Sensitivity of polymerase chain reaction in the detection of rat meat adulteration of beef meatballs in Indonesia

Suryawan, Gede; Suardana, I Wayan; Wandia, I Nengah

doi:10.14202/vetworld.2020.905-908

Cited by 11 publications

(7 citation statements)

References 16 publications

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“…The efficiency of species identification assays mostly relies on two main components; first, the extracted genomic DNA and second, the selected genomic region for identification. With time several methods have been developed either by following different PCR approaches (Song et al, 2018;Skouridou et al, 2019;Mokhtar et al, 2020;Batule et al, 2020;Yan et al, 2022) or by varying the genomic regions (Marchetti et al, 2020;Suryawan et al, 2020;Li et al, 2021;Tao et al, 2022) or both. Among such attempts, the direct PCR approach allows PCR amplification without prior DNA extraction.…”

Section: Discussionmentioning

confidence: 99%

Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products

et al. 2023

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The quality and quantity of the extracted DNA are two key aspects for a successful PCR (Polymerase Chain Reaction) amplification. Moreover, reduction in time and cost required for DNA extraction are also two considerable factors, in cases when large number of samples are to be analyzed within a limited time-frame and budget. Accordingly, the aim of this study was to compare and optimize performance of five different DNA extraction methods by boiling meat tissues from cattle, buffalo, sheep, goat, chicken, camel, horse and dog in PBS (Phosphate Buffer Saline), distilled water, alkaline lysis buffers 1, 2 or 3. The results indicated that the boiling of meat and its products in alkaline lysis buffers was a good method to extract crude DNA. The optimized crude DNA extraction protocol was coupled with PCR-RFLP (Restriction Fragment Length Polymorphism) analysis for meat species differentiation. This developed workflow was tested on fifty-three commercial beef and mutton samples, out of which three samples were found to be adulterated. In conclusion, the rapid crude DNA extraction protocol has led to the development of a direct PCR-RFLP workflow that is simple, time-saving and cost-effective for PCR-based identification of different meat species.

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Section: Discussionmentioning

confidence: 99%

Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products

et al. 2023

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“…DNA total from the blood samples were extracted using QIAamp DNA Mini Kits (Qiagen) with the procedure according to the manufacturer's instructions (Suardana et al 2018;Suryawan et al 2020;Suyasa et al 2023). Blood sample (100μL) containing EDTA anticoagulant was added 20μL proteinase K and 100μL aquadest in a 1.5mL Eppendorf.…”

Section: Dna Extractionmentioning

confidence: 99%

Identification of Boerka Goats Raised in Bali by using Molecular Analysis of IGF1 (Insulin-Like Growth Factor 1) Gene

2024

Int J Vet Sci

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The fulfillment of the lamb demand in Bali, Boerka goats was developed by the local government in 2019. Boerka goats resulting from a cross between male Boer breeds and female Kacang goats are categorized as meat goats and predicted to have good adaptation to unfavorable environments like the Kacang goats and have good meat quality like Boer goats as their parents. The study aims to analyze insulin-like growth factor 1 (IGF1) as a gene related to the growth of Boerka goats. A total of 16 Boerka goats from a group of livestock farmers in Sanda village were used as objects of study. The blood samples were taken in a venoject tube filled with EDTA anticoagulant. DNA total was extracted from each sample and subjected to PCR with IFG-1 gene target by using IGF677F 5'-ATTACAAAGCTGCCTGCCCC-'3 and IGF879R 5'-ACCTTACCCGTATGAAAGGAATATACGT-'3 primers. PCR products were then sequenced and analyzed with the MEGA 11 program. Results of the study showed the IFG-1 gene of Boerka goats compose of nucleotides dominated by adenine base guanine (22.3%), and pyrimidine tyrosine (33.9%). In conclusion, Boerka goats raised in Bali genetically share a clade with Ovis aries and Capra malabari with a bootstrap value is 99% as a type of meat and milk goats so that Boerka goats tend to have characteristics and appearance resembling Ovis aries and Capra malabari goats.

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“…When using online services, consumers encounter distance limitations and are unable to directly assess the freshness, cleanliness, hygiene, and sanitation of the restaurant [ 19 ]. The possibility of food adulteration in processed meat products is a concern due to halal slaughter requirements and the demand to store them separately from unclean meat and haram ingredients, namely pork and rat meat [ 20 ], with traceability principles in place [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Are online meatball restaurants in Indonesia committed to their declared Halal label?

Ikawati,

Erwanto,

Purnomo

2024

Vet World

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Background and Aim: Halal restaurants participating in online food delivery services do not require halal certification. The Halal status of products through the Halal logo provides the consumer with information on the basis of which he decides to buy. Online transactions involve potential risks related to online processes, payment methods, and product quality. The aim of this study was to determine whether a declared Halal label is in accordance with the business processes implemented. Materials and Methods: Halal authentication of Gofood's meatball partner products in Yogyakarta and Solo Raya determined the incompatibility of meatball ingredients. Sixty meatball samples were collected from Yogyakarta and 30 samples from Solo Raya. Halal certification test was carried out using the thermal cycle polymerase chain reaction method at Universitas Gadjah Mada Animal Husbandry Laboratory and the results were used to identify pork contamination in meatballs. The addition of pork or pork meatballs was used as a control. Results: Eight meatball restaurants in the Solo Raya and Yogyakarta areas were found to be contaminated with pig DNA. The results of the tracing materials and processes, i.e., the grinding stage, are critical because all samples were supposed to be made from beef. It is known from interviews that contamination with pig DNA at the milling stage was accidental. Conclusion: Restaurants that sell meatballs are committed to adhering to product labels that are 91.1% safe from pork contamination. The Halal and original beef labels were in accordance with their statements. This study highlights the concept of Halal authentication with traceability to overcome pork contamination in meat products. Keywords: halal authentication, halal supply chain, online food delivery, traceability.

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Sensitivity of polymerase chain reaction in the detection of rat meat adulteration of beef meatballs in Indonesia

Cited by 11 publications

References 16 publications

Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products

Comparison of different DNA preparatory methods for development of a universal direct PCR-RFLP workflow for identification of meat origin in food products

Identification of Boerka Goats Raised in Bali by using Molecular Analysis of IGF1 (Insulin-Like Growth Factor 1) Gene

Are online meatball restaurants in Indonesia committed to their declared Halal label?

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