DNA barcoding as a new tool for food traceability

被引：378

作者：

Galimberti, Andrea ^{[1
]}

De Mattia, Fabrizio ^{[1
]}

Losa, Alessia ^{[1
]}

Bruni, Ilaria ^{[1
]}

Federici, Silvia ^{[1
]}

Casiraghi, Maurizio ^{[1
]}

Martellos, Stefano ^{[2
]}

Labra, Massimo ^{[1
]}

机构：

[1] Univ Milano Bicocca, ZooPlantLab, Dipartimento Biotecnol & Biosci, I-20126 Milan, Italy

[2] Univ Trieste, Dept Sci Vita, I-34127 Trieste, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 50卷 / 01期

关键词：

DNA barcoding; Food safety; Food traceability; Raw material; Commercial fraud; Species identification; CHLOROPLAST GENOME SEQUENCES; FRESH-WATER FISHES; PCR-DGGE; MICROBIAL DIVERSITY; PHYSALIS FRUITS; MOLECULAR-IDENTIFICATION; SPECIES IDENTIFICATION; GEOGRAPHICAL ORIGIN; MITOCHONDRIAL-DNA; PROCESSED FOODS;

D O I：

10.1016/j.foodres.2012.09.036

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Food safety and quality are nowadays a major concern. Any case of food alteration, especially when reported by the media, has a great impact on public opinion. There is an increasing demand for the improvement of quality controls, hence addressing scientific research towards the development of reliable molecular tools for food analysis. DNA barcoding is a widely used molecular-based system, which can identify biological specimens, and is used for the identification of both raw materials and processed food. In this review the results of several researches are critically analyzed, in order to exploit the effectiveness of DNA barcoding in food traceability, and to delineate some best practices in the application of DNA barcoding throughout the industrial pipeline. The use of DNA barcoding for food safety and in the identification of commercial fraud is also discussed. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：55 / 63

页数：9

共 151 条

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