Table 2 Quantitative PCR determinations of Gm Dna as a percentage of soya food products

PRODUCT NEGATIVE* < 0.5% 0.5% < x < 2% > 2%

Soya flour 0 0 17.9 82.1

Soya grist 0 8.75 74.0 17.25

Soya protein 0 10.0 87.5 2.5

Composed food 92.0 8.0 0 0

A comparative study by 16 Swiss analytical laboratories averaging the data for two primers: RR and 35S (Nat/Biotech 17:1 137-1 138, 1999) * All negative controls were correctly detected by all laboratories.

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