Soy Safe: Ensuring Food Safety and GMO Transparency in Soy Products through PCR Testing

The purpose of this research is to evaluate the genetically modified organism (GMO) content in popular soy food products and assess label accuracy utilizing Polymerase Chain Reaction (PCR) techniques. Given the global dependence on soybeans as a primary vegetarian protein source and the widespread use of genetic modification techniques for enhanced agriculture, concerns regarding potential health risks associated with GMO consumption, such as allergen exposure and antibiotic resistance, reaffirm the need for rigorous GMO detection methods. Our analysis included two labeled products (Hodgson Mill organic soy flour and a confirmed GMO positive soy control, ERM BF410bk) and two unlabeled products (Soybean Flour Sigma S9633 and Hodgson Mill unlabeled soy flour). Using specific primers in single and multiplex PCR, we targeted common GM sequences—the NOS terminator (TNOS) from A. tumefaciens and the Roundup Ready soybean gene (CP4EPSPS)—alongside an internal soybean-lectin gene to confirm soy presence. Our findings reveal that the organic flour showed no signs of genetic modification and the positive control and unlabeled products demonstrated varying degrees of GM content, highlighting discrepancies in GMO labeling accuracy. This study underscores the importance of precise GMO detection methodologies in ensuring food safety and consumer awareness.