Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI:10.18502/jfqhc.9.2.10648

P. Aprilia, R. Ummami, C. M. Airin, F. Aziz, P. Astuti

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引用次数: 2

Abstract

Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products. The goal of this research is to test the suitability of ingredients in beef floss and its Halal by knowing the presence of porkDNA and protein in those products. Methods: Meat products were prepared from two famous marketplaces in Indonesia labeled contain beef meat. In this study, a qualitative Enzyme-Linked Immunosorbent Assay (ELISA) test was compared to a conventional Polymerase Chain Reaction (PCR) assay to determine pork adulteration in beef floss. Results: The results of the ELISA test showed that two products labeling Halal and containing beef ingredients were positive for pork. Those two samples continued testing using conventional PCR assay. The result of the conventional PCR assay was negative for those two samples. Conclusion: It may be helpful to utilize both traditional PCR and ELISA for species detection due to the possibly inhibiting compounds contained in some processed meat products. The results of this research suggest that ELISA is better than conventional PCR method for product samples that have received an intensive heating process.

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ELISA和PCR检测清真牛肉产品中猪肉掺假的比较

背景:在加工牛肉产品中掺入猪肉是穆斯林占多数的国家食品部门最严重的问题之一，因为它与有关清真产品的宗教食品伦理有关。本研究的目的是通过了解这些产品中猪肉dna和蛋白质的存在来测试牛肉牙线成分及其清真食品的适用性。方法:从印度尼西亚两家著名市场生产的肉制品中标注含有牛肉。在这项研究中，将定性酶联免疫吸附试验(ELISA)与传统的聚合酶链反应(PCR)试验进行比较，以确定牛肉牙线中猪肉的掺假情况。结果:酶联免疫吸附试验结果显示，标注清真和含有牛肉成分的两种产品对猪肉检测呈阳性。这两个样本继续使用传统的PCR方法进行检测。常规PCR检测结果均为阴性。结论:由于部分肉制品中可能含有抑制成分，因此采用传统的PCR和ELISA方法进行物种检测可能有一定的帮助。本研究结果表明，ELISA比传统的PCR方法更好的产品样品接受了密集的加热过程。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.