Molecular Detection of Pork Adulteration: A Study based on Dairy Products in Sri Lanka


Authors : Sapna D. Silva; Kavishadhi N. Chandrasekaran; Kalana H. Fernando; W.T.G.S.L. Withana; A. M. M. H. Athapaththu

Volume/Issue : Volume 6 - 2021, Issue 6 - June

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/3wKOFr5

Milk is considered as the ‘ideal food’ because of its abundant nutrients that are essential for both infants and adults. Milk and other dairy products can be easily adulterated throughout the world due to the demand and supply gap, low purchasing capability of customer, perishable nature of milk and lack of monitoring tests. Detection of bovine and porcine species in commercialized dairy products are required for health safety concerns and for some religious practices. There are successfully applied immunological, chromatographic and electrophoretic methods to identify lipids and proteins in dairy products, in the food industry. Conventional multiplex polymerase chain reaction is more convenient among these methods when the food goes under higher process. In this study isolation of DNA was performed with DNeasy Mericon Food Kit by QIAGEN from milk powder, fresh milk, cheese, yoghurt and pork, beef flesh for positive samples. A conventional duplex polymerase chain reaction (PCR) assay was performed targeting a 289 bp porcine and 251 bp bovine region from mitochondrial DNA to simultaneously detect both porcine and bovine DNA in above mentioned dairy products. The PCR products were analyzed on a 2.0% Agarose gel. The positive band observed in one fresh milk sample may due to unintentional contamination or a human error. None of the other dairy products were not shown pork adulteration. In this study conventional duplex PCR methodology proved to be a reliable and sensitive tool for detecting porcine and bovine DNA fragments (longer than 100 bp) present in milk powder, fresh milk, cheese and yoghurt. The proposed methodology is an easy-tofollow, inexpensive, reliable method used for monitoring dairy products

Keywords : Dairy, Pork DNA, Bovine DNA, Adulteration, PCR, Gel Electrophoresis.

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