Food Traceability and Authenticity : Analytical Techniques book cover
1st Edition

Food Traceability and Authenticity
Analytical Techniques

ISBN 9781498788427
Published December 5, 2017 by CRC Press
354 Pages 10 Color & 43 B/W Illustrations

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Book Description

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002).

The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

Table of Contents

History of Food Traceability

Didier Montet, and Gargi Dey

Actuality on Food Traceability

Pierre Chartouny

Traceability in French and European law

Henri Temple

Emerging Trends in Traceability Techniques in Food Systems

Anil Kumar Anal, Muhammad Bilal Sadiq and Manisha Singh

Chemical and Biological ‘Barcodes’ or Markers in Food Traceability-a Case Study on Wines

Gargi Deya and Didier Montet

Traceability and Authentication of Organic Foodstuffs

Céline Bigot, Romain Métivier, Didier Montet, Jean-Christophe Meile

Geographical Origin Traceability of Foodstuffs Using a Molecular Technique PCR-DGGE

D. Montet, Amenan C. Kouakou, Y. Hamdouche, C. Teyssie, T. Rychlik, L.N. Tatsadjieu, E. Froeder Arcuri

Capillary Electrophoresis-Single Strand Conformation Polymorphism (CE-SSCP) as a Tool for Water Traceability

Jean Jacques Godon

Next Generation Sequencing in Food Authenticity and Safety

Cristina Barbosa, Sofia Nogueira, Ricardo Saraiva, Sandra Chaves

Detection of Biomolecules Using Surface Plasmon Resonance (SPR) Technology for Food Quality and Traceability

Christian Jay-Allemand, Nathalie Rugani, Ruba Nasri and Luc P.R. Bidel

Advances in Authentication Methods for Seafood Species Identification in Food Products

Véronique Verrez-Bagnis

Food Traceability and Authenticity Based on Volatile Compound Analysis


Analytical Tools in Authenticity and Traceability of Olive Oil

Noelia Tena, Ramón Aparicio-Ruiz, Anastasios Koidis, Diego García-González

Analytic Aspects of Mycotoxin traceability

Nolwenn Hymery

Authentication of Farmed Animal Diet

Erwan Engel and Jérémy Ratel

Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy

Ph. Vermeulen, J.A. Fernandez Pierna, O. Abbas, H. Rogez, F. Davrieux and V. Baeten

Biocaptors and barcodes: new devices for the traceability and authenticity

Didier Tousch and Benoit Charlot

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Didier Montet is employed on the Food Safety Team at CIRAD, France.

Ramesh C. Ray is employed at ICAR - Central Tuber Crops Research Institute, India.