Volume 6, Issue 1 (March 2019)                   J. Food Qual. Hazards Control 2019, 6(1): 8-15 | Back to browse issues page


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Department of Pathophysiology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , pshayan@ut.ac.ir
Abstract:   (506 Views)
Background: Meat species adulteration has become a problem of concern. This study aimed to compare two previously published multiplex Polymerase Chain Reaction (PCR) methods for meat species authentication. 
Methods: The primers used in the first multiplex PCR involved species-specific reverse primer for sheep, goat, cattle, pig, and donkey with universal forward primer. In the second multiplex PCR, the primers included species-specific forward and reverse primer for pork, lamb, ostrich, horse, and cow. The extracted DNA was then amplified with species-specific primers and with mix primers separately in the respective multiplex PCR.
Results: The first multiplex PCR was accompanied with cross reactivity, whereas the second multiplex PCR was specific as expected for pork, lamb, ostrich, horse, and cow. The first set of multiplex PCR showed not always amplification of all species-specific DNAs with a mixture of DNA from mentioned animals. Regarding the second set of primers, the extracted DNA of different meat species was amplified with corresponding species primers as simplex PCR resulting in specific amplicons for species DNA prepared from sheep, ostrich, horse, pig, and cattle with the specific PCR products of 119, 155, 253, 100, and 311 bp, respectively.
Conclusion: Based on the present investigation, we recommend the multiplex PCR with the second set of primers included species-specific forward and reverse primers for species authentication of five meat types, including pork, lamb, ostrich, horse, as well as cow.


DOI: 10.18502/jfqhc.6.1.453
Full-Text [PDF 764 kb]   (223 Downloads)    
Type of Study: Original article | Subject: Special
Received: 18/03/21 | Accepted: 18/06/30 | Published: 19/03/08

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