Detection of pig derivatives in food products for halal authentication by polymerase chain reaction -restriction fragment length polymorphism

A method for detection of the presence of pig derivatives in three types of food products - sausages and casings, bread and biscuits - using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gen...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2007-03, Vol.87 (4), p.569-572
Main Authors: Aida, A.A, Che Man, Y.B, Raha, A.R, Son, R
Format: Article
Language:English
Subjects:
adulterated products
Biological and medical sciences
biscuits
breads
cytochrome b
DNA polymerase
Enzymes
food composition
Food industries
Food products
foods
Fundamental and applied biological sciences. Psychology
General aspects
genetic markers
Genomics
Halal food
halal foods
Hogs
Meat and meat product industries
Methods of analysis, processing and quality control, regulation, standards
mitochondrial DNA
new methods
PCR-RFLP
polymerase chain reaction
pork
pork derivatives
religious dietary laws
restriction fragment length polymorphism
Restrictions
sausage casings
sausages
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Summary:A method for detection of the presence of pig derivatives in three types of food products - sausages and casings, bread and biscuits - using polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene was developed. Genomic DNA of sausages and casings, bread and biscuits were extracted. The genomic DNA from the food products were found to be of good quality for the sausages and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs (bp). However, no genomic DNA was detected from the casing samples and poor quality of genomic DNA was extracted from bread and biscuits. No amplification of mt cyt b gene was produced from bread and biscuit samples. To differentiate between samples, the amplified PCR products were digested with restriction enzyme (RE) BsaJI, resulting in species-specific RFLP. The cyt b PCR-RFLP species identification assay gave excellent results for detection of pork adulteration in food products and is a potentially reliable technique to avoid species adulteration or fraudulent species substitution for halal authentication.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2699