Polymerase chain reaction (PCR) in the quality and safety assurance of food: Detection of soya in processed meat products

1996 ◽  
Vol 203 (4) ◽  
pp. 339-344 ◽  
Author(s):  
Rolf Meyer ◽  
Florence Chardonnens ◽  
Philipp H�bner ◽  
J�rg L�thy
Keyword(s):  
Polymerase Chain Reaction ◽  
Meat Products ◽  
Processed Meat ◽  
Quality And Safety ◽  
Chain Reaction ◽  
Safety Assurance ◽  
Food Detection ◽  
Polymerase Chain

scholarly journals REAL TIME POLYMERASE CHAIN REACTION (RT-PCR) FOR DNA PIG CONTAMINATION IDENTIFICATION SAUSAGE IN SIX DISTRICT PANDEGLANG BANTEN

2021 ◽  
Vol 1 (1) ◽  
pp. 81-88
Author(s):  
Hadi Susilo
Keyword(s):  
Polymerase Chain Reaction ◽  
Real Time ◽  
Meat Product ◽  
Meat Products ◽  
Pcr Analysis ◽  
Processed Meat ◽  
Rt Pcr ◽  
Chain Reaction ◽  
Dna Purity ◽  
Polymerase Chain

Sausage is a meat product processed that is popular food especially in Pandeglang, Banten Province. The importance of halal certificates or the existence of the MUI (Indonesian Ulama Council) halal logo for processed meat products makes Muslim people confident to consume them. The aim this research was to identify pig DNA contamination in sausage products in six  districts in Pandeglang without the MUI halal labels using RT-PCR (Real Time-Polymerase Chain Reaction). RT PCR that can calculate to pig to fill these sample free from pig contamination. This research was divided into two stage, the first stage is extracted or carried out DNA and the second stage is RT PCR analysis. The results of the DNA purity test on sausage samples had DNA purity values ​​of 1.84-1.9 (A260 / A280) and resulted in sample concentrations ranging from 37.8 to 102.5 ng / µl.  The only amplification on the FAM curve was in the positive control pig.  the Cq value ranges from 30 - 31.29. The results of RT PCR on sausage samples in the district area in Pandeglang Banten did not detect the presence of pig DNA.

scholarly journals Development of a Method to Detect Cattle Material from Processed Meat Products Using a Polymerase Chain Reaction

2017 ◽  
Vol 49 (2) ◽  
pp. 135-140
Author(s):  
Young Chul Kwon ◽  
Do-Yun Hah ◽  
Yunwi Heo ◽  
Tae-Kyu Kim ◽  
Yoo-Jeong Choi ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Meat Products ◽  
Processed Meat ◽  
Chain Reaction ◽  
Polymerase Chain

Polymerase chain reaction with lateral flow sensor assay for the identification of horse meat in raw and processed meat products

2021 ◽  
Vol 345 ◽  
pp. 128840
Author(s):  
Yang Chen ◽  
Yulong Wang ◽  
Mingya Xiao ◽  
Shuqin Wei ◽  
Haiyan Yang ◽  
...  
Keyword(s):  
Polymerase Chain Reaction ◽  
Meat Products ◽  
Lateral Flow ◽  
Flow Sensor ◽  
Processed Meat ◽  
Chain Reaction ◽  
Horse Meat ◽  
Polymerase Chain

scholarly journals Using modern research methods for identifying specific falsification of prepared lamb meat products marked as “Halal”

2020 ◽  
Vol 17 ◽  
pp. 00206
Author(s):  
Yulia Shchupakova ◽  
Fedor Vasilevich ◽  
Yulia Petrova
Keyword(s):  
Polymerase Chain Reaction ◽  
Comparative Analysis ◽  
Laboratory Test ◽  
Meat Products ◽  
Meat Industry ◽  
Quality And Safety ◽  
Chain Reaction ◽  
Safety Requirements ◽  
Polymerase Chain ◽  
Development Prospects

Development prospects of relatively new segment of meat industry producing confessional products also known as Halal are discussed in the article. Problems of inconsistency to quality and safety requirements are highlighted. Results of organoleptic and physicochemical tests are represented. Results of laboratory test using methods of polymerase chain reaction, enzyme immunodetection, immunochromatographic assay are shown. These methods are aimed at identifying specific falsification of prepared meat products marked as Halal. Comparative analysis of these methodologies is given.

scholarly journals Detection of DNA pork in processed meat products with real-time polymerase chain reaction

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1719-1725
Author(s):  
W.P. Rahayu ◽  
A.R.W. Dianti ◽  
Nurjanah S. ◽  
N. Pusparini ◽  
W. Adhi
Keyword(s):  
Polymerase Chain Reaction ◽  
Real Time ◽  
Melting Curve ◽  
Meat Products ◽  
Processed Meat ◽  
Cyt B ◽  
Chain Reaction ◽  
Ct Value ◽  
Polymerase Chain ◽  
Cyt B Gene

