Trends in Food Authenticity and Detection of Food Adulteration

  • H. Čížková Department of Food Preservation, Institute of Chemical Technology, Prague
  • R. Ševčík Department of Food Preservation, Institute of Chemical Technology, Prague
  • A. Rajchl Department of Food Preservation, Institute of Chemical Technology, Prague
  • J. Pivoňka Department of Food Preservation, Institute of Chemical Technology, Prague
  • M. Voldřich Department of Food Preservation, Institute of Chemical Technology, Prague

Abstrakt

The brief history of food adulteration in Czech towns from the Middle Ages, from the beginning of systematic approach (F. Accum, A. H. Hassall), to recent situation in the Czech Republic, is given. The examples of health consequences in some recent cases are summarized. The acti¬vities of the title Faculty in detection of food adulteration are described. The detection is based (a) on determinationof selected markers or (b) on chemometric analysis, by statistical processing of analytical results for a large group of samples. New methods such as metabolomics and proteomics can also be used. The trends in food adulteration are described using the respective databases. The most important methods of food adulteration detection are described including the recent trends. The following methods are used: stable isotope analysis, DNA analysis, proteomics, spectroscopic and chromatographic methods.
Publikované
2012-11-15
Sekce
Články