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Lookup NU author(s): Dr James DonarskiORCiD
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
© 2019 The Authors Background: Food fraud is a global issue often detected through the use of analytical testing. Analysis of suspect foodstuffs and comparison of their results to those contained within a food authenticity database is a typical approach. This scientific opinion was commissioned as part of the FoodIntegrity EU project to provide guidance for the creation of these food authenticity databases. This opinion paper provides what the authors believe are the most important considerations which must be addressed, when creating a food authenticity database. Specifically, the areas of database scope, analytical methodology, sampling, collection and storage of data, validation and curation are discussed.
Author(s): Donarski J, Camin F, Fauhl-Hassek C, Posey R, Sudnik M
Publication type: Note
Publication status: Published
Journal: Trends in Food Science and Technology
Year: 2019
Volume: 90
Pages: 187-193
Print publication date: 01/08/2019
Online publication date: 14/02/2019
Acceptance date: 06/02/2019
ISSN (print): 0924-2244
ISSN (electronic): 1879-3053
Publisher: Elsevier Ltd
URL: https://doi.org/10.1016/j.tifs.2019.02.019
DOI: 10.1016/j.tifs.2019.02.019
