4. DNA barcoding as a traceability tool during food industrial processing
An “ideal” traceability system would follow the “history” of a product from its origin to the moment it is used, taking into account all transformation and commercialization steps. Molecular identification and traceability systems were developed to work on raw materials. However, seeds, fruit, and different plant and animal parts are transformed in food with a definite shape, taste and smell through physical (i.e. heating, boiling, UV radiation) or chemical (i.e. addition of food preservatives, artificial sweeteners) treatments, which could alter DNA structure. For this reason, the application of DNA-based identification techniques (among which DNA barcoding) on transformed commodities can be ineffective because of the level of DNA degradation, and the simultaneous presence of several genomes belonging to different organisms.