Heat-Treated Meat Origin Tracing and Authenticity Through a Practical Multiplex Polymerase Chain Reaction Approach

Overview

Journal Nutrients

Date 2022 Nov 26

PMID 36432413

Authors

Yan Cheng

Sha Wang

Shilong Ju

Song Zhou

Xiaoqun Zeng

Zhen Wu

Daodong Pan

Guowei Zhong

Zhendong Cai

Affiliations

Soon will be listed here.

Abstract

Meat adulteration have become a global issue, which has increasingly raised concerns due to not only economic losses and religious issues, but also public safety and its negative effects on human health. Using optimal primers for seven target species, a multiplex PCR method was developed for the molecular authentication of camel, cattle, dog, pig, chicken, sheep and duck in one tube reaction. Species-specific amplification from the premixed total DNA of seven species was corroborated by DNA sequencing. The limit of detection (LOD) is as low as 0.025 ng DNA for the simultaneous identification of seven species in both raw and heat-processed meat or target meat: as little as 0.1% (/) of the total meat weight. This method is strongly reproducible even while exposed to intensively heat-processed meat and meat mixtures, which renders it able to trace meat origins in real-world foodstuffs based on the authenticity assessment of commercial meat samples. Therefore, this method is a powerful tool for the inspection of meat adulterants and has broad application prospects.

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