Scientists Develop DNA Test To Detect Ingredients in Foods

MAINZ, GermanyScientists at Johannes Gutenberg University Mainz adapted the latest techniques of DNA sequencing to develop a novel screening procedure that provides for highly sensitive, quantifiable analysis of animal, plant and microbial substances present in foodstuffs.

In pilot studies, scientists at the universitys Institute of Molecular Genetics, Genetic Security Research and Consulting were able to use the new DNA method to detect the presence of a 1% content of horse meat in products and to determine the actual amount with a high level of precision. The researchers even found slight traces of the DNA of added mustard, lupin and soy in a test sausage prepared for calibration purposes, something that could also be of interest with regard to allergy testing of foods.

"The innovative aspect in comparison with conventional DNA detection methods, such as polymerase chain reaction, or PCR for short, is that by means of bioinformatic analysis of all biological DNA data available worldwide we can identify the presence of material from species that we would not otherwise expect. And, using a simple digital method of counting short snippets of DNA, we will also probably be able to determine the relative incidence of individual species-related material more precisely than was previously the case," the researchers said.

Because of its potential, the methoddubbed All-Food-Seq" by its developershas attracted the attention of food inspection experts.

"This method is very interesting in connection with efforts to promote the molecular traceability of food," said Hermann Broll of the German Federal Institute for Risk Assessment in Berlin and Dr. René Köppel of the Zurich Cantonal Laboratory in Switzerland. The method developed by the Mainz scientists will be validated in comparison with conventional detection techniques in the near future.