Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs

Detection of Genetically Modified Organisms in Foods by DNA Amplification Techniques

“…Restriction analysis 29,36,[38][39][40][41] and Southern Blot 26,27,42,43 have also been used as confirmation methods.…”

“…Perhaps one of the most thoroughly validated methods is the screening method for transgenic maize in processed food matrixes described by Lipp et al. 41 In that study, 41 14 out of 23 laboratories sent 100 percent correct results and three of them gave less than 20% of false positives. The remaining six laboratories were discarded, mainly because the high number of false positives suggested internal contamination (probably carry-over).…”

The Effect of Heat Processing on PCR Detection of Genetically Modified Soy in Bakery Products

“…To achieve this strategy, there is the need for sensitive and reliable initial screening methods. There are several screening assays validated and introduced as standard methods (ISO 21569, 2005;Lipp et al 2001). The major requirement for a successful screening with PCR is a sufficient quantity and amplifiable quality DNA (Bauer et al, 2003;Lipp et al, 2001;Peano et al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009).…”

“…There are several screening assays validated and introduced as standard methods (ISO 21569, 2005;Lipp et al 2001). The major requirement for a successful screening with PCR is a sufficient quantity and amplifiable quality DNA (Bauer et al, 2003;Lipp et al, 2001;Peano et al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). However, most processing factors like low pH, heat processing, freezing, and drying affect the quality and quantity of the DNA and, thus, decrease the sensitivity of the test (Bauer et al 2003;Gryson, 2010;Lipp et al, 2001;Murrayet al, 2009;Peanoet al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009).…”

“…The major requirement for a successful screening with PCR is a sufficient quantity and amplifiable quality DNA (Bauer et al, 2003;Lipp et al, 2001;Peano et al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). However, most processing factors like low pH, heat processing, freezing, and drying affect the quality and quantity of the DNA and, thus, decrease the sensitivity of the test (Bauer et al 2003;Gryson, 2010;Lipp et al, 2001;Murrayet al, 2009;Peanoet al, 2004;Tengel et al, 2001;Vijayakumar et al, 2009). Baking is known to affect negatively the results of PCR testing of GMOs in food products (Bauer et al, 2003;Gryson et al, 2007;Gryson, 2010;Straub, 1999).…”