SYBRGreenER™ Real-Time PCR to detect almond in traces in processed food

Because food ingredients are sometimes considered as causative factors in IgE mediated food allergies, DNA-based tests may prove to be very useful to establish whether allergenic species have been used in foodstuffs production. The development of two SYBR^®GreenER™ Real-Time PCR assays, targeting Pru 1 and rbcL genes, based on melting curve analysis, to detect allergen species in food has been presented. Applicability of these methods was assessed with several commercial products containing processed almond.