chapter  Chapter 8
23 Pages

Introduction to Food Authentication Based on Fingerprinting Techniques

ByMd. Rizwanullah, Nausheen Khan, Saima Amin, Javed Ahmad, Syed Sarim Imam, Khalid Umar Fakhri, Mohd. Moshahid Alam Rizvi

This chapter reviews different fingerprinting techniques used in food authentication. It shows that the fingerprinting techniques have a wide adoption in food detection, covering most of the food testing aspects. The chapter suggests that fingerprinting technologies have their advantages in food detection: accurate, good reproducibility, low detection limit, and rapid analysis. Fingerprinting technique has become an important technology in food detection and as it is developing rapidly, the applications of fingerprinting technique would be more extended. Spectroscopic and chromatographic fingerprinting techniques in food authentication are absolutely suitable and valid for working in-house when authentication of food samples is required. The food products are usually subjected to a number of commercial treatments, either necessary or desirable, for example, pasteurization or value adding processes or quality assurance processes. Authenticity testing is a quality criterion for food and food ingredients, which is increasingly becoming a result of legislative protection for regional food.