The Application of PCR-Based Methods in Food Control Agencies – A Review

Abstract

In food control laboratories the world over, molecular biological techniques play an increasingly central role in the analysis of food and food ingredients. Although the classical methods employing cultural, biochemical, cytological and immunological procedures are still being commonly practiced, molecular biological tools employing polymerase chain reaction (PCR) have become an increasingly popular alternative in many food control agencies in recent years. Factors responsible for the popularity of PCR-based detection assays include rapidity, specificity and enhanced sensitivity of the assays. With regard to the latter, often highly denatured food samples and ingredients can still be processed for PCR detection assays because the DNA may still be reliably amplified, as opposed to loss of processing material in detection methods relying on protein analytical tools.