scholarly journals Detection of the Species of Origin for Pork, Chicken and Beef in Meat Food Products by Real-Time PCR

Safety ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 83
Author(s):  
Lavinia-Maria Chiş ◽  
Dan Cristian Vodnar
Keyword(s):  
Human Health ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Products ◽  
Health Protection ◽  
Industrial Safety ◽  
Animal Origin ◽  
Processed Meat ◽  
Safety Control ◽  
Meat Species

Processed food products of animal origin raise questions related to industrial safety and human health protection. This paper aimed to optimize and validate a real-time, sensitive, and accurate PCR method for the detection and quantification of meat species in selected processed meat products: chicken sausages, beef bologna, and pork bologna. A common detection limit of 8 DNA copies was established for each sample, corresponding to 0.1% for beef and pork and 0.2% for chicken. For the limit of quantification, dilutions of 20 copies of DNA for the bovine and pig species and 50 copies of DNA for the chicken species were performed. Specificity and selectivity tests in six replicates each showed no extraneous meat species, in line with the label. Repeatability was assessed in six replicates, both quantitatively and qualitatively, by the same analyst, on the same day, and with the same equipment. The results showed that beef bologna contained 84.49% beef meat, pork bologna 92.8% pork meat, and chicken sausages 95.14% chicken meat. The reproducibility results obtained by two analysts, on different days, for each sample were very similar. The real-time PCR technique can be used as a tool in internal and public safety control to improve industrial safety and human health protection.

scholarly journals Methods of Detecting Meat Species in Food of Animal Origin

2018 ◽  
Vol 75 (2) ◽  
pp. 125
Author(s):  
Lavinia-Maria CHIŞ ◽  
Dan-Cristian VODNAR
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Meat Product ◽  
Meat Products ◽  
Ease Of Use ◽  
Animal Origin ◽  
Processed Meat ◽  
Elisa Method ◽  
Food Of Animal Origin ◽  
Pcr Method

An important factor in the detection of falsification is the control of the composition of the meat at each stage of manufacturing the product. The PCR method is based on the study of proteins and meat nucleic acids used in food for the detection of animal species. Another technique is the Elisa method that works on the principle of identification and measurement of the quantity of molecules in a sample. There are several types of Elisa to increase specificity due to differences in structure and sample characteristics. By comparing the two methods used to identify the processed meat product species, Real Time PCR had the highest prediction as results. However, the Elisa method is more time efficient and easier to use. Real Time PCR is effective in identifying processed meat products that require low detection. The Elisa Kit is useful because of the ease of use.

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

scholarly journals Detection of Peanut Allergen Traces with a Real Time PCR Assay - The Challenge to Protect Food-Allergic Consumers

2017 ◽  
Vol 7 (1) ◽  
pp. 32 ◽  
Author(s):  
Dimitra Houhoula ◽  
Stamatios Koussissis ◽  
Vladimiros Lougovois ◽  
John Tsaknis ◽  
Dimitra Kassavita ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Rapid Detection ◽  
Food Products ◽  
Molecular Techniques ◽  
Food Allergens ◽  
Pcr Assay ◽  
Peanut Allergen ◽  
Pcr Method ◽  
Detection And Quantification

The aim of the present study was the implementation of molecular techniques in the detection and quantification of allergic substances of peanut in various kinds of food products, e.g., breakfast cereals, chocolates and biscuits that are frequently related to allergies. In some cases, the presence of peanuts can be due to contamination during production and are not declared on the label. A total of 152 samples were collected from supermarkets and were analysed by a Real Time PCR method. The results indicated that 125 samples (83,3%) were found positive in peanut traces but the most important finding is that from the 84 samples that had no allergen declaration for peanuts, 48 (57,1%) of them were found positive. In conclusion, Real Time PCR can be a very important tool for the rapid detection and quantification of food allergens.

