Digital PCR for analysis of food samples
Digital PCR (dPCR) in food testing offers absolute quantification of DNA without standard curves and with minimal susceptibility to food matrix PCR inhibitors. The method is highly suitable for detecting pathogens, allergens, low-level contaminants and degraded or nearly untraceable elements in food items. Digital PCR is also ideal for screening genetically modified organisms (GMOs) and for species authentication in processed foods. Nanoplate dPCR is increasingly used to ensure food safety and compliance.
Why use nanoplate dPCR for food testing
- High-throughput possibilities thanks to multiplexing (up to 12 targets in one assay) and an 8-plate system (with up to 1536 samples processed in an 8-hour shift) where turnaround time is of importance
- Multiplexing of up to 12 targets enables identification of species, allergens and internal controls from a single extract
- Reliable detection of rare GMO events due to reduced background by partitioning
- Dedicated QIAcuity mericon Food Testing Kits for target-specific authentication of food and animal feed ingredients
Use cases of digital PCR for food testing
Digital PCR provides the absolute quantification necessary for comprehensive and reproducible analysis of food samples. Below is a summary of common applications of dPCR in food testing, although many more use cases are possible with the method.
Food safety testing with nanoplate digital PCR
Customer experience: QIAcuity for food testing
Related dPCR products for testing in food production
Digital PCR webinars and application notes on food testing
Scientific publications with QIAcuity dPCR for food and GMO testing
Verginelli D, et al. Validation of a duplex digital PCR assay for the quantification of the NK603 maize event across three dPCR platforms. Foods. 2026;15(8):1366.
Mestanza M, et al. Integrated analysis of polyphenol oxidase gene expression and enzymatic activity in purple-fleshed potatoes. Plants (Basel). 2026;15(7):1033.
Takahashi M, Morikawa K, Akao T. Novel method for predicting the risk of spoilage by lactic acid bacteria during the storage of Japanese sake. Appl Food Res. 2025;5(1):100835.