DNA-based methods for food authentication

A variety of methods exist whereby the residual DNA content of food materia l can be used to unequivocally identify the nature of the product. Various techniques are described and discussed, mainly with reference to meat and f ish. An attempt has been made to collate the species identified, comprehens ively but not exhaustively. Emerging technologies have the potential to sim plify the protocols involved with food authentication testing in the future , although the uptake of these by the food industry is liable to be limited by factors such as cost. (C) 2000 Elsevier Science Ltd. All rights reserve d.