Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

  • Rolf Meyer
  • Florence Chardonnens
  • Philipp Hübner
  • Jürg Lüthy
Original Paper


A new method for the specific and sensitive detection of soya (Glycine max) in processed meat products has been developed using polymerase chain reaction (PCR) technology. The presence of soya deoxyribonucleic acid (DNA) from several soya protein concentrates was determined with two pairs of specific oligonucleotides yielding a 414-bp (bp=base pair) fragment and an internal 118-bp fragment amplified from the soya lectinLe1 gene. The test detected DNA from textured soya protein concentrates in meat products at a level of 1% and was confirmed by a commercially available enzyme-linked immunosorbent assay (ELISA).

Key words

Soya protein concentrates Meat products Nested PCR ELISA Food authenticity 


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Copyright information

© Springer-Verlag 1996

Authors and Affiliations

  • Rolf Meyer
    • 1
    • 2
  • Florence Chardonnens
    • 3
  • Philipp Hübner
    • 2
  • Jürg Lüthy
    • 2
  1. 1.Nestlé Research Center, NestecLausanne 26Switzerland
  2. 2.Department of Food Chemistry, Institute of BiochemistryUniversity of BerneBerneSwitzerland
  3. 3.Migros Meat LaboratoryFederation of Migros CooperativesCourtepinSwitzerland

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