Discrimination of food adulteration by means of PCR and FTIR

Due to compound substitution, removal, addition and mislabeling several efforts have been emerged to overcome these unwanted changes by making food products in standard forms. Analytical chemistry based vibrational spectroscopic tools has resolved these molecular issues by introducing advanced instrumentation and detectors such as Ultraviolet Visible UV, Near Infra-red NIR, mass spectroscopy MS, and Photo diode array detector PDAD that are capable in determining the adulterant at minimum detection levels. Moreover, molecular biology based polymerase chain reaction PCR has introduced this advanced method of reaction in reaching sometimes nanometric levels and capable for the identification of finite DNA and RNA adulterants. Therefore, the aim of this review article is to provide recent advances in the vibrational spectroscopic, particularly fourier transform infra-red spectroscopy FTIR and other genomic approaches based PCR methods in determining the authenticity of food products and their applicability in assessing further food supply chains.