BS EN 17882:2024 - Food Authenticity Standard

Standard Number: BS EN 17882:2024

Pages: 24

Released: 2024-07-23

ISBN: 978 0 539 22073 5

Status: Standard

Overview

In the ever-evolving world of food safety and authenticity, the BS EN 17882:2024 standard stands as a beacon of reliability and precision. This comprehensive standard, titled "Food authenticity. DNA barcoding of meat derived from mammals and birds using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments", is an essential tool for ensuring the integrity of meat products in the food industry.

Why Choose BS EN 17882:2024?

With the increasing complexity of global food supply chains, the need for accurate and reliable methods to verify the authenticity of meat products has never been greater. The BS EN 17882:2024 standard provides a robust framework for DNA barcoding, a cutting-edge technique that utilizes defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments to identify meat derived from mammals and birds.

Key Features

• Precision and Accuracy: The standard outlines precise methodologies for DNA barcoding, ensuring high accuracy in identifying meat species.
• Comprehensive Coverage: Applicable to a wide range of meat products derived from both mammals and birds.
• Up-to-Date: Released on 2024-07-23, this standard incorporates the latest advancements in DNA barcoding technology.
• International Recognition: As a BS EN standard, it is recognized and respected globally, facilitating international trade and compliance.

Applications

The BS EN 17882:2024 standard is indispensable for various stakeholders in the food industry, including:

• Food Manufacturers: Ensure the authenticity of raw materials and finished products.
• Regulatory Bodies: Enforce food safety regulations and prevent food fraud.
• Retailers: Provide consumers with confidence in the authenticity of meat products.
• Research Institutions: Conduct studies on food authenticity and safety.

Technical Details

The BS EN 17882:2024 standard spans 24 pages and is meticulously detailed to provide clear guidance on the DNA barcoding process. It includes:

• Introduction: An overview of the importance of food authenticity and the role of DNA barcoding.
• Methodology: Step-by-step instructions for extracting and analyzing DNA from meat samples.
• Gene Segments: Detailed information on the mitochondrial cytochrome b and cytochrome c oxidase I gene segments used for identification.
• Validation: Procedures for validating the accuracy and reliability of the DNA barcoding results.
• Case Studies: Real-world examples demonstrating the application of the standard in various scenarios.

Benefits of Implementing BS EN 17882:2024

Adopting the BS EN 17882:2024 standard offers numerous benefits, including:

• Enhanced Food Safety: Protect consumers from fraudulent and mislabeled meat products.
• Regulatory Compliance: Meet national and international food safety regulations with confidence.
• Consumer Trust: Build and maintain consumer trust by ensuring the authenticity of meat products.
• Market Access: Facilitate access to global markets by adhering to internationally recognized standards.

Conclusion

In a world where food authenticity is paramount, the BS EN 17882:2024 standard is an invaluable resource for ensuring the integrity of meat products. By leveraging advanced DNA barcoding techniques, this standard provides a reliable and accurate method for identifying meat derived from mammals and birds. Whether you are a food manufacturer, regulatory body, retailer, or research institution, implementing this standard will enhance food safety, build consumer trust, and ensure compliance with global regulations.

Invest in the future of food authenticity with the BS EN 17882:2024 standard and be at the forefront of ensuring the highest standards of food safety and integrity.

BS EN 17882:2024

This standard BS EN 17882:2024 Food authenticity. DNA barcoding of meat derived from mammals and birds using defined mitochondrial cytochrome b and cytochrome c oxidase I gene segments is classified in these ICS categories:

• 07.080 Biology. Botany. Zoology
• 67.020 Processes in the food industry
• 67.120.10 Meat and meat products

This document specifies a method for the identification of meat derived from mammals and birds to the level of genus or species and allows the identification of a large number of commercially important as well as exotic meat species using DNA barcoding. This method was validated on DNA isolated from single pieces of raw meat. This method can also be used for the identification of single meat animal species in some processed products. The described method is unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species. The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) or the cytochrome c oxidase I gene (cox1, syn COI) or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases.