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

• DOI: 10.3390/nu14224727
• Publication Date: 2022-11-10T07:07:48Z
• Authors: Yan Cheng; Sha Wang; Shilong Ju; Song Zhou; Xiaoqun Zeng; Zhen Wu; Daodong Pan; Guowei Zhong; Zhendong Cai
• Keywords: Raw meat; Meat packing industry

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 its negative effects on human health. Using optimal primers for seven target species, multiplex PCR method was developed the molecular authentication of camel, cattle, dog, pig, chicken, sheep duck in one tube reaction. Species-specific amplification from premixed total DNA species corroborated by sequencing. The limit detection (LOD) is as low 0.025 ng simultaneous identification both raw heat-processed meat or meat: little 0.1% (w/w) weight. This strongly reproducible even while exposed intensively mixtures, renders it able trace origins real-world foodstuffs based authenticity assessment commercial samples. Therefore, this powerful tool inspection adulterants broad application prospects.