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Table 15: Average DNA fragment length in processed food stuffs
| Food |
Treatment |
Ø DNA length (bp) |
Reference |
| Meat " " " " |
fresh hung (23 d) 80 (C, 10 min 100 (C, 10 min 120 (C, 30 min |
~ 30,000 ~ 16,000 ~ 30,000 ~ 1,100 ~ 300 |
Ebbehøj and Thomsen (1991) ...'' ...'' ...'' ...'' |
|
Meat |
121 (C, 20 min * |
~ 400 * |
Meyer et al. (1993) |
| Blood saussage Salami Pâté Canned pâté |
n.d. n.d. n.d. n.d. |
> 20,000 100 - 15,000 100 - 1,500 100 - 300 |
Candrian (1994) " " " |
| Flour BreadBread |
n.d. n.d. |
'high MW' < 300 |
Allmann et al. (1992) ...'' |
| Soybean protein preparations |
n.d. |
100-400 |
Meyer et al., (1996) |
| Tomato products (processed)§ |
n.d. |
< 400 |
Ford et al. (1996) |
Canned corn, Tomato pulp,
Soybean protein preparations |
n.d. |
< 300 in some cases |
Pietsch et al. (1997) |
§ Ketchup, passata, puree, soup; * Amplification of DNA fragments of 352
basepairs was efficient using this probe, but impaired or impossible when
the probe was heated to 121 (C for 30 and 45 minutes, respectively.
Amplification of a 100 basepair amplicon was however still possible
(Meyer et al., 1993); MW = molecular weight.
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antibodies on hand