Detection of different kinds of meat in processed food using polymerase chain reaction (PCR)
Sawicki, W. | Daczkowska-Kozon, E. | Dabrowski, W.(Akademia Rolnicza, Szczecin (Poland). Katedra Mikrobiologii Zywnosci)
At present traditional methods analysis of food components become replaced to a great extent by methods based on nucleic acids as a source of information. The exact knowledge of composition of food is indispensable both in context of the occurrence of Creutzfeld-Jacob disease (the fear of beef consumptions), the other arguments are food allergy and meeting the consumer requirement which regard information about health risk connected with consumption of food which does not fulfill legal standards. The aim of present work is to present the possibility of using the PCR techniques to detect and analyse processed food components
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