WO2016114808A1 - Code à barres à base d'adn permettant d'améliorer la traçabilité de produits alimentaires - Google Patents

Code à barres à base d'adn permettant d'améliorer la traçabilité de produits alimentaires Download PDF

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Publication number
WO2016114808A1
WO2016114808A1 PCT/US2015/028880 US2015028880W WO2016114808A1 WO 2016114808 A1 WO2016114808 A1 WO 2016114808A1 US 2015028880 W US2015028880 W US 2015028880W WO 2016114808 A1 WO2016114808 A1 WO 2016114808A1
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WIPO (PCT)
Prior art keywords
dna
food
bar code
item
food material
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Application number
PCT/US2015/028880
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English (en)
Inventor
Antonios Zografos
George Farquar
Original Assignee
Lawrence Livermore National Security, Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US14/599,315 external-priority patent/US10302614B2/en
Application filed by Lawrence Livermore National Security, Llc filed Critical Lawrence Livermore National Security, Llc
Priority to EP15878244.1A priority Critical patent/EP3237643A4/fr
Publication of WO2016114808A1 publication Critical patent/WO2016114808A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/68—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving nucleic acids
    • C12Q1/6844—Nucleic acid amplification reactions
    • C12Q1/686—Polymerase chain reaction [PCR]

Definitions

  • Food traceability today entails a complex system of hand of ' fs along the supply chain from producer to packer, distributor, retailer and ultimately the consumer.
  • Product identification is applied most often to the packaging. In most instances when a consumer detects product contamination or symptoms of illness, it may be days or weeks after the purchase date. Packaging (shrink wrap, bags, etc.) or product identification may not exist or have been discarded. Given the time elapsed, the product implicated may well have completed its cycle through the supply chain.
  • One embodiment is directed to a food product made and distributed to consumers along multiple nodes of a distribution chain.
  • the food product comprises a food material; and at least one DNA bar code attached to or mixed with the food material, the at least one DNA bar code identifying at least two attributes of at least one node of the distribution chain.
  • Another embodiment is directed to a food product, comprising a first food material and a second material including at least one DNA bar code for identifying an attribute of the food material, the second material mixed with the food material.
  • the attribute identifies a predetermined value of a proportion between the food material and the second material.
  • Yet one more embodiment is directed to a food product, comprising a first food material; and a second material including at least one DNA bar code for identifying an origin of the food material, the second material being bound to the first material, so that mixing the first food material with other materials will not cause the second material to be bound to the other materials.
  • Still another embodiment is directed to an agglomeration of a first food material and a second material including at least one DNA bar code for identifying an origin of the food material.
  • An additional embodiment is directed to an agglomeration of a first food material and a second material including at least one DNA bar code indicating a predetermined value of an attribute that indicates purity or concentration of the food material.
  • One more embodiment is directed to a method for applying to a food material a second material for identifying the food material, comprising mixing said second material with or applying said second material to said food material, said second material including at least one DNA bar code for identifying an origin of the food material.
  • Yet one more embodiment is directed to a method for tracing the origin of a food material, wherein the food material has been labeled by a second material that includes tags of at least one DNA bar code for identifying at least one origin of the food material.
  • the method comprises causing polymerase chain reaction of the second material through one or more heating cycles to increase number of copies of a specific target fragment of the DNA bar code; detecting the copies of the specific target fragment of the DNA bar code in the second material; and analyzing tags of the detected specific target fragment to identify the at least one origin of the food material.
  • Still another embodiment is directed to a product comprising an item and a material for tagging the item, the material including at least N unique pieces of DNA, representing N digits of a bar code that identifies an attribute of the item.
  • Each of the at least N pieces of DNA represents one value of a corresponding one of the N digits, N being a positive integer greater than 1.
  • Yet another embodiment is directed to a method for identifying an attribute of an item, comprising providing a material for tagging the item, the material including at least N unique pieces of DNA, representing N digits of a bar code that identifies an attribute of the item, N being a positive integer greater than 1 , wherein each of the at least N pieces of DNA represents one value of a corresponding one of the N digits, and wherein detection of the attribute does not permit the item to be authenticated or identified.
