scholarly journals Rapid Full-Cycle Technique to Control Adulteration of Meat Products: Integration of Accelerated Sample Preparation, Recombinase Polymerase Amplification, and Test-Strip Detection

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6804
Author(s):  
Aleksandr V. Ivanov ◽  
Demid S. Popravko ◽  
Irina V. Safenkova ◽  
Elena A. Zvereva ◽  
Boris B. Dzantiev ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Oligonucleotide Probe ◽  
Meat Products ◽  
Food Products ◽  
Test Strip ◽  
High Accuracy ◽  
Recombinase Polymerase Amplification ◽  
Processed Meat ◽  
Total Dna ◽  
Pig Meat

Verifying the authenticity of food products is essential due to the recent increase in counterfeit meat-containing food products. The existing methods of detection have a number of disadvantages. Therefore, simple, cheap, and sensitive methods for detecting various types of meat are required. In this study, we propose a rapid full-cycle technique to control the chicken or pig adulteration of meat products, including 3 min of crude DNA extraction, 20 min of recombinase polymerase amplification (RPA) at 39 °C, and 10 min of lateral flow assay (LFA) detection. The cytochrome B gene was used in the developed RPA-based test for chicken and pig identification. The selected primers provided specific RPA without DNA nuclease and an additional oligonucleotide probe. As a result, RPA–LFA, based on designed fluorescein- and biotin-labeled primers, detected up to 0.2 pg total DNA per μL, which provided up to 0.001% w/w identification of the target meat component in the composite meat. The RPA–LFA of the chicken and pig meat identification was successfully applied to processed meat products and to meat after heating. The results were confirmed by real-time PCR. Ultimately, the developed analysis is specific and enables the detection of pork and chicken impurities with high accuracy in raw and processed meat mixtures. The proposed rapid full-cycle technique could be adopted for the authentication of other meat products.

IMMUNOCHROMATOGRAPHIC SYSTEMS FOR DETECTING ANTIBIOTICS: DEVELOPMENT AND FEATURES OF APPLICATION IN THE CONTROL OF VARIOUS FOOD PRODUCTS

2020 ◽  
pp. 399-401
Author(s):  
A. Zherdev ◽  
E. Zvereva ◽  
O. Hendriсkson ◽  
A. Bartosh ◽  
B. Dzantiev
Keyword(s):  
Sample Preparation ◽  
Signal Amplification ◽  
Meat Products ◽  
Food Products ◽  
Test Strip

The development of immunochromatographic systems for the detection of antibiotics of different chemical classes in food products is presented, including methodological solutions for signal amplification, control of the working range and the combination of up to four analyzes on one test strip. Protocols of rapid sample preparation for testing contamination of dairy, meat products and honey are proposed.

scholarly journals Detection of pork in processed meat products by species-specific PCR for halal verification: food fraud cases in Hat Yai, Thailand

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 244-249 ◽  
Author(s):  
Mohd Hafidz M.M. ◽  
Makatar W.-H. ◽  
H. Adilan ◽  
T. Nawawee
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Conventional Polymerase Chain Reaction ◽  
Processed Meat ◽  
Rrna Gene ◽  
Food Fraud ◽  
Street Food ◽  
Specific Pcr ◽  
Halal Food ◽  
Species Specific

Consumer confidence in halal integrity of the unique and various food products provides Hat Yai, Thailand a great potential for a global destination of Muslim-friendly tourism. Islam prohibits the consumption of pork and its derivatives in any food products. The issue of food adulteration and contamination, particularly in the processed halal meat products with pork and its derivatives, greatly concern Muslim consumers. The aim of this study was to detect the presence of pork DNA from processed meat products collected from self-proclaimed “halal” Muslim street food stalls at Hat Yai, Thailand. Thirty-six samples of various processed meat products were randomly collected from seven Muslim street food stalls including patties, meatballs, and sausages containing processed chicken, beef, or a mixture of various meats. The detection of the presence of pork and its derivatives was performed by a conventional polymerase chain reaction (PCR) technique based on the pork-specific primers for a conserved region in the mitochondrial (mt) 12S ribosomal RNA (rRNA) gene. The results revealed that three out of the thirty-six samples (8.3%) were positively identified to contain porcine DNA by the detection of the expected single band of size 387 bp. The DNA method conveniently provides reliable results for routine food analysis for halal requirement. Overall, the study highlights the importance of halal integrity between the producers, suppliers, and street food business owners to provide halal food products particularly to Muslim consumers.

scholarly journals PENGEMBANGAN PUSAT STUDI PENELITIAN PRODUK HALAL BERBASIS PENGUJIAN SAINTIFIK [STUDI KASUS PENGUJIAN PRODUK HALAL PADA MAKANAN MENGGUNAKAN INSTRUMEN GC/MS, FTIR, PCR DAN ELECTRONIC NOSE]

2015 ◽  
Vol 16 (1) ◽  
pp. 106-119
Author(s):  
Fajar Hardoyono
Keyword(s):  
Real Time ◽  
Electronic Nose ◽  
Real Time Pcr ◽  
Large Scale ◽  
Small And Medium Enterprises ◽  
Meat Products ◽  
Food Products ◽  
Processed Meat ◽  
Chicken Nuggets ◽  
Pork Sausage

