Biological barcoding: Tracing fruit and fish from farm to fork

New analytical tools called biological barcodes are assisting food producers and retailers in the traceability of the origins of foodstuffs, according to a May article in The Guardian. These barcodes analyze the organisms found on most foods and link them to the geographical location of the where the food was produced. The Guardian tested the “molecular techniques using DNA profiling to detect the variation of the microbial community present on the surface of produce, including bacteria, yeasts and moulds (STET),” according to the article. This created a unique “fingerprint” of bacteria from yeasts and moulds found where food originates.

Oscar Sjogren

Real breakthroughs are being made in areas like sustainability, food safety, nutrition and agriculture. And FutureFood 2050—through this website and other media, and in an upcoming film—will keep you connected.

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