Today, one of the biggest problems in the food industry is adulteration and the deterioration of the originality of food products. It is very difficult to detect the additives used in processed products without using advanced analysis methods.
Today, species identification is performed using anatomical separation of hair tissues, physical separation of adipose tissue, DNA hybridization, ELISA and PCR methods. However, many difficulties were encountered in the identification of species by immunological, morphological and electrophoretic methods, the species could not be determined or cases were encountered incorrectly. The fact that it can detect mixtures in processed and unprocessed products with an accuracy of up to 0.1% has made the Real-Time PCR method the most reliable method in this field. The PCR method, which is more sensitive, specific and fast, is accepted as the detection method of today and the future.
Leo, moja ya matatizo makubwa katika sekta ya chakula ni udanganyifu na uharibifu wa asili ya bidhaa za chakula. Ni vigumu sana kugundua nyongeza zinazotumiwa katika bidhaa zilizotengenezwa bila kutumia mbinu za hali ya juu za uchambuzi. Katika utafiti wa kisasa, aina ya nywele huchaguliwa kwa kutumia njia ya anatomical ya nywele, tofauti ya mwili ya tishu ya mafuta, DNA hybridization, ELISA na PCR. Hata hivyo, matatizo mengi yalitokea katika utambulisho wa spishi kwa njia ya kinga, morphological na electrophoretic, spishi hakuweza kuamua au kesi walikuwa alikutana na makosa. Kwa kuwa inaweza kugundua mchanganyiko katika bidhaa zilizotengenezwa na zisizotengenezwa kwa usahihi wa hadi 0.1%, mbinu ya PCR ya wakati halisi imekuwa mbinu ya kuaminika zaidi katika uwanja huu. Njia ya PCR, ambayo ni nyeti zaidi, maalum na ya haraka, inakubaliwa kama njia ya kugundua ya leo na siku zijazo.