There is a keen interest in methods that can be used to verify authenticity and adulteration of beverages, foods and ingredients. We evaluated different techniques for targeted analysis in selected matrices to establish food authenticity and confirm adulteration. Case studies of analysis of the authentic and spiked samples are used to investigate application of different techniques to assess authenticity and adulteration. Some examples of use of amino acid fingerprint in a variety of skim milk powder samples with and without spiking with specific adulterants will demonstrate use of this technique for monitoring adulteration of this matrix. Examples of use of infrared micro analysis, electron microscopy and x-ray microanalysis and other methods as forensic techniques for food safety/quality issues will be presented.

Selected food forensic techniques to evaluate food authenticity and adulteration

254th National Meeting (2017)

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