Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Online ISSN : 1882-1006
Print ISSN : 0015-6426
ISSN-L : 0015-6426
Notes
Discrimination of Mushrooms Causing Food-Poisoning Incidents by Using DNA Sequence Analysis
Atsushi MASAYAMA, Taro MURAKAMI, Daisuke SAKUMA, Masami KI, Tetsuo YAMANO, Mitsuru SHIMIZU
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Keywords: food-poisoning incident, mushroom, DNA analysis, simulated gastric fluid
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2012 Volume 53 Issue 5 Pages 237-242

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Abstract

In this study, the identification of mushrooms by using DNA analysis was investigated. Our analysis of internal transcribed spacer (ITS) regions revealed that a DNA-based method could be applicable for samples that are difficult to distinguish in terms of the morphological characteristics. PCR amplification using templates extracted from cooked samples gave sufficient fragments to analyze the sequence. However, treatment with simulated gastric fluid (SGF) for more than 30 min affected the analysis of the ITS region. Application to samples of vomit is also discussed.

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© 2012 Japanese Society for Food Hygiene and Safety
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