Abstract
Substituting high commercial-value meats with similar cheaper or undesirable species is a common form of food fraud that raises ethical, religious, and dietary concerns. Measures to monitor meat substitution are being put in place in many developed countries. However, information about similar efforts in sub-Saharan Africa is sparse. We used PCR coupled with high-resolution melting (PCR-HRM) analysis targeting three mitochondrial genes—cytochrome oxidase 1 (CO1), cytochrome b (cyt b), and 16S rRNA—to detect species substitution in meat sold to consumers in Nairobi, Kenya. Out of 107 meat samples representing seven livestock animals, 11 (10.3%) had been substituted, with the highest rate being observed in samples sold as goat. Our results indicate that PCR-HRM analysis is a cost- and time-effective technique that can be employed to detect species substitution. The combined use of the three mitochondrial markers produced PCR-HRM profiles that successfully allowed for the consistent distinction of species in the analysis of raw, cooked, dried, and rotten meat samples, as well as of meat admixtures. We propose that this approach has broad applications in the protection of consumers against food fraud in the meat industry in low- and middle-income countries such as Kenya, as well as in developed countries.
Highlights
Food fraud, the intentional act of adulterating food products, often for dishonest economic gain, is an emerging concern in global trade as a crime against consumer rights and due to the inherent risks posed to public health
PCR coupled with high-resolution melting (PCR-high-resolution melting (HRM)) analysis of the cyt b, cytochrome oxidase 1 (CO1), and 16S rRNA genes (Figure 1) of 107 meat samples revealed the vertebrate sources as 62 cattle (57.94%), 25 goats (23.36%), 8 pigs
PCR-HRM analysis of the cyt b, CO1, and 16S rRNA genes (Figure 1) of 107 meat5 of 14 samples revealed the vertebrate sources as 62 cattle (57.94%), 25 goats (23.36%), 8 pigs
Summary
The intentional act of adulterating food products, often for dishonest economic gain, is an emerging concern in global trade as a crime against consumer rights and due to the inherent risks posed to public health. Food fraud has been reported in most value chains, including spices [2,3], milk [4,5], edible oils [6], honey [7], fish [8,9], shellfish [10], cereals [11,12], vegetables [13], and meat [14,15], whereby the fraudulent substitution of ingredients or the adulteration of products with similar but cheaper options have been highlighted as major malpractice. The major fraudulent practice entails substituting meats of high commercial value with those from cheaper or undesirable species [14,16]. In Kenya, the substitution of beef and chevron with bushmeat [19], in addition to reports of species substitution [20], necessitates the further study of efficient methods for detecting this malpractice in meat value chains
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