title: Pork detection in binary meat mixtures and some commercial food products using conventional and real-time PCR techniques.
abstract: Pork DNA was detected in meat mixtures using both conventional PCR and real-time PCR (RT-PCR). Thirty meat mixtures containing beef, chicken, camel, rabbit, goat and sheep with varying percentage of pork (0%, 1%, 5%, 10%, and 20%) and 75 commercial food products, were analyzed using conventional and RT-PCR to determine the presence of pork DNA. Pork DNA standard curves and cycle threshold (Ct) values were used for quantification. The detection limits for pork DNA in the mixtures were 0.22, 0.047, 0.048, 0.0000037, 0.015ng/μl respectively. Unlike conventional PCR, RT-PCR detected pork DNA in nine processed food samples [chicken sausages (2), chicken luncheon (2), turkey meat loaf, milk chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/μl or less.
authors.affiliation: Food Science & Nutrition Dept., College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
authors.forename: Hassan A
authors.initials: HA
authors.lastname: Al-Kahtani
authors.affiliation: Food Science & Nutrition Dept., College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; Department of Food Science, Faculty of Agriculture, Benha University, Benha 13518, Egypt.
authors.forename: Elsayed A
authors.initials: EA
authors.lastname: Ismail
authors.affiliation: Food Science & Nutrition Dept., College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia. Electronic address: masifa@ksu.edu.sa.
authors.forename: Mohammed
authors.initials: M
authors.lastname: Asif Ahmed
mesh_terms: D000818:Animals; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D060888:Real-Time Polymerase Chain Reaction / Q000379:methods*; D013552:Swine
keywords: Agarose (PubChem CID: 11966311); Commercial food products; Ethidium bromide (PubChem CID: 14710); Meat mixtures; Pork adulteration; Real time PCR; TAE buffer (PubChem CID: 21257724)