Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay

Lanping Wang,Xinru Hang,Rongqing Geng

doi:10.1590/fst.28717

Lanping Wang, Xinru Hang + Show 1 more

Open Access

https://doi.org/10.1590/fst.28717

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Abstract

Abstract Authentication of commercial buffalo meat products has become a market concern. This study intended to develop and validate a highly species-specific multiplex PCR assay for authentication of buffalo meat products. Four pairs of species-specific primers were used to target mitochondrial cytochrome oxidase I (COI) gene. The assay generated the expected PCR products of 313, 255, 294 and 177 bp for buffalo meat, cattle meat, pork meat and duck meat, respectively. The multiplex PCR assay was sensitive enough to detect 1 pg pure DNA and 0.1% (w/w) adulterated meat under mixed matrices. Market survey revealed about 35.3% of buffalo meat products are adulterated with cattle meat, pork meat or duck meat in China. The adulteration was found in all food product types including minced meat, frozen rolls, boiled meat, meat ball, vacuum-packed meat and jerky. These findings showed that multiplex PCR assay are potentially reliable techniques for detection of adulteration in raw and processed buffalo meat products.

Highlights

Existing research on product fraud and counterfeiting have defined seven distinct types of food fraud (Spink & Moyer, 2011)
The result showed that direct PCR was successful in identifying meat species from raw meat samples (Figure 1)
The multiplex assay for simultaneous detection of the four meat species were successfully developed (Figure 2)

Summary

Introduction

Existing research on product fraud and counterfeiting have defined seven distinct types of food fraud (Spink & Moyer, 2011). These fraudulent incidents include adulteration, tampering, over-run, theft, diversion, simulation, and counterfeiting. The non‐authenticity of meat and meat products can take different forms (Hargin, 1996; Nakyinsige et al, 2012), but mainly by whole or partial substitution of components with other undeclared alternative meats which are usually cheaper. For Muslim consumers, the major authenticity concerns in meat and meat products include pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Precise identification of meat species has become a vital element in meat quality control procedures to monitor commercial products

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