PCR Method of Detecting Pork in Foods for Verifying Allergen Labeling and for Identifying Hidden Pork Ingredients in Processed Foods

Tanabe, Soichi; Miyauchi, Eiji; Muneshige, Akemi; Mio, Kazuhiro; Sato, Chikara; Sato, Masahiko

doi:10.1271/bbb.70075

Cited by 63 publications

(37 citation statements)

References 12 publications

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“…Also, there is increasing evidence that even meat can cause allergic reactions in sensitized patients. Indeed, a prevalence of beef, pork and chicken allergies has been reported (Tanabe et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Occurrence of mislabeling in meat products using DNA-based assay

et al. 2014

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Considering that the authentication of food contents is one of the most important issues for the food quality sector, and given the increasing demand for transparency in the meat industry followed the horsemeat scandal in Europe, this study investigates processed-meat products from Italian markets and supermarkets using the mitochondrial cytochrome b gene qualitative PCR identification system in order to verify any species substitution or mislabeling. The results revealed a high substitution rate among the meat products, highlighting a mislabeling rate of 57 %, and consequently, considerable discordance with the indications on the labels, which raises significant food-safety and consumer-protection concerns.

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Section: Introductionmentioning

confidence: 99%

Occurrence of mislabeling in meat products using DNA-based assay

et al. 2014

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“…Several methods to verify food labeling, using the polymerase chain reaction (PCR), have been developed to confirm the identity of plant and animal ingredients in food products. [1][2][3][4][5][6] Minced meat is commonly used as a raw material in modern processed foods. Since the 2007 meat-mislabeling incident that occurred in Japan, confirmation of the composition of minced meat at the ingredient stage has become important for assuring the quality of processed foods produced by manufacturers.…”

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confidence: 99%

Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule

Sakai¹,

Kotoura

Yano³

et al. 2011

Bioscience, Biotechnology, and Biochemistry

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“…75) The primer pair was designed to detect the gene encoding porcine cytochrome b for the specific detection of pork with high sensitivity. The amplified DNA fragment (130 bp) was specifically detected from porcine DNA, while no amplification occurred with other species, such as cattle, chicken, sheep, and horse.…”

Section: Detection Methods Of the Allergic Ingredients In Processed Foodsmentioning

confidence: 99%

PCR Method of Detecting Pork in Foods for Verifying Allergen Labeling and for Identifying Hidden Pork Ingredients in Processed Foods

Cited by 63 publications

References 12 publications

Occurrence of mislabeling in meat products using DNA-based assay

Occurrence of mislabeling in meat products using DNA-based assay

Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule

Analysis of Food Allergen Structures and Development of Foods for Allergic Patients

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