Application of DNA barcoding for ensuring food safety and quality

被引：15

作者：

Dawan, Jirapat ^{[1
]}

Ahn, Juhee ^{[1
,2
]}

机构：

[1] Kangwon Natl Univ, Dept Biomed Sci, Chunchon 24341, Gangwon, South Korea

[2] Kangwon Natl Univ, Inst Biosci & Biotechnol, Chunchon 24341, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2022年 / 31卷 / 11期

基金：

新加坡国家研究基金会;

关键词：

DNA barcoding; Authentication; Food fraud; Adulteration; Meat; Fish; Plant; MEAT-PRODUCTS SOLD; SPECIES IDENTIFICATION; MOLECULAR-IDENTIFICATION; ITALIAN MARKET; AUTHENTICATION; FISH; SUBSTITUTION; SEAFOOD; TOOL; REVEALS;

D O I：

10.1007/s10068-022-01143-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

With increasing international food trade, food quality and safety are high priority worldwide. The consumption of contaminated and adulterated food can cause serious health problems such as infectious diseases and allergies. Therefore, the authentication and traceability systems are needed to improve food safety. The mitochondrial DNA can be used for species authentication of food and food products. Effective DNA barcode markers have been developed to correctly identify species. The US FDA approved to the use of DNA barcoding for various food products. The DNA barcoding technology can be used as a regulatory tool for identification and authenticity. The application of DNA barcoding can reduce the microbiological and toxicological risks associated with the consumption of food and food products. DNA barcoding can be a gold-standard method in food authenticity and fraud detection. This review describes the DNA barcoding method for preventing food fraud and adulteration in meat, fish, and medicinal plants.

引用

页码：1355 / 1364

页数：10

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