  • the material is used to tag the item.
  • One more embodiment is directed to a method for detecting an attribute of an item tagged by a material, the material including at least N unique pieces of DNA, representing N digits of a bar code that identifies the attribute of the item, N being a positive integer greater than 1 , wherein each of the at least N pieces of DNA represents one value of a corresponding one of the N digits.
  • the method includes detecting pieces of DNA tagged to the item; deriving a bar code from the detected pieces of DNA; and comparing the derived bar code to a predetermined bar code that identifies the attribute to detect the attribute, wherein detection of the attribute does not permit the item to be authenticated or identified.
  • Fig. 1 is a flow chart illustrating a distribution chain of a food product to illustrate one embodiment of the invention, where the food product has been labeled with a DNA bar code with 64 tags for identifying a grower of the food product.
  • FIG. 2 is a flow chart illustrating a distribution chain of a food product to illustrate another embodiment of the invention, where the food product has been labeled with a DNA bar code with 64 tags for identifying a packer of the food product.
  • Fig. 3A is a graphical plot of fluorescence versus cycle number of a polymerase chain reaction useful for illustrating an embodiment of the invention.
  • Fig. 3B is a graphical plot of a calibration curve of average cycle versus the logarithm of the number of DNA copies resulting from a polymerase chain reaction useful for illustrating an embodiment of the invention.
  • Fig. 4 is a schematic view of a table listing DNA pieces and fruit or vegetable DNA that uniquely identify binary numbers to illustrate another embodiment of the invention.
  • DNATrax has been used as simulants of bio-threat microparticles for simulating terrorist attacks, and for tracking and quantifying particulate migration. See for example, U.S. Patent 8,293,535 and U.S. Application 2014/0057276. U.S. Application 2014/0272097 discloses DNA marking of items for authenticating the items.
  • U.S. Application 2014/0272097 discloses DNA marking of items for authenticating the items.
  • none of the above documents relates to the problem of tracing items to the origin of these items, such as the problem of tracing the origin of food products.
  • DNATrax offers an opportunity to trace food along multiple steps in the supply chain and ultimately to the consumer by applying the product identification directly on many food products, at a cost significantly lower than any other method.
  • DNATrax is a safe and versatile material containing food-based FDA-approved sugars, and a unique non-biological DNA tag.
  • the resulting microparticle can be sprayed directly onto the product or mixed with a coating and will adhere to produce and other food surfaces.
  • a practically limitless number of tags are possible by using synthetic DNA. Naturally occurring DNA may also be used as described below.
  • [0026J Food is prepared from a living thing that is typically first grown (e.g. fruits and vegetables) or raised (e.g. land animals or sea creatures).
  • a grower herein includes entities that grow living things and entities that raise living things.
  • the living things are then packaged by packers.
  • packers In the case of land animals or sea creatures (also referred to as "food” hereinbelow), they are first slaughtered before being packaged.
  • the packaged food is distributed through various distribution outlets to the consumer, such as through neighborhood stores and supermarkets, or restaurants, caterers and food courts.
  • the distribution chain of the food product thus includes the grower, the packer, and the distribution outlets, where each of the points where food is handled in the distribution chain constitutes a node in the distribution chain.
  • Contamination and tempering can thus occur at any one or more of the nodes in the distribution chain.
  • One embodiment of the invention is based on the recognition that, by providing the food launched in the distribution chain with a material that identifies two or more of the attributes of one or more of the nodes in the distribution chain, it becomes much easier and efficient to accurately trace the possible source of food contamination and tempering.
  • Fig. 1 is a flow chart illustrating a distribution chain of a food product to illustrate one embodiment of the invention, where the food product has been labeled with a DNA bar code with 64 bits for identifying a grower of the food product.
  • the food product originates at the grower, who ships the food to the packer who in turn ships the food product to the distributor.
