Natural food tracer
A technology for food and natural materials, applied in the food field marked with the tracer, can solve the problems of not providing reliable, rapid detection, and not providing tracers, etc.
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[0076] 1. Selection of organisms used to prepare food tracers used on typical products
[0077] We have previously analyzed the various stages of the dry-cured ham production cycle with the aim of identifying which form of traceability would be more appropriate and which technical product would be used.
[0078] In the example of dry-cured ham, the tracer has been mixed with pork fat at the fattening stage, or mixed into the edible ink used for marking.
[0079] The different plant species that were the source of polymorphic DNA suitable for the preparation of the tracers were analyzed with the following characteristics:
[0080] - good preservation;
[0081] - low interference with the characteristics of typical products (e.g. dry-cured ham);
[0082] - species that have been reproduced asexually to ensure that there is no genetic variation within the traces obtained from a single variety;
[0083] - self-pollinating species, avoiding minimal contamination from exotic pol...
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Abstract
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