Page 43 - FoodFocusThailand No.170 May 2020

STRONG QC & QA

to examine the addition of sugar cane or beetroot
syrup in pure apple juice.
Factors that affect the selection of analyzing
method are as such the condition of food product
samples (whether or not processed and through which
method), the cost of the inspection method, the
number of samples to be checked, the sensitivity and
specificity required, such as the results of adulteration
at a species level or various species in a product.
Food fraud is continuing and no universal methods
can be used to cover over all forms of food adulteration.
Therefore, developing new techniques or improving
existing analytical methods is indeed needed to
increase the efficiency and practical to detect various
types of food contamination.

เอกสารอ้างอิง/Reference
Hong E, Lee SY, Jeong JY, Park JM, Kim BH, Kwon K, and HS.
Chun. 2017. Modern Analytical Methods for the Detection of
Food Fraud and Adulteration by Food Category. Journal of
the Science of Food and Agriculture. 97(12):3877-3896.

Monitoring is a one method used to control food
adulteration. It could be a traditional technique and/or
developed new ones, for example, the use of sensory
evaluations, molecular or genetic material theories, and
Chromatography or Spectroscopic principles (Table 1). An
appropriate and effective method should be used for
contamination monitoring to provide specific and accurate
inspection results. It should be highly sensitive, convenient to
practice and quickly known the results.
Application of analytical techniques to detect food
adulteration are, for examples, the use of Polymerase Chain
Reaction techniques: PCR, or real-time PCR to check whether
pork mixed in beef products, single out horse meat or donkey
meat rather than pure beef burgers, sausages, or meatballs,
identifying turkey meat or duck meat instead of goose meat
in “Mortara” salami sausages. Applying multiplex PCR to
monitor the mixing of various types of meat in poultry products,
using Reverse-phase HPLC techniques to examine the mixing
of soy protein in place of animal proteins, or to check melamine
in samples of pasteurized milk or Ultra-high Temperature
Processing milk products, as well as dairy products such as
milk powder for infants, yogurt and cheese. Usage of Fourier
Transform Ion Cyclotron Resonance Mass Spectrometer to
detect the mix up of Robusta coffee which is cheaper and the
poorer taste than in Arabica coffee. The use of Gas
Chromatography-isotope Ratio Mass Spectrometry technique

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