  • the 64 bits of the DNA bar code or tag (“bar code” and "tag” are used interchangeably herein) are used for identifying two or more attributes related to the grower.
  • bar code and “tag” are used interchangeably herein
  • the 64 bits are divided into 5 groups that identify 5 grower attributes, with 32 bits used for identifying the grower, 8 bits for identifying the field or location where the food was grown or raised, another 8 bits for identifying the crew that was involved in growing and harvesting the food or raising the food, another 8 bits for identifying one or more machines (e.g. used for harvesting or slaughtering) that processed the food after it had been grown or raised, and yet another 8 bits to identify the date or dates on which the food was grown (e.g. harvest date) or raised and processed (e.g. date of slaughter).
  • Different growers will have different grower ID tags, and the same is true for different fields, crews, machines and harvest dates for the same grower.
  • the ID tags of all of the growers who have tagged their food products are stored in a database (not shown) as well as the ID tags of their fields, crews, machines and harvest dates, as predetermined bar codes. Then when it is necessary to trace the origin of a particular food product that has been so tagged, the DNA tags of such product can be compared to the predetermined bar codes in the database to determine its origin as far as the grower is concerned.
  • the machine or location ID may be omitted so that the DNA bar code identifies only 4 of the 5 attributes shown in Fig. 1. Where both the machine and location IDs are omitted, then the DNA bar code identifies only 3 of the 5 attributes.
  • a different number of bits than those shown in Fig. 1 may be allocated for identifying any one or more of the attributes, and obviously the bits may be used for identifying grower attributes that are different from those shown in Fig. 1. Such and other variations are within the scope of the invention.
  • Fig. 2 is a flow chart illustrating a distribution chain of a food product to illustrate another embodiment of the invention, where the food product has been labeled with a DNA bar code with 64 bits for identifying a packer of the food product.
  • the food product originates at the grower, who ships the food to the packer who in turn ships the food product to the distributor.
  • the 64 bits of the DNA bar code are used for identifying two or more attributes related to the packer, in this particular implementation shown in Fig.
  • the 64 bits are divided into 4 groups that identifies 4 packer attributes, with 32 bits used for identifying the packer, 8 bits for identifying the one or more machines that packaged the food after it had been processed by the grower and shipped to the packer, 12 bits to identify the date or dates on which the food was packed (e.g. package date), and another 12 bits for identifying the shipment date of the packed food to the food distribution outlets.
  • the DNA sequences that comprise the packer bar code are different from the DNA sequences that comprise the grower bar code and the two bar codes can be "read" independently of each other.
  • the ID tags of all of the packers who have tagged their food products are stored in a database (not shown) as well as the ID tags of their machines, packing and shipment dates. Then when it is necessary to trace the origin of a particular food product that has been so tagged, the DNA tag of such product can be compared to those in the database to determine its origin as far as the packer is concerned.
  • the machine ID or pack date may be omitted so that the DNA bar code identifies only 3 of the 4 attributes shown in Fig. 2. Where both the machine ID and pack date are omitted, then the DNA bar code identifies only 2 of the 4 attributes.
  • a different number of bits than those shown in Fig. 2 may be allocated for identifying any one or more of the attributes, and obviously the bits may be used for identifying grower attributes that are different from those shown in Fig. 2. Such and other variations are within the scope of the invention.
  • Providing the food launched in the distribution chain with a material that identifies two or more of the attributes of one or more of the nodes in the distribution chain is particularly advantageous for tracing the origin of food contamination and tempering.
  • a DNA bar code that provides information regarding not only the grower identity, but also the harvest or slaughter date will make it possible to determine if the food product produced by this grower has gone bad because there was a delay in delivering the harvested or slaughtered product to the packer.
  • a DNA bar code that provides information regarding not only the grower identity, but also the crew, machine or field identity will make it possible to determine if the food product produced by this grower has gone bad because of contamination or tempering by the crew, by the machine used to process the product or events at the location of the field or processing plant at which the contamination or tempering occurred, or a combination of the above.
