Traceability of 'Mozzarella di Bufala Campana' production chain by means of carbon, nitrogen and oxygen stable isotope ratios.

Background: New techniques are required to guarantee the authenticity of food, especially for PDO (Protected Designation of Origin) trademarks. The genuineness of a product is directly related to the raw material and to the production process used. In this article, the traceability of the Mozzarella di Bufala Campana PDO was investigated, using carbon, nitrogen and oxygen stable isotopes ratios, measured on buffalo feeding, milk and mozzarella, from Caserta and Salerno farms.