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Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry

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Abstract

Today, food traceability needs to develop suitable “robust” analytical methods, in terms of the precision and of the reliability of results, which can support modern legislative tools, aimed at guaranteeing food authenticity and origin and trying to avoid possible frauds. This review paper highlights the most recent results obtained with the use of the 87Sr/86Sr isotopic ratio technique, when applied to the traceability of the origin of different foods for human consumption, such as vegetables, beverages, dairy products, and meat and fish products. The instrumental techniques, with the relative methodologies and the quality of the final results, will be examined and commented.

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  1. Catholic University of the Sacred Heart, Faculty of Agricultural, Food and Environmental Sciences, Institute of Agricultural and Environmental Chemistry, via Emilia Parmense, 84, 29122, Piacenza, Italy

    C. Baffi

  2. LIMS-INFN, (Laboratory for Isotope Mass Spectrometry), Laboratorio Nazionale del Gran Sasso, Istituto Nazionale di Fisica Nucleare, Via G. Acitelli, 22, 67100, Assergi, Italy

    P. R. Trincherini

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Baffi, C., Trincherini, P.R. Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry. Eur Food Res Technol 242, 1411–1439 (2016). https://doi.org/10.1007/s00217-016-2712-2

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