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Autentyczność żywności – wykrywanie zafałszowań produktów spożywczych

Autorzy
Sawicki Wojciech
Identyfikatory
DOI
10.15199/65.2021.2.2
Warianty tytułu
EN
Food authenticity – detection of food adulteration
Języki publikacji
PL
Abstrakty
PL
Zafałszowanie produktów spożywczych (food adulteration) bardzo często jest działaniem intencjonalnym (celowym i świadomym), głownie z chęci zwiększenia zysku ekonomicznego. Praca przedstawia aktualne informacje na temat metod analitycznych stosowanych do identyfikacji zafałszowań żywności. Ze względu na złożoność problemu omówiono techniki analityczne (zarówno konwencjonalne, jak i nowe) aktualnie stosowane do identyfikacji zafałszowań, obejmujące metody fizykochemiczne, oparte na analizie DNA, chromatograficzne i spektroskopowe. Pomimo postępów, jakie nastąpiły w analizie żywności nadal istnieje potrzeba opracowania odpowiednio czułych i mających szerokie zastosowanie metod analitycznych, które obejmowałyby różne aspekty fałszowania żywności.
EN
Food adulteration is very often an intentional (intended and conscious) action, mainly due to the desire to increase economic profit. This paper presents current information on analytical methods used to identify food adulterations. Due to the complexity of the problem, the analytical techniques (both conventional and new) currently used for the identification of adulterations, including sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, are discussed. Despite the advances made in food analysis, there is still a need to develop suitably sensitive and widely applicable analytical methods that will encompass all the various aspects of food adulteration.
Słowa kluczowe
PL
EN
Wydawca
Wydawnictwo SIGMA-NOT
Czasopismo
Przemysł Spożywczy
Rocznik
2021
Tom
T. 75, nr 2
Strony
10--15
Opis fizyczny
Bibliogr. 169 poz.
Twórcy
autor
Sawicki Wojciech
wojciech.sawicki@zut.edu.pl
  • Katedra Mikrobiologii Stosowanej i Fizjologii Żywienia Człowieka, Wydział Nauk o Żywności i Rybactwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
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Uwagi
Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).
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