Trends in Food Authenticity and Detection of Food Adulteration

Page: 903

H. Čížková, R. Ševčík, A. Rajchl, J. Pivoňka, and M. Voldřich

Department of Food Preservation, Institute of Chemical Technology, Prague


The brief history of food adulteration in Czech towns from the Middle Ages, from the beginning of systematic approach (F. Accum, A. H. Hassall), to recent situation in the Czech Republic, is given. The examples of health consequences in some recent cases are summarized. The acti¬vities of the title Faculty in detection of food adulteration are described. The detection is based (a) on determinationof selected markers or (b) on chemometric analysis, by statistical processing of analytical results for a large group of samples. New methods such as metabolomics and proteomics can also be used. The trends in food adulteration are described using the respective databases. The most important methods of food adulteration detection are described including the recent trends. The following methods are used: stable isotope analysis, DNA analysis, proteomics, spectroscopic and chromatographic methods.


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