Fraud Identification of Cow’s Milk in Buffalo’s Milk and It’s Products Using the Polymerase Chain Reaction

Zarei, Mehdi; Maktabi, Siavash; Nasiri, Mojtaba

doi:10.17795/jjhs-36555

Cited by 8 publications

(9 citation statements)

References 16 publications

(17 reference statements)

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“…The study shows that also fermented milk products are targets for food fraud and adulterations, confirming that milk and milk-based products are among the main targets of fraud, specifically concerning the widespread and frequent use of milk from different species in buffalo milk products, often even violating the provisions of the product specifications (Bottero et al, 2002;Di Pinto et al, 2004;Mafra et al, 2007;Czerwenka et al, 2010;Di Domenico et al, 2017;EFSA, 2019). Given the limited availability of statistics on the incidence of animal-based food product fraud in the European Union and the comparative lack of data about the presence of undeclared milk species in buffalo yogurt, this study-to our knowledge, the first report of cow milk undeclared in Italian buffalo yogurt-was in accordance with observations by Zarei et al (2016a), who found undeclared cow milk in 64% of Iranian yogurt labeled as pure buffalo milk. The results of this study were also in agreement with further findings of Zarei et al (2016b), that only 27.5% of the yogurt samples declared as being made from pure sheep milk proved to be so, whereas significant quantities of cow and goat milk were detected in 37.5 and 22.5% of those samples.…”

Section: Short Communicationsupporting

confidence: 89%

“…Indeed, fraudulent incorporation of less expensive bovine milk into buffalo dairy products is common practice and has been widely reported throughout the world (Di Pinto et al, 2019). However, very few data are available about food fraud concerning fermented milk products and the presence of undeclared milk species in buffalo yogurt, a high-priced niche product around the world (Zarei et al, 2016a) with an array of health benefits, includ-ing improved intestinal and immune health (González et al, 2019;Savaiano and Hutkins, 2020). Considering the economic relevance of-and increased demand for-buffalo milk products, the aim of this study was to investigate the undeclared presence of cow (bovine) milk in yogurt declared as being made exclusively from water buffalo milk.…”

Section: Short Communicationmentioning

confidence: 99%

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Short communication: Detection of undeclared presence of bovine milk in buffalo yogurt

Marchetti

Mottola

Tantillo

et al. 2021

Journal of Dairy Science

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The authenticity of buffalo (Bubalus bubalis) dairy products is a focal issue, considering the increasing demand for buffalo milk products. Therefore, the aim of this study was to investigate the undeclared presence of bovine (Bos taurus) milk in buffalo yogurt, to understand which risk factors might make the product vulnerable to fraud. Real-time PCR assay showed the undeclared presence of bovine DNA in addition to buffalo DNA in 18 of 72 samples. Given the widespread lack of data on the presence of undeclared milk species in buffalo dairy products, the study provides a significant insight into the incidence of fraud in the buffalo dairy field. The data from this study could help improve the analysis of food safety risks along the buffalo milk supply chain and in the dairy processing industry, perceived as being highly vulnerable to food fraud, and prioritize target areas for food policy making to steer and enforce European food fraud regulations.

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Section: Short Communicationsupporting

confidence: 89%

Section: Short Communicationmentioning

confidence: 99%

Short communication: Detection of undeclared presence of bovine milk in buffalo yogurt

Marchetti

Mottola

Tantillo

et al. 2021

Journal of Dairy Science

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“…[ 18 ] and Zarei et al . [ 20 ]; they indicated that the percentage of adulterated samples was 50% and 70%, respectively. The high incidence of adulteration in this study in comparison with the previous studies due to the difference between the locations of the studies, in addition, the low numbers of buffalos and the low buffalo’s milk production in Assiut in compare with Mansoura, Egypt, and Iran.…”

Section: Discussionmentioning

confidence: 99%

Species adulteration in raw milk samples using polymerase chain reaction-restriction fragment length polymorphism

