PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic

Mašková, E.; Paulíčková, I.

doi:10.17221/3307-cjfs

Cited by 30 publications

(23 citation statements)

References 15 publications

(21 reference statements)

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“…The polymerase chain reaction (PCR) is considered the most acknowledged and adaptable DNA-based assay technique, capable to reproduce the genetic information even from strongly damaged DNA sequence. This analytical method is considered very efficient to detect adulteration in foods (Feligni et al, 2005), to monitor the presence of contaminants or pathogens (Cremonesi et al, 2007;Khare et al, 2004), allergens (Taguchi et al, 2007), genetically modified material (Lipp et al, 2005;Nemeth et al, 2004) and to reveal species substitution (Abdel-Rahman & Ahmed, 2007;Di Pinto, Conversano, Forte, Novello, & Tantillo, 2004;López-Calleja Díaz, González Alonso, Fajardo, Martin et al, 2007;López-Calleja et al, 2005;Mašková & Paulíčková, 2006). A possible application of PCR to internal quality traceability along the dairy food chain is the detection of the addition of cheaper milk to high quality and more expansive milk (Bania, Ugorski, Polanowski, & Adamczyk, 2001;Calvo, Osta, & Zaragoza, 2002;López-Calleja, González, Fajardo, Rodríguez et al, 2007;Mafra, Roxo, Ferreira, & Oliveira, 2007;Maudet & Taberlet, 2001).…”

Section: Introductionmentioning

confidence: 99%

Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain

et al. 2010

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Section: Introductionmentioning

confidence: 99%

Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain

et al. 2010

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“…adulteration of goat and ewe cheese of EU origin from retail supermarket chains in the Czech Republic [14]. According to Zelenakova et al [10] the presence of cow milk was detected in 12 cheese samples (40%) of the 30 analysed ewe cheeses, while of the total of 70 analysed dairy products manufactured from [3]-and whether it matches the specific characteristics described on the product declaration.…”

Section: Discussionmentioning

confidence: 99%

“…the Ministry of Agriculture, Agricultural Research Council (Project No. 2012- [11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27]).…”

Section: Discussionmentioning

confidence: 99%

“…Until now, there has been no data in the literature on the correct labelling of ewe and goat cheeses on the Croatian market. However, there are some examples from the scientific-professional literature of other countries, such as Iran [8] [9], Slovakia [10] [11], Brazil [12], Romania [13], the Czech Republic [14], Turkey [15], and Italy [16] in which labelling controls were carried out to determine dairy product adulteration from ewe and goat milk products through the addition of cow milk in order to protect consumers and harmonise the practise with legal regulations. However, data referring to the control of the proper labelling of the chemical composition of cheeses is still lacking.…”

Section: Introductionmentioning

confidence: 99%

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Control of Ewe and Goat Cheeses Labelling on the Croatian Market

Špoljarić¹,

Plavljanić²,

Radeljević³

et al. 2017

FNS

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The aim of the research was to examine ewe and goat cheese labelling on the market of the Republic of Croatia. During the four years (2012-2016) of the research, 133 cheeses from retail supermarket chains were selected by the random-choice method by the responsible inspection of the Republic of Croatia and analysed at the Reference Laboratory for Milk and Dairy Products of the Department of Dairy Science at the Faculty of Agriculture University of Zagreb. To check the correct labelling of cheeses, the chemical composition of cheese was examined: the fat content, the dry matter content, the fat in dry matter content, and the water content in the fat-free cheese compound were calculated according to the Ordinance on Cheeses and Cheese Products, which refers to cheeses manufactured in the Republic of Croatia, and Regulation EU (2011) of the European Parliament and the Council on providing information to consumers about food products, which covers foreign cheeses. The presence of cow milk in cheeses labelled as products manufactured exclusively from ewe or goat milk was tested by the reference method using isoelectric focusing to determine any adulteration according to Commission Regulation (2008). The results of analysis in this research show the condition of the quality and correct labelling of ewe and goat cheeses on the market of the Republic of Croatia. Of the 133 cheeses analysed, 67 cheeses (50%) did not correspond to the values stated on the declaration or to legal regulations, while the presence of cow milk was found in 30% of the cheeses analysed. The research results indicate the need to carry out continuous systematic control in the interest of protecting consumers and those manufacturers who are following good manufacturing practices.

