Quality Management - A new approach to species differentiation in food and feed

eFOOD-Lab_International_02_2014

A new approach to species differentiation in food and feed Terminal restriction fragment length polymorphism (T-RFLPs) analysis: an innovative method 2/14 eFOOD-Lab international 5 Our Author: Dr. Cecilia Diaz N., cecilia.diaz@ime.fraunhofer.de, phone: +49-(0)-2972 302 138, fax: +49 (0)-2972-302-319 The identification of animal species in meat and meat products is of great importance in the context of quality assurance for both the food and feed processing industries, particularly following the UK outbreak of BSE. Furthermore, numerous regulations need to be followed for the containment of BSE and the avoidance of further epidemics. These regulations were not sufficiently examined over years due to lacking detection methods. Current methods are indeed unable to achieve the necessary requirements, as they often cannot verify the presence of animal material in food and feed. Disposing of a detection method for animal species differentiation, based on the analysis of terminal restriction fragment length polymorphisms (T-RFLPs) could allow a faster and more accurate food and feed quality assessment. Figure 1: Examples of food most commonly subjected to adulteration. Introduction Because numerous and sometimes exotic animal species are used in food and feed production, it is a great problem for the processing industry to guarantee products quality at the end of the supply chain exclusively based on the labeling of raw materials. The purpose of this study was to improve a detection method for animal species differentiation, based on T-RFLPs. We aim to improve the existing method by broadening the field of application (e.g. to include animal feed) and enhancing the sensitivity of detection. Furthermore, the existing animal-derived DNA data-base should be extended. Methods Terminal restriction fragment length polymorphism (T-RFLPs) analysis has lately received more attention by food microbiologists. This method Qual ity Mana gement


eFOOD-Lab_International_02_2014
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