Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques

被引：55

作者：

Al-Kahtani, Hassan A. ^{[1
]}

Ismail, Elsayed A. ^{[1
,2
]}

Ahmed, Mohammed Asif ^{[1
]}

机构：

[1] King Saud Univ, Food Sci & Nutr Dept, Coll Food & Agr Sci, POB 2460, Riyadh 11451, Saudi Arabia

[2] Benha Univ, Dept Food Sci, Fac Agr, Banha 13518, Egypt

来源：

FOOD CHEMISTRY | 2017年 / 219卷

关键词：

Meat mixtures; Real time PCR; Pork adulteration; Commercial food products; POLYMERASE-CHAIN-REACTION; HALAL AUTHENTICATION; PROCESSED FOODS; ACCURATE METHOD; IDENTIFICATION; BEEF; ASSAY; RAW; ADULTERATION; QUANTITATION;

D O I：

10.1016/j.foodchem.2016.09.108

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015 ng/mu l respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001 ng/mu l or less. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：54 / 60

页数：7

共 36 条

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