Standardization of Identification-number for Processed Food in Food-traceability-system

A – Raw Food B – Processed Food A – Raw Food B – Processed Food 1 . Apple Apple

Background: Despite the first documented case of food allergy to cooked food in 1921 by Prausnitz and Kustner, all commercial food antigens are prepared from raw food. Furthermore, all IgE and IgG antibodies against dietary proteins offered by many clinical laboratories are measured against raw food antigens. Methods: We developed an enzyme-linked immunosorbent assay for the measurement of IgE,...

Molecular Markers for Food Traceability

DNA analysis with molecular markers has opened a way to understand complex organism's genome. It is presently being widely applied across different fields, where food takes a preeminent position. Constant outbreaks of foodborne illnesses are increasing consumer's attention towards more detailed information related to what they are consuming. This overview reports on the areas where food traceab...

Food Safety Traceability

Traceability in Food for Supply Chains

Supply Chains present many research challenges in Computing, such as the modeling of theirs processes, communication problems between theirs components, logistics and processes management. This paper presents a supply chain traceability model that relies on a Web service-based architecture to ensure interoperability. Geared towards assisting quality control in the agricultural domain, the model...

Food Product Traceability by Using Automated Identification Technologies

Food product traceability from harvesting, through food processing to the final food product and through the retailer to the end consumer is a significant process that has to ensure food quality and safety. The traceability enables the end consumer to get information from all previous stages of the food product, leading back to the food origin. In this way, the consumer can get more information...