Duplex polymerase chain reaction for detection of pork meat in horse meat fresh sausages from Italian retail sources

Pinto, Angela Di; Forte, VitoTony; Conversano, Maria Chiara; Tantillo, Giuseppina

doi:10.1016/j.foodcont.2004.04.004

Cited by 52 publications

(32 citation statements)

References 13 publications

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“…Thus this study confirms that such fraudulent misdescriptions, with various undeclared species in ready-to-cook meat products, and adulteration of meat products with an unindicated mixture of meats, are widespread problems (Di Pinto et al 2005;Ballin 2010;Doosti et al 2014). It is important that information on the presence of different animal species, should be given to enable consumers, particularly those suffering from a food allergy or intolerance, to make informed choices.…”

Section: Discussionsupporting

confidence: 75%

“…Considering the widespread distribution of fraudulent misdescription of food contents (Di Pinto et al 2005;Aida et al 2007;Cawthorn et al 2013;Doosti et al 2014), intensive and continuous monitoring is strongly recommended in order to ensure that consumers can make conscious choices. Therefore, the food control authorities may upgrade their systems to identify food sources and monitor quality to ensure that proper processing has taken place and labeling information reflects actual contents.…”

Section: Discussionmentioning

confidence: 99%

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Occurrence of mislabeling in meat products using DNA-based assay

et al. 2014

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Considering that the authentication of food contents is one of the most important issues for the food quality sector, and given the increasing demand for transparency in the meat industry followed the horsemeat scandal in Europe, this study investigates processed-meat products from Italian markets and supermarkets using the mitochondrial cytochrome b gene qualitative PCR identification system in order to verify any species substitution or mislabeling. The results revealed a high substitution rate among the meat products, highlighting a mislabeling rate of 57 %, and consequently, considerable discordance with the indications on the labels, which raises significant food-safety and consumer-protection concerns.

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Section: Discussionsupporting

confidence: 75%

Section: Discussionmentioning

confidence: 99%

Occurrence of mislabeling in meat products using DNA-based assay

et al. 2014

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“…The PCR methods targets genomic and mitochondrial DNA for the purpose of the identification of meat species in large number of samples, even in cooked meat under different processing conditions without the need for further sequencing or digestion of the PCR products with restriction endonucleases (Di Pinto et al, 2005;Arslan et al, 2006;Mafra et al, 2008;Rojas et al, 2009b), but the most important requirement is that the nucleotide sequence of the gene used for species identification should be known for the purposes of primer designing ( Spychaj et al, 2009). …”

Section: Pcr With the Use Of Species-specific Primersmentioning

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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“…To detect fraudulent admixing of canine meat, a number of species-specific assays have been reported (Abdel- Rahman et al 2009;Abdulmawjood et al 2003;Gao et al 2004;Martín et al 2007). However, none of these assays were tested in the commercial burger background, while reports have been made about the PCR inhibition possibilities in commercial or process food due to numerous factors originated from multiple ingredients (Bottero et al 2002;Di Pinto et al 2005). Recently, canine-specific PCR assay was tested for commercial frankfurter and meatball with a positive control of 0.1 % and 0.2 % (w/w) deliberately spiked dog meat sample using agarose gel end-point detection (Ali et al 2013;Rahman et al 2014).…”

Section: Commercial Burger Analysismentioning

confidence: 99%

Lab-on-a-Chip PCR-RFLP Assay for the Detection of Canine DNA in Burger Formulations

et al. 2015

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Canine species detection in foods is important in the perspectives of health, religions, and fare-trade food business. This study describes a very short-amplicon length Polymerase Chain Reaction (PCR)-Restriction Fragment Length Polymorphism (RFLP) assay with lab-on-a-chip detection platform for the authentication of canine DNA in processed foods. A 100-bp fragment of canine mitochondrial Cytochrome b (cytb) gene was selected and amplified using a pair of canine-specific primers. The amplified PCR products were validated by RFLP analysis using lab-on-a-chip microfluidic bioanalyzer kit. Both gel-image and electropherograms authenticated the canine-specific PCR products before (100 bp) and after restriction digestion (51, 30, and 19 bp). The assay successfully detected 0.0001-ng canine DNA under pure state and 0.01 % (w/w) canine meat spiked in chicken and beef burger formulations. Screening of eight commercial burgers across Malaysia did not reveal any canine adulteration. We believe the assay would find potential applications in food industries, Halal food regulatory bodies and animal right protection authorities across the globe.

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Duplex polymerase chain reaction for detection of pork meat in horse meat fresh sausages from Italian retail sources

Cited by 52 publications

References 13 publications

Occurrence of mislabeling in meat products using DNA-based assay

Occurrence of mislabeling in meat products using DNA-based assay

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

Lab-on-a-Chip PCR-RFLP Assay for the Detection of Canine DNA in Burger Formulations

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