  • the same can be said for the DNA bar codes used for identifying two or more attributes related to the packer.
  • DNA bar codes or tags may be used for identifying the attributes of both the grower and packer.
  • additional DNA bar codes or tags may be used for identifying one or more of the nodes of the distributions outlets to the consumer, such as for identifying two or more of the attributes (e.g. date of receipt of the food product) of neighborhood stores, supermarkets, restaurants, caterers or food courts.
  • the DNA bits of these tags may be used to identify at least two attributes of one or more of the nodes of the distribution outlets.
  • the food product is tagged with DNA tags that identify the attributes of each one of these nodes in the distribution chain. This will enable the source of food contamination and tempering to be easily, quickly and efficiently traced to any one or more of the nodes of the distribution chain.
  • the ID tags representing the different attributes of each one of the nodes in the distribution outlets to the consumer may be stored in a database, which is used for tracing the origin of food products in the same manner as described above for the grower and packer.
  • the detection can be multiplexed with both polymerase chain reaction (“PGR”) detection and amplicon length variation. Variation of the amplicon length is possible due to the synthetic nature of the DNA. A natural sample would have a fixed length for each primer and probe set. The detection methods would allow source tracing in minutes as opposed to days or weeks.
  • PGR polymerase chain reaction
  • DNATrax Application of DNATrax on food products will be simple and will not require significant incremental capital investment. There already exist process steps in the supply chain of many produce and other food items where DNATrax can be safely added as a component. As examples:
  • DNATra can be added as a component of Carnauba wax coatings.
  • Camauba wax is an edible coating frequently applied as an emulsion to produce such as: Citrus Fruits: grapefruits, lemons, limes, oranges, tangerines
  • Vegetables avocados, bell peppers, cucumbers, eggplant, green peppers, hot peppers, parsnips, rutabaga, sweet potatoes, squash, tomatoes, and turnips.
  • DNATrax may identify the origin of the food product, such as the identity of the grower, or packer, or two or more attributes of any one or more nodes in the distribution chain as described above.
  • the food product may be tagged or labeled by mixing with the food product or applying to the food product identifying material or carrier that includes at least one DAN bar code for identifying the origin of the food product, such as the identity of the grower, and/or packer, or two or more attributes of any one or more nodes in the distribution chain as described above.
  • the applying may include spraying the identifying material onto the food product.
  • DNATrax may be added as a component to food grade silicone oil, which is frequently used as a coating for tropical fruit such a pineapple, mango, papaya, etc.
  • DNATrax may be added as a component to sprout inhibitors used with potatoes.
  • DNATrax may be added as a component to Vitamin C preparations used as a coating for cut fruit such as apples, pears, etc.
  • DNATrax may be combined with lipid-, polysaccharide-, and protein-based edible coatings, as well as multicomponent edible coating systems, on meats, poultry, and seafood.
  • DNATrax may be encapsulated in sugar, salt, starch or other material and added to and mixed with dry foods such as cereals, beans, and other dried foods to form an agglomeration.
  • DNATrax may be applied on the produce in the field.
  • This method is not specific to DNATrax or a particular coating. Instead it relates to the use of bar coded DNA as an additive in any step of the food supply chain or process to establish traceability of the food item.
  • Some food products are in the form of individual pieces such as grain or of a liquid, such as olive oil, which is a liquid at room temperature.
  • a liquid such as olive oil
  • One possible way to temper with such products is to mix the grain or oil with another ingredient to dilute the product.
  • Olive oil may be adulterated with olive oil from a different source or lower grade, other oils, etc.
  • DNATrax may be sprayed on the olive fruit before milling and will transfer to the oil during the milling process.
  • DNATrax may also be diluted in olive oil and added to the product that needs to be tagged. The amount of DNATrax that would be needed to adequately "tag" olive oil would be in the range of 1 part per million or less.
