Category Archives: DNA

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(CNN) -- Two Brooklyn men who have spent the last 21 years in prison for three murders that DNA evidence suggests they did not commit were released Thursday on consent of the Brooklyn district attorney.

Anthony Yarbough, 39, and Sharrif Wilson, 37, were arrested in June 1992 in the slaying Yarbough's 40-year-old mother, his 12-year-old sister and another 12-year-old girl in a Coney Island housing project.

"In this case, my office examined newly discovered scientific evidence that was not available at the time of the trial," Brooklyn District Attorney Kenneth P. Thompson said in statement to CNN. "My obligation under the law is to determine whether this new information, had it been known and presented at trial, would have been more likely than not to cause the trial jury to return a different verdict."

In 2013, new DNA evidence from under Yarbough's mother's fingernails matched sperm from the 1999 unsolved rape and murder of Migdalia Ruiz of Brooklyn, according to an investigation by the Medical Examiner's office.

Anthony Yarbough, left, and Sharrif Wilson were released Thursday on consent of the Brooklyn district attorney after DNA evidence suggests they did not commit the crimes they were convicted for.

Yarbough and Wilson were already incarcerated when the 1999 rape and murder occurred, according to Adam Perlmutter, Wilson's attorney.

"Based on this new evidence, I believe a jury would have been more likely to return a different verdict," Thompson said.

Zachary Margulis-Ohuma, Yarbough's attorney, is glad justice has finally been served.

"Anybody looking at this evidence with an open mind would see that there is no chance in the world that Tony murdered his mother and these two little girls," Margulis-Ohuma said.

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DNA evidence frees 2 Brooklyn men convicted in 1992 triple murder

By Laurel Maloy, contributing author, Food Online

European research suggests DNA barcoding can greatly increase speed and accuracy in identifying the origin of contaminated food

DNA Barcoding is the new cutting edge technology with the ability to greatly improve the traceability of our food from grower to dining table. The goal is to be able to identify different species from a standardized section of the genome. According to the European Food Information Council and Food Research International, this breakthrough would significantly enhance the ability and speed of discovering the source of contaminated food products. It would also serve to streamline a cumbersome and labor-intensive process. But is it a viable and cost-effective solution?

This latest advancement in traceability is the combination of two widely utilized technologies. In the early 1970s, the very first barcode readers were put into use in grocery stores. Their purpose was to be able to better monitor pricing and inventory while reducing costs. Today virtually everyone knows what a UPC (Universal Product Code) is and has some idea of the information it contains. The other half of the equation is utilizing DNA (Deoxyribonucleic Acid). Since its advent in 1985, DNA testing and its evidentiary use has become routine. DNA, once considered cutting edge, is now used to discern a biological fingerprint with better than 99% accuracy and is deemed commonplace.

The success DNA barcoding will have in improving foods traceability depends first upon the availability of high quality DNA samples in national repositories. DNA databases for human samples have taken a great deal of time to compile. The same will be true for the vast number of DNA samples to be gathered for the massive amount of food flowing through the supply chain. DNA barcoding success will also depend upon the broad molecular variability between the ever-growing varieties of foods. This, in some instances, has proven to be problematic, particularly in the case of hybridized livestock and poultry.

The goal for DNA barcoding is to always utilize the smallest samples possible, comparing short genetic markers. There are actually no technical limitations to DNA barcoding at the raw material level. However, detractors argue that hybridization occurs at the cultivar level of plants, and thus, would require analysis of larger portions of the genome. This would be more time-consuming, as well as more costly.

Great strides are being made in DNA barcoding throughout Europe. The technology has been used to identify certain types of processed foods, such as fruit in yogurt and juices, tea, purees, and chocolates. However, it should be noted that the very act of processing foods can alter the DNA structure, making the application of DNA barcoding on processed commodities ineffective.

Nevertheless, when it comes to identifying animal and plant species, exclusive gene regions have been identified and approved. Using specialized markers, samples can be sequenced quickly and inexpensively, and are long enough to accurately identify the variations among species.

European researchers have concluded that the idea of using DNA barcoding as a universal tool for traceability has merit. Different regulatory authorities, i.e.: the FDA, USDA, and CDC may use it in different contexts; however, ultimately, this technology would be invaluable to traceability and accountability. There is, though, a whole lot of work to do before it shifts from idea to reality, just like UPC scanning and DNA evidence.

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Is DNA Barcoding The Future Of Food Traceability?

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Public Broadcast: DNA Fitness February 2014 - Make Me Mardi Gras/White Party Hot!
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DNA Mysteries - Search For Adam - National Geographic

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DNA Mysteries - Search For Adam - National Geographic - Video

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