Volume 14, Issue 54 (5-2024)
NCMBJ 2024, 14(54): 97-104 |
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Babaeyan M, Tafvizi F, Moslemi E. شناسایی تقلبات موجود در سوسیس و کالباس تهیه شده از گوشت قرمز در سطح استان تهران به روش مولکولی. NCMBJ 2024; 14 (54) :97-104
URL: http://ncmbjpiau.ir/article-1-1661-en.html
URL: http://ncmbjpiau.ir/article-1-1661-en.html
Department of Biology, Parand Branch, Islamic Azad University, Parand, Iran , farzanehtafvizi54@gmail.com
Abstract: (755 Views)
Aim and Background: The promotion of a high level of food safety is a major policy priority worldwide. Food safety is an inherent concept of food safety and is related to many aspects of agricultural technologies as well as food production and processing. Foodborne diseases are among the most serious public health problems worldwide and are a major cause of morbidity. Polymerase chain reaction (PCR) based methods, both qualitative and quantitative, are also used for more highly processed soy-based food products PCR methods have been proven to be the most sensitive and reliable means of detecting and quantifying genetically engineered traits in crops and foods.
Material and Methods: In this study, we have used 20 distinctive sausages produced in Tehran, and also raw meat (Cattle, sheep, and poultry) and soy protein were used as control samples. DNA was extracted from all collected and control samples, and then the quality and quantity of them were analyzed by electrophoresis and photometry respectively. To confirm the ingredients listed on the sample labels, PCR was used with specific primers for each species.
Results: Fragments of 118 bp were amplified for the soybean lectin gene, 183 bp for the poultry 12S rRNA gene, 273 bp and 336 bp for the cattle and sheep cytochrome b genes, respectively. The PCR results indicated that chicken and soy were present in 90% of the cases, contrary to the labels on the product page.
Conclusion:Thus PCR has advantages over other common methods such as high specificity and sensitivity, repeatability, and rapid analysis of fraud in meat products.
Material and Methods: In this study, we have used 20 distinctive sausages produced in Tehran, and also raw meat (Cattle, sheep, and poultry) and soy protein were used as control samples. DNA was extracted from all collected and control samples, and then the quality and quantity of them were analyzed by electrophoresis and photometry respectively. To confirm the ingredients listed on the sample labels, PCR was used with specific primers for each species.
Results: Fragments of 118 bp were amplified for the soybean lectin gene, 183 bp for the poultry 12S rRNA gene, 273 bp and 336 bp for the cattle and sheep cytochrome b genes, respectively. The PCR results indicated that chicken and soy were present in 90% of the cases, contrary to the labels on the product page.
Conclusion:Thus PCR has advantages over other common methods such as high specificity and sensitivity, repeatability, and rapid analysis of fraud in meat products.
Type of Study: Research Article |
Subject:
Physiology
Received: 2024/05/19 | Accepted: 2024/05/12 | Published: 2024/05/12
Received: 2024/05/19 | Accepted: 2024/05/12 | Published: 2024/05/12
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