“…The food analysis presents some difficulties because it can contain interferers in its composition, such as proteins, polysaccharides, fat, salt, colorants, and others. Besides that, the use of physical and chemical treatments may predispose the DNA fragmentation, which blocks its utilization in the PCR (Marcelino et al, 2008;Cardoso et al, 2019). The extraction methodology proposed has been utilized by several researchers for the obtainment of DNA from milk, cheese and meat samples (Colgan et al, 2001;Brodmann, and Moor 2003;Kesmen et al, 2007;Kesmen et al, 2009;Amaral et al, 2014;Karabasanavar et al, 2014;Dantas et al, 2019).…”