文献类型： 外文期刊
作者： Bai, Hongwu 1 ; Zhou, Guanghong 2 ; Hu, Yinong 3 ; Sun, Aidong 1 ; Xu, Xinglian 2 ; Liu, Xianjin 1 ; Lu, Changhua 3 ;
作者机构： 1.Jiangsu Acad Agr Sci, State Key Lab Breeding Base, Key Lab Food Qual & Safety Jiangsu Prov, Inst Food Safety & Monitoring Technol, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Agr Univ, EDU, Lab Meat Proc & Qual Control, Nanjing 210014, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Vet Med, Nanjing 210014, Jiangsu, Peoples R China
关键词： Food traceability;Meat traceability;Traceability technologies;Packaging traceability;Identification
期刊名称：FOOD CONTROL （ 影响因子：5.548； 五年影响因子：5.498 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The history of traceability reveals that nomadic herders as early as 1000 BCE marked livestock with irons and ear incisions in order to protect against thefts. Nowadays, we build traceability systems to document the origin of foods, and in order to ensure safer foods when tracking and recalling products. A holistic traceability system includes, as a minimum, identification elements, databases and an information flow. The animal identification elements refers to body marks, ear tags, Radio-Frequency Identification (RFID) tags, retina image recognition, or DNA fingerprinting. The product identification refers to barcodes (EAN UCC, PLU, and GS1), 2D barcodes (QR, VC, and DM) and RFID or Electronic Product Code (EPC). The present review describes existing and upcoming traceability technologies for farm animals and their products, to update the common methods for information collection and data inquiry, with the view to expound traceability policies and regulations between developed and developing countries. The benefits of the new technologies and their practical limitations are also discussed. (C) 2017 Elsevier Ltd. All rights reserved.
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