Diagnóstico de organismos geneticamente modificados em farinhas

Abstract

With the advances that have occurred in molecular biotechnology and food production chain the use of genetically modified organisms in grain production gained ground in the agricultural market and as a result you can see that the use of transgenic in the production of processed foods has increased significantly in recent years. This increase occurred because the main raw materials used for the production of processed foods are transgenic, as is the case of flour. The main products in which it is possible to observe the presence of transgenic are those containing corn in its composition, whether in the form of flour or starch. With the growing use of transgenic in foods has been the need to evaluate techniques that are able to indicate the presence of genetically modified organisms in food and that exhibit reliable results as well as easy application. In this sense the present work was to verify the presence of genetically modified organisms in samples of corn flour by conventional PCR. To achieve the objective of different samples of corn flour were extracted, in conventional PCR amplification and DNA visualization system; was also performed sensitivity test to check the efficiency of conventional PCR. With these results it is concluded that with the conventional PCR it is possible to evaluate the presence of transgenic in food, however there are cases that have the need for more sensitive techniques such as real-time PCR, which allows to analyze quantitatively the presence of transgenic in products.