Examination of Allergens (Wheat) in Processed Foods by PCR Method

Abstract

We tested of allergic substances (wheat) in a processed food on the market without the indication of having used wheat in 2005 fiscal year and 2006 fiscal year. We detected over 10μg/g of wheat protein from eight samples of 73 samples in domestic products and imported products by ELISA screening method. However, on processed food, such as a fried snack, a retort-pouched food and a fermented food, DNA of ingredients in them had damaged by heat, pressure and fermentation, we couldn’t detect the wheat DNA by using notified PCR method. Then, we tried to develop DNA extraction method and modified PCR method. Therefore wheat DNA in processed food was able to be detected by improved method.