Species adulteration in raw milk samples using polymerase chain reaction-restriction fragment length polymorphism.

Rania M. Ewida,Doaa Safwat M. Abd El-Magiud

doi:10.14202/vetworld.2018.830-833

Abstract

Background and Aim:Milk adulteration is pivotal because it leads to worse effects in public health as human adverse reactions with clinical signs ranged from gastrointestinal signs to anaphylactic shock. This study was carried out to estimate the prevalence of adulteration in buffalo’s milk sold in Assiut City, Egypt.Materials and Methods:A total of 50 raw buffalo’s milk samples were collected and examined for adulteration by addition of cow’s milk. The examination carried out by applying polymerase chain reaction-restriction fragment length polymorphism technique using cytochrome b (cyt b) gene primers and Hinf I enzymes. The size of target gene was 360 bp in both animal species and amplicon can be digested using Hinf I enzyme, this restriction enzyme divided the essential band to clear three bands at 360, 210, and 150 bp in cows’ milk, while, the enzyme could not be cleaved the amplicon in buffalo’s samples.Results:The obtained results cleared that the incidence of adulteration of buffalo’s milk very high percentage reaches 90%.Conclusion:It could be concluded that the raw buffalo’s milk sold in Assiut City subject to fraudulent practice and thus can lead to public health hazards.

Highlights

Milk is considered as the most nearly perfect food; it has big value to children as well as the adult because it has many components as protein, minerals, and vitamins
Adulteration of milk is occur by adding inferior substance or removal of one or more essential components of it [1], and it is of a great for economics and public health hazard
Hinf I enzyme can cleaved the amplicon; the fragment size differs according to species

Summary

Introduction

Milk is considered as the most nearly perfect food; it has big value to children as well as the adult because it has many components as protein, minerals, and vitamins. Milk adulteration has many forms; the most common form is the mixing of different types of milk species as addition of cow’s milk to buffalo’s one. Using cow’s milk in adulteration may be due to it is cheaper and greater production of milk from cows in comparison with buffalos in some farm [2]. This type of adulteration must be stopped because the cow’s milk protein leads to allergy to some people especially in children; in addition, it is responsible for human adverse reaction. Milk adulteration is pivotal because it leads to worse effects in public health as human adverse reactions with clinical signs ranged from gastrointestinal signs to anaphylactic shock. This study was carried out to estimate the prevalence of adulteration in buffalo’s milk sold in Assiut City, Egypt

Methods

Results

Discussion

Conclusion