  • the amount of the DNATrax added to the grain or oil is controlled so that it bears a known ratio or proportion to the amount of food material that is mixed with the amount of the DNATrax added. This proportion is then used to determine the correct purity or concentration of the food material that has been so tagged. If the tagged food material is tempered with or adulterated by adding another substance to it, this will change the proportion between the added amount of DN ATrax on one hand and the amount of original food material plus the amount of the substance added during the tempering on the other. This proportion can then be used to detect tempering and adulteration of the food material. The DNA bar code may then indicate the correct value of the proportion.
  • the DNA bar code is attached to an identifying material that is mixed with the grain or oil, where the bar code identifies the correct proportion between the grain or oil and the identifying material. If the proportion between the grain or oil and the identifying material is different from that indicated by the DNA bar code, then this means that the food product has been tempered with. Thus in this embodiment, the attribute identified by the DNA bar code is the purity or concentration of the food product.
  • the identifying material may also be in the form of individual pieces, and a mixture of the food product with the identifying material will form an agglomeration.
  • the attribute identified by the DNA bar code on the identifying material in the agglomeration is the origin of the food products.
  • Fig. 3A is a graphical plot of fluorescence versus cycle number of a polymerase chain reaction ("PGR") useful for illustrating an embodiment of the invention.
  • PGR polymerase chain reaction
  • a polymerase chain reaction includes heating a material that contains DNA pieces or segments ("DNA pieces” and “DNA segments” are used interchangeably herein) so that the DNA pieces undergo polymerase chain reactions that produce a large number of copies of the DNA pieces. In this manner, even trace amounts of the DNA can be readily detected.
  • the DNA pieces are tagged with a fluorescent material, and the amount of fluorescence detected indicates the number of copies of the DNA pieces present. This is illustrated in Fig.
  • FIG. 3A which shows the result detected from a number of samples with different number of copies of the DNA pieces.
  • the smaller number of copies of the DNA pieces that are present initially before undergoing the heating cycles the larger number of heating cycles will be necessary to amplify the number of copies so that the fluorescence from these copies become detectable.
  • the initial number of copies of the DNA pieces is inversely related to the number of cycles necessary to amplify the number so that the fluorescence from these copies become detectable.
  • Fig. 3B is a graphical plot of a calibration curve of the average cycle number versus the logarithm of the number of DNA copies produced by a polymerase chain reaction useful for illustrating an embodiment of the invention. The calibration curve of Fig.
  • 3B may be constructed in advance based on actual measurements of the fluorescence of known number of copies of the DNA pieces. After this curve is constructed, the number of copies of the DNA pieces present in an unknown sample may be determined by finding the average number of heating cycles the sample has undergone to produce the required level of fluorescence.
  • modern "digital" PGR systems are capable of detecting number individual segments in the sample without requiring a comparison to a calibration curve such as the one in Fig. 3B.
  • the number of copies of the DNA pieces present in an agglomeration or mixture of the food product with a second material containing the DNA pieces used to tag the food product may be determined. From this number and the volume of the tagged food product (e.g. olive oil tagged with DNATrax) or weight of the tagged food product (e.g. mixture of dry foods such as cereals, beans with DNATrax encapsulated in sugar, salt, starch or other material), one can determine whether the food product has been adulterated, such as by mixing the product with another cheaper ingredient.
  • the volume of the tagged food product e.g. olive oil tagged with DNATrax
  • weight of the tagged food product e.g. mixture of dry foods such as cereals, beans with DNATrax encapsulated in sugar, salt, starch or other material
  • the food material is heated to undergo polymerase chain reactions to amplify the number of copies of the bar code.
  • This bar code is then analyzed to identify the origin of the food material.
  • the DNA bar code may also indicate the correct purity or concentration as described above.
  • the number of copies of the DNA bar code may be detected by comparing the number of cycles needed to produce the expected level of fluorescence, and this number is compared to the calibration curve shown in Fig. 3B to determine whether the food material has been tempered with in the manner described above.
  • the DNA for each bit comes in more than one length.
  • the DNA representing bit 0 in position 1 could be short, medium or long. This variation could increase the detection of number of possible bit DNA by a factor of 3. Yielding a possible set of combinations of 2.81475E+14, if 32 pieces of long medium and short DNA were used.
