Specific detection of wheat residues in processed foods by polymerase chain reaction.
A sensitive qualitative detection method for wheat in foods using polymerase chain reaction (PCR) was developed. Trace amounts of wheat in commercial food products could be qualitatively detected by this method. The sensitivity of the proposed PCR method appears to be similar to that of ELISA. The present method should be very useful for detecting wheat residues in processed foods.
Yamakawa
Hirohito
H
Nisshin Seifun Group, Inc, Japan.
Akiyama
Hiroshi
H
Endo
Yumi
Y
Miyatake
Kiyoko
K
Sakata
Kozue
K
Sakai
Shinobu
S
Toyoda
Masatake
M
Urisu
Atsuo
A
D004247:DNA / Q000032:analysis / Q000235:genetics; D004797:Enzyme-Linked Immunosorbent Assay; D005504:Food Analysis; D016133:Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity; D014908:Triticum / Q000235:genetics*
D004247:DNA