This standard describes the adapted and modified methods for the qualitative detection of porcine deoxyribonucleic acid (DNA) in food and food products. It is applicable to raw materials, processed and highly processed food and food product. The Polymerase Chain Reaction (PCR) technique is used for the identification and confirmation of porcine DNA presence. The method described has been optimized for different food matrices (homogenous or heterogeneous). However, due to the type of food analyzed, some of the processes may have to be modified in the laboratory. In such cases, the laboratory may proceed with the modifications, provided validation studies had been carried out.