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Related Experiment Video

Updated: Jul 25, 2025

Field Identification of Matricaria chamomilla using a Portable qPCR System

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Published on: October 10, 2020

Check Your Shopping Cart: DNA Barcoding and Mini-Barcoding for Food Authentication.

Tommaso Gorini¹, Valerio Mezzasalma¹, Marta Deligia²

¹FEM2-Ambiente, Piazza della Scienza 2, 20126 Milano, Italy.

Foods (Basel, Switzerland)

|June 28, 2023

Summary

DNA barcoding effectively identifies food fraud, correctly identifying 88.2% of 212 products. This molecular method ensures food quality and safety, with botanicals and spices showing the highest fraud rates.

Keywords:

DNA barcoding food fraud food quality food safety food supply chain species identification

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Genetic Barcoding with Fluorescent Proteins for Multiplexed Applications

Genetic Barcoding with Fluorescent Proteins for Multiplexed Applications

Published on: April 14, 2015

Area of Science:

Food Science
Molecular Biology
Genetics

Background:

DNA barcoding is increasingly used in Europe for food product characterization and traceability.
Technical challenges in DNA extraction and barcode sequence efficiency need addressing for comprehensive food analysis.

Purpose of the Study:

To identify optimal DNA barcoding workflows for species identification.
To analyze common and frequently defrauded food products.
To assess the prevalence of food fraud across various sectors.

Main Methods:

Collected 212 food specimens from seafood, botanicals, agrifood, spices, and probiotics sectors.
Defined suitable DNA barcoding workflows for different food typologies.
Designed three species-specific primer pairs for fish identification.

Main Results:

21.2% of analyzed food products were found to be defrauded.
DNA barcoding correctly identified 88.2% of all specimens.
Botanicals (28.8%) and spices (28.5%) exhibited the highest rates of non-conformance.

Conclusions:

DNA barcoding and mini-barcoding are validated as rapid and reliable tools for food quality and safety assurance.
The study highlights significant levels of fraud, particularly in botanical and spice products.
Optimized workflows enhance the application of DNA barcoding in the food industry.