[Problems of food authenticity].
In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods isotopic techniques (SCIRA, IRMS, SNIF-NMR) were cited. The main spectral methods are: IACPAES, PyMs, FTIR, NIR. The chromatographic techniques (GC, HPLC, HPAEC, HPTLC) with several kinds of detectors were described and the ELISA and PCR techniques are mentioned, too. The role of chemometrics as a way of several analytical data processing was highlighted. It was pointed out at the necessity of more rigorous control of food to support of all activity in area of fight with fraud in food industry.
Czerwiecki
Ludwik
L
Zakład Analizy Zywności, Instytut Biotechnologii Przemysłu Rolno-Spozywczego, 02-532 Warszawa, ul. Rakowiecka 36.
D002152:Calorimetry, Differential Scanning; D002849:Chromatography, Gas; D004797:Enzyme-Linked Immunosorbent Assay; D005503:Food Additives / Q000592:standards*; D005504:Food Analysis / Q000379:methods / Q000592:standards; D005506:Food Contamination / Q000517:prevention & control; D005513:Food Inspection / Q000379:methods / Q000592:standards; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D016133:Polymerase Chain Reaction; D013053:Spectrophotometry
D005503:Food Additives