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DNA Techniques to Verify Food Authenticity
Providing the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity, this book will appeal to food testing laboratories worldwide and food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation.
Cover; DNA Techniques to Verify Food Authenticity: Applications in Food Fraud; Foreword; Preface; Introduction; Contents; Chapter 1 -- The Role of DNA Analysis in the Determination of Food Authenticity; 1.1 A Brief History of Food Adulteration; 1.2 Food Fraud in the 21st Century; 1.3 Challenges in Detecting Food Misdescription and Fraud; 1.4 The Role of DNA in Food Authenticity Determination; 1.5 Application of DNA-based Analytical Methods to Different Commodities and Food Authenticity Problems
1.6 Pushing the Boundaries: Specialist Techniques for Breed or Variety Identification and Determination of Geographical Origin1.7 Fitness for Purpose; 1.8 Final Comments; References; Chapter 2 -- Forensic DNA -- Criminal and Paternity Methods and Applications -- How Can This Help in Verifying Food Authenticity 2.1 Some History; 2.2 Applying the Forensic Code of Conduct; 2.3 Key Issues -- Complexities Within Forensic Regulatory Bodies and Associations; 2.4 Key Issues -- Databases and Communication; 2.5 Document Recording; 2.5.1 Receipt of Materials
2.5.2 Examination, Standard Operating Procedures and Quality Control2.6 Conclusion; References; Chapter 3 -- DNA Extraction from Food Matrices 3.1 Introduction; 3.2 Factors Influencing the Choice of Extraction Methodology; 3.2.1 Sample Source and Processing; 3.2.2 Sample Collection and Storage; 3.2.3 Homogenisation; 3.2.4 Presence of Contaminants; 3.2.4.1 Proteins and RNA; 3.2.4.2 Polysaccharides; 3.2.4.3 Polyphenols; 3.3 General DNA Extraction Methods; 3.3.1 Phenol-Chloroform Extractions; 3.3.2 Detergent and Protease-based Extractions; 3.3.3 Solid-phase Extraction Methods
3.3.4 Concentrating DNA Post-extraction3.3.4.1 Concentrating Using Ethanol Precipitation; 3.3.4.2 Concentrating Using a Microfiltration Device; 3.4 DNA Extraction Methods Frequently Employed with Food and Feed Samples; 3.5 Determining DNA Quantity and Purity; 3.5.1 Quantification of DNA; 3.5.2 Evaluation of DNA Purity; 3.5.2.1 A260:A280 Ratio to Evaluate Levels of Protein Contamination; 3.5.2.2 A260:A230 Ratio to Evaluate Levels of Contamination; 3.5.3 RNA Contamination; 3.5.4 Non-nucleic- acid Contamination; 3.5.5 Evaluation of a DNA Sample's Integrity
3.5.6 Determining the Presence of Inhibitory Compounds3.6 Concluding Remarks; Acknowledgements; References; Chapter 4 -- "DNA Techniques" Case Study: Isothermal Approaches; 4.1 Introduction; 4.2 Main Isothermal NAA Technologies; 4.2.1 Cross Priming Amplification (CPA); 4.2.1.1 Overview; 4.2.1.2 Benefits; 4.2.1.3 Technology Considerations; 4.2.2 Helicase-dependent Amplification (HDA); 4.2.2.1 Overview; 4.2.2.2 Benefits; 4.2.2.3 Technology Considerations; 4.2.3 Loop-mediated Isothermal Amplification (LAMP); 4.2.3.1 Overview; 4.2.3.2 Benefits; 4.2.3.3 Technology Considerations
4.2.4 Recombinase Polymerase Amplification (RPA)
DNA Techniques to Verify Food Authenticity : Applications in Food Fraud
Cambridge : Royal Society of Chemistry, ©2019