Advancements in DNA analysis for distinguishing wild boar and domestic pig: a mini-review on research developments for food authentication studies

Abstract

Ensuring food authenticity is integral to quality control and food safety, demanding traceability of food ingredient origins to be prominently featured on labels. Pork, a widely consumed and processed animal protein source, is susceptible to adulteration with wild boar meat, primarily driven by factors such as production costs and profitability. Complicating matters, the quality of wild boar meat obtained through game hunting lacks guarantees for hygienic standards, posing potential harm to consumers. Recent outbreaks of African Swine Fever in pigs and wild boars further emphasize the critical link between food safety and meat authenticity. This study addresses the need for research in distinguishing between pork and wild boar meat to uphold food quality control standards. Establishing the meat origin is not only crucial for quality control but also vital for mapping and tracing meat distribution patterns. The study adopts a DNA-based approach, utilizing biomarkers to distinguish domestic pig and wild boar meat. However, researchers encounter significant challenges due to their shared species (Sus scrofa) and high DNA sequence similarity. The pursuit of robust biomarkers and analytical methods becomes imperative. Exploring both nuclear and mitochondrial DNA, this mini-review outlines the research developments in identifying resilient biomarkers and employing various analytical methods, including conventional PCR, PCR-RFLP, Real-time PCR, microsatellite (STR), and deep sequencing (NGS or GWAS). The paper provides a concise overview of the ongoing efforts to find effective biomarkers and analytical methods based on DNA approaches for distinguishing domestic pigs and wild boars, showcasing their potential applications in food authentication.