Scientists at Mainz University develop a novel screening procedure for accurately determining the amount of animal, plant, and microbial substances in foods
Almost all foodstuffs contain the genetic material of those animal and plant species that were used in their preparation. Scientists at the Institute of Molecular Genetics, Genetic Security Research and Consulting at Johannes Gutenberg University Mainz (JGU) have developed a novel screening procedure that provides for highly sensitive, quantifiable analysis of animal, plant, and microbial substances present in foodstuffs. For this, the researchers have adapted the latest techniques of DNA sequencing, which are otherwise currently employed in human genetics to unravel the genetic information of thousands of patients.
"The innovative aspect in comparison with conventional DNA detection methods such as polymerase chain reaction, or PCR for short, is that by means of bioinformatic analysis of all biological DNA data available worldwide we can identify the presence of material from species that we would not otherwise expect.