Ewida¹,

El-Magiud²

2018

Vet World

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Background and Aim:Milk adulteration is pivotal because it leads to worse effects in public health as human adverse reactions with clinical signs ranged from gastrointestinal signs to anaphylactic shock. This study was carried out to estimate the prevalence of adulteration in buffalo’s milk sold in Assiut City, Egypt.Materials and Methods:A total of 50 raw buffalo’s milk samples were collected and examined for adulteration by addition of cow’s milk. The examination carried out by applying polymerase chain reaction-restriction fragment length polymorphism technique using cytochrome b (cyt b) gene primers and Hinf I enzymes. The size of target gene was 360 bp in both animal species and amplicon can be digested using Hinf I enzyme, this restriction enzyme divided the essential band to clear three bands at 360, 210, and 150 bp in cows’ milk, while, the enzyme could not be cleaved the amplicon in buffalo’s samples.Results:The obtained results cleared that the incidence of adulteration of buffalo’s milk very high percentage reaches 90%.Conclusion:It could be concluded that the raw buffalo’s milk sold in Assiut City subject to fraudulent practice and thus can lead to public health hazards.

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“…PCR-based methods to analyze milk authenticity are particularly focused on the analysis of mitochondrial DNA sequences, because its sequence is highly conservative within different animal species and gives high copy number in animal cells, increasing the specificity of the method (Zarei et al 2016). The selective amplification of the conserved region of mitochondrial cytochrome b gene specific to mammals was used for species identification (Bos, Ovis, Capra, Bubalus etc) in dairy products by PCR or PCR-RFLP.…”

Section: Milk Authenticationmentioning

confidence: 99%

Role of genome technology in dairy food quality and safety

De¹

2019

IJDS

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Genomics tools, specifically the different affordable Sequencing methods, are rapidly transforming almost every aspect of Biological Sciences including food science. Applications of genomic technologies in food sciences is generally considered a great leap forward with some concerns regarding the need of well-equipped and trained laboratories to discriminate between good and bad microorganisms in the fermented food stuff. Species identification of raw and finished dairy and animal products has become an important issue regarding the assessment of food composition. Protection against species substitution or admixture in dairy and animal products is of significant importance for reasons relating to consumer preference, public health and government regulations. Milk and milk products are of particular interest, because they are a group of foods that play an important role in feeding the population and are essential for certain groups of consumers (women, children, and the elderly). Milk products are often prone to adulteration practices, since milk is a fairly expensive raw material and can be easily replaced in part by other dairy or non-dairy ingredients. DNA based methods became very popular, since they are considered more reliable as a result of DNA stability under high temperatures, pressures and chemical treatments used during processing of food products. The polymerase chain reaction (PCR) is the most widely used molecular technique, because of its simplicity, sensitivity and reproducibility. Ruminant milk can be easily used as a source of DNA, since it has a large amount of somatic cells, mostly leucocytes but also epithelial cells from the milking mother, which contain genomic DNA suitable for any kind of genomic DNA testing. PCR amplification of various regions of mitochondrial genome, 12S rRNA, growth hormone (GH) gene and PCR RFLP have been reported and proved the sensitivity of DNA based methods and their reliability for species identification in a wide range of raw and finished animal food products. Complete genome sequencing of bacterial isolates (pathogenic or lactic acid bacteria) has started to replace contemporary popular molecular methods, like ribotyping, MLST and Pulse Field Gel Electrophoresis (PFGE), as subtyping method of choice. Whole Genome Sequencing can able to route of transmission in case of increasingly smaller outbreaks.

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Fraud Identification of Cow’s Milk in Buffalo’s Milk and It’s Products Using the Polymerase Chain Reaction

Cited by 8 publications

References 16 publications

Short communication: Detection of undeclared presence of bovine milk in buffalo yogurt

Short communication: Detection of undeclared presence of bovine milk in buffalo yogurt

Species adulteration in raw milk samples using polymerase chain reaction-restriction fragment length polymorphism

Role of genome technology in dairy food quality and safety

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