Title : Emerging analytical techniques for food fraud detection: Leveraging chemistry for improved authentication and traceability
Abstract:
Food fraud, which includes adulteration, mislabeling, and ingredient substitution, poses a significant threat to public health, food safety, consumer trust and the integrity of the food supply chain As fraudulent practices evolve in complexity, traditional detection methods have proven inadequate. This paper explores advanced analytical techniques rooted in chemistry to combat food fraud effectively. Cutting-edge methods, such as chromatography (GC-MS, LC-MS), spectroscopy (FTIR, NMR, Raman), and molecular biology (DNA barcoding, PCR), provide enhanced precision, sensitivity, and specificity for identifying contaminants and verifying the authenticity of food products. Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) enable the detection of volatile compounds and non-volatile adulterants, respectively, in foods like oils, honey, and beverages. Spectroscopic techniques like FTIR and NMR offer non-destructive, rapid analysis, particularly in dairy, oils, and wine, by revealing molecular fingerprints that identify fraudulent substances. DNA-based methods such as PCR and DNA barcoding play a pivotal role in identifying species substitution in meat and seafood products. Additionally, Isotope Ratio Mass Spectrometry (IRMS) aids in verifying the geographical origin of food, particularly in premium products like coffee and wine. The integration of chemometrics provides powerful data analysis tools for interpreting complex chemical data and identifying fraud patterns. Together, these advanced methods enable quicker, more accurate detection, enhancing the ability to trace food fraud at every step of the supply chain. Continued innovation in analytical chemistry will be key in strengthening food fraud prevention and ensuring the integrity of the global food system.
