Biosicherheit & Nachhaltigkeit

Biosicherheit

Medizin

Landwirtschaft

Zentrum BATS

BATS Logo

Zentrum für Biosicherheit und Nachhaltigkeit

Technikfolgen Risikoanalyse
Home Home  |   Language: English English  |  

Dieser Artikel ist leider nicht in deutscher Sprache verfügbar.

Explanation of the table:  PCR diagnostics - problems and possible solutions in application

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.


© Copyright Zentrum BATS: Kontakt Legal Advisor: Advokatur Prudentia-Law Veröffentlichungsdatum: 1997-02-08

Suchen Sie bei antikoerper-online.de.
Passende Antikörper aus
über Produkten.