Review article

Analytical methods in food forensics

Ana Butorac ; Faculty of Food Technology and Biotechnology; University of Zagreb
Mirela Marić ; Aviva Polyclinic, Nemetova 2, Zagreb, Croatia
Marija Badanjak Sabolović ; Faculty of Food Technology and Biotechnology; University of Zagreb
Mirjana Hruškar ; Faculty of Food Technology and Biotechnology; University of Zagreb
Suzana Rimac Brnčić orcid.org/0000-0002-5657-9379 ; Faculty of Food Technology and Biotechnology; University of Zagreb
Višnja Bačun Družina orcid.org/0000-0002-1140-4882 ; Faculty of Food Technology and Biotechnology; University of Zagreb

Abstract

The European Union food safety legislation prescribes controls in order to implement the testing of food before putting it on the market. Over the past decade checking quality, originality and the traceability of food has improved the rapid development of sensitive, robust, efficient and affordable analytical methods. This paper describes the most effective analytical methods for forensic food and shows their use in determining: (i) qualitative and quantitative food ingredients, (ii) food safety due to pathogens, allergens, nutritional, residues of pesticides and toxins, (iii) traceability according to geographical and botanical origin and the impact of technological processing and storage. Given the way tests are described analytical methods are divided into four groups as following: biochemical, molecular-genetic, spectroscopic and spectrometric, and separation methods

Keywords

food forensics; analytical methods; autochthonous; traceability

Hrčak ID:

115923

URI

https://hrcak.srce.hr/115923

Publication date:

2.1.2014.

Article data in other languages: croatian

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