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Bio-markers: traceability in food safety issues

100%

Raspor P.

Acta Biochimica Polonica

2005

tom 52

nr 3

Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.

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Comparison of physiological and PCR-RFLP rDNA identification of yeast species commonly found in cheese

39%

Polomska X., Juszczyk P., Cadez N., Raspor P., Robak M., Wojtatowicz M.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

221-226

The identification of twenty four yeast isolates from cheese performed with API ID 32C simplified assimilation test and restriction fragments length polymorphism (PCR-RFLP) of ITS1-5.8S rDNA-ITS2 region was compared. The accordance of the results of both methods for eleven strains identified as Candida famata, five strains as C. lipolytica and four strains as C. sphaerica was observed. However, the other four yeast isolates classified with API as C. sphaerica revealed amplification products as well as restriction patterns characteristic for C. famata species.

Ograniczanie wyników

1 Acta Biochimica Polonica

1 Polish Journal of Food and Nutrition Sciences

2 Raspor P.

1 Cadez N.

1 Juszczyk P.

1 Polomska X.

1 Robak M.

1 Wojtatowicz M.

1 2007

1 2005

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Bio-markers: traceability in food safety issues

Comparison of physiological and PCR-RFLP rDNA identification of yeast species commonly found in cheese