A flavour of omics approaches for the detection of food fraud
A flavour of omics approaches for the detection of food fraud
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DOI：
10.1016/j.cofs.2016.07.002
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发表时间：
2016-08-01
影响因子：
9.9
通讯作者：
Goodacre, Royston
中科院分区：
文献类型：
--
作者：
Ellis, David I.;Muhamadali, Howbeer;Goodacre, Royston
食品欺诈已被认为是全球范围内日益严重的问题，具有广泛的经济、社会、健康和环境影响。组学及其相关技术、方法和生物分析平台包含大量科学领域，这些领域有潜力应用于并显着减少食品欺诈及其负面影响。在本概述中，我们考虑了一些最近的研究，其中应用组学技术来检测食品的真实性，并可以实施以确保食品的完整性。我们假设，在组学技术和其他方法的帮助下，食品欺诈行为的大幅减少将减少食品浪费，减少能源使用以及温室气体排放，其直接后果是提高质量、生产力、产量以及提高粮食系统的弹性和抵御未来粮食冲击的能力。
Food fraud has been identified as an increasing problem on a global scale with wide-ranging economic, social, health and environmental impacts. Omics and their related techniques, approaches, and bioanalytical platforms incorporate a significant number of scientific areas which have the potential to be applied to and significantly reduce food fraud and its negative impacts. In this overview we consider a selected number of very recent studies where omics techniques were applied to detect food authenticity and could be implemented to ensure food integrity. We postulate that significant reductions in food fraud, with the assistance of omics technologies and other approaches, will result in less food waste, decreases in energy use as well as greenhouse gas emissions, and as a direct consequence of this, increases in quality, productivity, yields, and the ability of food systems to be more resilient and able to withstand future food shocks.