Application of a multiplex polymerase chain reaction (mPCR) assay to detect fraud by substitution of bovine meat cuts with water buffalo meat in Northern Brazil

Dantas, Vanderson Vasconcelos; Cardoso, Gabrielle Virgínia Ferreira; Araújo, Wanessa Shuelen Costa; Oliveira, Andrey Carlos do Sacramento de; Silva, Andréia Silva da; Silva, Josyane Brasil da; Pedroso, Silvia Cristina da Silva; Roos, Talita Bandeira; Moraes, Carina Martins de; Lourenço, Lúcia de Fátima Henriques

doi:10.1080/19476337.2019.1650832

Cited by 14 publications

(4 citation statements)

References 36 publications

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“…The level of species substitution revealed in Egypt was fortunately low. It is well known that fraud in the meat industry refers to the substitution of a more expensive meat species with a cheaper undeclared one, to gain higher profits (Dantas et al., 2019). The fraudulence case in our study was different.…”

Section: Resultsmentioning

confidence: 99%

“…The counterfeiting of buffalo with beef was unreported in Egypt before. These cases may not depict critical commercial frauds because they may be due to nondeliberate misidentification (Maralit et al., 2013) due to the external flesh characteristics' similarities, such as texture, color, and flavor between beef and buffalo, which makes it laborious to discriminate between them (Dantas et al., 2019; Joele et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

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Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts

Galal-Khallaf

Hussein

El-Nabi

2021

Journal of Food Science

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To guarantee food safetyand sustainability, it is necessary to verify meat authenticity. This study focused on the development of single nucleotide polymorphism‐based polymerase chain reaction‐restriction fragment length polymorphism (SNP‐based PCR‐RFLP) and forensically informative nucleotide sequence (FINS) methodologies based on PCR amplification of the mitochondrial 12S rRNA gene for discrimination of six red meat species, that is, cattle, buffalo, goat, sheep, camel, and donkey. FINS allowed the unambiguous identification of all species analyzed. In addition, six SNPs, where a restriction site for TasI could be localized using a preliminary in silico analysis, gave a unique RFLP pattern for each species. The results revealed a low level of species substitution (8%) in the tested meat samples. In particular, one buffalo and goat samples have been substituted with cow and sheep, respectively. Finally, the developed techniques herein showed high potentials to be routinely used as reliable and fast tools to avoid meat species substitutions. Practical Application This research deals with genetic techniques to trace meats. This kind of research helps the concerned agencies to build capacity to safeguard consumer sentiments as well as providing better market access and better food price and quality for the consumer.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts

Galal-Khallaf

Hussein

El-Nabi

2021

Journal of Food Science

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“…Besides that, the use of physical and chemical treatments may predispose the DNA fragmentation, which blocks its utilization in the PCR (Marcelino et al, 2008;Cardoso et al, 2019). The extraction methodology proposed has been utilized by several researchers for the obtainment of DNA from milk, cheese and meat samples (Colgan et al, 2001;Brodmann, and Moor 2003;Kesmen et al, 2007;Kesmen et al, 2009;Amaral et al, 2014;Karabasanavar et al, 2014;Dantas et al, 2019). However, until the moment of this study, this methodology were not utilized for a fishery.…”

Section: Resultsmentioning

confidence: 99%

Standardization of Polymerase Chain Reaction Assay for the Authentication of Arapaima gigas fish

Araújo

Moraes

Dantas

et al. 2020

JAS

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Pirarucu is a freshwater fish that presents a great commercial value for being well accepted by the consumers and for showing excellent meat quality. The zoological identification of fisheries during industrial processing is harmed by the removal of external morphologic characteristics, facilitating fraudulent practices in commercialization. In this context, the identification at the molecular level is an important tool in the inspection and commercialization of the fishery. The DNA resists to the processing methods, like the salting, the most common way of commercializing the pirarucu. The Polymerase chain reaction, PCR assay, were applied in samples that suffered degradation or have gone under industrialization methods. This work aimed use the PCR technique as a tool to authenticate the Arapaima gigas species and to avoid possible frauds in commercially available products. The obtained data showed the efficiencies of the DNA extraction, the amplification of the target sequence, and identification of the genetic material through PCR. It is possible to conclude that the PCR technique that was standardized in the present study showed high sensibility, precision, and specificity for the detection of the genetic material of Arapaima gigas, constituting a useful tool for the monitoring and inspection during its commercialization.

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“…In India, however, buffalo meat is less valued and is considered an adulterant of more valuable meat such as mutton (Naveena et al., 2017). In Brazil, the lack of adequate legislation to regulate the production of carabeef is also cited as a reason for the meat's undervaluation in that country (Dantas et al., 2019). Egypt is mentioned as a country that accepts buffalo meat very well (Sakaridis et al., 2013), but on the contrary, Egyptians prefer mutton and beef to carabeef (Galal‐Khallaf et al., 2021).…”

Section: Overview Of the Research On Game Meat Authentication And Wil...mentioning

confidence: 99%

A systematic review of DNA‐based methods in authentication of game and less common meat species

Adenuga

Montowska

2023

Comp Rev Food Sci Food Safe

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Despite the numerous studies on food safety and authenticity, especially for meat and meat products, not enough studies have been conducted focusing exclusively on game species and other unusual meat animals. As a result of the European horse scandal, the horse is currently the target of many meat authenticity studies. With this review, we aim to present various DNA-based methods that have been used by researchers to identify, detect, and quantify game, uncommon meat animals, and wildlife species. Polymerase chain reaction (PCR) is considered the standard method for DNA analysis in meat authenticity testing. However, in this paper, we present several other methods that may or may not involve the PCR technique. For this purpose, we systematically reviewed 131 articles selected according to various criteria such as target animal species, method of analysis, year of publication, and so forth. The result of our study shows the most studied game and uncommon meat species, PCR-and non-PCR-based methods for game meat analysis, and DNA-based methods in wildlife conservation. With this study, researchers can find detailed information about frequent game species used as adulterants for regular meat products and the DNA-based techniques to identify them.

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Application of a multiplex polymerase chain reaction (mPCR) assay to detect fraud by substitution of bovine meat cuts with water buffalo meat in Northern Brazil

Abstract: View related articles View Crossmark data Citing articles: 1 View citing articles Application of a multiplex polymerase chain reaction (mPCR) assay to detect fraud by substitution of bovine meat cuts with water buffalo meat in Northern Brazil

Cited by 14 publications

References 36 publications

Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts

Single nucleotide polymorphism‐based methodology for authentication of bovine, caprine, ovine, camel, and donkey meat cuts

Standardization of Polymerase Chain Reaction Assay for the Authentication of Arapaima gigas fish

A systematic review of DNA‐based methods in authentication of game and less common meat species

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