Evaluation of alternative DNA extraction protocols for the species determination in turkey salami authentication tests

Héla Gargouri,Hassen Hadj Kacem

doi:10.1080/10942912.2017.1422263

Abstract

ABSTRACTFighting food industry standard violations has become an important stake especially in developing countries. In this work, different common DNA extraction protocols, namely NaOH, Phenol Chloroform Isoamyl alcohol, CTAB, Chloroform and the commercialized DNeasy blood and tissue kit were tested and compared for turkey salami genomic authentication in mitochondrial genes species detection by Polymerase Chain Reaction (PCR). The obtained results proved that a protocol based on NaOH after an advanced grinding step was the most adequate alternative in terms of simplicity, rapidity and detection threshold even in swabs. The selected protocol encourages wide range cost-effective routine authentications.

Highlights

Due to fast life pattern, some of the nutrition habits have changed considerably to the point that nowadays, more people prefer prepared meat products and sausages to fresh meat
Methods that use DNA as a template could be more efficient. Both nuclear and mitochondrial genes have been targeted for species detection by Polymerase Chain Reaction (PCR)
Using Tunisian turkey salami as a processed meat model, we assessed the efficiency of five DNA extraction protocols regarding their ability to provide a suitable extract for undeclared meat detection by conventional PCR

Summary

Introduction

Due to fast life pattern, some of the nutrition habits have changed considerably to the point that nowadays, more people prefer prepared meat products and sausages to fresh meat. Meat industries compete to provide a huge variety of tasty and cheap products and food formulations such as meatballs, sausages, and salami which are based mostly on chicken, turkey and beef meat. Processed meat, such as salami, poses several problems that can only be detected through laboratory analysis. Since the 1990’s, food demand in Tunisia has been experiencing significant changes related to the urbanization process, new lifestyles, industrialization of food sectors, women work, and the emergence of modern retail In this regard, prepared food has become widely commercialized, especially processed meat and a wild competition has evolved between firms to provide cheap and tasty varieties. Using Tunisian turkey salami as a processed meat model, we assessed the efficiency of five DNA extraction protocols regarding their ability to provide a suitable extract for undeclared meat detection by conventional PCR

Materials and methods

Results and discussion

Chloroform Method

Conclusion