E-seminar: Optimisation of Quantitative Real-Time PCR Assays
Summary
The Government Chemist has published an e-seminar on optimisation of quantitative real-time PCR (qPCR) assays for food testing. The resource provides best practice guidance on assay parameters requiring optimisation, including primer annealing temperature, primer and probe concentration, and magnesium concentration of the PCR reaction buffer. The e-seminar also covers assay performance characterisation and critical performance criteria. The production was funded by Defra, FSA, FSS and BEIS under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.
What changed
The Government Chemist announced the availability of a new e-seminar providing best practice guidance on optimisation of quantitative real-time PCR (qPCR) assays for food authenticity testing. The e-seminar covers assay parameters including primer annealing temperature, primer and probe concentration, magnesium concentration of PCR reaction buffer, and characterisation of assay performance with critical performance criteria.
Affected parties including UK Official Control Laboratories, industry representatives, and members of the UK official control network may benefit from viewing this resource to broaden the scope of food authenticity testing. This is an informational announcement of an educational resource; no compliance obligations are imposed.
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Apr 16, 2026GovPing captured this document from the original source. If the source has since changed or been removed, this is the text as it existed at that time.
News story
E-seminar: Optimisation of quantitative real-time PCR assays
An e-seminar produced as part of the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis
From: Government Chemist Published 28 November 2025
This e-seminar will introduce the viewer to the topic of qPCR assay optimisation and provides best practice guidance on how to undertake the process. Assay parameters that routinely require optimisation include: primer annealing temperature; primer and probe concentration, and magnesium concentration of the PCR reaction buffer. Characterisation of assay performance is described, and examples of critical performance criteria provided.
Those who should consider viewing this e-seminar include individuals currently working within the molecular food testing area, particularly representatives from UK Official Control Laboratories, industry and members of organisations associated with the UK official control network. The information presented will equip viewers with the necessary knowledge and skills to broaden the scope of food authenticity testing currently utilised by official and industrial control laboratories.
The production of this e-seminar was funded by Defra, FSA, FSS and BEIS under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis.
Watch the E-seminar: An introduction to the optimisation of quantitative real-time PCR assays
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Published 28 November 2025
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