Table 2. Results
of GMO analysis in foods. |
Foods |
Amplification |
||
IVR |
35S |
Cry |
|
Creamy Soup |
- |
ND |
ND |
Maize Flour |
+ |
-(< 0.05%) |
ND |
Maiz Starch 1 |
+ |
-(< 0.3%)# |
ND |
Honey |
+ |
-(< 2,10%)# |
ND |
Ice-cream |
+ |
4,86 ± 0,25* |
-(< 0.05%) |
Pre-cooked Maiz Flour |
+(1/5) |
-(< 0.05%) |
ND |
Maize Starch 2 |
+ |
1,03 ± 0,25* |
-(< 0.05%) |
Fried Potatoes |
+(1/10) |
-(< 0.05%) |
ND |
Maize Snack 1 |
- |
ND |
ND |
Maize Snack 2 |
- |
ND |
ND |
Maize Snack 3 |
+(1/10) |
-(< 0.05%) |
ND |
Popcorn |
- |
ND |
ND |
Maize-Oil |
- |
ND |
ND |
|
Le |
35S |
EPSPS |
Lab GM Concentrate. |
+ |
> 1 |
> 1 |
Lab GM Isolate |
+ |
> 1 |
> 1 |
Argentinean Soy Flour |
+ |
3,32 ± 0,03* |
2,29 ± 0,11* |
Brazilian Soy Isolate 1 |
+ |
0,13 ± 0,05 |
0,10 ± 0,11 |
Brazilian Soy Isolate 2 |
+ |
0,50 ± 0,04 |
0,47 ± 0,12 |
Soy Juice |
-/IC (-) |
ND |
ND |
Ice-cream |
+ |
4,79 ± 0,05* |
4,03 ± 0,11* |
Mayonnaise |
-/IC (-) |
ND |
ND |
Brazilian Meal |
+ |
0,90 ± 0,05 |
< 0,05 |
Soy-Oil |
-/IC (+) |
ND |
ND |
The different amounts of DNA used were over the calibration curve limits. *Values were obtained by interpolation, but less of 200 ng of genomic maize or soy DNA was used to be within the curve limits. #The amount of maize or soybean DNA obtained after the food sample extraction was lower than 200 ng therefore 0.05% sensitivity was not reached. |
|