Abstract
AbstractPolymerase chain reaction amplification of a conserved region of the α‐actin gene has been used for specific identification of chicken (Gallus gallus) and pork (Sus scrofa domesticus) adulteration in goose (Anser anser) and mule duck (Anasplatyrhynchos × Cairinamoschata) foie gras. The design of species‐specific forward primers, together with a reverse universal primer, allowed the generation of amplicons of different lengths in each species. The different sizes of the species‐specific amplicons, separated by agarose gel electrophoresis, allowed clear identification of the presence chicken and pork in goose and mule duck foie gras with a detection limit of 0.1% (w/w). The technique could be used in inspection programmes to enforce labelling regulation of foie gras and other meat products. Copyright © 2003 Society of Chemical Industry
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