Q01035: Improved quantitation for food adulteration
Tuesday 26 October 2004
This research project aims to evaluate the use of quantitative DNA based methods for the determination of the levels of DNA present in food.
Background
At present DNA-based methods for determining food authenticity are centred on the polymerase chain reaction (PCR). Although PCR is an extremely sensitive technology and a greatly versatile and useful research tool, it is difficult to use for diagnostic purposes. Particular problems exist in defining the limits of detection and in the use of PCR for quantitative analysis.
The reason underlying the problem is that the sensitivity of PCR is dependent on the DNA concentration, the efficiency of the PCR reaction, and the number of PCR cycles used. For this reason, PCR based assays are difficult to standardise and the results of analysis can vary between different laboratories. Additionally, PCR currently requires relatively expensive equipment, trained personnel and designated laboratory facilities to avoid problems such as false positives.
The aim of this proposal is to develop and evaluate direct methods for the detection of specific DNA sequences within food ingredients.
Research Approach
The objectives of the work are to:
- Evaluate an alternative direct DNA detection technology known as the Invader assay for determining food authenticity.
- Evaluate the use of DNA-based detection methods in general by performing a quantitative analysis of the levels of DNA present in different foods and ingredients.
The results of this study will be of benefit to the Food Standards Agency, industry and the consumer in the development of technologies to monitor the labelling of food products.