Real-time polymerase chain reaction (qPCR) technique is a suitable method for identifying animal species in processed meat because of its ability to amplify a few fragments of DNA. A specific fragment of pork (mitochondrial cytochrome b gene (cytb)) was used as a DNA ladder. This study aimed to evaluate the use of a cyt-b gene generated primer for detecting the presence of pork in processed meat products by qPCR and determining the threshold cycle cut-off. The evaluation of the primer effectiveness was performed by threshold cycle (Ct) value, amplicon size by electrophoresis and melting curve. Two corned (A, B) and two jerkies (C, D) collected from the market were used as the sample. Genomic DNA from samples, fresh beef (as negative control) and fresh pork (as positive control) were extracted using Qiagen Kits. Amplification condition for 50 cycles of the cyt-b gene was performed as the initial step at 95°C for 10 mins, denaturation step at 95°C for 15 s, annealing step at 55°C for 60 s, extension step at 72°C for 30 s and post-PCR at 72°C for 3 mins. The threshold cycle (Ct) cut-off less than 30 confirmed as pork positive. The result obtained indicated that sample A and D were pork negative, with Ct value respectively 40.73 and 43.59. Melting temperatures of amplicon were ranged from 79.5 to 80.5°C, only differed by 1°C, and the amplicon electrophoresis resulting in a single band of the same size (149 bp). Hence, the melting curve analysis and electrophoresis of PCR products were not able to differentiate between pork and beef.

scholarly journals Prevalensi Strain Avian Pathogenic Escherichia coli (APEC) Penyebab Kolibasilosis pada Burung Puyuh

2019 ◽  
Vol 37 (1) ◽  
pp. 69
Author(s):  
Wahyu Prihtiyantoro ◽  
Khusnan Khusnan ◽  
Mitra Slipranata ◽  
Imron Rosyidi
Keyword(s):  
Escherichia Coli ◽  
Polymerase Chain Reaction ◽  
Meat Products ◽  
Processed Meat ◽  
Avian Pathogenic Escherichia Coli ◽  
Chain Reaction ◽  
Isolation And Identification ◽  
Air Sacs ◽  
Pathogenic Escherichia Coli ◽  
Polymerase Chain

Avian Pathogenic Escherichia coli (APEC) is a pathogen that causes colibacillosis in poultry, including salpingitis, omphalitis, cellulitis, swollen head syndrome, coligranuloma yolk sac inflammation, and air sacs inflammation. APEC is a zoonotic strain which spread through raw meat and processed meat products of animals and birds. In this research, the isolation and identification of Escherichia coli were done by using selective media MacConkey, Kligger Iron Agar, and Gram staining. Polymerase chain reaction (PCR) was used to analyse genetopically to detect 16SrRNA genes, vt1 genes, and vt2 genes. Thirty one (55,36%) isolates of 56 specimens collected from quail were detected as Escherichia coli. The detection of APEC strains towards 31 Escherichia coli isolates were done by using polymerase chain reaction (PCR) with vt1 and vt2 specific primer. The results showed that 32,26% (10/31) was APEC strains and 67.74% was non-APEC strains. From 10 isolates, 90% had vt1 gene and 10% had vt2 gene. Escherichia coli isolates were found in eyes (32,26%), infraorbital sinus fluid (32,26%), nasal fluid (16,20%), also in lungs, air sacs, ascites, and heart for 3,2% each. The isolates could not be found in the specimens from the skull. As a zoonotic agent, the isolates have an impact on human health. 

scholarly journals Detection of Salmonella in Meat Products by Polymerase Chain Reaction

2021 ◽  
Vol 41 (1) ◽  
pp. 103-105
Author(s):  
George Armany ◽  
Hemmat Ibrahim ◽  
Reham Amin ◽  
Naglaa Hagag
Keyword(s):  
Polymerase Chain Reaction ◽  
Meat Products ◽  
Chain Reaction ◽  
Polymerase Chain

scholarly journals Collaborative Trial for Validation of a Real-Time Reverse Transcriptase-Polymerase Chain Reaction Assay for Detection of Central Nervous System Tissues as Bovine Spongiform Encephalopathy RiskMaterial: Part 1

2006 ◽  
Vol 89 (5) ◽  
pp. 1335-1340
Author(s):  
Amir Abdulmawjood ◽  
Holger Schnenbrcher ◽  
Michael BÜlte
Keyword(s):  
Central Nervous System ◽  
Polymerase Chain Reaction ◽  
Real Time ◽  
Meat Products ◽  
Spongiform Encephalopathy ◽  
Rt Pcr ◽  
Chain Reaction ◽  
Pcr Assay ◽  
Heat Treated ◽  
Polymerase Chain

Abstract A collaborative trial was conducted to evaluate a real-time reverse transcriptase-polymerase chain reaction (RT-PCR) assay for detection of central nervous system (CNS) tissues in meat products (e.g., sausages). The method is based on the detection of ruminant glial fibrillary acidic protein (GFAP) mRNA by applying real-time RT-PCR. The assay was evaluated through a multicenter trial involving 12 participating laboratories that received coded cDNA obtained from 3 different types of sausages. The participants used 5 different real-time detection systems. The results obtained in this validation revealed that this real-time RT-PCR assay performed well in the different laboratories with a detection limit of at least 0.1% CNS in those test materials that contained strongly heat-treated samples (sausages cooked at 120C) and the medium heat-treated samples (sausages cooked at 80C). The detection limit of liver sausages was determined to be 0.2% of CNS. Neither the samples with no CNS additive nor the bovine DNA and the negative control containing 100% swine brain gave any positive signals. The presented results indicate that the real-time RT-PCR assay was just as reproducible between laboratories, as repeatable within a laboratory, could reliably be used for detection of bovine spongiform encephalopathy risk material in meat and meat products, and signify that it may be used with confidence in any laboratory.

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