In this article, applications of several analytical techniques such as DNA-based techniques, spectrometric techniques, spectroscopic techniques, chromatographic techniques, lateral flow immunoassays, and neutron and proton based nuclear analytical techniques for forensic food analysis are discussed. These techniques are capable of analysing food samples rapidly, and permit the identification of authenticity markers, which are essential in uncovering food fraud. In addition, authenticity analyses of dyes in food, seafood, plant-based food, beverages, and forensic analysis of postmortem viscera are reviewed.
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