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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Review of Recent DNA-Based Methods for Main Food-Authentication Topics
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Review of Recent DNA-Based Methods for Main Food-Authentication Topics

机译：回顾近期基于DNA的主要食品认证主题方法

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摘要

Adulteration and mislabeling of food products and the commercial fraud derived, either intentionally or not, is a global source of economic fraud to consumers but also to all stakeholders involved in food production and distribution. Legislation has been enforced all over the world aimed at guaranteeing the authenticity of the food products all along the distribution chain, thereby avoiding food fraud and adulteration. Accordingly, there is a growing need for new analytical methods able to verify that all the ingredients included in a foodstuff match the qualities claimed by the manufacturer or distributor. In this sense, the improved performance of most recent DNA-based tools in term of sensitivity, multiplexing ability, high-throughput, and relatively low-cost give them a game-changing role in food-authenticity-related topics. Here, we provide a thorough and updated vision on the recently reported approaches that are applying these DNA-based tools to assess the authenticity of food components and products.
机译：食品的掺杂和误标和误导性，无论是有意的还是无意的，是消费者的全球经济欺诈来源，也是所有参与粮食生产和分配的利益攸关方。立法一直在全球实施，旨在保证沿着分配链的食品真实性，从而避免食物欺诈和掺假。因此，对能够验证食品中包含的所有成分与制造商或分销商统称的所有成分相匹配新的分析方法。从这个意义上讲，基于最近的基于DNA的工具的性能提高了灵敏度，多路复用能力，高吞吐量和相对低成本的术语，使他们在食品真实性相关主题中的游戏变化作用。在这里，我们对最近报告的方法提供了彻底和更新的愿景，这些方法正在应用这些基于DNA的工具，以评估食品组分和产品的真实性。

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