Miso Soup with Spinach and Tofu Testing Results
This content includes the testing outcomes of various samples for genetic modifications. Results indicate the presence of GMO in the negative control group and faint evidence of plant materials in test foods, suggesting possible contamination. Miso soup, a traditional Japanese dish made with tofu and miso paste, is highlighted as the tested food. The results underscore the complexities of ensuring food safety and genetic integrity in food products.
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Presentation Transcript
Erika Jakubcova and Hafsa Nur Ko Countries: Slovakia and Turkey Schools: Gynmas um of St. Franc s of Ass s and Mehmet Tekinalp High School
Tested Food: Miso Soup with Spinach and Tofu Traditional Japanese soup, which contains miso paste and is usually served with rice. It contains tofu which is made from soybeans that are soaked in water, crushed and boiled. Country of origin is Japan. The manufacturer is Kikkoman Corporation. Ingredients: Powdered Red and White Miso (Soybeans, Rice, Salt), Dehydrated Tofu, Dehydrated Seaweed, Dehydrated Spinach, Modified Food Starch, Powdered Bonito, Monosodium Glutamate, Powdered Hydrolyzed Soy Protein, Powdered Kelp, Disodium Inosinate, Disodium Guanylate, Succinic Acid.
Presenting Results 1- We couldn t find plant material because there was no extracted DNA in our sample. 2- We found GMO in negative control group. 3- There was a faint indicator that our test food included plant material. However, it could also be contaminated from the nearby bars. 4- We found a faint indicator that our test food can include GMO but it could also be just contaminated from +GMO sample. We also found plant material because it was contaminated by +GMO sample. 5-There was plant material and it was also contaminated by +GMO sample. 6-There was GMO, which shows that it was genetically modified.
