What's Really in Our Food?

An article in the ScienceDaily suggests any plant or animals used in the preparation of food almost always leave behind their residual DNA. Scientists at the Institute of Molecular Genetics have came up with a technique that allows food to be screened for for the animal, plants, and microbial substances found in the food. They use techniques that allow for DNA sequencing. It allows for the identification of species we would not really suspect at a much higher accuracy than a PCR (polymerase chain reaction). This technique was developed by Dr. Thomas Hankeln and Professor Bertil Schmidt. In some trails they have done, they actually reported finding 1% horse meat in products such as mustard, lupin, and soy. Many food inspectors have shown in interest in their findings.



I think that this is a great creation. I think it would really help out with issues with food allergies. One would be able to know exactly what is in the food and because of it’s accuracy the producers cannot bluff about it and get away with it. Also, with food inspections it would certainly be a great success. Food inspectors can’t always know what is in the food, but now it’s possible. This is an amazing development, and should definitely be introduced to the public soon.