Detection of pork adulteration by highly-specific PCR assay of mitochondrial D-loop

被引:113
|
作者
Karabasanavar, Nagappa S. [1 ]
Singh, S. P. [2 ]
Kumar, Deepak [3 ]
Shebannavar, Sunil N. [4 ]
机构
[1] Vet Coll, Dept Vet Publ & Epidemiol, Shimoga 577204, Karnataka, India
[2] Govind Ballabh Pant Univ Agr & Technol, Coll Vet & Anim Sci, Dept Vet Publ Hlth, Pantnagar 263145, Uttar Pradesh, India
[3] Coll Vet Sci & Anim Husb, Dept Vet Publ Hlth & Epidemiol, Agartala 799008, Tripura, India
[4] Indian Immunol Ltd, Hyderabad 500033, Andhra Pradesh, India
关键词
Pig; Pork; DNA; PCR; Primers; Adulteration; POLYMERASE-CHAIN-REACTION; REAL-TIME PCR; MEAT-PRODUCTS; BONE MEAL; IDENTIFICATION; DNA; BEEF; AUTHENTICATION; MIXTURES; ORIGIN;
D O I
10.1016/j.foodchem.2013.08.084
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
We describe a highly specific PCR assay for the authentic identification of pork. Accurate detection of tissues derived from pig (Sus scrofa) was accomplished by using newly designed primers targeting porcine mitochondrial displacement CD-loop) region that yielded an unique amplicon of 712 base pairs (bp). Possibility of cross-amplification was precluded by testing as many as 24 animal species (mammals, birds, rodent and fish). Suitability of PCR assay was confirmed in raw (n = 20), cooked (60,80 and 100 degrees C), autoclaved (121 degrees C) and micro-oven processed pork. Sensitivity of detection of pork in other species meat using unique pig-specific PCR was established to be at 0.1%; limit of detection CLOD) of pig DNA was 10 pg (pico grams). The technique can be used for the authentication of raw, processed and adulterated pork and products under the circumstances of food adulteration related disputes or forensic detection of origin of pig species. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码:530 / 534
页数:5
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