DNA-based methods for food authentication

An attempt has been made to collate the species identified, comprehensively but not exhaustively, in terms of residual DNA content of food material, mainly with reference to meat and fish.

Abstract

A variety of methods exist whereby the residual DNA content of food material can be used to unequivocally identify the nature of the product. Various techniques are described and discussed, mainly with reference to meat and fish. An attempt has been made to collate the species identified, comprehensively but not exhaustively. Emerging technologies have the potential to simplify the protocols involved with food authentication testing in the future, although the uptake of these by the food industry is liable to be limited by factors such as cost.