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True or False: All Maltodextrin/Corn Syrup is PCR Negative

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Posted 31 March 2014 - 07:40 PM



I have been directed to accept as true that all Maltodextrin or Corn Syrup will test PCR negative because it is highly refined…


I tried to find something documented to support this assumption, but I have not been able to come up with anything concrete.


Does anyone have any good information or resources on this?


Truly appreciate your help.



- PB




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Posted 01 April 2014 - 07:43 PM

Polymerase chain reaction testing is probably the cheapest and most accurate method of detecting GMO's within food products, however it is very difficult to detect within highly refined products such as corn syrup or maltodextrin. This is because the DNA has been significantly degraded so is very difficult to test. It is not to say this is impossible, however there is very little conclusive research (of what I have found) that looks at this. 






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Posted 05 April 2014 - 03:02 PM

Hi PremixBelle,


I can do the same statement: our raw materials are PCR negative in own analytics. This is due to both  removal and destruction of genetic matrerial during the process. I don't know how much it is dependent on the production process. From lecithin I know that the level of genetic material is dependent on the production process. We do check not only for special events but also on total plant DNA. In our test reports both numbers are mentioned (as number of copies) so that we can see whether events could be detected theoretically if present.

PCR negative as a single statement is window dressing.




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