Food and forensic molecular identification: update and challenges

Teletchea, Fabrice; Maudet, C.; Hänni, Catherine

doi:10.1016/j.tibtech.2005.05.006

Cited by 211 publications

(157 citation statements)

References 82 publications

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“…Additionally, apart from the target DNA to be investigated, the sample under analysis may also contain the DNA of other origin, e.g. from bacteria, plants, animals [Teletchea et al, 2005]. Besides that, some enzymes, e.g.…”

Section: Resultsmentioning

confidence: 99%

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Spychaj¹,

Szalata²,

Słomski³

et al. 2016

Pol. J. Food Nutr. Sci.

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The aim of this study was to develop a method using PCR and self-designed primers on the basis of the mtDNA cytochrome oxidase subunit I (COI) gene sequence to enable direct identifi cation of the meat of three species of animals, i.e. bovines, pigs and ducks, in the single type sample, in meat mixtures and meat products. The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. The obtained results indicate the possibility of qualitative identifi cation of the aforementioned meat species in all types of investigated food products. The maximum length of PCR products did not exceed 300 bp, which was supposed to favour the amplifi cation of DNA from meat products which are usually thermally processed and/or exposed to high pressure. PCR primers hybridised selectively with bovine, pig and duck DNA, showing total species specifi city.

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Section: Resultsmentioning

confidence: 99%

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Spychaj¹,

Szalata²,

Słomski³

et al. 2016

Pol. J. Food Nutr. Sci.

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show abstract

“…Cytochrome b (cyt b) contains species-specific information and it has been widely used in a considerable number of studies on phylogenesis and in studies dealing with forensic science and food inspection. In these fields, the application of polymerase chain reaction (PCR) seems to give the most satisfactory results (Teletchea, Maudet, & Hänni, 2005). However, species-specific primers cannot be designed when species are very closely related.…”

Section: Introductionmentioning

confidence: 99%

Authentication of meat from game and domestic species by SNaPshot minisequencing analysis

Neve

Civera

Mucci³

et al. 2008

Meat Science

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The aim of the present study is to develop an assay for the specific identification of meat from Capreolus capreolus, Cervus elaphus, Capra ibex, Rupicapra rupicapra, targeting sequences of the cytochrome b (cyt b) gene of mitochondrial DNA. The assay is also intended to enable differentiation between meat from these wild species as well as Ovis aries, Capra hircus, Bubalus bubalis, Bos taurus and Sus scrofa domestic species.The primers used in the preliminary PCR were designed in well conserved regions upstream and downstream of the diagnosis sites. They successfully amplified a conserved 232 bp region from the cyt b gene of all the species taken into consideration. The sites of diagnosis have been interrogated using a minisequencing reaction and capillary electrophoresis. All the results of the multiplex PER (primer extension reaction) test were confirmed by fragment sequencing. The assay offers the possibility of discriminating nine species at the same time.

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“…Teletchea et al [11] reported that for species identification of highly processed food substrate small size DNA fragments were every time preferable for analysis. Hence, selected primer in this study yielded 294 bp amplicon, and was able to amplify degraded DNA from goat tallow (Fig.…”

Section: Standardisation Of Pcr Conditions To Increase the Specificitmentioning

confidence: 99%

“…DNA is more resistant and thermo-stable than proteins and PCR amplifies small DNA fragments; also DNA could potentially be retrieved from any substrate because it is present in almost all cells of an organism. [11] Therefore, DNA-based methodologies are gaining popularity for identifying the origin of food from animal sources (fish, milk, and meat). The DNA-based methodology for identification of species in milk and milk products, [12] meat, [13][14][15] and fish [16] has received important attention in the food industry due to high sensitivity and specificity.…”

Section: Introductionmentioning

confidence: 99%

A species specific simplex polymerase chain reaction-based approach for detection of goat tallow in heat clarified milk fat (ghee)

Hazra

Sharma

et al. 2017

International Journal of Food Properties

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The detection of milk fat adulteration with foreign fats/oils continues to be a challenge for the dairy industry as well as food testing laboratories. Recently, various chromatographic methods have been developed to detect a low level of vegetable oil in ghee but detection of animal body fat in ghee is still a challenge. In India, goat body fat (goat tallow) adulteration in ghee is a very serious problem. In the present investigation, a rapid species specific polymerase chain reaction (PCR)-based methodology has been standardised to detect goat tallow in heat clarified milk fat (ghee). This standardised PCR-based protocol did not show any false positive results in the genuine ghee (heat clarified butter fat) samples. Adulteration of ghee (both cow and buffalo) with goat tallow at the 10% level could be detected using the standardised PCR-based protocol. The protocol standardised is rapid and convenient to use. ARTICLE HISTORY

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Food and forensic molecular identification: update and challenges

Cited by 211 publications

References 82 publications

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence

Authentication of meat from game and domestic species by SNaPshot minisequencing analysis

A species specific simplex polymerase chain reaction-based approach for detection of goat tallow in heat clarified milk fat (ghee)

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