Abstract
To investigate the potential for foreign DNA in swine tissue to persist in foods for human consumption, a raw meat product (gammon) was prepared from gluteus maximus samples in which plant DNA was present. Degradation of DNA during salt-curing was evident, but a 140-bp fragment of maize chloroplast DNA remained detectable in 6 of 12 samples analyzed. Key words: Food, gammon, genetically modified organism, maize, PCR, pig
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