title: Is there any possibility of detecting the use of genetic engineering in processed foods?
abstract: To elucidate if there is any possibility to identify highly processed foods as produced through genetic engineering, beer, soya bean oil, processed tomato (ketch-up, paste, pizza tomatoes, peeled tomatoes, soup) and potato (french fries, crisps, mashed potatoes, flour, starch, fried potatoes) products as well as an enzyme preparation (Natuphos) were investigated by PCR. In pizza tomatoes, peeled tomatoes, french fries, fried potatoes, potato flour and potato crisps DNA suitable for PCR was found. Therefore, it is possible to identify these products as produced through genetic engineering. Such an identification is impossible in certain beers (pilsener, export, Nutfield lyte), soya bean oil, tomato soup, potato starch, mashed potatoes and Natuphos since PCR-analysis gave no indication of the presence of DNA in these products. As it was shown by adding Escherichia coli DNA the used method is, in principle, capable of detecting specifically small amounts of DNA in such products.
authors.affiliation: Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany.
authors.forename: R
authors.initials: R
authors.lastname: Greiner
authors.forename: U
authors.initials: U
authors.lastname: Konietzny
authors.forename: K D
authors.initials: KD
authors.lastname: Jany
mesh_terms: D017931:DNA Primers; D004269:DNA, Bacterial / Q000032:analysis*; D004798:Enzymes / Q000235:genetics; D004926:Escherichia coli; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling; D005527:Food, Fortified; D005818:Genetic Engineering; D018551:Solanum lycopersicum / Q000235:genetics; D009821:Oils; D016133:Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity; D011198:Solanum tuberosum / Q000235:genetics; D013025:Glycine max / Q000235:genetics
chemical_list: D017931:DNA Primers; D004269:DNA, Bacterial; D004798:Enzymes; D009821:Oils