Quantitative real-time PCR assays to detect DNA degradation in soy-based food products

2009 ◽  
Vol 89 (7) ◽  
pp. 1137-1144 ◽  
Author(s):  
Sarah R Murray ◽  
Ruth C Butler ◽  
Gail M Timmerman-Vaughan
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Food Products ◽  
Dna Degradation ◽  
Quantitative Real Time Pcr ◽  
Pcr Assays

scholarly journals A Real-Time PCR Method for the Authentication of Common Cuttlefish (Sepia officinalis) in Food Products

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 286 ◽  
Author(s):  
Amaya Velasco ◽  
Graciela Ramilo-Fernández ◽  
Carmen G. Sotelo
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Food Products ◽  
Polymerase Chain Reaction Method ◽  
Cross Reactivity ◽  
Sepia Officinalis ◽  
Base Pairs ◽  
Mitochondrial Coi ◽  
Fresh Frozen ◽  
Pcr Method

Cephalopods are very relevant food resources. The common cuttlefish (Sepia officinalis) is highly appreciated by consumers and there is a lack of rapid methods for its authentication in food products. We introduce a new minor groove binding (MGB) TaqMan real-time PCR (Polymerase Chain Reaction) method for the authentication of S. officinalis in food products to amplify a 122 base pairs (bp) fragment of the mitochondrial COI (Cytochrome Oxidase I) region. Reference and commercial samples of S. officinalis showed a threshold cycle (Ct) mean of 14.40, while the rest of the species examined did not amplify, or showed a significantly different Ct (p < 0.001). The calculated efficiency of the system was 101%, and the minimum DNA quantity detected was 10−4 ng. No cross-reactivity was detected with any other species, thus, the designed method differentiates S. officinalis from other species of the genus Sepia and other cephalopod species and works for fresh, frozen, grilled, cooked and canned samples of Sepia spp. The method has proved to be reliable and rapid, and it may prove to be a useful tool for the control of fraud in cuttlefish products.

Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products

2017 ◽  
Vol 59 (3) ◽  
pp. 423-442 ◽  
Author(s):  
Caterina Agrimonti ◽  
Benedetta Bottari ◽  
Maria Luisa Savo Sardaro ◽  
Nelson Marmiroli
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Food Products ◽  
Microbial Populations ◽  
Dairy Food

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Food Control ◽  
2012 ◽  
Vol 25 (2) ◽  
pp. 666-672 ◽  
Author(s):  
Alicia Rodríguez ◽  
Mar Rodríguez ◽  
M. Isabel Luque ◽  
Annemarie F. Justesen ◽  
Juan J. Córdoba
Keyword(s):  
Comparative Study ◽  
Real Time ◽  
Ochratoxin A ◽  
Dna Extraction ◽  
Real Time Pcr ◽  
Food Products ◽  
Extraction Methods ◽  
Dna Extraction Methods

Detection of Sesame Seed DNA in Foods Using Real-Time PCR

2007 ◽  
Vol 70 (4) ◽  
pp. 1033-1036 ◽  
Author(s):  
JENNIFER L. BRZEZINSKI
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Sesame Seed ◽  
Food Products ◽  
Taqman Probe ◽  
2S Albumin ◽  
Sesame Seeds ◽  
Baked Goods ◽  
Pcr Method ◽  
Seed Dna

The detection of potentially allergenic foods, such as sesame seeds, in food products is a major concern for the food-processing industry. A real-time PCR method was designed to determine if sesame seed DNA is present in food products. The PCR reaction amplifies a 66-bp fragment of the sesame seed 2S albumin gene, which is detected with a sesame-specific, dual-labeled TaqMan probe. This reaction will not amplify DNA derived from other seeds present in baked goods, such as pumpkin, poppy, and sunflower seeds. Additionally, this assay will not cross-react with DNA from several tree nut species, such as almond, Brazil nut, cashew, hazelnut, and walnut, as well as four varieties of peanut. This assay is sensitive enough to detect 5 pg of purified sesame seed DNA, as well as sesame seed DNA in a spiked wheat cracker sample.

Identification of eleven meat species in foodstuff by a hexaplex real-time PCR with melting curve analysis

Food Control ◽  
2021 ◽  
Vol 121 ◽  
pp. 107599
Author(s):  
Jinchun Li ◽  
Jiapeng Li ◽  
Ruixi Liu ◽  
Yixuan Wei ◽  
Shouwei Wang
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Melting Curve ◽  
Curve Analysis ◽  
Melting Curve Analysis ◽  
Meat Species
Sign in / Sign up

Export Citation Format

Share Document