Application of triplex-PCR with an innovative combination of 3 pairs of primers for the detection of milk's animal origin in cheese and yoghurt

Tsirigoti, Evanthia; Katsirma, Zoi; Papadopoulos, Andrew; Samouris, Georgios; Ekateriniadou, Loukia; Boukouvala, Evridiki

doi:10.1017/s0022029920000242

Cited by 13 publications

(10 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In another study, Tsirigoti et al . (2020) developed a triplex PCR for the detection of species origin in Greek dairy products and mislabeling was observed in 15/40 cheese and 18/40 yogurts tested.…”

Section: Discussionmentioning

confidence: 99%

A simple and fast triplex-PCR for the identification of milk's animal origin in Halloumi cheese and yoghurt

Kastanos

Papaneophytou²,

Georgiou³

et al. 2022

Journal of Dairy Research

View full text Add to dashboard Cite

In this research communication we describe a straightforward triplex-PCR protocol able to differentiate the origin of milk from three closely related species (goat, sheep and cow) in Halloumi, a cheese with Protected Designation of Origin (PDO), and yogurts. Halloumi must contain at least 51% sheep or goat milk, therefore, the fraudulent adulteration of this cheese with excess of cow milk must be routinely tested. The assay employs one universal forward primer and three species-specific reverse primers giving rise to 287 bp (cow), 313 bp (goat), and 336 bp (sheep) amplicons, under the same amplification conditions. This protocol, when used to test a small number of Cyprus commercial products, correctly detected mislabeling in Halloumi (2 out of 6 samples were adulterated) and yogurt brands (1 out of 4 was adulterated). The suggested protocol is a reliable tool for identifying the origin of milk in Halloumi cheeses and yogurts and can be used in any laboratory equipped with a thermocycler and an agarose gel electrophoresis apparatus.

show abstract

Section: Discussionmentioning

confidence: 99%

A simple and fast triplex-PCR for the identification of milk's animal origin in Halloumi cheese and yoghurt

Kastanos

Papaneophytou²,

Georgiou³

et al. 2022

Journal of Dairy Research

View full text Add to dashboard Cite

show abstract

“…PCR was demonstrated to be a fast, highly sensitive, and extremely specific technique (De La Fuente & Juárez, 2005; Mafra et al., 2008). PCR is capable of detecting even little quantities of DNA related to contamination of equipment (Tsirigoti et al., 2020). However, when analyzing food products as dairy products where various types of adulteration happen, the PCR technique is limited because it only identifies species in food products.…”

Section: Dairy Products: Frequent Forms Of Food Fraud and Traditional...mentioning

confidence: 99%

Near‐infrared techniques for fraud detection in dairy products: A review

Tavares

Medeiros

Barbin

2022

Journal of Food Science

View full text Add to dashboard Cite

The dairy products sector is an important part of the food industry, and their consumption is expected to grow in the next 10 years. Therefore, the authentication of these products in a faster and precise way is required for the sake of public health. This review proposes the use of near‐infrared techniques for the detection of food fraud in dairy products as they are faster, nondestructive, environmentally friendly, do not require sample preparation, and allow multiconstituent analysis. First, we have described frequent forms of food fraud in dairy products and the application of traditional techniques for their detection, highlighting gaps and counterproductive characteristics for the actual global food chain, as longer sample preparation time and use of reagents. Then, the application of near‐infrared spectroscopy and hyperspectral imaging for the detection of food fraud mainly in cheese, butter, and yogurt are described. As these techniques depend on model development, the coverage of different dairy products by the literature will promote the identification of food fraud in a faster and reliable way.

show abstract

“…The successful use of several DNA-based analytical methods has been reported for milk authentication and traceability in the dairy sector [275]. In recent applications, entirely satisfactory limit of detection values were achieved [276,277]. Efforts have been made to develop low-cost and user-friendly PCR devices with accuracy and stability comparable to commercial alternatives [278].…”

Section: Milk or Dairy Products Authenticity Issue Analytical Techniqmentioning

confidence: 99%

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Hassoun

Måge

Schmidt

et al. 2020

Foods

102

View full text Add to dashboard Cite

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

show abstract

Application of triplex-PCR with an innovative combination of 3 pairs of primers for the detection of milk's animal origin in cheese and yoghurt

Cited by 13 publications

References 8 publications

A simple and fast triplex-PCR for the identification of milk's animal origin in Halloumi cheese and yoghurt

A simple and fast triplex-PCR for the identification of milk's animal origin in Halloumi cheese and yoghurt

Near‐infrared techniques for fraud detection in dairy products: A review

Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Contact Info

Product

Resources

About