Journal of Food Processing & Technology

Recent advances of DNA-based methods for tracing the botanical origin of food products

6^th Global Summit and Expo on Food & Beverages

August 03-05, 2015 Orlando-FL, USA

Panagiotis Madesis

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The recent developments in the food industry, the global trade, the food scarce and the recent food scandals have raised the interest in methods for species identification, traceability and adulteration detection. Furthermore, the increased interest in plant based high added value products has raised concerns about adulteration. Thus, accurate, fast and reliable methods able to protect all the components in the production chain from the producer, the company and the customer are needed. Fresh food products and especially those based on plants could be suitable for many types of analytical or molecular analyses, yet most of food samples are processed to some extent. During process DNA is usually altered and fragmented into small fragments. However, extensive research has been performed and DNA based methods able to identify even small fragments are becoming the methods of choicefor food authenticity. Here DNA based methods like PCR and High Resolution Melting analysis have been successfully employed for species identification and authenticity in foods as well as for quantitation purposes.