The evolution of PCR: Transforming science and the food industry

Since its invention in 1983, the Polymerase Chain Reaction (PCR) technique has marked a turning point in the field of molecular biology. 

PCR allows for the amplification of small quantities of DNA, producing millions of copies of a specific sequence in a matter of hours, thereby enabling the detection of the microorganism of interest. This is achieved with the Taq polymerase enzyme, which can withstand the high temperatures required for DNA denaturation. This technique has continuously evolved, incorporating variants such as real-time PCR (qPCR), which improves accuracy and allows for the quantification of DNA. 

In the food industry, PCR has proven to be an invaluable tool for ensuring the safety and quality of products. It facilitates the rapid detection of pathogens, the identification of genetically modified organisms (GMOs), and the verification of ingredient authenticity. 

In this edition of our Newsletter, we will explore the history and key milestones of PCR, highlighting its impact and applications across various industries with this timeline detailing the evolution of this revolutionary technique: