Campden BRI achieves food authenticity testing recognition
Campden BRI’s overall expertise in analysis and testing has been recognised following its inclusion in the general proficiency section of the Department for Environment, Food and Rural Affairs UK Centres of Excellence in food authenticity testing.
Campden BRI is active in many areas of food authenticity testing, including meat, fish and seafood speciation, olive oil analysis, and spice adulteration. Methods used include real time polymerase chain reaction (PCR) assays, DNA sequencing, immunoassays, inductively coupled plasma mass spectrometry (ICP-MS), microscopy, and a wide variety of liquid and gas chromatographic techniques.
Steve Garrett, food authenticity specialist, commented:
“Our analytical testing services are supported by a range of scientific research projects, funded by our members. Included in these is a project looking at development of ‘next generation’ analytical technologies to protect the food industry from fraud. Amongst the outputs from this project have been evaluation of commercial isothermal DNA amplification assays for meat species and fish (red snapper), and a commercial immunoassay dipstick test kit to detect the presence of cow’s milk in products such as ewe and goat’s milk cheese. We have also developed a fast and sensitive real-time PCR nuclear DNA assay for the detection of horse DNA in meat products, and looked at volatile profiling of olive oil for rapid authentication.”
Steve is the point of contact for authenticity testing queries – +44(0)1386 842175 email@example.com