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“…A similar investigation on adulteration of goat's milk with cow's milk in Taiwan, targeting the specific bovine mitochondrial DNA shown a 25% of adulteration in goat's milk and 50% of debasement in goat's milk powder [24]. A study with 17 goat cheese and 7 sheep cheese in Czeck Republic markets by targeting the cytochrome b coding sequence in mitochondrial gene pictured 3 goat cheeses and 1 sheep cheese contained undeclared presence of cow's milk [25]. An evaluation of PCR assay aiming the mitochondrial 12SrRNA gene for the detection of cow's milk in buffalo's milk in Egyptian markets, resulted 14% of them are purely cow's milk and 38% of them are adulterated with cow's milk [26].…”

Section: Dna Based Detection Of Adulteration and Gmo In Food Productsmentioning

confidence: 92%

DNA as a Biomaterial in Diagnosis of Food Adulteration and Food Safety Assurance

Muthu¹

2017

RDMS

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Apart from general applications of DNA, it can also be used as tool to assure the food safety, which is the main aspect of this review. Increasing GMO productions also increased the concern regarding the adulteration of GMO food products in our daily life. Countries around the world, raising the regulations regarding the GMO products to the consumer's table. Subsequently, the mode of adulteration in food products with GMO products feels difficult to identify. The food products also adulterer with low cost products which can also be detected by the isolation and identification of DNA from that product. The main focus on this review is to discuss the utilization of DNA as an effective tool to detect the adulteration and GMO content in various food products like oil, honey, beverages, baked products, animal feed, fried products, adulteration of milk and milk products. In the field of food safety, microbial contamination is also a major problem. Isolation of DNA from food can also reveals the presence of microbial contamination in the earlier stage. Also, the review emphases the way of utilizing DNA in differentiating organic foods from non-organic foods. ISSN: 2576-8840How to cite this article: Duraimurugan K, Narendhran S, Manikandan M. DNA as a Biomaterial A food should be free from microbial contamination until it reaches the consumers table. All kind of safety measures must be ensured by industries to make it possible. But still microbes are found in food products by any source, leading to the spoilage of food product and causing food borne infections to the consumers. Home cooked food samples collected from the villages in Malawi has shown to be contaminated upto 35% of pathogenic microbes and by further investigation, it was found that contamination of food samples by poor handling and unhygienic conditions [11]. Microbial contamination is a crucial problem in various food industries causing major economic losses. Various industries like dairy, poultry industries follow various cutting-edge technologies to reduce the microbial contamination in end product [12,13]. Microbial contamination can be explored by various physical methods including microscopic and culture depend approaches. But these techniques have various limitations in the confirmation of microbial presence. In present decades, PCR based methods are highly adopted due to its high accuracy and reliability [14].In the present review, we discuss the utilization of DNA as an effective tool in ensuring the quality and safety in various foods and processed food products (Figure 1). DiscussionDifferent DNA isolation methods from food products [20]. Apart from the standard protocols and commercial kits, various modified protocols are also adopted by researchers in order to enhance the efficiency of quality and quantity of extracted DNA [21]. DNA based detection of adulteration and GMO in food productsMilk and milk products: Milk stands as a source of high protein based food for vegetarians around the world. Commercial milk is available in the f...

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PCR-based detection of cow's milk in goat and sheep cheeses marketed in the Czech Republic

Cited by 30 publications

References 15 publications

Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain

Yield and amplificability of different DNA extraction procedures for traceability in the dairy food chain

Control of Ewe and Goat Cheeses Labelling on the Croatian Market

DNA as a Biomaterial in Diagnosis of Food Adulteration and Food Safety Assurance

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