Abstract：
:We describe a highly specific PCR assay for the authentic identification of pork. Accurate detection of tissues derived from pig (Sus scrofa) was accomplished by using newly designed primers targeting porcine mitochondrial displacement (D-loop) region that yielded an unique amplicon of 712 base pairs (bp). Possibility of cross-amplification was precluded by testing as many as 24 animal species (mammals, birds, rodent and fish). Suitability of PCR assay was confirmed in raw (n = 20), cooked (60, 80 and 100 °C), autoclaved (121 °C) and micro-oven processed pork. Sensitivity of detection of pork in other species meat using unique pig-specific PCR was established to be at 0.1%; limit of detection (LOD) of pig DNA was 10 pg (pico grams). The technique can be used for the authentication of raw, processed and adulterated pork and products under the circumstances of food adulteration related disputes or forensic detection of origin of pig species.
journal_name
Food Chemjournal_title
Food chemistryauthors
Karabasanavar NS,Singh SP,Kumar D,Shebannavar SNdoi
10.1016/j.foodchem.2013.08.084subject
Has Abstractpub_date
2014-02-15 00:00:00pages
530-4eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01178-3journal_volume
145pub_type
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