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

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Abstract

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).

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Author notes

  1. Rolf Meyer

    Present address: Nestlé Research Center, Nestec, P.O. Box 44, CH-1000, Lausanne 26, Switzerland

Authors and Affiliations

  1. Department of Food Chemistry, Institute of Biochemistry, University of Berne, CH-3012, Berne, Switzerland

    Rolf Meyer, Philipp Hübner & Jürg Lüthy

  2. Migros Meat Laboratory, Federation of Migros Cooperatives, CH-1784, Courtepin, Switzerland

    Florence Chardonnens

Authors
  1. Rolf Meyer
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  2. Florence Chardonnens
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  3. Philipp Hübner
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  4. Jürg Lüthy
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Meyer, R., Chardonnens, F., Hübner, P. et al. Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products. Z Lebensm Unters Forch 203, 339–344 (1996). https://doi.org/10.1007/BF01231072

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  • DOI: https://doi.org/10.1007/BF01231072

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