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2005 | 52 | 3 | 659-664
Article title

Bio-markers: traceability in food safety issues

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EN
Abstracts
EN
Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.
Keywords
EN
Year
Volume
52
Issue
3
Pages
659-664
Physical description
Dates
published
2005
received
2005-03-15
revised
2005-06-28
accepted
2005-07-18
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Publication order reference
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bwmeta1.element.bwnjournal-article-abpv52i3p659kz
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