Kernel Insights: Unraveling the GMO Corn Conundrum

This study investigates genetic modifications in corn-based food, specifically focusing on fresh corn, popcorn kernels, and organic corn flour. The hypothesis suggests that non-organic corn products will test positive for genetic modifications, while organic corn flour, claiming to be non-GMO, will not. To test this, DNA was extracted from the food products and analyzed using single, multiplex, and quantitative PCR (qPCR). PCR conditions were meticulously optimized, and the results from agarose gel electrophoresis and qPCR confirmed the presence or absence of targeted genetic modifications. Interestingly, organic corn flour served as a negative control, displaying no GMO-specific sequences, whereas non-organic samples exhibited varying degrees of GMO content. The quantitative analysis provided by qPCR enhanced the sensitivity of detection, allowing for a clear differentiation between organic and non-organic samples. This study underscores the importance of accurately identifying genetically modified foods, shedding light on their presence in everyday food items and potentially influencing consumer choices and regulatory measures.