date:Apr 08, 2013
and to determine the actual amount with a high level of precision. The Mainz 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.
Because of its potential, the method dubbed 'All-Food-Seq' by its developers has already attracted the attention of food inspection experts. This method is very interesting in connection with efforts to