Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 436896
Title Traceability in the food supply chain
Author(s) Kok, E.J.; Spiegel, M. van der; Prins, T.W.; Manti, V.; Groot, M.J.; Bremer, M.G.E.G.; Raamsdonk, L.W.D. van; Fels, H.J. van der; Ruth, S.M. van
Source In: Chemical Analysis of Food, Techniques and Application / Pico, Y., San Diego : Elsevier - ISBN 9780123848628 - p. 465 - 498.
DOI https://doi.org/10.1016/B978-0-12-384862-8.00014-5
Department(s) RIKILT - Business Unit Safety & Health
RIKILT - BU Authenticity & Nutrients
RIKILT B&T Authenticiteit en Nutrienten
RIKILT - Analyse & Ontwikkeling
Publication type Peer reviewed book chapter
Publication year 2012
Abstract Traceability of food implies the ability to trace and follow a food, feed, or a food-producing animal or substance intended to be, or expected to be, incorporated into a food or feed, through all stages of production, processing, and distribution. The importance of traceability has grown due to the consumers' increasing attention to food safety and food quality, and due to the increasing complexity of food supply chains. There are several types of food traceability depending on how traceability is obtained and on what information it concerns, i.e., conventional traceability, genetic traceability, and geographic traceability. Optical, electronic, and biological identification methods are used to identify and transfer the information. The aim of this chapter is to explain the basic characteristics of traceability systems in the supply chain and to list the developments in this area. An extensive overview of analytical systems is described that may verify documentary information on the basis of analyses, i.e., DNA-based methods, chemical verification methods, visual markers for the determination of food and feed, and sensory analysis. It is concluded that in future new traceability systems will be developed that combine logistical data with analytical data that are derived from more informative multiplex approaches, increasingly comprising also data from different types of analytical approaches. In this way, the consumer may be even better informed.
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