Molecular assay using PCR based technology to identify fraud and adulteration of some meat products

Document Type : Original Article

Authors

1 Animal Health Research Institute, Food Hygiene Department, Tanta lab

2 Animal Health Research Institute, Food Hygiene Department, Dokki

Abstract

Meat species specification is a vital field to ensure the food safety to the consumers which corresponds to the laws related
to meat and meat products. The adulteration of inferior quality meat into superior quality one is a common practice all
over the world. In this study, 30 beef product samples including minced beef, luncheon and sausage (10 samples each)
were collected from different markets in Cairo and Giza Governorate, transferred to the laboratory for detection of
adulteration of beef with pig, equine and dog meat using Simple and reliable multiplex-polymerase chain reaction
(multiplex-PCR) for the partial-length of cytochrome b (cyt b) gene of mitochondrial DNA (mtDNA) which indicated the
successful detection of little as 0.05 ng % adulteration of meat products. Multiplex PCR can also be applied to detect
authentication with equal efficiency to fresh, cooked or putrefied mixed meat samples. The obtained results revealed that
one examined sample (10%) of minced beef was intermixed with equine meat only, while two samples (20%) of beef
sausage were adulterated with addition of equine meat only. Moreover, the examined luncheon samples were free from
adulteration with either pork or equine meat. All examined samples were found to be free from adulteration with dog
meat. The bad effects of fraud and adulteration of meat products was discussed

Keywords

Benha Veterinary Medical Journal
Volume 31, Issue 2
December 2016
Pages 33-39

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