Evaluation of the Dissemination and Uptake of Authenticity Methods for Food Standards Enforcement
Abstract:
A suite of novel molecular biology (DNA) methods was developed to authenticate fish species, meat species (common, exotic and bushmeat) and Basmati rice, as well as prevent the adulteration of orange juice with mandarin juice. Knowledge transfer of these research methods to UK Official Food Control laboratories (staffed by traditional analytical chemists) subsequently took place coupled with modest assistance to purchase the necessary basic equipment and method specific training courses followed by subsequent challenge exercises. The purpose of this present study was to gauge the success of the knowledge transfer of DNA methods, identify strengths and weaknesses and make recommendations for improved uptake of authenticity methodology with suggestions for further research.
