DNA ANALYSIS FOR IDENTIFICATION OF FOOD‐ASSOCIATED FOREIGN SUBSTANCES

To identify food-associated foreign substances, a DNA analysis consisting of 18S rDNA sequencing and homology search analysis has been developed. In this method, we designed universal primer pairs for specific amplification of animal and plant 18S rDNA and constructed an original DNA database storing partial 18S rDNA sequences of 222 organisms commonly used for culinary purposes. In the model experiments, food materials were successfully identified, indicating that our DNA analysis method can be practically applied to the identification of food-associated foreign substances. It is also expected that this method complements conventional morphological and compositional analysis, leading to more accurate and reliable identification of food-associated foreign substances.