DNA as a Biomaterial in Diagnosis of Food Adulteration and Food Safety Assurance

Abstract

Apart from general applications of DNA, it can also be used as tool to assure the food safety, which is the main aspect of this review. Increasing GMO productions also increased the concern regarding the adulteration of GMO food products in our daily life. Countries around the world, raising the regulations regarding the GMO products to the consumer's table. Subsequently, the mode of adulteration in food products with GMO products feels difficult to identify. The food products also adulterer with low cost products which can also be detected by the isolation and identification of DNA from that product. The main focus on this review is to discuss the utilization of DNA as an effective tool to detect the adulteration and GMO content in various food products like oil, honey, beverages, baked products, animal feed, fried products, adulteration of milk and milk products. In the field of food safety, microbial contamination is also a major problem. Isolation of DNA from food can also reveals the presence of microbial contamination in the earlier stage. Also, the review emphases the way of utilizing DNA in differentiating organic foods from non-organic foods.