T07024: The development of PCR based method for the identification of peanut in commercial products
Monday 4 November 2002
This research project aims to develop a laboratory method to detect peanuts in food products.
Results and findings
The objective of this 1-year study was to develop a sensitive and robust assay for the identification of peanuts in commercial products.
The assay used a DNA-based reaction known as PCR, which makes it possible to detect tiny amounts of DNA, and was based on the amplification of peanut specific sequences by visualisation using an ELISA. The test was selective for peanut, and did not cross-react with 33 other foods tested, including tree nuts, legumes and meats. It was also sensitive (being able to detect as little as 100 nanograms peanut or 2 parts per million peanut in a biscuit) and was accurate (being able to detect trace samples of peanut in spiked and a number of different commercial samples). The contractors conclude that the assay may readily be transferred to commercial testing.
Contact: Dr Joelle Buck
Tel: 020 7276 8516
Email: joelle.buck@foodstandards.gsi.gov.uk