Backround-
Food Quality control is the multidisciplinary approaches of maintaining physical, chemical, microbiological, technological and sensory wholesomeness in foods.
Method of detection of food adulteration is the core of food quality control program.
Traceability and quality assurance in the food and feed industry through detection technique at every step of the manufacturing chain 'from farm to fork’ are essential for regulatory agencies.
Problem Statement-
Chemistry alone can’t solve all the problems of detection
Chemical methods of analysis are time consuming and costly. Need of rapid and reliable methods
Methods based on molecular biology and immunology approaches- better alternatives
Knowledge on molecular organization of the cell has led to the development of powerful new techniques that bring greater accuracy, rapid, cost effective
Molecular methods-more superior than immunological methods
Common Molecular Method-
PCR (RT-PCR, Multiplex), RFLP, SSCP and sequencing
Plasmid profiling, ribotyping, macrorestriction analysis by pulsed-field gel electrophoresis (PFGE)
Newer techniques which use fluorescent dyes, DNA microarrays, protein chemistry and mass spectrometry
DNA chip, the GeneChip
Random Amplified Polymorphic DNA Analysis (RAPD)
Amplified Fragment Length Polymorphism (AFLP)
Loop Mediated Isothermal Amplification (LAMP)
Biosensors-
Gold Nanoparticle-based Biosensor
Fiber Optic Biosensor
Electrochemical Biosensorens
Although there are many nucleic acid molecular detection methods, only DNA probe and PCR has been developed commercially for detection of food pathogens.
Application of Molecular Method-
Detecting and identifying specific genes (GM foods)
Application to Food Authenticity and Legislation
Detection of microbial contamination of foods
Species Identification
Detection of Food Constituents (Ingredients or Contaminants)
Detection of antibiotics, pesticides residues etc
Halal and Kosher certification
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