How does it work?
DNA: You are what you eat A start-up in Lausanne is taking genetic testing out of the laboratory. It aims to speed up verification checks in the food chain. Text: Daniel Saraga Infographic: ikonaut Food’s genetic fingerprint Swissdecode has developed an on-the-spot DNA test for the food industry. A sample of food can be checked for the presence of specific genetic sequences, such as porcine meat in halal products or fungus in cereals.
Scope Compliance: ensuring that a foodstuff meets regulatory standards (kosher, vegetarian, GMO-free, etc.)
Authenticity: guaranteeing a foodstuff is not counterfeit (geographical indications, Arabica coffee, Chinook salmon, etc.) 160,000 The test relies on a database of more than 240,000 animal, vegetable and microbial ‘genetic fingerprints’.
Hygiene: detecting fungus in shipments.
60,000 20,000 animals
vegetables
First steps In mid-2017 a test for porcine meat will be placed on the market by this spin-off, which started out at the University of Geneva. “The companies we’re working with are regularly having to wait two days for the results of each and every lab test”, says co-founder Gianpaolo Rando. In the pipeline are three other tests to detect probiotic bacteria protected under intellectual property law.
microbes
A genetic test in 30 minutes
Mix hot and cold water. Crush the sample to condense the genetic material.
Place the sample in a bain-marie (55–65° C), along with freezedried chemical molecules and enzymes.
Wait 30 minutes before inserting the test strip.
The test recognises the genetic material of the sample molecule and produces a synthetic DNA molecule. By capillary action, it then moves up the test strip setting off a colour chemical reaction.
Swiss National Science Foundation – Swiss Academies: Horizons No. 113
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