PCR assay for the identification of animal species in cooked sausages

Kesmen, Zülal; Şahi̇n, Fikrettin; Yetim, Hasan

doi:10.1016/j.meatsci.2007.05.018

Cited by 113 publications

(107 citation statements)

References 14 publications

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“…1 and 2). These findings are in keeping with those reported by Kesmen et al [12] , which showed that 0.1% of foreign meat in sausage mixture was detectable after heating at 72°C. Despite a combination of low pH and high temperature being applied in our study, the detection limit of PCR method, like that in the study by Kesmen et al [12] , was low (0.1%).…”

Section: Discussionsupporting

confidence: 93%

“…The results of several studies have shown that heat processing strongly effects the detectability of speciesspecific DNA in meat products and thus significantly decreases the sensitivity of PCR [11,12,17,19] . Furthermore, the results of a study by Bauer et al [20] showed that the combined effect of low pH and heat is stronger than the individual effects of conditions on PCR detection of Genetically Modified DNA in food products.…”

Section: Discussionmentioning

confidence: 99%

“…Species identification methods based on protein analysis include immunologic techniques such as ELISA, as well as electrophoretic methods [2,6,7,10] . However, species identification is often required for heat-treated meat products and heat processing can cause denaturation of proteins, thus limiting the sensitivity of protein-based tests [5,8,11,12] . On the other hand, due to its stability and resistance to degradation, most analytical methods today use DNA [5,8,13] .…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, conventionaland real time-PCR are frequently used because of the sensitivity and specificity of these methods [11,[14][15][16] . The results of several studies have shown that these methods are also reliable for the analysis of heat-treated meat [12,17] ; however, processing conditions have been shown to have an effect on DNA fragment size and thus on the sensitivity of PCR detection [11,18] . In this study, we aimed to evaluate the individual and combined effects of pH and heat treatment on the identification of certain animal species in meat samples using PCR.…”

Section: Introductionmentioning

confidence: 99%

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Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi

Arun¹,

Çiftçioğlu²,

Sandikçi³

et al. 2014

Kafkas Univ Vet Fak Derg

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Although most consumers are sensitive about the origin of the meat they consume, adulteration of meat products is not uncommon. For this reason, the development of reliable methods for animal species identification in meat products is an important research priority for food scientists. Species-specific protein-and DNA-identification methods generally used for this purpose. ELISA and protein electrophoresis are used for protein, PCR is used for species-specific DNA identification. Because DNA is known to be more resistant to processing than protein, PCR methods are generally considered as more sensitive for processed foods. However, processing conditions may also degrade DNA resulting in decreased DNA quality and yield. In this study, the individual and combined effects of heat treatment and low pH on the identification of animal species in meat products by PCR were evaluated. Beef sausage mixtures containing two different amounts of meat from a secondary species (either poultry, pork, or horse) were prepared and were subjected to heat treatment (65°C, 85°C, and 121°C) and pH adjustment (5.2 and 6.2). PCR screening for the four animal species was performed using DNA extracts of these meat samples. The results showed that, the combined effect of high temperature and low pH significantly affects the detection limit of the PCR method. Nevertheless, even low levels of adulteration can still be detected fallowing heat treatment. Keywords: Animal species identification, PCR, Heat processing, DNA degradation, Low pH Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi ÖzetBirçok tüketicinin tükettiği etin orijini konusunda hassasiyetinin bulunmasına karşın, et ürünlerinde yapılan hileler oldukça sıktır. Bu sebeple, çeşitli hayvan türlerinin et ürünlerinde tespit edilmesinde kullanılacak güvenilir metotların geliştirilmesi, gıda bilimcilerinin öncelikli çalışma konularındandır. Bu amaçla, türe spesifik protein yada DNA'nın tanımlanması yöntemleri kullanılır. Protein tanımlanması için ELISA ve protein elektroforezi kullanılırken, türe spesifik DNA tanımlanmasında PCR yönteminden yararlanılır. DNA'nın proses koşullarına daha dayanıklı olduğu bilindiğinden, PCR işlem görmüş ürünlerde daha hassas olarak kabul edilmektedir. Buna karşın, proses koşulları DNA üzerine de yıkımlandırıcı etki göstererek, DNA kalite ve miktarını zayıflatabilir ve böylece PCR metotlarının işlenmiş ürünlerde kullanımını sınırlandırabilir. Bu çalışma ile ısıl işlem ve düşük pH'nın bağımsız ve kombine etkisinin et ürünlerinde hayvan türünün PCR ile teşhisine olan etkisini incelenmiştir. Bu amaçla, iki farklı seviyede ikincil bir türe ait (tavuk, domuz yada at) et katılmış olan deneysel sığır sosis karışımları yaygın olarak kullanılan proses şartlarını temsil etmek üzere ısıl işleme (65°C, 85°C, and 121°C) ve pH ayarlamasına (5.2 and 6.2) tabi tutuldu. Bu karışımların DNA ektraktlarının, PCR ile tür tayini testleri gerçekleştirildi. Elde edilen sonuçlar, düşük pH ve ısıl işlemin kombine etkisinin tespit limiti üzerine olduk...

