Libro

In an increasingly complex global food system, the integrity of meat products is under constant scrutiny. Food Forensics: DNA Testing and Species Identification in Processed Meat provides a comprehensive and authoritative exploration of how molecular science is used to uncover the true composition of food. This book introduces food forensics as a critical discipline at the intersection of molecular biology, analytical science, and regulatory enforcement. Using DNA as a stable and reliable molecular marker, it demonstrates how species identity can be accurately determined—even in highly processed products where traditional methods fail. Covering the complete analytical workflow, the book guides readers from the biological foundations of DNA and its behavior during processing, through extraction and purification strategies, to advanced detection techniques including PCR, real-time PCR, sequencing, and DNA barcoding. Each method is presented with a strong emphasis on practical application, performance limitations, and real-world laboratory challenges. Special attention is given to complex food matrices, DNA degradation, and analytical uncertainty, equipping readers with the knowledge needed to interpret results with scientific rigor. The book also explores the regulatory and commercial context, including global standards, enforcement frameworks, and the role of DNA testing in addressing food fraud and ensuring compliance with labeling and religious requirements. By integrating theory, methodology, and application, this volume serves as an essential reference for food scientists, laboratory analysts, regulators, and industry professionals committed to safeguarding authenticity, transparency, and trust in the global food supply.