Main lecture - Genetic authentication and traceability of food products of animal origin: new developments and perspectives

In recent years, both the demand and the supply for food of animal origin have experienced important changes making of fundamental importance the implementation of traceability systems. DNA analysis has the potential to overcome the limits of the conventional authentication and traceability procedures. Different levels can considered: species identification, breed traceability, individual traceability, sex determination and identification of genetically modified animals. DNA analysis for these levels makes use of endogenous DNA, i.e. DNA of animal origin that constitutes the fingerprinting of the animal itself or of its derived products. However, another source of DNA that can be analysed for authentication or traceability purposes is exogenous DNA, i.e. DNA added to the products that is not derived from the animals from which the products are obtained. Using exogenous DNA other levels could be considered for traceability: year of production, consortium, farm, processing industry, etc. New technologies and innovative approaches are changing the way to consider and apply genetic authentication and traceability of food of animal origin. The advantages will be both for the consumers and producers creating added values for the animal production sector