USE OF PCR TECHNIQUES IN FOOD QUALITY CONTROL

Abstract

The use of PCR based techniques in food quality control allows fast and sensitive detection of DNA, Few areas of its usage, the quality check of raw materials, identification of microbiological pathogens and identification of food source are explained below. Of these, results on investigation of the halothane locus in a pig breed 'Mangalica' are shown. These animals are resistant to stress, therefore they would not produce PSE meat.