Characterization of a Polymerase Chain Reaction–Based Approach for the Simultaneous Detection of Multiple Animal-Derived Materials in Animal Feed

Myers, Michael J.; Yancy, Haile F.; Farrell, Dorothy E.

doi:10.4315/0362-028x-66.6.1085

Cited by 29 publications

(23 citation statements)

References 10 publications

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“…Protection of consumers and producers from mislabelled meat products, fraudulent actions, and bad practices of meat adulterations through processing and marketing and the prevention of illegal sale of protected species were always critical concerns that enforce legal authorities as well as many researchers to develop different techniques and analytical methods for species identification present in meat or their products including a wide range of degraded and processed materials that were broadly based on measuring either DNA or protein (Matsunaga et al, 1999;Calvo et al, 2001;Herman, 2001;Myers et al, 2003;Peter et al, 2004;Aida et al, 2005).…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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| Identification of animal species of origin in meat and meat products is a matter of great concerns such as religious, economical, legal as well as medical aspects. Thus, several analytical techniques have been suggested for the identification of meat species either in individual or in mixed samples to protect consumers from the fraudulent and bad habits of marketing. DNA-based techniques especially the techniques based on polymerase chain reaction (PCR) are recognized as the most appropriate methods employed for species identification in raw and processed meat. PCR techniques including randomly amplified polymorphic DNA (PCR-RAPD), restriction fragment length polymorphism (PCR-RFLP), PCR with species-specific primers, real-time PCR and PCR-nucleotide sequencing allow identification of meat species under different processing conditions. But the variability of DNA content on the level of species as well as target tissue make the DNA-based methods somewhat unsuitable for the quantification of exact percentages of different species in meat and meat products. For these reasons the proteomic approaches depending on identification of different peptide biomarkers has been developed and employed to give information on the different composition of food. To broad the knowledge about these technologies, this review is compiled in an attempt to provide an overview of the possible PCR-based analytical techniques that could help in identifying the meat species of origin in meat and meat products and threw the light on the identification of species specific peptide biomarkers by proteomic technologies as a new and attractive alternative that could overcome some of the limitations that faced DNAbased methods especially when used for meat exposed to intensive heating of processing as well as for meat mixtures.

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Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Farag¹,

Alagawany²,

El‐Hack³

et al. 2015

Adv. Anim. Vet. Sci.

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show abstract

“…Methods have also been described which use multiple primer pairs for multiplex reactions; however, the methods were developed for conventional PCR and the reported limit of detection was based on dilutions of DNA mixtures and not cattle feed spiked with commercially rendered MBM (Dalmasso et al, 2004). The detection limit of previous methods for prohibited animal materials such as bovine and ovine tissue have also only been evaluated and reported for BMBM spiked into feed and not commercially rendered LMBM spiked into feed (Myers et al, 2003).…”

Section: Discussionmentioning

confidence: 97%

“…However, these methods require an additional, time-consuming step following the PCR reaction, using restriction endonuclease analysis of the amplified product. The profile of the digested amplicon is used to differentiate and identify the species (Myers et al, 2003;Tartaglia et al, 1998). Methods have also been described which use multiple primer pairs for multiplex reactions; however, the methods were developed for conventional PCR and the reported limit of detection was based on dilutions of DNA mixtures and not cattle feed spiked with commercially rendered MBM (Dalmasso et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Development and Evaluation of a Real-Time FRET Probe Based Multiplex PCR Assay for the Detection of Prohibited Meat and Bone Meal in Cattle Feed and Feed Ingredients

Rensen

Smith

Jaravata

et al. 2006

Foodborne Pathogens and Disease

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A novel real-time fluorescent multiplex polymerase chain reaction (PCR) assay for detecting and discriminating between bovine, ovine, and caprine contaminates in cattle feed was developed that simultaneously performs quality control monitoring on both the DNA extraction process and the level of PCR inhibition in the final DNA extract in a single PCR run. The assay used a single set of primers and two sets of FRET probes targeting the ruminant-specific mitochondrial cytochrome b gene. An internal control PCR reaction targeting a region of the chloroplast RNA polymerase beta-subunit (rpobeta) gene, which is conserved among plants, was incorporated into the ruminant multiplex PCR reaction in order to both monitor the DNA extraction method and to test for the presence of PCR inhibitors. The detection limit for bovine and ovine contaminates was evaluated over a period of two sets of six trials on 15 different types of cattle feed and feed ingredients spiked with known concentrations of bovine meat and bone meal (BMBM) and lamb meat and bone meal (LMBM). The assay was able to detect 0.05% w/w BMBM contamination and 0.1% w/w LMBM contamination in all samples of cattle feed and feed ingredients tested.

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“…cattle, sheep, goats, deer and elk (Myers et al, 2003). This assay was applied for differentiation of closely related species in marinated, heat-treated and fermented meat products using primer pair designed on mitochondrial cytochrome b gene and subsequently digestion with restriction enzymes (AluI, RsaI, TaqI and HinfI) to detect pig, cattle, wild boar, buffalo, sheep, goat, horse, chicken, turkey and game meats, even in heated admixture of pork with beef at levels below 1% (Meyer et al, 1995).…”

Section: Pcr-rflpmentioning

confidence: 99%

Identification of Species Origin of Meat and Meat Products on the DNA Basis: A Review

Kumar

Sharma

et al. 2013

Critical Reviews in Food Science and Nutrition

104

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The adulteration/substitution of meat has always been a concern for various reasons such as public health, religious factors, wholesomeness, and unhealthy competition in meat market. Consumer should be protected from these malicious practices of meat adulterations by quick, precise, and specific identification of meat animal species. Several analytical methodologies have been employed for meat speciation based on anatomical, histological, microscopic, organoleptic, chemical, electrophoretic, chromatographic, or immunological principles. However, by virtue of their inherent limitations, most of these techniques have been replaced by the recent DNA-based molecular techniques. In the last decades, several methods based on polymerase chain reaction have been proposed as useful means for identifying the species origin in meat and meat products, due to their high specificity and sensitivity, as well as rapid processing time and low cost. This review intends to provide an updated and extensive overview on the DNA-based methods for species identification in meat and meat products.

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Characterization of a Polymerase Chain Reaction–Based Approach for the Simultaneous Detection of Multiple Animal-Derived Materials in Animal Feed

Cited by 29 publications

References 10 publications

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Identification of Different Animal Species in Meat and Meat Products: Trends and Advances

Development and Evaluation of a Real-Time FRET Probe Based Multiplex PCR Assay for the Detection of Prohibited Meat and Bone Meal in Cattle Feed and Feed Ingredients

Identification of Species Origin of Meat and Meat Products on the DNA Basis: A Review

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