Food authenticity – development of 'next generation' analytical technologies to protect the food industry from fraud
Project team: Steve Garrett
Running: Jan 2014 – Dec 2016
Project number: 131992
Proposal documentation
Following the recent issues with horse DNA found in meat products, there is increasing concern and interest in all parts of the industry regarding the authenticity and adulteration of foods and raw materials. This follows previous concerns regarding adulteration of milk with melamine and addition of illegal dyes to spices. The concern goes beyond the specific issue of the origin of meat and has been identified as one of the most important issues globally concerning food and drink. Recent events have highlighted the need for member companies to have a resource to help them tackle authenticity issues, and to help them identify suitable modern analytical approaches to verify claims made on packaging and to confirm the identity of raw materials. Non-targeted screening methods are being sought by the food industry since these are not generally available. This project will look at the potential for new and emerging analytical technologies to fill some of these gaps to provide rapid and cost-effective ways of ensuring the authenticity of foods and drinks and detecting adulteration.
Project outputs
- Project update: Food and Drink Science MIG – May 2017
- RSS 2016-34: Application of a fast real–time PCR assay to detect bovine DNA in buffalo mozzarella and goat feta cheese
- RSS 2016-26: Comparison of PCR–RFLP and next generation DNA sequencing to determine species present in fish mince
- RSS 2016-25:Use of a simple hand held NIR spectroscopy device to determine composition of food
- Project update: Food and Drink Science MIG – Sep 2016
- Issue 2 November 2016: Food Authenticity Resources Bulletin, open intro and contents>.
- Issue 1 April 2016: Food Authenticity Resources Bulletin, open intro and contents.
- RSS 2015-19: Detecting cow's milk in cheese
- RSS 2014-51: Food authenticity – development of next generation
- RSS 2014-29: Use of a commercial RPA DNA assay for the rapid detection of red snapper
- RSS 2014-26: Use of LAMP DNA assays for meat species DNA detection
Project highlights
- Survey: We are looking into technologies that can help the industry to verify the authenticity and origins of food products and raw materials.
- RSS 2014-28: Development of a fast and sensitive real-time PCR nuclear DNA assay for the detection of equine DNA in meat products. (RSS)
- RSS 2014-27: Confirming the ID of meat, fish and seafood ingredients using 16S rRNA DNA barcoding. (RSS)
- RSS 2014-24: Volatile profiling of olive oil for rapid authentication. (RSS)