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi

Arun¹,

Çiftçioğlu²,

Sandikçi³

et al. 2014

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

show abstract

“…Numerous analytical methods for identifying animal meat species or breeds have been developed based on protein and DNA analysis (Kesmen et al, 2007). Chikuni et al (1994a, b) distinguished between sheep, goat, and cattle meats using a satellite DNA sequence as well as 8 mammals and 5 birds using the cytochrome b sequence.…”

Section: Introductionmentioning

confidence: 99%

Detection of Meat Origin (Species) Using Polymerase Chain Reaction

Park¹,

Uzzaman²,

Park³

et al. 2013

Korean Journal for Food Science of Animal Resources

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A quick and reliable method for identifying meat origin is developed to ensure species origin of livestock products for consumers. The present study examined the identification of meat sources (duck, chicken, goat, deer, pig, cattle, sheep, and horse) using PCR by exploiting the mitochondrial 12S rRNA and mitochondrial cytochrome b genes. Species-specific primers were designed for some or all mitochondrial 12S rRNA nucleotide sequences to identify meat samples from duck, chicken, goat, and deer. Mitochondrial cytochrome b genes from pig, cattle, sheep, and horse were used to construct speciesspecific primers, which were used to amplify DNA from different meat samples. Primer sets developed in this study were found to be superior for detecting meat origin when compared to other available methods, for which the discrimination of meat origin was not equally applicable in some cases. Our new development of species-specific primer sets could be multiplexed in a single PCR reaction to significantly reduce the time and labor required for determining meat samples of unknown origin from the 8 species. Therefore, the technique developed in this study can be used efficiently to trace the meat origin in a commercial venture and help consumers to preserve their rights knowing origin of meat products for social, religious or health consciousness.

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Advances and challenges in conventional and modern techniques for halal food authentication: A review

Usman,

Sana,

Afzaal

et al. 2023

Food Science & Nutrition

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Food is one of the most necessary needs since human civilization. For Muslims, it is mandatory to consume halal food. From a halal authentication perspective, adulteration of food products is an emerging challenge worldwide. The demand for halal food consumption has resulted in an ever‐increasing need for halal product validity. In the market, there are several food products in which actual ingredients and their source are not mentioned on the label and cannot be observed by the naked eye. Commonly nonhalal items include pig derivatives like lard, pork, and gelatin derivatives, dead meats, alcohol, blood, and prohibited animals. Purposely, various conventional and modern methods offer precise approaches to ensure the halalness and wholesomeness of food products. Conventional methods are physiochemical (dielectric) and electrophoresis. At the same time, modern techniques include high‐pressure liquid chromatography (HPLC), gas chromatography (GC), electronic nose (E‐Nose), polymerase chain reaction (PCR), enzyme‐linked immunosorbent assay (ELISA), differential scanning calorimetry (DSC), nuclear magnetic resonance (NMR), near‐infrared (NIR) spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. This review intends to give an extensive and updated overview of conventional and modern analytical methods for ensuring food halal authenticity.

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PCR assay for the identification of animal species in cooked sausages

Cited by 113 publications

References 14 publications

Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi

Proses Koşullarının Et Ürünlerinde Hayvan Türünün PCR İle Teşhisine Etkisi

Detection of Meat Origin (Species) Using Polymerase Chain Reaction

Advances and challenges in conventional and modern techniques for halal food authentication: A review

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