DNA-based method detects trace amounts of peanut in foods

For people with severe peanut allergies, eating even miniscule amounts of the legume can trigger anaphylaxis —- a life-threatening condition characterized by dizziness, breathing difficulties and, sometimes, loss of consciousness. Now, researchers have developed a sensitive new test to detect trace amounts of peanuts in foods using the peanuts' DNA. They report their results in ACS' Journal of Agricultural and Food Chemistry.

Read the whole article on Physorg

More from Physorg