Porcine DNA Detection in Finished Meat Products Using Different Mitochondrial DNA (mt-DNA) on Polymerase Chain reaction

Abstract

This study was conducted to detect the presence of porcine DNA in meat products in the market using different mitochondrial (mt) DNA on conventional polymerase chain reaction (PCR). Porcine DNA detection in meat products was tested due to some issues associated with the adulteration of food products in Malaysia. This is an important issue especially for Halal authentication which is required for some religious practices such as in Islam and Hinduism. Many techniques have been developed for determining the Halal status of food products. In this paper, Polymerase Chain Reaction method was used to detect the presence of porcine DNA in meat products. Positive and negative controls were always present for each batch of extraction. DNA of raw pork meat was used as a positive control while nucleus free water is used as negative control. DNA of meat products was amplified by using species-specific primer namely mtATP6 with band size of 83-bp and Pork1 and Pork2 with band size of 531-base pair (bp) mitochondrial (mt) DNA D-loop primer to detect pork species. The present study demonstrated that none of the samples were contaminated with porcine residuals but selected samples with pork meat were positive. The species-specific PCR amplification yielded excellent results for identification of pork derivatives in food products and it is a potentially reliable and suitable technique in routine food analysis for Halal certification.

Proximate Chemical Analysis of Luncheon and Burger at Egyptian Markets

“…In addition to increased rate of adulteration with chicken mean, this may be associated with the poultry pathogen epidemiological situation in Egypt in the recent five years and emerging of new pathogens or new variant from old endemic pathogens which associated with increase mortalities in poultry farms either due to viral pathogen like infectious bronchitis, avian influenza, Newcastle virus (Ayoub et al, 2019;Diab et al, 2019;Elhady et al, 2018;Fawzy et al, 2019;Sedeik et al, 2018;Sultan et al, 2019a;2019b) or bacterial pathogen like Pasteurella, e-coli and clostridium or parasite like coccidia (Eid et al, 2016;Elfeil et al, 2012;Enany et al, 2018). Thus, identifying the species of meat in the finished meat products is the main target to fulfil Halal requirement and Islamic regulations (Hamzah et al, 2014). Therefore; the chemical analysis is applied to ensure compliance with legal and compositional standards of some meat products.…”

Short Communication: Genetic diversity of the IGF2 gene as a source of genetic marker for halal authentication

“…Both nuclear and mitochondrial genes have been targetted for identification of meat species (Fajardo et al 2010). Among mitochondrial genes, the Cytochrome b and DNA D-loop region fragments are the most commonly used markers for halal authentication (Erwanto et al 2014;Hamzah et al 2014; N U S A N T A R A B I O S C I E N C E 10 (4): 203-209, November 2018 204 Kumar et al 2015;Hsieh et al 2016). Some examples of meat authentication from nuclear markers are growth hormone, actin, or the melanocortin receptor 1 (MC1R) genes (Fajardo et al 2010).…”