrys-delicate-balance/article29220689/

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