Abstract: This article discusses the testing of food products processed meat using real time PCR instrument, an infrared spectrophotometer FTIR, GCMS, and electronic nose. Samples tested were processed meat products that include pure beef, mutton pure, pure pork, beef sausage, chicken sausage, goat sausage, pork sausage, veal nuggets, chicken nuggets, as well as processed products deliberately contaminated with the pigs. Testing of samples using four types of instruments that includes real-time PCR, spectrophotometry infrared FTIR, GC/MS, and the electronic nose was able to distinguish good quantitative differences between one sample with another sample. In the sample testing of food products manufactured by large-scale manufacturer of Small and Medium Enterprises (SMEs) and have not labeled halal, researchers have not found contamination pork elements on sausages nuggets, beef, and meatballs products. Keywords: Authentication Halal, Real Time PCR, FTIR, GC/MS, E-nose, Meat

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Allergenomics and analysis of causes of unintentional incorpo‑ ration of substances capable of causing IgE‑mediated food allergy into meat products

2020 ◽  
Vol 5 (3) ◽  
pp. 4-11
Author(s):  
E. V. Kryuchenko ◽  
Yu. A. Kuzlyakina ◽  
V. S. Zamula ◽  
I. M. Chernukha
Keyword(s):  
Food Allergy ◽  
Risk Analysis ◽  
Meat Products ◽  
Food Product ◽  
Food Products ◽  
Legal Regulation ◽  
Comprehensive Assessment ◽  
Ige Mediated

The article discusses the definition and mechanism of IgE‑mediated food allergy, provides an overview of the legal regulation of the production and labeling of allergen-containing food products. In order to prevent the inadvertent appearance of allergens in products during their production, an allergenomics procedure is required — a comprehensive assessment of the allergic potential of a food product: allergenicity of product ingredients, risk analysis, and the procedure for managing allergens in the production.

scholarly journals Bushmeat Species Identification: Recombinase Polymerase Amplification (RPA) Combined with Lateral Flow (LF) Strip for Identification of Formosan Reeves’ Muntjac (Muntiacus reevesi micrurus)

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 426
Author(s):  
Yun-Hsiu Hsu ◽  
Wei-Cheng Yang ◽  
Kun-Wei Chan
Keyword(s):  
Species Identification ◽  
Operating Time ◽  
Meat Products ◽  
Reaction System ◽  
Lateral Flow ◽  
Recombinase Polymerase Amplification ◽  
Food Allergies ◽  
Mitochondrial Cytochrome B ◽  
Meat Species ◽  
A New Technique

The identification of animal species of meat in meat products is of great concern for various reasons, such as public health, religious beliefs, food allergies, legal perspectives, and bushmeat control. In this study, we developed a new technique to identify Formosan Reeves’ muntjac in meat using recombinase polymerase amplification (RPA) in combination with a lateral flow (LF) strip. The DNA extracted from a piece of Formosan Reeves’ muntjac meat was amplified by a pair of specific primers based on its mitochondrial cytochrome b gene for 10 min at a constant temperature ranging from 30 to 45 °C using RPA. Using the specific probe added to the RPA reaction system, the amplified products were visualized on the LF strip within 5 min. The total operating time from quick DNA extraction to visualizing the result was approximately 30 min. The RPA-LF system we designed was efficient when using boiled, pan-fried, roasted, stir-fried, or stewed samples. The advantages of simple operation, speediness, and cost-effectiveness make our RPA-LF method a promising molecular detection tool for meat species identification of either raw or variously cooked Formosan Reeves’ muntjac meat. It is also possible to apply this method to identify the meat of other wildlife sources.

scholarly journals Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1577
Author(s):  
Klaudia Kotecka-Majchrzak ◽  
Natalia Kasałka-Czarna ◽  
Agata Sumara ◽  
Emilia Fornal ◽  
Magdalena Montowska
Keyword(s):  
Limit Of Detection ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Plant Raw Materials ◽  
Heat Stable ◽  
2S Albumins ◽  
Specific Proteins ◽  
Meat Species ◽  
Species Specific

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.

scholarly journals Nitrocellulose-bound achromopeptidase for point-of-care nucleic acid tests

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Georgios Chondrogiannis ◽  
Shirin Khaliliazar ◽  
Anna Toldrà ◽  
Pedro Réu ◽  
Mahiar M. Hamedi
Keyword(s):  
Nucleic Acid ◽  
Sample Preparation ◽  
Point Of Care ◽  
Dna Amplification ◽  
Recombinase Polymerase Amplification ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Enzymatic Function ◽  
Modern Biotechnology ◽  
Nucleic Acid Tests

AbstractEnzymes are the cornerstone of modern biotechnology. Achromopeptidase (ACP) is a well-known enzyme that hydrolyzes a number of proteins, notably proteins on the surface of Gram-positive bacteria. It is therefore used for sample preparation in nucleic acid tests. However, ACP inhibits DNA amplification which makes its integration difficult. Heat is commonly used to inactivate ACP, but it can be challenging to integrate heating into point-of-care devices. Here, we use recombinase polymerase amplification (RPA) together with ACP, and show that when ACP is immobilized on nitrocellulose paper, it retains its enzymatic function and can easily and rapidly be activated using agitation. The nitrocellulose-bound ACP does, however, not leak into the solution, preventing the need for deactivation through heat or by other means. Nitrocellulose-bound ACP thus opens new possibilities for paper-based Point-of-Care (POC) devices.

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