Food authenticity and traceability

Hardback  400 pages  ISBN 1855735261      £160.00

Part 1 Deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling.

Part 2 Relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine.

Part 3 Traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.

Food Authenticity and Traceability will be an essential reference for all those concerned with food safety and quality.

Contents

Part 1: Methods for authentication and traceability
Part 2: Authenticating and tracing particular foods
Part 3: Traceability

Introduction

Part 1: Methods for authentication and traceability

Advanced PCR techniques in identifying food components
N Marmiroli, University of Parma, Italy

DNA methods for identifying plant and animal species in food
J Lenstra, University of Utrecht, The Netherlands

Enzyme immunoassays for identifying animal species in food
E Maertlebauer, University of Munich, Germany

Proteome and metabolome analyses for food authentication
S Vaidyanathan and R Goodacre, University of Manchester Institute of Science and Technology (UMIST), UK

Near infra-red absorption technology for analysing food composition
I Benson, NDC Infrared Engineering, UK

NMR spectroscopy in food authentication
G Le Gall and I Colquhoun, Institute of Food Research, UK

Using stable isotope ration mass spectrometry (IRMS) in food authentication and traceability
S Kelly, University of East Anglia, UK

Spectrophotometric techniques
M Meurens, Universite Catholique de Louvain, Belgium

Gas chromatography
E Forgacs and T Cserhati, Hungarian Academy of Sciences

High pressure liquid chromatography (HPLC) in food authentication
L Nollet, Hogeschool Gent, Belgium

Enzymatic techniques for authenticating food components
G Henninger, University of Applied Sciences - Lemgo, Germany

In-line sensors for food analysis
P Patel and C Beveridge, Leatherhead Food International Ltd, UK

Chemometrics in data analysis
R Leardi, University of Genoa, Italy

Part 2: Authenticating and tracing particular foods

Species identification in processed seafoods
C Sotelo and R Perez-Martin, Instituto de Investigaciones Marinas, Spain

Meat and meat products
M Lees, Eurofins Scientific, France

Milk and dairy products
F Ulberth, University of Agricultural Sciences, Austria

Cereals
G Downey, TEAGASC - The National Food Centre, Ireland

Herbs and spices
R Singhal and P Kulkarni, Institute of Chemical Technology - Mumbai, India

Identifying genetically-modified organisms (GMOs)
B Popping, Eurofins Scientific, France

Wine authenticity
I Arvanitoyannis, University of Thessaly, Greece

Part 3: Traceability

Traceability in food processing: an introduction
C Morrison, Youngs Bluecrest Seafoods Ltd, UK

Developing traceability systems across the supply chain
A Furness and K Osman, Centre for Automatic Identification and Intelligent Systems - Birmingham, UK

Developing and implementing an effective traceability and product recall system
M Dillon and M Thomson, Grimsby Institute of Food and Fisheries, UK

Traceability in fish processing
E Larsen, Danish Institute of Fisheries Research

Safety and traceability of animal feed
S Notermans and H Beumer, TNO Nutrition and Food Research, The Netherlands

Geographical traceability of cheese
L Pillonel and J Bosset, Federal Dairy Research Station of Liebefeld, Switzerland

Advanced DNA-based detection techniques for genetically-modified food
A Holst-Jensen, National Veterinary Institute, Norway