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Quantitation of genetically modified organisms in food

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Figure 1: Procedure for GMO testing of food.
Figure 2: Determination of GMO contents as a percentage (X) of food samples by QC-PCR in a collaborative study.
Figure 3: Influence of food processing on DNA quality as assessed by QC-PCR. Different commercial food ingredients were subjected to duplicate DNA extractions (A and B) followed by soya-specific QC-PCR.

References

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Acknowledgements

We would like to thank the members of the Swiss Food Manual subcommission 29a (Albert Eugster, Peter Brodmann, Ulrich Vögeli, Jürg Ruf, Urs Pauli, Wolfram Hemmer, Jean-Yves Deru, Rolf Meyer, Jürg Rentsch, and Anita Pfefferkorn) for discussions, suggestions, and their participation in the ring test together with Andreas Wurz (Gene-Scan GmbH, Freiburg, Germany) and Frederik Janssen (Food Inspection Service, Zutphen, The Netherlands).

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Authors and Affiliations

  1. scientist at the official food control authority of the Canton of Zurich, Switzerland

    Philipp Hübner

  2. scientist and Jürg Lüthy is a group leader at the University of Bern, Switzerland

    Edgar Studer & Jürg Lüthy

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  1. Philipp Hübner
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  2. Edgar Studer
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  3. Jürg Lüthy
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Correspondence to Philipp Hübner.

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Hübner, P., Studer, E. & Lüthy, J. Quantitation of genetically modified organisms in food. Nat Biotechnol 17, 1137–1138 (1999). https://doi.org/10.1038/15129

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