Project:

Identify hotpot foods'components through barcoding

Students:

Haoting Chen, Jiaxuan Cheng, Jiarun Lu, Yihao Lu

School:

Cold Spring Harbor Asia DNA Learning Center,

Mentors:

Xinyue Wang

Abstract:

DNA barcoding is now important for checking if hotpot foods like duck blood, meat rolls, and fish fillets are real instead of artificial. Because more people are faking—using cheaper animal blood instead of duck, swapping meats, or mixing fake seafood—scientists are using DNA tests to solve this. Special DNA parts called COI can now tell which animal the food came from, even after cooking or processing. Nowadays, people have done several relevant research on food safety, however, there are still many problems unsolved. In this experiment, tissues and pieces of duck blood, meat rolls and fish fillets are used to identify the components of these foods. Chelex DNA isolation is used in this project due to its benefits of fast and simple and does not require purified solution. Moreover, we have selected some common mainstream ingredients from the takeaway platform, as well as the ingredients in the spicy hot pot for comparison.

Poster:

Team samples: