chapter  Chapter 9
17 Pages

Introduction to Food Traceability Based on Fingerprinting Techniques

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

This chapter explains the customer satisfaction, improvement in food crises management, improvement in food supply chain management, competence development, technological and scientific contribution, and contribution to agricultural sustainability. Denaturing gradient gel electrophoresis is the most used fingerprinting techniques in food microbiology. The development and implementation of IT-supported food traceability systems (FTS) can improve the operational planning and increase the efficiencies of food logistics processes. Often, a combination of two or more factories influences the development and implementation of FTSs. Many driving forces behind the development and implementation of FTSs have been identified. These drivers have been categorized into five groups: food safety and quality, regulatory, social, economic, and technological concerns. Food quality and safety crises, in turn, cause significant crises for the economic and marketing relationships at the national and international levels. Traceability systems increase the quality of food and food production systems as they increase the awareness of workers through their focus on data capturing and documentation processes.