Applicability of Qualitative Real-Time PCR Methods for Detecting Wheat, Buckwheat, and Peanut in Processed Food
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Published:2023-02-25
Issue:1
Volume:64
Page:34-46
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ISSN:0015-6426
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Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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language:en
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Short-container-title:Journal of the Food Hygienics Society of Japan
Author:
Miyazaki Akiko1, Taguchi Hiromu1, Watanabe Satoshi1, Ogata Kyoko2, Nagatomi Yasuaki2, Ueda Ryota3, Shimizu Ken3, Hirao Takashi1
Affiliation:
1. House Foods Group Inc. 2. Fasmac Co., Ltd. 3. Japanese Consumers’ Co-operative Union
Publisher
Japanese Society for Food Hygiene and Safety
Reference17 articles.
1. 1） Akiyama, H., Adachi, R. Japanese food allergy-labeling system and comparison with the international experience; Detection and thresholds. Food Safety, 9（4）, 101–116 （2021）. 2. 2） Miyazaki, E., Kawasaki, M., Miyamoto, M., Nakamuta, K., Miyamoto, T. Improvements in methods to detect wheat in heat-processed foods by real-time PCR. Food Sci. Technol. Res., 26（4）, 517–526 （2020）. 3. 3） Hongo, T., Hashimoto, H., Hayashi, C., Ishii, T., Tsuruoka, N. Detection method for wheat DNA and survey of wheat contamination in commercial powdered spices. Jpn. J. Food Chem. Safety, 22（3）, 154–162 （2015）. 4. 4） Hashimoto, H., Makabe, Y., Hasegawa, Y., Sajiki, J., Miyamoto, F. Detection of wheat as an allergenic substances in food by a nested PCR method. Shokuhin Eiseigaku Zasshi, 49（1）, 23–30 （2008）. 5. 5） Hashimoto, H., Ito, K., Tanaka, H., Akiyama, H., Teshima, R., Makabe, Y., Nakanishi, K., Miyamoto, F. Detection of wheat as an allergenic substances in models of processed foods by a nested PCR methods. Shokuhin Eiseigaku Zasshi, 50, 178–183 （2009）.
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