Detection of genetically modified BT-maize in cooked food products by PCR

A. Rizzi, F. Agosti, D. Daffonchio*, C. Sorlini

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

A comparison was made of eight known and published PCR primer sets to detect zein, cryIA(b), bla and bar genes and the 35S cauliflower mosaic virus promoter of transgenic Bt "Maximizer" maize "event 176" (Novartis) in cooked food products. Transgenic pop corn, polenta and cookies were used as models. The polenta and cookies were made with different percentages (100, 1, 0.1% w/w) of transgenic maize flour. The DNA extracted from samples taken at different times of cooking revealed a progressive decrease in the average.

Original languageEnglish (US)
Pages (from-to)265-273
Number of pages9
JournalItalian Journal of Food Science
Volume13
Issue number3
StatePublished - 2001
Externally publishedYes

Keywords

  • "Maximizer" maize "event 176"
  • GMO detection
  • Heat processed food products
  • Polymerase chain reaction (PCR)

ASJC Scopus subject areas

  • Food Science

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