Abstract:

The European Union food safety legislation prescribes controls in order to implement the testing of food before putting it on the market. Over the past decade checking quality, originality and the traceability of food has improved the rapid development of sensitive, robust, efficient and affordable analytical methods. This paper describes the most effective analytical methods for forensic food and shows their use in determining: (i) qualitative and quantitative food ingredients, (ii) food safety due to pathogens, allergens, nutritional, residues of pesticides and toxins, (iii) traceability according to geographical and botanical origin and the impact of technological processing and storage. Given the way tests are described analytical methods are divided into four groups as following: biochemical, molecular-genetic, spectroscopic and spectrometric, and separation methods

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