Ingredient Authenticity Testing — a Role for Real-time PCR in Halal and Kosher Certification


This webinar describes the use of real-time PCR in ingredient authenticity testing with specific reference to the example of detecting pork in manufactured foods. This type of testing could have a role to play in certification of foods and pharmaceuticals as suitable for consumption by particular religious or ethnic groups.

Real-time PCR also has applications in the assessment of food quality and safety. Testing facilities have to rule out the use of cheaper "filler" in expensive foodstuffs and show the absence of non-pathogenic organic contaminants in food and animal feed.

This webinar provides details on the types of ingredient authenticity testing that can be done using real-time PCR and shows data on the specificity and sensitivity of assays for the detection of pork in manaufactured foods.


Dr. Marcia Armstrong

Marcia Armstrong
Dr. Marcia Armstrong obtained her doctorate in nutrition from the Harvard School of Public Health. After a post-doctoral research fellowship in the Gastroenterology Department at the Brigham and Women's Hospital, a teaching affiliate of Harvard Medical School, she was an Assistant Professor in the Department of Physiology at the University of Massachusetts Medical School. She has been with QIAGEN for 20 years and is currently Global Scientific Affairs Manager with the food safety testing team.