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.

chapter 1|30 pages

History of Food Traceability

ByDidier Montet, Gargi Dey

chapter 2|17 pages

Actuality on Food Traceability

ByPierre Chartouny

chapter 3|18 pages

Traceability in French and European Law

ByHenri Temple

chapter 4|24 pages

Emerging Trends in Traceability Techniques in Food Systems

ByAnil Kumar Anal, Muhammad Bilal Sadiq, Manisha Singh

chapter 6|21 pages

Traceability and Authentication of Organic Foodstuffs

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

chapter 7|18 pages

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

ByDidier Montet, Amenan Clémentine Kouakou, Yasmine Hamdouche, Corinne Teyssier, Thomas Rychlik, Léopold N. Tatsadjieu, Edna Froeder Arcuri

chapter 9|16 pages

Next Generation Sequencing in Food Authenticity and Safety

ByCristina Barbosa, Sofia Nogueira, Ricardo Saraiva, Sandra Chaves

chapter 10|16 pages

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

ByChristian Jay-Allemand, Nathalie Rugani, Ruba Nasri, Luc P.R. Bide

chapter 12|16 pages

Food Traceability and Authenticity Based on Volatile Compound Analysis

ByDufossé Laurent

chapter 13|29 pages

Analytical Tools in Authenticity and Traceability of Olive Oil

ByNoelia Tena, Ramón Aparicio-Ruiz, Anastasios Koidis, Diego L. García-González

chapter 14|13 pages

Analytic Aspects of Mycotoxin Traceability

ByNolwenn Hymery

chapter 15|24 pages

Animal Diet Authentication from Food Analysis

ByErwan Engel, Jérémy Ratel

chapter 16|34 pages

Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy

ByPhilippe Vermeulen, Juan A. Fernandez Pierna, Ouissam Abbas, Hervé Rogez, Fabrice Davrieux, Vincent Baeten

chapter 17|20 pages

Biocaptors and Barcodes New Devices for the Traceability and Authenticity

ByDidier Tousch, Benoit Chariot