Multiplex PCR for simultaneous detection of DNA contamination from nonhalal species in beef products

Abstract

A large number of mixtures of non-halal ingredients such as pork and rat meat in processed foods has worried the public, especially adherents of the Islamic religion. There is a need for a method to detect the presence of non-halal contaminants in several foods found in the community. This study aims to obtain a valid method by proposing multiplex PCR to detect DNA in processed meat foods. The sample of this research was processed beef (meatballs) obtained from five parts of the region from Surabaya, Indonesia. Multiplex PCR results on target species (pigs, mice, cattle) showed thick and clear DNA bands. This indicates that the amplification runs optimally. The designed primer can be used to test samples of processed meat foods on the market. The results showed that there was no adulteration with rat meat or pork in all samples in all areas in Surabaya. The results of electrophoresis showed that there was only one DNA band measuring 495 bp which was the result of the amplification of bovine DNA. The multiplex PCR developed in this study proved to be effective for detecting non-halal contaminants in meat-processed food products to be used as a reference for other tests.

Identification of Lard on Processed Products in Medan City Using Uv Spectrophotometer With Linear Discriminant Analysis and Principal Component Analysis Methods

“…Food contamination can occur due to mixing ingredients sourced from different parts of a pig into processed products. Furthermore, contamination can also arise during meat grinding using shared equipment, making it susceptible to mixing [2].…”

“…The cases of food contamination involve ingredients derived from pork, such as bactosoytone, in seasoning products derived from pork. Contamination was also found in beef jerky, which contains traces of pork, and bulk meatballs containing pork DNA [2,4].…”