Food traceability and authentication - DNA

10 important questions on Food traceability and authentication - DNA

Why can you use DNA for species traceability and food authentication?

DNA is species specific and surveys or partly survives the most of the technological processes used in food production. So DNA can be found all almost all food products.

What approche is used to link DNA to species authentication?

DNA barcode readers.

Why can it be hard to extract DNA from food?

Usually due to complex matrixes or low amount of DNA present.
  • Very lipophilic matrices (fats and oils) in which very little amount of DNA is present
  • Very complex matrices with surfactants and emulsifier which hamper extraction
  • Presence of specific interferents able to inhibit PCR, mostly polyphenols
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If you have a negative result in DNA analysis is this really a negative result?

A negative results in DNA analysis can be due to improper extraction/amplification, as well as DNA degradation, so positive controls have always to be implemented

What is DNA barcoding?

The DNA of mitrogondria which is very similar in almost every species is used. This peace of DNA has little differences and these little differences can tell you with a database what specie your product comes form.
The gene order is put together like a barcode

What are the advantages of DNA barcoding?

  1. Conventional and inexpensive protocals for DNA extraction, amplification and sequencing. Thus reference library increases, enabling the rapid identification with specific short-DNA sequences.
  2. New Sequencing techniques such as prysoquencing enable rapid and representative analysis of mixed samples.

Can you also use DNA barcoding for plans?

No not a gene found that is so specific but scientists are close.

Is a negative result prove that no other DNA is present?

NO!
A negative results in to sufficient to tell that a DNA is absent, because usually the limit of detection is not known, so they should be uses only as a positive confirmation, since not detected DNA can only be, actually, not detectable, which does not mean absent.

What is the advantage of using DNA to authenticate food stuffs?


  • Strong rationale providing clear cut results (if the method applied is well developed in order to avoid ambiguities and DNA is extractable and can be amplified)
  • Can be applied to almost every foodstuff, since DNA is everywhere

What is the disadvantage of using DNA to authenticate food stuffs?


  • Authentication only of species/varieties/breeds, so whatever is genetically different. Can not authenticate place of production, technology, processing
  • Accurate quantitation might be difficult, the technique is better suited to present/not present answers
  • In heavily processed food DNA can be difficult to amplify, giving false negative results
  • Mixure of many different species might complicate the analysis

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