DNA条形码
条形码
认证(法律)
工作流程
鉴定(生物学)
可追溯性
食品
食品安全
生物
计算机科学
生物技术
业务
食品科学
进化生物学
生态学
数据库
计算机安全
营销
软件工程
作者
Tommaso Gorini,Valerio Mezzasalma,Marta Deligia,Fabrizio De Mattia,Luca Campone,Massimo Labra,Jessica Frigerio
出处
期刊:Foods
[MDPI AG]
日期:2023-06-16
卷期号:12 (12): 2392-2392
被引量:5
标识
DOI:10.3390/foods12122392
摘要
The molecular approach of DNA barcoding for the characterization and traceability of food products has come into common use in many European countries. However, it is important to address and solve technical and scientific issues such as the efficiency of the barcode sequences and DNA extraction methods to be able to analyze all the products that the food sector offers. The goal of this study is to collect the most defrauded and common food products and identify better workflows for species identification. A total of 212 specimens were collected in collaboration with 38 companies belonging to 5 different fields: seafood, botanicals, agrifood, spices, and probiotics. For all the typologies of specimens, the most suitable workflow was defined, and three species-specific primer pairs for fish were also designed. Results showed that 21.2% of the analyzed products were defrauded. A total of 88.2% of specimens were correctly identified by DNA barcoding analysis. Botanicals (28.8%) have the highest number of non-conformances, followed by spices (28.5%), agrifood (23.5%), seafood (11.4%), and probiotics (7.7%). DNA barcoding and mini-barcoding are confirmed as fast and reliable methods for ensuring quality and safety in the food field.
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