  • the DNA length can be detected by a variety of common lab devices including sequencing and capillary electrophoresis
  • Fig. 4 is a schematic view of a table listing DNA pieces (e.g. synthetic DNA as in DNA Trax) and fruit or vegetable DNA that uniquely identify binary numbers to illustrate the above described embodiment. Shown in the top row of Fig. 4 is an eight digit binary number "10100001." The second row lists the DNA segments for the value "1 " of the eight digits, and the third row lists the DNA segments for the value "0" of the eight digits. It should be noted that the DNA segments in both the second and third rows are unique and different from one another. The DNA segments may also differentiate from one another by having different lengths instead of having different sequences as shown in Fig. 4. The top three rows of Fig.
  • the binary number "10100001” is represented by the presence of DNA segments ATCAA, ATCTA, ATCCA, ACGAA, TCGAA, CCGAA, GCGAA and AAGAA, and the absence of DNA segments ATCAC, ATCAG, ATGAA, ATCGA, ATAAA, ATTAA, ATGAA and AGCTA.
  • the value "1 " for the first digit is indicated by the presence of the apple DNA segment, and the value “0” for the first digit is indicated by the presence of the beet DNA segment.
  • the value "1” for the second digit is indicated by the presence of the potato DNA segment, and the value "0" for the first digit is indicated by the presence of the pear DNA segment.
  • the binary number "10100001” is represented by the presence of DNA segments of apple, potato, kiwi, bean, leek, mango, walnut and carrot, and the absence of DNA segments of beet, pear, onion, plum, orange, kale, guava and peach.
  • FIG. 4 both the DNA fragment methods and the food DNA methods are demonstrated for an 8 bit binary number using 2 unique DNA pieces per bit.
  • the top row of the figure represents a typical 8 bit binary number.
  • the second and third lines represent unique DNA sequences that are assigned to be a 1 and 0 for each digit of the binary number.
  • the darker boxes indicate what DNA samples would have to be present to represent each bit of the binary number "10100001".
  • In the third and 4th rows an example is shown where 16 food product DNA samples could be used to represent the 8 bit binary number "10100001 ".
  • the samples needed to represent the number are shown in darker boxes.
  • each DNA segment or food sample is assigned a value 0 or 1 and a bit digit position.
  • the kiwi is assigned to position 3 with the bit value 1. This unique location and value identification allows for the identification of the original number no matter what order the DNA is identified in. If KI WI is identified it can only be in position 3 to indicate a bit value 1.
  • a product may include an item and a material for tagging the item.
  • the material may include at least N unique pieces of DNA, representing N digits of a bar code that identifies an attribute of the item.
  • Each of the at least N pieces of DNA represents one value of a corresponding one of the N digits, N being a positive integer greater than 1.
  • two different pieces of DNA may be used to represent two different bit values of the same digit of a binary number.
  • 2N unique pieces of DNA are used to represent a N digit binary number
  • the tagging material will include 2N unique pieces of DNA.
  • N is of the value 8.
  • a single piece of DNA may be used to represent a given bit value such as 1 of a digit of a binary number, where the absence of such piece of DNA indicates a different bit value such as 0.
  • N unique pieces of DNA are used to represent a N digit binary number, and the tagging material will include N unique pieces of DNA.
  • the unique DNA pieces may contain different DNA sequences or different lengths of DNA.
  • an attribute of an item can be identified.
  • a material is provided for tagging the item, the material including at least N unique pieces of DNA, representing N digits of a bar code that identifies an attribute of the item, N being a positive integer greater than 1.
  • Each of the at least N pieces of DNA represents one value of a corresponding one of the N digits.
  • the DNA pieces comprise tags that are not for identifying or authenticating the item itself.
  • the DNA pieces may comprise tags for identifying attributes, such as origin or source of food, and/or other characteristics of the item, such as the attributes illustrated in Figs. 1 , 2, 3 A and 3B.
