Project:

Testing Gluten Cross-Contamination in Gluten-Free Foods Using Sequence-Specific DNA Markers

Students:

Cassidy Chin, Avni Sahni, Anaya Awais

Institution:

John Jay College, CUNY,

Mentors:

Richard Li

Abstract:

This project aims to investigate gluten cross-contamination in gluten-free foods using DNA barcoding, a molecular genetic technique that enables the detection of trace amounts of gluten. Celiac disease, a condition triggered by gluten ingestion, affects approximately 1% of the global population, and strict adherence to a gluten-free diet is essential for managing the disease. However, gluten-free products may still contain trace amounts of gluten due to cross-contamination during manufacturing. By testing food samples from supermarkets and bakeries, this study seeks to assess the prevalence and extent of gluten contamination across different food categories. PCR analysis will be used to amplify gluten-specific DNA sequences, identifying contaminates. The results will provide insights into the reliability of gluten-free labeling and may inform consumers, manufacturers, and regulators about the need for more stringent safety protocols and testing methods.

Poster:

Team samples: