2. Chemistry & Toxicology

The quantification of genetically modified (GM) soya and maize in selected foods and authentication of meat in meat products using Real Time PCR techniques: an inter–laboratory collaborative study

Project Reference:

Synergy project

Status:

Completed

Commencement Date:

May, 2003

Project Duration:

12 months

Abstract:

The aim of this inter–laboratory study was to determine the level of GM soya and maize in certain foods sampled across the island of Ireland. It also aimed to determine the extent of substitution or contamination of meat products by inferior meat species in contravention of European food labelling legislation and in the interest of addressing food safety and public health concerns.

It was a unique opportunity to establish a fully equipped DNA food testing laboratory capacity and to encourage inter–laboratory cooperation in a rapidly developing analytical area. Food samples were taken from three different sites in the Republic of Ireland and in Northern Ireland, and included soya, maize and meat products.

Principal Contractor(s):

Dr Fred Davidson, Cork Public Analyst’s Laboratory

Collaborator(s):

Mr Michael Walker, Northern Ireland Public Analyst’s Laboratory

Northern Ireland Food Liaison Group

Outputs:

Report:

Laboratory capacity building