  • DNA pieces that identify or authenticate the item itself can also be included in the tagging material, where such DNA pieces will be different from the above described DNA pieces that are not used to identify the item itself.
  • the technique described above in reference in Fig. 4 may be used for constructing DNA bar codes for identifying or authenticating the item itself, or for indicating attributes of the item that are not for identifying or authenticating the item itself.
  • the attribute or attributes may be determined by detecting the presence (or presence and absence) of pieces of DNA tagged to the item, and deriving a bar code from the detected pieces of DNA, such as by using the table in Fig. 4.
  • the derived bar code is compared to the predetermined bar codes in the database or databases such as those described above in reference to Figs. 1 and 2 to identify the food product origin or other food product attributes.
  • the attribute determined may not be the type that permits the item to be authenticated or identified, although the material can also include other DNA pieces that are used to identify the item itself.
  • the above technique of representation of the digits of a number is not limited to binary numbers, but may be used to represent numbers that are not binary. In such event, more than two unique pieces or segments of DNA may be assigned to represent the different values of the same digit.

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Abstract

Selon la présente invention, des aliments distribués à des consommateurs par l'intermédiaire d'une chaîne de distribution peuvent faire l'objet d'une traçabilité en marquant les aliments avec des étiquettes à ADN identifiant l'origine de l'aliment, par exemple le cultivateur, l'entreprise de conditionnement et d'autres points de distribution, ainsi que leurs attributs. Il est ainsi beaucoup plus rapide et plus facile de retrouver l'origine de l'aliment en cas d'altération ou de contamination de celui-ci. Ces attributs indiquent de préférence le champ, l'emplacement, l'équipe de travail et le matériel utilisé pour cultiver et transformer les aliments, ainsi que les dates des différentes étapes de récolte, de transformation et de distribution des aliments. Des fragments d'ADN naturel ou synthétique peuvent être utilisés pour marquer des articles, notamment alimentaires. Des codes à barres binaires à plusieurs chiffres ou d'autres types peuvent être représentés par de multiples types d'ADN. Chaque chiffre du code à barres peut être représenté par un, deux ou plusieurs fragments d'ADN uniques.
PCT/US2015/028880 2014-05-06 2015-05-01 Code à barres à base d'adn permettant d'améliorer la traçabilité de produits alimentaires WO2016114808A1 (fr)

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US14/599,315 2015-01-16
US14/599,315 US10302614B2 (en) 2014-05-06 2015-01-16 DNA based bar code for improved food traceability

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Cited By (7)

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WO2018142131A1 (fr) * 2017-01-31 2018-08-09 Forecast Technology Limited Marquage d'huile
US11370984B2 (en) 2017-01-31 2022-06-28 Forecast Technology Limited Oil tagging
US11853832B2 (en) 2018-08-28 2023-12-26 Safetraces, Inc. Product tracking and rating system using DNA tags
US11657361B2 (en) 2018-12-20 2023-05-23 Avery Dennison Retail Information Services Llc Food traceability system and method
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CN114269151A (zh) * 2019-05-30 2022-04-01 安妮卡生物科学公司 使用生物条形码和含有所述生物条形码的遗传修饰生物跟踪产品的器件、系统和方法
CN114269151B (zh) * 2019-05-30 2024-09-13 安妮卡生物科学公司 使用生物条形码和含有所述生物条形码的遗传修饰生物跟踪产品的器件、系统和方法
EP4111190A4 (fr) * 2020-02-28 2023-11-29 Safetraces, Inc. Système de suivi et de notation de produits à l'aide d'étiquettes adn
WO2023075959A1 (fr) * 2021-10-26 2023-05-04 Microsoft Technology Licensing, Llc. Marqueurs moléculaires synthétiques pour suivi de chaîne logistique
WO2023147213A3 (fr) * 2022-01-10 2023-10-26 Natural Trace Pte. Ltd. Procédé de confirmation de l'identité d'un produit au moyen d'une étiquette d'adn microbienne

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